Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.1 (Tek) 9/26/83; site azure.UUCP
Path: utzoo!linus!decvax!tektronix!azure!markp
From: markp@azure.UUCP (Mark Paulin)
Newsgroups: net.misc
Subject: Re: How to eat dinner in England
Message-ID: <2407@azure.UUCP>
Date: Wed, 7-Dec-83 15:24:06 EST
Article-I.D.: azure.2407
Posted: Wed Dec  7 15:24:06 1983
Date-Received: Sat, 10-Dec-83 02:42:51 EST
Organization: Tektronix, Beaverton OR
Lines: 24


One good reason not to cut up all of one's meat before eating any of it is that
the meat will cool MUCH faster if this is done.  Of course the effect is more
pronounced if one eats "a bit of this, a bit of that" than if one shovels all
the meat in right away.

The same could probably be said of dinner rolls.

Incidentally, I have read that the British tend to keep their homes a good deal
colder than we here in the States do.  Obviously one's meat will cool faster in
a cooler room...  Still, I don't know of anyone who does all the cutting first.
My parents discouraged this practice.  As a child I ate all of each item before
proceeding to the next, but as I grew up I became a "bite-of-each" eater.
I have yet to see someone mix their foods *in* each bite (i.e. on their fork).

Finally, many American restaurants do indeed provide ample cutlery for one's
separate courses (you know, three forks, two spoons, one butter and one steak
knife, et cetera) but, sadly, many do not.


From the comfy chair of:

Mark Paulin
...tektronix!tekmdp!markp