Eating utensil etiquette The difference is that a spoon is often used in the right hand and knives are rarely used. Rice and soups are a staple of the diet in South East Asian countries, so using a spoon would be practical in such dishes. The spoon is the main utensil in bringing food into the mouth, in tandem with using a fork. The spoon could also be used for manipulating food in the plate and as an alternative for a knife. Often dishes require slicing before serving or sliced into small before cooking to relinquish the use of a knife. Tables are
Kitchen utensil utensils recommended to the aspiring householder in cookbooks as the century progressed. Earlier in the century, in 1828, Frances Byerley Parkes had recommended a smaller array of utensils. By 1858, Elizabeth H. Putnam, in "Mrs Putnam's Receipt Book and Young Housekeeper's Assistant", wrote with the assumption that her readers would have the "usual quantity of utensils", to which she added a list of necessary items: Copper saucepans, well lined, with covers, from three to six different sizes; a flat-bottomed soup-pot; an upright gridiron; sheet-iron breadpans instead of tin; a griddle; a tin kitchen; Hector's double boiler; a tin coffee-pot for