“Crudities” and Forks

Early in the Tudor period, a type of fork which was really a rudely wrought piece of silver with two prongs at one end, and a small spoon bowl at the other, was known. This was used for lifting “suckets” such as plums or other fruits preserved in syrup. 

An interesting reference to forks was published in a book called “Crudities,” written at the beginning of the seventeenth century. The allusion is the expression of the author, Thomas Coryate, an Englishman traveling in Italy in 1620. “I observed a custom in all those Italian cities and towns through which I passed that is not used in any other country that I saw in my travels, neither do I think that any other nation of Christendom doth use it, but only Italy. The Italian, and also most strangers that are commorant in Italy, do always at their meals use a little fork when they cut their meat... their forks being for the most part made on iron or steel, and some of silver, but these are used only by gentlemen. The reason of this their curiosity is because the Italian cannot endure by any means to have his dish touched by fingers, seeing that all men’s fingers are not alike clean. Hereupon I myself thought to imitate the Italian fashion by this fork cutting of meat, not only while I was in Italy, but also in Germany, and often-times in England since I came home.”

It seems incredible that in a period of English history so famed for its extravagance and luxury, that forks were rarely used. This new display of refinement was indeed slow in being generally accepted, as evidenced by the few specimens made. However, their use may have been retarded somewhat, because ministers contended it was an insult to God not to touch meat with one’s fingers. As more and more travelers noted their use and general advantages in the consumption of food, silversmiths produced forks in greater quantities. It was not until late in the eighteenth century, however, that they were in common use.

The earliest forks made were probably used only for serving pieces, as one in the inventory of the Royal Plate of 1399 weighed fifteen and one-half ounces. Another in a will of 1463, was listed as being used for “grene Gynger.” Early in the Tudor period, a type of fork which was really a rudely wrought piece of silver with two prongs at one end, and a small spoon bowl at the other, was known. This was used for lifting “suckets” such as plums or other fruits preserved in syrup.  — From The Book of Old Silver, by Seymour B. Wyler, 1937

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

Tudor Etiquette and Henry VII

Dining with Henry VIII ~ If you were wealthy, your cakes would be decorated with marzipan, and after dinner there would be nuts, thin and delicate wafers, and sweets made with aniseed and ginger to help digestion.

In the days of Henry VIII, the ways of society differed from our own more in observance than in spirit. Though the gay world danced and gambled very late, they rose very early. Their conversation was coarse and lacked reserve. The ladies cursed freely. Outward show and ceremony were considered of the utmost importance. Hats were worn by the men in church and at meals, and only removed in the presence of the King and Cardinal.

Kissing was far more prevalent as a mode of salutation. The Court society spent the greater part of their income on clothes. To those in the King's set, a thousand pounds was nothing out of the way to spend on a suit of clothes.

The predominant colours at Court were crimson and green; the Tudor colours were green and white. It was an age of magnificent plate, and the possession and display of masses of gold and silver plate was considered as a sign of power. Later on in Shakespeare's time, not only the Nobles, but also the better class citizens boasted collections of plate.

A quaint instance of the recognition of distinctions of rank is afforded by certain “Ordinances” that went forth as the “Bouche of Court.” Thus a Duke or Duchess was allowed in the morning one chet loaf, one manchet and a gallon of ale; in the afternoon one manchet and one gallon of ale; and for after supper one chet loaf, one manchet, one gallon of ale and a pitcher of wine, besides torches, etc.

A Countess, however, was allowed nothing at all after supper, and a gentleman usher had no allowance for morning or afternoon. These class distinctions must have weighed heavily upon humbler beings, such as Countesses; but perhaps they consumed more at table to make up for these after−meal deficiencies.

Table manners were a luxury as yet undreamed of. The use of the fork was a new fashion just being introduced from France and Spain. — Herbert Beerbohm Tree , 1911

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