I've had several requests for discussion of the difference between (AmE) entrée (= BrE/AmE main course) and French entrée (= AmE appetizer and BrE starter). The French term is occasionally seen in Britain (mostly in French restaurants, in my experience), but it is fairly confusing to AmE speakers.
I'm not going to blog on it. No, I'm not.
What is the point of blogging on it when there is a new blog on The Language of Food by Dan Jurafsky, which has already done the deed in brilliant historical detail with pretty pictures of menus?
And I'm still on a diet. So I refuse. Enjoy Dan's post and please don't taunt me in the comments with mention of anything that's more than 150 calories.