Overview

A snack is a portion of food smaller than a regular meal, generally eaten between meals. Snacks come in a variety of forms including packaged and processed foods and items made from fresh ingredients at home. The category is defined more by timing and portion size than by any specific ingredient or preparation method.

Origin and history

The practice of eating between meals is ancient, but the modern concept of a snack food is tied to industrialization and the rise of packaged convenience foods. Traditionally, snacks were prepared from ingredients commonly available in the home, such as leftovers, cold cuts, sandwiches, nuts, and fruit [1]. The Dagwood sandwich, a tall multilayered sandwich named after the comic strip character Dagwood Bumstead, is an example of a snack that evolved from home preparation into a cultural reference. The mass production of snack foods accelerated in the 20th century with the development of extrusion technology, vacuum frying, and shelf-stable packaging.

Culinary uses

Snacks are consumed between meals and can be savory or sweet, hot or cold. Common snack categories include chips, crackers, nuts, seeds, dried fruit, jerky, popcorn, and confectionery. In home settings, snacks often repurpose leftovers or combine simple ingredients like bread, cheese, and cold cuts. Snacks may also be part of social rituals, such as appetizers at parties or bar food served with drinks.

Cross-cuisine context

The concept of a snack exists across all cuisines represented on the platform, though the specific foods differ. In Mexican cuisine, antojitos (literally “little cravings”) such as tacos, quesadillas, and elotes function as snacks. In Korean cuisine, anju refers to food consumed with alcohol, often including fried chicken, dried squid, or seasoned vegetables. In Japanese cuisine, otsumami are small dishes served with drinks, while okashi covers sweets and confections. In Filipino cuisine, merienda is a light meal or snack taken between main meals, often featuring dishes like pandesal, turon, or bibingka. In Persian cuisine, snacks include dried fruits, nuts, and fresh herbs served with bread and cheese. In Salvadoran and Guatemalan cuisines, pupusas and tamales are commonly eaten as snacks. In Arabic cuisine, mezze spreads function as snack-like small plates. In Russian cuisine, zakuski are cold appetizers served with vodka. In Armenian cuisine, snacks include dried fruits, nuts, and basturma. In Peruvian cuisine, snacks include cancha (toasted corn) and papa rellena. In Cambodian cuisine, snacks include num pang (sandwiches) and fried insects. In Vietnamese cuisine, snacks include bánh mì, spring rolls, and various bánh (cakes). In Chinese cuisine, dim sum and xiaochi (small eats) cover the snack category.

Notes for cooks

  • Snacks can be prepared in advance and stored in airtight containers to maintain freshness.
  • When substituting packaged snacks with homemade versions, adjust salt, sugar, and fat content to taste.
  • Signal characteristics of freshness include crispness for fried snacks, pliability for dried fruit, and absence of rancid odors for nuts and seeds.