Cross Cultural Communication Strategy: French Table Manners

The French diet culture is very long, starting from Louis Xiv, the French diet.

It is world-famous. At the heyday of the French banquet, 200 dishes can be served at the table.

The world-famous French cuisine, with its exquisite and luxurious taste, is popular all over the world. The French regard "eating" as a great pleasure in life. They think that food is not only a pleasure, but also a kind of ad 1533. Princess Catherine de Madic of Italy took 30 chefs to the French Crown Prince Henry II, bringing their cooking materials and cooking skills to France, and the French blend the two skills, creating the most famous Western-style representative, French cuisine, which also set the status of Italian cooking ancestor in Europe.

At the same time, Catherine will also be the most gorgeous in the world.

Brought to France, the royal banquet held in Fontainebleau in 1564 was known for its luxury.

The fork used in today's western food is also invented by Italians.

Art.

In sixteenth Century, the French court had a rather exquisite diet culture. After the French Revolution, the court cook began to take root in the civil court as the court chefs moved to the market.

When dining, the atmosphere and decoration of the dining room should be exquisite. The host must arrange the living room carefully, insert flowers, light soft lights at night, spread hot paper tablecloths and napkins on the big table, and set up exquisite porcelain tableware.

The best one is Limoges porcelain, and its fine white porcelain is decorated with exquisite patterns. People who are fastidious are placed on silver knives and forks and crystal cups.

The glasses vary from one to three.

They are usually two, including wine glasses and water cups, large cups for drinking water, and others for red and white wine.

Three of them take into account red and white wine.

When there is a big occasion, champagne is served and another cup after dinner.

By the way, French champagne is a white wine produced in champagne.

When the French are invited, do not think "a little champagne" is all right, because this wine is really not a casual drink.

The pads are placed in the center of the dining table, with folded napkins or napkins on the tray.

The knives, forks and spoons on both sides are arranged in regular parallel lines.

All knives are placed on the right side of the pad, and the knives and forks are facing the pad.

All kinds of spoons are placed on the right side of the knife, and the spoon is facing up.

The fork is placed on the left side of the pad, and the fork teeth are upwards.

A seat usually holds three knives and forks.

The bread dish is placed on the left hand side of the guest, with a bread knife (bread knife, butter, jam). All kinds of cups and cups are placed in the right front, if there is pasta, the spoon and fork of the pasta are placed in front.

General

Each dish is served from the outside knife and fork, followed by withdrawal.

A formal French dinner should use at least 20 knives and forks. The order of the dishes is from the outside, the knife and the spoon on the right side; the fork and the napkin on the left side; after the meal is finished, the knives and forks are put on the dish and the fork teeth are upwards.

Tablespoons are used only for soup or public use, and small spoons for dessert and coffee. The latter is smaller than the former.

First of all, drink aperitif wine, mainly alcohol with high alcohol concentration, and eat some crackers.

Then the whole table is served. The first course is usually cold spell, hot cake or seafood, with a Chinese Akiwa Ko. If the first way is soup, you need to use a deep dish with a large spoon.

No matter what he eats, the first dish must be removed.

The following main dishes are served in large platters, including at least two hot dishes, one meat, one vegetable, and sometimes rice or noodles.

Staple food is always French bread.

After all the people put the food in their plate, the hostess picked up the knife and fork and said, "wish everyone a good appetite," before the guests can start.

After the hot dishes, cheese is served or mixed with lettuce, replaced with a small tray, and then a dessert after dinner is served with coffee or tea.

Finally, sometimes the owner suggests drinking digestive liquor, which has a higher alcohol concentration than the aperitif.

A French dinner often takes a few hours to pay attention to topics. It is best not to involve politics, sex, religion, and not to talk about other people's privacy and diseases.

Refined conversation, manners and habits are elegant signs. Whether the knife and fork are right or not can be used to judge whether you are a person who understands western food etiquette, and you can also see your respect for those who share meals with you.

Hold the knife in your right hand and hold the fork in your left hand. First use the fork to hold the food down, then cut it into small pieces with a knife, then fork it into your mouth.

Europeans do not change hands, that is, from cutting to delivering food, they use their left hands to hold forks.

It should be noted that Western salad is only allowed to eat with fork, with fork in the right hand and fork on the top.

Usually, there is a special fork for salads.

In addition, bread should be handled by hand instead of fork.

After holding the bread, put it on the side dish or on the edge of the market.

When you butter bread, you should break off a piece of bread and butter with a knife.

When you talk at table, you don't need to put down your knife or fork.

But if you want to make gestures, you should put down your knife and fork, so you can't compare it with the knife and fork in the air.

In addition, napkins are an important prop in Western food, which has many signal functions.

At the formal banquet, the hostess put the napkin on her leg, the sign of the banquet, and the hostess put the napkin on the table, which is the sign of the end of the banquet.

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