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 until they were like mirrors hung in rows". The 19th century, particularly in the United States, saw an explosion in the number of kitchen utensils available on the market, with many labour-saving devices being invented and patented throughout the century. Maria Parloa's "Cook Book and Marketing Guide" listed a "minimum" of 139 kitchen utensils without which a contemporary kitchen would not be considered properly furnished. Parloa wrote that "the homemaker will find [that] there is continually something new to be bought". A growth in the range of kitchen utensils available can be traced through the growth in the range of