Table etiquette is one of the distinctive cultural features of the peoples of the whole world. The meal in the tradition of each country is somehow special. For example, in Asia, it is usually customary to sit on the floor with carpets during meals, and spread the products on a low table or directly on a tablecloth. In Europe, on the contrary, they have long eaten at high tables. And among Western and Eastern Slavs, food at such a table a thousand years ago was a sign of Christian behavior. In this article we will tell about the history of etiquette, its features in different countries.
History of feast traditions
Detailed references to feast etiquette were first encountered in the Czech literary monument of the 10th century, “Christian Legend, ” which details how princes who did not accept Christianity and remained pagans were not allowed to sit at the same table with the others, so they were forced to sit on the floor.
An important element of feast etiquette has historically also been a hearth. It was a sacred center in which, according to popular beliefs, the spirits of their ancestors lived. It was customary to regularly feed spirits, tossing pieces of food into the fire. It is interesting that in the history of table etiquette for Russians, Belarusians and Ukrainians, the functions of the hearth were distributed between the table and the stove. Moreover, it was with the furnace that the main beliefs were connected, as well as ritual actions that had a pagan origin. But the table, in turn, referred exclusively to Christian beliefs.
In the rules of table etiquette in most nations, the house was conditionally divided into several parts, which were endowed with various symbolic meanings. For example, the male and female parts. The seating order at the table determined the whole scenario of the meal. The eastern Slavs considered the most honorable place at the head of the table. As a rule, it was located in the red corner, under the icons. Women were not allowed there (they were considered unclean due to menstruation), so only the head of the family could sit there.
Men and women
On the side of the owner were the older men, and then the younger ones. Women sat only at the farthest end of the table. If someone didn’t have enough space, he would sit by the stove or just on a bench.
In the XVI-XVII centuries, according to the rules of table etiquette, women were first obliged to serve, only then they themselves. Separately, even wives and husbands dined. Women went to their chambers, and men had meals with guests or alone. Such orders lasted until the 18th century, when many changes and innovations appeared under the influence of Peter's reforms in the table etiquette.
Sacred products
Interestingly, in most nations, even the most ordinary meal turned into a semblance of sacrifice, becoming like a rite of feeding of supernatural powers.
Also, many peoples initially maintained a respectful and almost religious attitude to food. For example, among the Slavs, bread was considered the most important and revered product, personifying the well-being of home and family. This attitude predetermined special rules for handling bread. For example, it was impossible to eat him up for another person. It was believed that in this case you can take away his happiness, it was not customary to eat bread behind the back of another.
The method of dividing bread was often associated with the features of its baking. For example, sauerkraut was cut, and unleavened was broken, because it was more convenient. At the same time, in many cultures there was a ritual gesture of breaking the bread with which contracts and oaths were fastened.
According to the rules of table etiquette in Russia, the meal always began and ended with bread. Moreover, it is often eaten with all dishes in a row, which is not accepted in Western countries and even in the neighboring Baltic states.
The second sacred product was salt. She was always treated with utmost care: they never dipped bread in a salt shaker, they did not take it from her fingers. Such customs of table etiquette have survived today.
Respect for salt is not unique to the Slavs. In Central Asia, it was customary to start and end any meal with her, and in ancient Rome to present the guest with salt meant to offer him friendship. To overturn a salt shaker in practically all nations meant a bad gesture, which leads to a deterioration or severance of relations.
Features of the meal among the Slavs
In Russia, the ritual of the meal was practically inseparable from God. At the same time, it was considered to be cultural in silence, since it was believed that during lunch a person seemed to die for this world, estranged from everyday life.
Interestingly, it was customary to thank God for food, and not the mistress, as now. In general, the feast was like an exchange with God, who was thanked for the food, and the owner of the house, who was sitting in the red corner, disposing of the meal, as if speaking in his name of the Most High.
It is noteworthy that, according to ancient notions, evil forces and devils necessarily took part in the meal. Christian and righteous behavior causes the blessing of spirits, and sinful behavior expels devils who, by hook or by crook, are trying to intervene in the feast.
Etiquette Rules Originally from Antiquity
Associated with this is the prohibition on knocking spoons on the table during meals, which existed among many European nations. This is reflected in the rules of modern etiquette, behaving in a similar manner is still not permissible.
There is another rule that has mystical roots. It is forbidden to leave the spoon so that it rests with the handle on the table and the other end on the plate. It was believed by the people that in this case an unclean force could crawl into a plate on a spoon, like on a bridge.
Modern serving
Note that table setting in Europe has acquired a relatively recent appearance. To use spoons and serve knives to the table began only in the 16th century.
When there were no plates, they took food with their fingers from a common dish, put their portion of meat on a wooden plate or a slice of bread. The fork was widespread only in the XVI-XVII centuries. At the same time, the church initially condemned it as devilish luxury.
In Russia, all cutlery began to be used about one to two centuries later than in Western Europe.
Now we will consider the rules of table etiquette in different countries with a few specific examples.
North Caucasus
Here table traditions have always been given great importance. The basic rules and rituals are still preserved. For example, food should be moderate. The same thing went for liquor.
The table etiquette of the peoples of the North Caucasus resembled and continues to resemble a peculiar performance, in which the role of each participant is described in detail. In most cases, the meal took place in the family circle. At the same time, women and men did not sit together. At the same time, they were allowed to eat only on holidays, and even then in different rooms.
Toastmaster
The host of the feast was not the host, but the host. This word, originally of Adyghe-Abkhaz origin, has gained wide distribution today. Toastmaster was engaged in making toasts, giving the floor to the participants of the meal. It is worth noting that about the same amount of time at the Caucasian table they ate and pronounced toasts. Judging by the pictures about the table etiquette, this was given increased attention in the old days, the same situation remains now.
If you received some honorable and respected guest, it was customary to perform a sacrifice. A ram, a cow or a chicken was necessarily slaughtered to the table. Scientists see this as an echo of pagan sacrifice, when the guest was identified with God, blood was shed for him.
Meat distribution
In any feast in the Caucasus, much attention was paid to the distribution of meat. The best pieces went to the elders and guests. For example, Abkhazians offered a visitor a thigh or shoulder blade, Kabardinians considered the right side of the head and brisket to be the best part. The rest received their shares in order of seniority.
During the feast, it was imperative to always remember God. The meal began with a prayer, and his name was included in every toast and good health wish to the hosts. Women in men's feasts did not participate, but only could serve them. Only among some peoples of the North Caucasus did the hostess come out to the guests, but she only made a toast in their honor, and then immediately went back.
Austria
In Austria, table etiquette is similar to the situation that existed initially in all of Western Europe, but still has its own individual characteristics. First of all, it concerns coffee houses. Such strict traditions exist mainly in Vienna.
For example, in this city it is still customary to turn to the waiter with respect and respect: “Mr. waiter!” Along with coffee, they always serve free water, and also offer to get acquainted with the latest newspapers.
For this, guests will be required to leave a tip - their size should be from 10 to 20 percent of the order value. In Austria, special attention is paid to the guest title, as "Mrs. Dr." or "Mr. Master."
In addition to our traditional breakfast, lunch and dinner in Austria there is also a meal. This is a coffee break arranged after dinner.
Turkey
Traditional table etiquette in Turkey is often very different from the customs we are all used to. For example, here, especially in rural areas, it is customary to eat as quickly as possible, and then immediately get up from the table. In ancient times, they even believed that a person’s success is determined by how fast he eats.
One of the explanations for this phenomenon was that everyone ate from a common dish, so slow eaters could get almost nothing. So that was a good incentive. Another factor was that the villagers had to work a lot in the field, which did not allow them to devote too much time to food. Traditions are fast among the villagers preserved to this day. They believe that filling the stomach is nothing more than a duty that should end as soon as possible.
In cities, they eat more slowly, paying more attention to the process of obtaining pleasure from food.
In the villages they eat, sitting on the floor, on pillows, with legs crossed. Dishes are served on one large tray. In the city, the meal is held at the table, from individual plates, and not from a common dish. Recently, tables have appeared in the countryside, but many out of habit are still eating on the floor. And the table is used as a status symbol. It is placed in the corner of the room, decorating with various ornaments.
homemade food
It is interesting that among the Turks there is still a predilection for homemade food. Because of this, restaurant food has not taken a significant place in the culture of feasts. The reasons for this are considered thoroughness in preparation, the desire for cleanliness, economy and taste.
Even when women gather for friendly gatherings on weekends, they prefer to cook sweet and savory cookies and other goodies on their own. This is another way to demonstrate your culinary skills.
An important role in Turkish cuisine is played by the freshness of the dishes. The food in this country is mostly fatty and spicy, with lots of sauces. For Europeans, such food is considered too heavy.
In rural areas, as in the Caucasus, it is customary to feed the guest if he is in the house. This is the basic rule of Turkish hospitality.
Another interesting custom. When neighbors borrow something from each other from kitchen utensils, it is customary to return it not empty. In this dish, the hostess hands over some dish that she herself has prepared.
In Turkey, it is customary to eat everything that lies on the plates. This is based on the religious law to prevent wastefulness, so leaving food is considered a sin.
