Speaking ofChinaHave you ever wondered about china?Is it earthenware, porcelain, or, ceramics?Well, actually china is all of the above.China is a general term used to describe all dinnerware.But there are different types of china andthis is where most of the confusion lies.Earthenware: The most commonceramic material, which is usedextensively for pottery tableware anddecorative objects. Earthenware is lessstrong, less tough, and more porousthan stoneware - but its low cost andeasier working compensate for thesedeficiencies. Due to its higherporosity, earthenware must usually beglazed in order to be watertight.Usually fired at 1000°C to 1150 °C.Stoneware: Stoneware’s ideal firingtemperature ranges from about1200°C to 1315 °C. In essence, it isman-made stone. Some considerporcelain to be stoneware but stonewarecontains a higher content ofimpurities.Porcelain: A translucent ceramicmaterial fired in a kiln to temperaturesbetween 1,200°C and 1,400°C. Porcelainderives its name from the Italianporcellana, because of its resemblanceto the translucent surface of a seashell.Porcelain is informally referred to as“china” in some English-speakingcountries, as China was the birthplaceof porcelain making.Bone China: This ceramic is a type ofporcelain first developed in Britain inwhich calcined cattle bone (bone ash)is a major component. It is characterizedby high whiteness, translucency andstrength.The Martha Stewart Collection withWedgwood is now available exclusivelythrough <strong>Chanintr</strong> <strong>Living</strong> from MarthaStewart Furniture Gallery at SiamParagon.© 2008 Martha Stewart <strong>Living</strong> Omnimedia, Inc. All Rights Reserved.
Modern TableSetting 101In this modern world, it is rare toattend a dinner party where thehostess has set the table in a formalsetting. Most likely, the only timethat you run across a formal tablesetting is at a wedding banquet orgala dinner where there are far toomany guests to set the silverware andglassware for every course. However,when you dine in a very formalrestaurant, the waiter will take careof placing the proper glass and utensilso that you, the guest, does not haveto think about what to use or not touse. Just remember, always start fromthe outside and work your waytoward the plate. For glassware, startat the left most glass and work yourway to the right.When eating Western food at home, the typical table setting is very simple.A few things to know:• Knife blades always face the plate.• The napkin goes to the left of the fork, or on the plate.• The bread and butter plate are optional.What used to be considered an informal placesetting has now become the formal place settingDinner plate: This is the ‘hub of thewheel’ and is usually the first thing tobe set on the table. In our illustration,the dinner plate would beplaced where the napkin is, with thenapkin on top of the plate. A dinnerplate should be at least 31cm wide.Some recent designers are usingover-sized dinner plates but we thinkit’s better to keep your plate to arespectable size. This also controlsthe amount of food you eat!Forks: The forks are placed to the leftof the plate. The dinner fork, thelarger of the two forks, is used for themain course; the smaller fork is usedfor a salad or first course.Napkin: The napkin is folded or put ina napkin ring and placed either to theleft of the forks or on the center ofthe dinner plate. We recommend a56cm square napkin but for buffets,we suggest a large 61cm napkin sothat your guest may easily drape themover their laps.Dinner knife: The dinner knife is setimmediately to the right of the plate,cutting edge facing inward. At aninformal meal, the dinner knife maybe used for all courses, but a dirtyknife should never be placed on thetable, placemat or tablecloth. If youmust keep your utensils for the nextcourse, bring your fork to the righthand side of the plate and use yourfork as a rest so as not to dirty thetable.Spoons: Spoons go to the right of theknife. In our illustration, soup isbeing served first, so the soupspoongoes to the far (outside) right of thedinner knife.Glasses: Drinking glasses of any kind –water, champagne, wine – are placedat the top right of the dinner plate.Salad plate: This is placed to the leftof the forks. If salad is to be eaten asthe second course just prior to themain course, do not use the saladplate but use a smaller luncheon size,23cm, plate to serve the salad on.Bread plate with butter knife: If used,the bread plate goes above the forks,with the butter knife placed diagonallyacross the edge of plate, handleon the right side and blade facingdown.Dessert spoon and fork: These can beplaced either horizontally above thedinner plate or can come out after thedinner service has been cleared andjust as dessert is being served.Coffee cup and saucer: We suggest thatyou do not place the coffee cup andsaucer on the table as it makes thetable appear cluttered. Bring thecoffee cups and saucers to the tablewith dessert.And remember, allow at least 61cmfor each place setting, your guestswill be much more comfortable.CHANINTR LIVING 9
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