How To Buy right Crockery..?
There are few things more satisfying on a chilly winter's day than a warming soup served in a chunky bowl. And what is it about drinking tea from delicate china that makes us sit up that little bit straighter? Every day we use tableware to serve breakfast, lunch and dinner, but we rarely consider the huge effect it can have on our enjoyment of the food or drink we're about to consume. Modern lifestyles have had an influence on the way we eat, and we're much more casual diners than our grandparents or even our parents were. The slow but steady demise of the dining room has also played a major part in the way we serve our meals, with families and friends more likely to gather round the table in an open-plan kitchen than make time for a formal feast. 'Social norms have relaxed so much,' says Australian chef Bill Granger. 'It's ironic that in sophisticated urban environments, we're dining more like French peasants did 300 years ago.'
Trends in tableware are influenced by fashionable foods and the way in which we eat them. 'Restaurants and their menus have a huge bearing on what people buy,' says Dik Delaney, head of design at Royal Doulton. 'Often food lovers are keen to see how chefs use tableware before taking the ideas home and recreating them'. Gone are the days when 'proper' dining meant dusting off granny's best china and serving up on a full dinner set. Now we're more likely to take our cue from a local gastropub and enjoy hearty British recipes from rustic earthenware, or an Asian pick 'n' mix banquet from glossy lacquered bowls. Think of jewel-like nigiri or seaweed-wrapped California rolls served on a round dish - somehow not right? Graphic foods like these look best lined up in regimented rows on square plates. 'They're still the only appropriate shape on which to serve sushi,' says chef Bill Granger.