In Turkestan, the ceremony of cleansing, breaking of bread,
and partaking of salt is always performed before sitting down
to dinner. The dishes are served in courses, the first being that
of fresh fruits, as the Bokharan holds, and he does so with a
reasonable measure of common sense, that fresh fruits should
only be taken on an empty stomach, as they are then more
easily digested and help to prepare the digestive organs for the
assimilation of the heavier dishes.
In North China, to observe the correct rules of culinary
etiquette, the courses must be served in a progression of pairs,
four or sixes, leading up to a piece de resistance, and finishing
with plain boiled rice in small bowls. Tea is afterwards served.
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Between each set of courses, the guests toy with the sweets, etc.,
as they are not removed from the table. The table used should
be a round one, and in front of each guest there is placed a
pair of chop-sticks, one small saucer, one small ware spoon, and
a tiny metal wine cup. The small dishes, including different
kinds of condiments, such as mustard, soy, vinegar, pepper, etc.,
are placed round the table, a space being left in the middle for
the large hot dishes. Each guest, with his chop-sticks, helps
himself and his neighbour simultaneously, the saucer being held
forward to the centre of the table. No course is removed until
the succeeding one has been some time on the board. The
Chinese wine, much the same as sherry or Madeira, is always
served hot during the progress of the dinner, the host being
most particular in seeing that his guest's wine cups are full. The
host should sit facing the south.
In South-East China the setting of the table is much the
same as in the North, except that in the South-East all the hot
dishes are placed in the centre of the table at once, and not
served in courses of pairs, four or sixes.
In Japan the dining-room floor is covered with thick mats
(called tatami), and the guests are provided with cushions. They
sit on their heels in front of one, two or three (according to the
importance of the feast), small tables raised a few inches from
the floor. Trays are put on these tables, containing several
small bowls, plates, vessels for water, and the inevitable chop-
sticks. The different foods are generally served in small dishes
from the kitchen, or they may be served in large dishes which
are placed on a large tray and handed round to the diners, who
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INTRODUCTION TO THE MENUS
help themselves to what they think is the most delectable for
assuaging the pangs of hunger.
Page 4
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In Turkestan, the ceremony of cleansing, breaking of bread, and partaking of salt is always performed before sitting down to dinner. The dishes are served in courses, the first being that of fresh fruits, as the Bokharan holds, and he does so with a reasonable measure of common sense, that fresh fruits should only be taken on an empty stomach, as they are then more easily digested and help to prepare the digestive organs for the assimilation of the heavier dishes.
In North China, to observe the correct rules of culinary etiquette, the courses must be served in a progression of pairs, four or sixes, leading up to a piece de resistance, and finishing with plain boiled rice in small bowls. Tea is afterwards served.
Between each set of courses, the guests toy with the sweets, etc., as they are not removed from the table. The table used should be a round one, and in front of each guest there is placed a pair of chop-sticks, one small saucer, one small ware spoon, and a tiny metal wine cup. The small dishes, including different kinds of condiments, such as mustard, soy, vinegar, pepper, etc., are placed round the table, a space being left in the middle for the large hot dishes. Each guest, with his chop-sticks, helps himself and his neighbour simultaneously, the saucer being held forward to the centre of the table. No course is removed until the succeeding one has been some time on the board. The Chinese wine, much the same as sherry or Madeira, is always served hot during the progress of the dinner, the host being most particular in seeing that his guest's wine cups are full. The host should sit facing the south.
In South-East China the setting of the table is much the same as in the North, except that in the South-East all the hot dishes are placed in the centre of the table at once, and not served in courses of pairs, four or sixes.
In Japan the dining-room floor is covered with thick mats (called tatami), and the guests are provided with cushions. They sit on their heels in front of one, two or three (according to the importance of the feast), small tables raised a few inches from the floor. Trays are put on these tables, containing several small bowls, plates, vessels for water, and the inevitable chopsticks. The different foods are generally served in small dishes from the kitchen, or they may be served in large dishes which are placed on a large tray and handed round to the diners, who
help themselves to what they think is the most delectable for assuaging the pangs of hunger.