Differences Betweeen Chinese and Western Table Manners

It ties us to our families and holds a special worth to a person. Foods from our culture, from our family often become the comfort foods we seek as adults in times of frustration and stress.' (Gina 2014) Culture identity does not only refer to the kinds of food that one may affiliate with certain racial or ethnic groups. A persons profession, socioeconomical status and educational background can also be identifiers of culture. For example in Canadian society, in social settings there are specific norms and requirments when dining which should be followed. There are specific ways food should be eatin and behaivours that should be practiced at the dinner table commonly known as manners or etiquette. In Canada proper etiquette goes against eating with your mouth open or helping yourself to someone elses plate. In

Cultural differences are apparent from one group of people to another. Culture is based on many things that are passed on from one generation to the next. Most of the time people take for granted their language, beliefs, and values. When it comes the cultural differences of people there is no right or wrong. People should be aware of others culture and respect the differences that are between them. The United States and China are two very large countries that have cultures that are well known through out the world. There are many differences between the United States and China, but there are many contributing factors that shape the cultures of these two countries.

Grilling meats and spit roasting over a pit fire are both common even today. Americans use barbecue smokers to cook chicken, pork and corn. Frying is the most common in Western countries because almost every famous dish is related to frying. Examples include fried chicken, French fries, burgers and fries, etc. Local families in America like to do baking, which is generally applied to breads, lasagna, manicotti, pastries and other sweet confections. There is a big difference between Chinese and American cooking methods. One is mainly concentrated on the color, smell and shape. The other is always speedy, convenient and cheap.

In addition, Romans had amazing food and dining utensils that they used for their dinner parties and elaborate meals. During Ancient Rome, “Romans waited until the main meal of the day, the cena, (Tingay and Marks 38) to truly eat. The cena came in three courses, the appetizers, the main course, and the secundae mensae. When the food was served, it came with plenty of wine. This was because Romans had two hundred varieties or more from all over the empire. In the cena, “Food was served on dishes. Most were made of glass or pottery, but if the family was very rich there would also be ornate platters of gold and silver (Tingay and Marks 39). The Romans had spoons and knives but they preferred eating with their hands and fingers. As the slaves brought the food out on various dishes they would also pour the wine from the amphorae into a jug for easy pouring during meals. At many of the meals the host would normally have three couches, the summus, medius, and imus. (Top, middle, bottom). “The diners were seated according to their social status” (Tingay and Marks 39). When the guest arrived at the host’s house for the dinner party there would be couches surrounding the tables and musicians, jugglers, acrobats, dancers, and conjurers performing. The hosts hired entertainers to the meal to make it more enjoyable and entertaining. The first course was mainly consisting of salads, seafood, eggs, and mulsum. (Wine sweetened with honey). Next, “the main

In fact, food is so abundant “[t]hat scarce was there space to set before” (123) diners. The sumptuous fare and opulent surroundings distinguish this event from an everyday dinner and reinforce the idea that courtesy requires specific utensils, table coverings, and demeanor. Formal presentation of the repast indicates a high regard for guests because it is delivered on “service of silver” (124), typically associated with special occasions. Further, the narrator specifies the meal is served “on cloth” (125) as befits a formal occasion.

Kitchen Equipment: brick ovens, working table, spits, pots, posnetts, chafing-dishes, graters, mortars and pestles, boilers, knives, cleavers axes, dripping-pans, pot-racks, pot-hooks, gridirons, frying pans, sieves, kneading troughs, fire shovels, barrels, tubs, pantry, buttery (wine and other provisions stored here), wet and dry larders, spicery, mealhouse sieving or bolting house, coals kep in squillerie along with brass pots and pans, pewter vessels and herbs, covered dishes, court cupboard, sideboards. Drinking vessels: gold, silver, pewter, horn, leather, glass, earthenware.

I will start by stating that I would think of the place of the meal or the setting; where I would eat. Like in most parts of the world and with most people, I would rather sit and enjoy my food at a table. It can be at home, a workplace, school, or at any restaurant, indoor or outdoor. This is one of the most recognizable form for meals, a common theme,

Cultural differences become a big problem when the two cultures live on opposite sides of the world, I have been lucky enough to investigate two very different cultures, Quebecois and Persian. When you think of where the 2 cultures come from you realize they are on opposite ends of the world, which could result in many differences, one of the biggest differences being eating etiquette.

Starters – There are several easy to incorporate and simple dinner party menu ideas when it comes to starters. One of the most popular way to charm your guests is to serve them hors d’oeuvres. Ready-to-serve starters like sausages, ham, smoked oyesters, bottled olives, a platter of cheese, crackers with toppings are all great when your guests start striking conversation with one another. You may also opt to heat-and-serve starters like kebabs, fish fingers, croquettes, cutlets, etc. A nice twist would be to serve different kinds of dips and sauces with your starters. You may want to serve wine, soft drinks or juices with your starters.

As many Americans love to, Chinese people love to eat too. Rather than greeting people with “How

Since the beginning of time, ethics and standards have been passed down from generation to generation. China has been a country that has always implemented strategies to contain and protect this energy into a systematic process. In doing so, their Chinese heritage was protected and passed along, creating a strong culture. We know China as having pretty colors and dancing dragons, and visit these cultural microcosms in their restaurants built in the United States. We crack open our cookie revealing our fortunes, disregarding the fundamental background of the restaurant we sit in. We may appreciate the taste and service of the restaurant, but don’t think about the dish’s symbolic nature.

The next step in meal planning is planning the side dishes. Mashed Potatoes and Gravy, Stuffing, Yams, Green Bean Casserole, Chili Casserole, Ambrosia, Dinner Rolls, Cranberry Sauce, Deviled Eggs and an olive tray are our traditional dishes. Many of these dishes can be prepared in advance so you have time to enjoy your guests.

Wedding feasts could not be things to forget. These feasts had much variety. Roasted Quail, turtle doves, goose, roasted boar, and peacock are just some of the many foods served. No matter the class of wedding a great feast would always be served. The huge feasts could not be saved thus the guests would stay until the food was finished. They would use their hands and sometimes forks as they were introduced farther down the timeline. It was well known that if they eat they also were entertained, many entertainers were hired for such an occasion. The food which was not finished would be thrown into the streets for beggars and peasants. There are many key factors which the weddings must had

Your Aunt Carole and Uncle Earl have been feuding since the 80s, your last single girlfriend is hypersensitive to being seated at the "wrong" table, and you have one couple coming from out of the country who only know you. Or perhaps your parents are divorced. How can you please everyone? Seating dilemmas have cost brides and grooms many sleepless nights before the big day. You want every guest to feel special, but if you have to rearrange that seating chart one more time, you 're going to lose it. What to do? With a little tact, diplomacy and common sense (along with those deep breathing exercises you learned in yoga), you can create a seating plan that will make almost everyone happy.

For many people in Thailand today, food has become a very important aspect of any holiday celebration and special occasions. In the American western cuisine today, a regular restaurant quality meal consists of appetizers, followed by the main course, and ends with a serving of dessert, where each person would order his or her own food. In Thailand it’s the complete opposite to the American cuisine where they would never have any structure in their meals like beginning with appetizers and ending with dessert. In Thai cuisine the number of dishes is based on the number of people there are around the table, so for example if there are ten people, then ten dishes would be order. One interesting aspect about Thai cuisine is that everyone sitting around the table would equally share their food, so that no one would get stuck with eating the same plate of food, everyone gets the opportunity to enjoy the unique flavors of all the different dishes. The main reason that the Thais share their food is because they believe that it is bad luck for them to eat alone and they see that each meal is a big celebration of social and friendly interactions.