We get so used to our way of doing things that we forget that it can be done differently.
Some restaurants use placemats.
In Singapore and I am sure many banana growing countries, the banana leaf replaces both placemat and plate (the illustration tells it all) in some restaurants as I learned in Banana Leaf Rice at Samy's Curry by Su-Lin on Tamarind and Thyme.
It reminded me of my first experience with Ethiopian food where forks and spoons were not part of the equation. As Science of Cooking makes clear, Injera, the flatbread served with an Ethiopian meal, is also your eating ustensil.
Going back to my early years, at the local Creperie, the plain Galette de Ble Noir was used a bit in the same way to fetch the Lait Caille (curdled milk).
I have made little progress at using chopsticks since my Visit to Bun for the opening.
Maybe something to do with dinner at home (out the public glare).
Also on Food and Singapore: Happy Cows for the Gastro Geeks...Thanks to Mother
Vive la difference!
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