Chinese Dining: Belief and Etiquette <-- shows how the chinese eat~For my knowledge on the chinese food rituals, when dining, especially for dinner, it is the whole family. We can not be picky about the food, and learn how to use chopsticks because it is the chinese culture. And for some reason, my mom or dad would make soup after eating the rice and main dishes for the soup suppose to nourish us. However, when we are eating with the other family members or eating with guests in a huge table, we have to show good table manners. Even the way we hold the chopsticks have to be the right way. When my family have tea, my mother and father would tap on the table when they want the tea to be stop pouring. It is also important for the younger ones to wait for the older ones to get their servings to show respect. Then during holidays such as the Chinese New Year and the Mid-Autumn Festival, my parents would give a ritual to the ancestors. The important food that I remember was a whole boil chicken, a fish or two, and then we have utensils for the wine. When I was small and went to the mountains to visit the grave, my uncle would pour the wine before the grave and burn incent and coin papers to hope for wealth in the ancestors afterlife.
I think the korean ritual is almost the same as the chinese such as waiting for the elders to take their seat and serving them first before the young ones get their share. However, in the korean table manners site, unlike the chinese, the korean do not hold up their soup or bowl.
A show that I would recommend to watch that shows a lot of how the royal palace in the past work in Korea is called, "Dae Jang Geum".
Hindu treat food with respect because it was given by the God.
"Prasada is that which gives peace. Prasada is the sacred food offering of the Lord. During Kirtana, worship, Puja, Havan and Arati, the devotee offers sweet rice, fruits, jaggery, milk, coconut, plantain and such other articles to the Lord, according to his ability. After offering them to the Lord, they are shared between the members of the house or the Bhaktas in a temple." Additionally, when they offer food to the God, they would purify the place and put food on the leave?--> "in a leaf the articles of food are served". and the sprinkle water over it and repeat the verdic mantras.
About their meat: The tradition has survived because the meat can be put in the oven to roast before the family goes to church and be ready to eat when they return.
Typical meats for roasting are joints of beef, pork, lamb or a whole chicken. More rarely duck, goose, gammon, turkey or game are eaten. The more popular roasts are often served with traditional accompaniments, these are:
roast beef - served with Yorkshire pudding; and horseradish sauce or English mustard as relishes.
roast pork - served with crackling (the crispy skin of the pork) and sage and onion stuffing; apple sauce and English mustard as relishes
roast lamb - served with sage and onion stuffing and mint sauce as a relish
roast chicken - served with pigs in blankets, chipolata sausages and stuffing, and bread sauce or cranberry sauce or redcurrant jelly
Any self respecting Sunday roast should be served with a gravy made from the meat juices.
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