On the table of the kings and Dukes had no shortage of precious utensils of gold and silver. What was not there! But one thing is still not enough - fork, the most common fork. Ate then hands, do not hesitate to run all five fingers in the overall dish.
Yes and knives was a little - two-three for the whole table. It was necessary to address the neighbors requested the transfer of the knife.
Plates were not available. They were replaced with large round slices of bread. After lunch these dishes, gravy soaked, thrown to the dogs.
And plates and forks appeared only three hundred years ago, and even then not in every house, but only in palaces.
Let's go in the fourteenth or fifteenth century and look at the castle of the knights at a time when there are going to sit at the table. High stone staircase leads to a large dark hall with a vaulted ceiling, barely lit by torches. The shutters on the Windows, although it is still white day. The winter, and need to keep warm because the window glass is not yet invented. Although this room - dining area, dining table in it. The table will bring, or will, before the dinner.
But there are servants in the green jerseys of homespun cloth, long yellow stockings and red shoes with sharp toes. In one moment are goats. On the box, put the Board.
Built in this way, the table covered with a white cloth, on which are embroidered deer, dogs and hunters blowing a horn.
On the table put a salt shaker, put a plate of bread and two knives. It remains to move up to the buffet bench and to invite guests to dinner.
Lord tumbling noisy crowd. The owner of the castle, his sons and guests from neighboring landowners have just returned from hunting. This tall, bearded men with her entire cheek.
Together with them rush into the hall two favorite dog owner fierce beasts, ready for one character to break the person.
Later all is the wife of a knight, bustled around the house.
The company sits at the table. The appetite of all wolf. The cupbearer (servant serving meat) brings from the kitchen, located in the courtyard, a huge platter of steaming bear-meat. Cut the meat into pieces, he gives it on the tip of the dinner knife. The meat thickly all and burns the throat.
A quarter of the bear disappears in a quarter of an hour. It is followed by a boar by side with the same hot sauce, deer, roasted whole, swans, peacocks, all sorts of fish. The pile of bones and fish ridges grows on the tablecloth about everyone sitting at the table. Under the table, too, are working dogs, grumbling at each other, gnawing on the bones they throw people.
Eat a lot. Food is a main attraction in this bear's den. Servants barely have time to submit new dishes - pies, apples, nuts, gingerbread. Wine and honey drink for lunch almost the whole barrel.
No wonder, if in the end one or the other of the guests falls on the floor and among discordant noise, laughter, barking dogs is dealt a powerful and prolonged snore.
In 1608 visited Italy, an Englishman, whose name was Thomas Koriat. During the trip he kept a diary in which he recorded all that he was particularly impressed. He describes and the splendor of the Venetian palaces, standing in the midst of the waters, and the beauty of the marble temples of ancient Rome, and terrible Majesty of mount Vesuvius. But one thing struck Koriat more than Vesuvius and the Venetian palaces.
In his diary there is an entry: "When Italians eat meat, she used a small fork of iron or steel, sometimes of silver. Italians cannot get there hands. They think that they have hands is not good, because not all hands are clean".
Before heading home, Koriat got these "forks". Fork, which he bought was a little similar to our forks. This fork was only two teeth, and handle, decorated on the end of the cone, was tiny, slightly longer teeth. In General, this tool was like a tuning fork than the plug. He was in Italy from the Byzantine Empire and the Byzantines, in turn, brought the tableware from the Middle East in the eleventh century.
Forks made in the VIII-IX century in Iran
Fork with two straight teeth could only be used for stringing the food, and not to zacheciani
Once home, Koriat decided to brag to your friends and acquaintances with their purchase. At dinner he pulled out his fork and began to eat the Italian way.
All eyes were fastened upon him. And when he explained that the thing in his hand, all I wanted to examine more closely the Italian tool for food. The fork went all over the table. Ladies admired the elegant finishes, men were astonished at the ingenuity of the Italians, but all with one voice decided that Italians are great cranks, that is, the fork is very inconvenient.
Thomas Koriat tried to argue, arguing that it is not good to take the meat with his hands, because hands are not all clean. This caused General indignation. Did Mr. Koriat thinks that in England no one washes hands before eating? Do we have ten little fingers, the data nature, and we must add two more artificial finger? Let it will show how easy is to deal with these ridiculous pitchfork.
Koriat wanted to show their art. But the first piece of meat, it is taken with meals, came down with a fork on the tablecloth. Laughter and jokes were not the end. Had a poor traveler to hide his fork back into his pocket.
It took fifty years before the fork came into Vogue in England.
There are all sorts of stories and legends about how people learned to make fire, about who was the first blacksmith, and so on, and t.. D. There is a legend about why they began to use forks.
Tell that forks were invented then, when they began to wear big Lacy collars. Collars prevented these include: they propped her chin and made to bow his head, as if the head was planted on a large round platter. In this collar, of course, it was easier to eat with a fork than with their hands.
This is probably the tale. Fork appeared at the same time are more likely to change clothes, bathe, or simply when people began chictoplotnaia.
Almost simultaneously with the fork came into use a plate and a napkin.
Have they appeared in the late seventeenth century. Here's what he wrote then traveller Myerberg: "For lunch for each guest put on the table spoon and bread, and a plate, napkin, knife and fork, put only the most honorable guests".