Tableware is a dish or dishware used to organize tables, serve food and meals. These include cutlery, glassware, serving plates and other useful items for practical and decorative purposes. The quality, nature, variety and number of objects vary according to culture, religion, number of visitors, dishes, and events. For example, food culture and Middle Eastern, Indian or Polynesian cuisines sometimes restrict eating utensils to serving dishes, using bread or leaves as individual dishes. Special occasions are usually reflected in high quality tableware.
"Eating" is another term used to refer to tableware and "crockery" refers to porcelain and bone china produced by makers such as SÃÆ'¨vres in France, Meissen in Germany, Royal Copenhagen in Denmark, Royal Doulton in England, or Belleek Pottery in Northern Ireland. A set of dishes is referred to as table service, dinner service or set of services. Table settings or place settings are plates, cutlery and glasses used for formal and informal dining. In Ireland, such items are usually referred to as delph , the word is the English phonetic spelling of the word delft , the city where so many delftware came. Silver service or butler service is a method for waiters or waiters to serve food.
Setting the table refers to the tableware arrangements, including setting individual places for each restaurant on the table as well as decorating the table itself in a way suitable for the event. Tableware and table decorations are usually more complicated for special occasions. The unusual dining location demands customized cutlery.
Video Tableware
Materials
Plates are usually made of ceramic materials such as pottery, stoneware, faience, bone china or porcelain. However, they can be made from other materials such as wood, tin, silver, gold, glass, acrylic and plastic. Before it is possible to buy mass-produced cutlery, it is made from available materials, such as wood. Industrialization and developments in the manufacture of ceramics make inexpensive washable tableware available. It is sold either by piece or as a set that is suitable for a number of visitors, usually four, six, eight, or twelve place settings. Large quantities purchased for use in restaurants. Individual pieces, such as those required as replacement pieces for broken plates, can be obtained from "open inventory" inventory in stores, or from antique dealers if the pattern is no longer produced.
Maps Tableware
Ownership
Ownership of cutlery is largely determined by individual wealth; the more meaningful, the higher the quality of the cutlery and the more pieces. In London in the thirteenth century, wealthier citizens had fine furniture and silver, "while the richer means only the most modest pottery and kitchen utensils." At the end of the sixteenth century, "even the poorer people ate from tin and not wood" and had plates, jugs and pots made from "green-glassed pottery". The nobility often used their hands on Chinese ceramics.
Table decorations
Tableware is generally a functional part of the table setting but great attention has been paid to the purely decorative aspects, especially when eating is considered part of entertainment such as at meals given by important people or special events, such as events Country. Table decorations may be short and consist of items made from candy or candles - a substance commonly used in tables of Roman supper in the 17th century. During George III's reign of the United Kingdom, the ephemeral table decorations were performed by people known as "desk-dekers" who used sand and similar substances to create marmutinto works (sand paintings) for disposable décor. In modern times, the decoration of mortal tables continues to be made of sugar or carved from ice.
In rich countries like seventeenth-century France, table decorations for the aristocracy are sometimes made of silver. One of the most famous table decorations is Cellini Salt Cellar . Erotic and silver table decorations were replaced with porcelain items after its discovery in Europe in the 18th century.
Western tableware
Table settings
Table setting in Western countries is mainly in one of two styles: ÃÆ' la russe service (French for "in Russian style"), where each dish is served in a certain order; and the service ÃÆ' la franÃÆ'§aise (French for "in French style"), where all the courses for the dishes are arranged on a table and served at the same time as guests sit. The ÃÆ' la russe service has become a habit in most restaurants, while the ÃÆ' la franÃÆ'§aise service is the norm in family settings.
The place settings for the ÃÆ' la russe meal service are arranged according to the number of courses in the meal. Tableware is arranged in a specific order. With the first course, every guest at the table begins by using cutlery placed outside the venue setting. When each course is finished, guests leave the cutlery used on a plate or bowl, which is removed from the table by the server. In some cases, the original set is saved for the next course. To start the next course, the restaurant uses the next item outside the place setting, and so on. The fork is placed to the left of the dinner plate, the knife to the right of the plate, and the spoon to the outside right side of the place setting.
Plates and bowls
The cutlery items include various dishes, bowls; or cups for individual visitors and a variety of dishes to transport food from the kitchen or to separate smaller plates. Plates include plate chargers as well as special dinner plates, lunch plates, dessert plates, salad dishes or side dishes. Bowls include those used for soups, cereals, pasta, fruit or desserts. Various placemats accompany plates and bowls, designed to go with teacups, coffee cups, demitas and bowls of cream soup. There is also a closed casserole dish.
The dishes come in standard sizes, which are arranged according to the manufacturer. They are similar across the industry. Plates are standardized in order of size of diameter by function. One standard series is a charger (12 inches); dinner plate (10.5 inches); dish plate dessert (8.5 inches) (7.5 inches); side plates, tea dishes (6.75 inches).
Drinking supplies
Glasses and cups of various types are an important part of eating utensils, because drinks are an important part of food. Vessels for storing alcoholic beverages such as wine, whether red, white, lustrous tend to be quite special in shape, with eg Port wine glasses, beer glasses, brandy bubbles, alcoholic beverages and alcoholic beverages all of a different shape. Water glasses, juice glasses, and hot chocolate cups are also distinguished. Their appearance as part of the tableware depends on the food and style of the table setting.
Tea and coffee tend to involve strong social rituals and so tea cups and, coffee cups (including demitas cups) have a form that depends on the culture and social situation in which the drink is taken.
Cutlery
Cutlery is an important part of cutlery. Setting a basic formal place will usually have a dinner plate in the center, centered on the charger. The rest of the place settings depend on the first course, which may be a soup, salad or fish.
- If the soup is the first dish, to the left of the dinner plate, move clockwise, placed a small salad fork to the left of the dinner plate; big dinner fork to the left of the salad fork; side plate above the fork; glass of wine or water on top and to the right of the dinner plate; large dinner knife to the right of the dinner plate; smaller butter knife to the right of dinner knife; tablespoon to the right of the knife; spoon of soup to the right of tablespoon.
- If the salad is the first dish, the soup spoon is skipped. The dinner fork is placed to the left of the dinner plate; a salad fork is placed on the left side outside of the place setting.
Either the arrangement, the napkin can be folded under the fork, or it can be folded and placed on a dinner plate.
As more courses are served, place settings can be more complicated and cutlery more special. Examples include a fruit spoon or a fruit knife, a cheese knife, and a cake fork. Other types of cutlery, such as boning forks, are used when formal foods include dishes that have since become less common. The carving of knives and forks is used to carve the roast on the table.
Serve the dish
Various dishes are served to transport food from the kitchen to the table or to be served at the table, to make the food service easier and cleaner or more efficient and enjoyable. Serving dishes include: butter dishes; casserole; fruit bowl; ramekin or serving bowl deposited; compotes; pitcher or jug; dishes, salvers, and trays; salt and pepper or salt shed; gravy or gravy; tureens and tajines; bowl of vegetables or salad.
Various specialty items to serve tea or coffee also have a long cultural tradition. They include a teapot and a coffee pot as well as samovar, a sugar bowl; milk jug or cream.
Mark the place
Place markers used to designate the appointed seats for guests. They are usually used on large formal functions such as weddings, banquets for officials, politicians or diplomats, as well as on special occasions such as large children's parties. Some can be charged
Chinese Chinese tableware
Traditional Chinese table setting in style. The practice of setting tables in Japan and other parts of East Asia has been influenced by Chinese table setting customs. The emphasis on setting up a Chinese table is to display each meal in a pleasant way, usually in a separate bowl or dish. The formal table settings are based on the settings used in family settings, although they can be very complicated with many dishes. Serving bowls and dishes are brought to the table, where guests can choose their own section. Formal Chinese restaurants often use large spinning wheels in the center of the table to rotate food for easier service.
In family settings, meals usually include a fan dish, which is the basis of food (like bread forms the basis of various sandwiches), and some accompanying mains, called cai dishes ( choi or seoung in Cantonese). More specifically, fan usually refers to cooked rice, but can also be other grain-based foods. If food is a snack, it will usually include the base and one main course. Bases are often served directly to guests in a bowl, while the main course is selected by guests from sharing dishes on the table.
- Place settings
A "complicated" formal meal will include the following place settings:
- Middle plate, about 6 inches in diameter
- The rice bowl, placed to the right of the center plate
- A small cup of tea, placed on a plate or bowl of rice
- Chopsticks to the right of the middle plate, above the resting chopsticks
- Long-handled spoon on the rest of the spoon, placed to the left of the chopsticks
- A small spice plate, placed on the middle plate
- The soup pot, placed on the left above the center plate
- Soup spoon, in a soup bowl
Japanese tableware
Japanese ceramic tableware is a centuries-old industry. Unlike in Western culture, where eating utensils are often produced and purchased in the appropriate sets, Japanese tableware is set on a table so that each dish complements the type of food served in it. Since Japanese food typically includes several small portions of each meal per person, this means that everyone has a place arrangement with several different dishes and different bowls to store their own food and spices. The emphasis in Japanese table setting is to improve the appearance of food, which is partly achieved by showing the contrast between items. Each bowl and plate may have different shapes, colors or patterns.
- Place settings
Complete place settings for one person in Japan will include the following:
- Hot noodle bowl
- The rice bowl
- Soup bowl
- Two to three shallow 3-5 inch diameter plates
- Two to three 3 to 5 inches in diameter, 1 to 3 inch bowl in
- Two square or rectangular pieces, traditionally served to serve fish
- Three spice plates 2 to 3 inches in diameter
- Cool noodle tray with bamboo strainer
- Dip a sauce cup
- Chopsticks and remaining chopsticks
Not all of these dishes and bowls are needed for one meal. A bowl of rice, a bowl of soup, two or three small dishes with accompanying food, and two or three chili dishes for a person would be typical. A variety of bowls and serving plates will also be placed on the table for a typical meal, along with soy sauce, a small jug for tempura or other sauces, and tea teapot, tea cup and tea cup.
Adaptations
Tableware for special circumstances must be adjusted. Eating outdoors, for example, whether for recreational purposes, such as a picnic or as part of a trip, a project or mission requires special eating utensils. It should be portable, stronger and if possible, lighter than the utensils used in the room. It is usually packed with care for transportation to the place to be used.
See also
- weapons equipment
- Categories: Manufacturers of ceramics
- Category: Type of pottery decoration
- Dishmaker
References
Further reading
- Von Drachenfels, Suzanne (2000). The Art of the Table: A Complete Guide to Table Setup, Table Manners, and Tableware . Simon & amp; Schuster. ISBNÃ, 0-684-84732-9.
External links
- Media associated with Tableware on Wikimedia Commons
- Ã, Chisholm, Hugh, ed. (1911). "Plate". EncyclopÃÆ'Â|dia Britannica (issue 11). Cambridge University Press.
Source of the article : Wikipedia
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