Cody Pendant
One of the Regulars
- Messages
- 123
- Location
- Wild West Texas
Chupacabra's, salt and table manors! Oh my!
Talbot said:I hosted some of them down under, and after the spiders, snakes, jellyfishes, and wildlife in general they left muttering something about Chupacabra's and not getting caught in Oak-cliff after dark. Another possible gaffe on my part?/QUOTE]
A gaffe, no, I think not. I think they are having a bit of good natured fun with you that is all. We would call it a ribbing. I certainly hope that Chupacabra's have not invaded down under, thats all you need, another vampiric critter!
As for the salt and mustard:
Talbot said:I was taught that the 'correct' way to apply salt was to place a small pile on your plate and dip your food in it, as per the great mustard debacle. I have only seen very correct old timers do this, can anyone advise?
I will attempt to wade in on "salt, history and international etiquette".
My best answer to your question; from my perspective, is thus.
Your very correct old timers would have done this (salting the plate not the food) as a result of it was once very common to have a "salt cellar" on the table. That would be akin to the modern setting of a sugar bowl on the table. Thus the etiquette tradition having been set and logical use of it as per what you describe. The invention of the "salt shaker" while quite old, would be a relatively new invention. It allows the salt to be distributed onto the food in an even and controlled manor, replacing the older tradition of salting the plate, then the food. This of course could vary by country.
As for your mustard experience, I am aware that the English are fond of using it (i.e. Coleman's) as a side on their plate for beef. As your country is also a descendant of the British Empire, I would imagine that might be the origin of your use of it as well.
For example, it is said in America, to pass the salt and the pepper together. They are considered a married item. This is a very American idea, as in France I am told, it is acceptable to pass only which ever item was requested. Another difference I have heard it is polite to keep ones hands on the table in France, not so here.
As you have experienced, it is with great verity that acceptable manors are used and are dependent upon ones location. What goes here, may not be kosher there. As this is a global world now, it is quite a challenge to keep up with what one is to do, internationally.
I can only hope one day to visit your country and preform some of my own "gaffe's"
"Bon Appetit"