Etiquette and the Introduction of Forks

The earliest forks had only 2 tines. The combination fork and spoon on the far right is called a “Sucket.” Suckets were from the Georgian era and used to eat sticky fruits in syrup and such.

Perhaps the most significant development in culinary art and etiquette came at the beginning of the 17th century with the introduction of the fork into English society. More than anything else, the fork promoted a greater degree of cleanliness at the table: making choicer table linen, more handsome napkin arrangements and finer dining clothes possible for the wealthy. Together, technological advancements in English dining had sparked a cultural revolution. 

People started to define themselves through the artistry of their table settings. Culinary art advanced to higher standards: improving manners by allowing diners to eat “respectably”. New meals and drinking practices were even invented in the 18th Century specifically as occasions in which to demonstrate proper dining etiquette: afternoon tea being, perhaps, the most notable.— From silver groves.co.uk

🍽Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

“No, Thank You” to Tea Custom

Afternoon tea in New York business houses is not desired, and if it were, it’s introduction would be impossible. We are all hard at work at the British tea time, except our few men of leisure who are frequently hard put to find playmates.– 1912

Whoever suggested the adoption and our embracing of the English custom of 4:00 tea in business offices deserves rebuke. No New Yorkers, no Americans in this degree of latitude or here about, need to stop work and the busiest hours of the day to drink tea. If we are wise, we breakfast lightly, lunch moderately and briefly, and in the evening, dine intelligently and without excess. We need nothing more to eat. 

The London atmosphere is oppressive. Along in the afternoon one who is working there feels the need of some sort of stimulative substance, and tea is better than whiskey and soda. Sensible Americans, we like to think, have got over the habit of drinking whiskey in the daytime, most Americans drink very little at any time. The increased internal revenue receipts indicate the larger wealth of the vastly increased population.

Afternoon tea in New York business houses is not desired, and if it were, it’s introduction would be impossible. We are all hard at work at the British tea time, except our few men of leisure who are frequently hard put to find playmates. If we like, we take it at breakfast instead of coffee. It is a good substitute, but probably the American who uses either or both very moderately is wise. 

We may continue to ape the British fashions in men's dress, but let us avoid the British custom of mixing up tea and business. “Concentration” for the few hours of the working day, as one of our readers declared in a letter printed in this page yesterday, is essential. The lunch “hour” takes an hour and a half of the day. The tea would take another hour. We're not rich enough yet for that sort of wastefulness. — The New York Times, 1912

Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia