"multicourse" meaning in All languages combined

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "multi-",
        "3": "course"
      },
      "expansion": "multi- + course",
      "name": "af"
    }
  ],
  "etymology_text": "From multi- + course.",
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "multicourse (not comparable)",
      "name": "en-adj"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "adj",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "English terms prefixed with multi-",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "English terms with collocations",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with 1 entry",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with entries",
          "parents": [],
          "source": "w"
        }
      ],
      "examples": [
        {
          "bold_text_offsets": [
            [
              2,
              13
            ]
          ],
          "text": "a multicourse dinner",
          "type": "example"
        },
        {
          "bold_text_offsets": [
            [
              219,
              230
            ]
          ],
          "ref": "2011, Kit Wohl, “Introduction”, in The James Beard Foundation’s Best of the Best: A 25ᵗʰ Anniversary Celebration of America’s Outstanding Chefs, San Francisco, Calif.: Chronicle Books, →ISBN, section “A Uniquely American Cuisine”, page 11, column 1:",
          "text": "The bold, straightforward cheesiness of a good mac’n’cheese, the simple, eat-with-your-hands casualness of burgers and fried chicken are still part of our gastronomic makeup, even when we are sitting down to an elegant multicourse dégustation.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Having multiple courses."
      ],
      "id": "en-multicourse-en-adj-H1XbZOsM",
      "links": [
        [
          "course",
          "course"
        ]
      ],
      "tags": [
        "not-comparable"
      ]
    }
  ],
  "word": "multicourse"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "multi-",
        "3": "course"
      },
      "expansion": "multi- + course",
      "name": "af"
    }
  ],
  "etymology_text": "From multi- + course.",
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "multicourse (not comparable)",
      "name": "en-adj"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "adj",
  "senses": [
    {
      "categories": [
        "English adjectives",
        "English entries with incorrect language header",
        "English lemmas",
        "English terms prefixed with multi-",
        "English terms with collocations",
        "English terms with quotations",
        "English uncomparable adjectives",
        "Pages with 1 entry",
        "Pages with entries"
      ],
      "examples": [
        {
          "bold_text_offsets": [
            [
              2,
              13
            ]
          ],
          "text": "a multicourse dinner",
          "type": "example"
        },
        {
          "bold_text_offsets": [
            [
              219,
              230
            ]
          ],
          "ref": "2011, Kit Wohl, “Introduction”, in The James Beard Foundation’s Best of the Best: A 25ᵗʰ Anniversary Celebration of America’s Outstanding Chefs, San Francisco, Calif.: Chronicle Books, →ISBN, section “A Uniquely American Cuisine”, page 11, column 1:",
          "text": "The bold, straightforward cheesiness of a good mac’n’cheese, the simple, eat-with-your-hands casualness of burgers and fried chicken are still part of our gastronomic makeup, even when we are sitting down to an elegant multicourse dégustation.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Having multiple courses."
      ],
      "links": [
        [
          "course",
          "course"
        ]
      ],
      "tags": [
        "not-comparable"
      ]
    }
  ],
  "word": "multicourse"
}