Table Manners Research Articles

Beyond table manners: Children’s gratitude for food and the role of parental socialization

This investigation explores children’s food gratitude and parents’ socialization of this gratitude within the United States. Study 1 examined children’s spontaneous expressions of gratitude (N = 1,441), focusing on the concepts of food environmental sustainability, properties, origins, scripts, and well-being. Study 2 surveyed parents (N = 110) regarding their engagement in socialization practices that promote children’s food gratitude: conversations; modeling; niche selection; and, scaffolding. The results unveil nuances in younger and older children’s gratitude for food concepts as well as parents’ differential use of food gratitude socialization practices and emphasis on specific concepts. Furthermore, the results demonstrate that parents’ food gratitude socialization practices predict parents’ reports of their children’s food gratitude. These studies elucidate variability in children’s gratitude for food and parents’ contribution to its development within this domain. These findings have implications for food gratitude socialization. (137 words)

Unique Food Culture in Thailand

Food culture refers to a special regional society of food farming, eating habits, eating etiquette. Each place, each country has its own unique food culture, Thai food culture is extensive and profound, not only reflected in the taste, aroma, more is reflected in the entire Thai cultural system. Through the introduction of Thailand's climate, agricultural structure, food hobbies, special food, etc., people have a basic understanding of Thai food culture and food preferences, and popularize Thai table manners. It is very important to respect other cultures.

Shaping a moral body in family dinner talk: Children's socialization to good manners concerning bodily conduct

The family meal has been extensively investigated as a site for children's acquisition of eating-related behaviors and attitudes, as well as culture-specific rules and assumptions. However, little is known about children's socialization to a constitutive dimension of commensality and even social life: good manners concerning bodily conduct. Drawing on 20th century scholarship on body governmentality and good manners, and building on recent studies on family meal as a socialization site, the article sheds light on this overlooked dimension of family commensality. Based on a corpus of more than 20 h of videorecorded family dinner interactions collected in Italy, and using discourse analysis, the article shows that family mealtime constitutes a relevant arena where parents control their children's conduct through the micro-politics of good manners. By participating in mealtime interactions, children witness and have the chance to acquire the specific cultural principles governing bodily conduct at the table, such as “sitting properly”, “eating with cutlery”, and “chewing with mouth closed”. Yet, they are also socialized to a foundational principle of human sociality: one's own behavior must be self-monitored according to the perspective of the generalized Other. Noticing that forms and contents of contemporary family mealtime talk about good manners are surprisingly similar to those described by Elias in his seminal work on the social history of good manners, the article documents that mealtime still constitutes a privileged cultural site where children are multimodally introduced to morality concerning not only specific table manners, but also more general and overarching assumptions, namely the conception of the body as an entity that should be (self)monitored and shaped according to moral standards.

Gender stereotypes, patriarchal beliefs, and normative generics: A survey-based measure of what Polish parents communicate in norm-breaching scenarios involving children

Normative generics, which are statements that can be seen as reflecting the social world, can be powerful tools by which parents convey norms to children. In this article, we explored how two interrelated issues, the perceived salience of gender stereotypes and the socially constructed system of patriarchy, could affect what parents communicate in the context of parent–child interactions that concern the breaching of a salient gender norm. By analyzing data from two perception studies, we found that some norms pertaining to hair length or table manners triggered a more frequent use of normative generics than other norms and that the individuals who espoused traditional gender values tended to prefer one mode of norm responsiveness (i.e., norm-following) and used more normative generics than those espousing nontraditional gender norms. In this way, the study contributed to our understanding of how rules of behavior shared by members of a given group, as well as beliefs in a system of hierarchical power, might favor the use of normative generics.

Dunking bizcochos: Sociability and the Material Culture of Chocolate in Eighteenth-Century Spain

ABSTRACT This article examines the social practices and material culture surrounding the consumption of chocolate in eighteenth-century Spain, through the practice of dipping bizcochos (sponge biscuits). Yet dipping biscuits into chocolate appears ubiquitously in early modern textual and visual sources, this custom has been mostly overlooked by historians. By focusing on the materiality of chocolate consumption, this study offers another example of a more complicated and nuanced story of ‘the civilising process’ and manners in the eighteenth century. An examination of underexplored visual, textual and material evidence allows us to further our understanding of how the introduction of chocolate had a profound impact on Spanish economies, culture and society. Overall, the focus on bizcochos (and dipping) opens a window to explore broader cultural phenomena regarding sociability, table manners, and gender relations in the Spanish Enlightenment.

Did Kant suffer from misophonia?

Misophonia is a disorder of decreased tolerance to specific sounds, often produced by humans but not always, which can trigger intense emotional reactions (anger, disgust etc.). This relatively prevalent disorder can cause a reduction in the quality of life. The causes of misophonia are still unclear. In this article, we develop a hypothesis suggesting that misophonia can be caused by a failure in the organization of the perceived world. The perceived world is the result of both the structure of human thought and the many conditioning factors that punctuate human life, particularly social conditioning. It is made up of abstract symbols that map the world and help humans to orient himself in a potentially dangerous environment. In this context, the role of social rules acquired throughout life is considerable. Table manners, for example, are a set of deeply regulated and controlled behaviors (it's considered impolite to eat with the mouth open and to make noise while eating), which contribute to shape the way the perceived world is organized. So it's not surprising to find sounds from the mouth (chewing etc.) among the most common misophonic sound triggers. Politeness can be seen as an act of obedience to moral rules or courtesy, which is a prerequisite for peaceful social relations. Beyond this example, we also argue that any sound can become a misophonic trigger as long as it is not integrated into the perceived ordered and harmonious world, because it is considered an "anomaly," i.e., a disorder, an immorality or a vulgarity.

Minding your manners in the Gilded Age

ABSTRACT Etiquette manuals may be used as a tool in which to investigate the intricacies associated with dining during the Gilded Age. An exploration of these dining habits, using historic etiquette manuals as primary sources, enhanced by the analysis of secondary sources, deepens understanding of a complicated age in American history. These sources reveal that food could be a curse, particularly to those not tutored in the table manners of a wealthy and hypercritical social climate. Newcomers to the volatile landscape of late 1800s society strived to increase their rank in the social hierarchy. Those with upper class lineage were alarmed by the upheaval of the system that once deemed them superior. Unnerved by this threat to their authority, the established elite encouraged systems of behavior which judged and classified newcomers. The minutiae associated with dinner parties, menus and eating, was one way to sort unwelcome new arrivals. Etiquette manuals cautioned insecure readers that the dinner table was a dangerous arena, one which could expose “imposters,” who now had money, but not pedigree. These guides advised on all aspects of social interaction, with special detail given to the act of eating; arming anxious readers with the particulars needed to negotiate the treacherous rules of dining in the Gilded Age.

A gastronomical product in Bursa Cuisine; Orhangazi Gedelek pickles

Gastronomic identity of a region, consists of products grown, produced and presented in ways specific to that region, as well as geography, history, ethnic diversity, dietary habits and table manners, dominant flavors, and recipes. The concept of cuisine identity tries to make the cultures self-identified with cuisine, determine use of local material and the effect of various cultures upon foods and beverages. Local products are one of the components of gastronomical identity. Protection of these products and conveying them to the future generations is of importance in terms of sustaining the gastronomical definition. In this context, the aim of the research study is to determine the characteristics of Gedelek pickles, which is specific to Bursa's local cuisine, in the culinary culture and to examine its production phases. The research was carried out with 12 local producers making home-made production in the village of Gedelek of Bursa Orhangazi town by means of face-to-face with semi structured interviews. The study includes the opinions of local producers about the production, gastronomic value, new product and production techniques and sustainability of these local products bearing geographical indications. The most distinctive feature of Gedelek pickles is the use of “Gedelek Pınarbaşı Spring Water” rising in this region. The fact that Gedelek pickles maintain a texture hardness value close to industrial type pickles is related to the hard water feature of the water used. While local producers producing home-made fermented pickles are open to new products and techniques, they refrain from mechanisation and industrial production would taint the features and taste of pickles. Conscious production, training, institutional support, and promotion to be given to local producers without downgrading the local products would help these local pickles with a protected geographical indication convey the future generations.

Table Manners

Table Manners

How parents with aphasia deal with children’s resistance to requests

ABSTRACT Negotiating bedtime or table manners with children can be challenging, probably even more so for parents with aphasia. This study aims to explore how parents with aphasia deal with children’s resistance to requests in everyday interactions. It examines the interactional practices of parents with aphasia and their consequences for deontic authority (the right to direct another person’s future action). Using conversation analysis, I conducted a collection-based study of request sequences in 10 hours of video recordings involving three parents with aphasia (two with mild and one with severe aphasia). Two different types of child resistance following a parental request were analysed: passive resistance (indicated by the child’s inaction) and active resistance (indicated by the child’s attempt to bargain or give an account for not doing the requested action). It is shown that all three parents with aphasia respond to passive resistance with pursuits, such as ‘hey’ and other prompts. However, while the two parents with greater linguistic resources deal with active resistance by seeking compliance with counterarguments and by cautiously upgrading their deontic rights, such fine-tuning is not present when the parent with more limited linguistic resources deals with his child’s resistance. This parent uses intrusive physical practices, gestures, increased volume and repetition. This analysis offers insights into practices that appear to affect the ability of these parents with aphasia to negotiate with their children and thus engage in parenting and participate in family life. In order to be able to offer support when engaging with children as desired by parents with aphasia, it is important to gain further insights into how aphasia can affect the organisation of everyday family life.

Design and Build Omotenashi (Japanese-Style Hospitality) Applications Through Chanoyu Based on Graphical Users Interfaces (GUI)

Along with answering the challenges of the tourism industry, which is increasingly intensifying with information technology, this study seeks to convey omotenashi knowledge using information technology in the form of digital applications. This application was developed using the R&D method and the ADDIE learning model, combining thinking skills, ethics, and activities. This type of digital application approach uses a Graphical User Interface (GUI). The purpose of this study is to create an application that provides information about 1) Knowledge of the philosophical values contained in chanoyu; 2) Knowledge of the equipment used; 3) Knowledge of the process of serving tea; 4) Knowledge of cha kaiseki (Japanese table manners); 5) Knowledge of how to deal with guests in good Japanese style. Through the interfaces of the omotenashi application, Japanese and tourism learners will more easily understand the chanoyu philosophy and the stages of the procedure that usually require a teacher in every move. With this application, the problem can be solved by following these standards, students can practice independently to get omotenashi scores and apply them in life.

Somut Olmayan Kültürel Miras Unsurlarından Türk Lokumu ve Afyon Kaymağının Afyonkarahisar İçin Önemi

With its rich flavors and traditional practices, Turkish cuisine is integral to our Intangible Cultural Heritage (ICH). Our rich culinary culture, developed over centuries, has been passed down from generation to generation through regional flavors, different cooking techniques, and shared table manners. Turkish culinary culture represents a social experience along with the use of rich and diverse ingredients. This research aims to thoroughly examine Turkish delight and Afyon cream, which are ICH elements in Afyonkarahisar province, and to determine the sustainability and significance of traditional food and beverage production and social practices derived from these cultural elements in Turkish culinary culture. The study sample was selected as the gastronomy elements of Afyonkarahisar province. Secondary data sources and document archive scanning techniques were used in the research, and Tableau and Power BI programs were used for data visualization. In addition to the research, semi-structured interviews were conducted with 5 traditional Turkish delight and Afyon cream producers. According to the results of the study, it was found that there are a total of 56 elements of Turkish culinary culture/traditional food and beverage production and social practices in Turkish and 3 of these elements are found in Afyonkarahisar. By comparing the registered ICH elements in different provinces, it was found that the quantitative difference between Afyonkarahisar and other provinces is relatively small, but it still needs to be improved despite being a gastronomy city, and the average number of elements in Turkey is three. As a result of the interviews conducted with the producers of Turkish delight and Afyon cream, it was found that sustainability and the transfer of production stages to future generations are essential priorities. At the same time, it was concluded that Afyonkarahisar, one of the gastronomy cities, needs more ICH elements related to Turkish culinary culture. Suggestions were made to diversify and develop Afyonkarahisar's ICH elements related to Turkish culinary culture. These suggestions include encouraging more traditional food and beverage producers, creating training and support programs for these producers, and emphasizing and increasing promotional activities for Afyonkarahisar's gastronomy potential in the tourism sector.

A Comparative Study of Differences between Chinese and Western Table Manners

A Comparative Study of Differences between Chinese and Western Table Manners

Comparative analysis of table manners in China and Russia

The purpose of this paper is to explore the cultural differences in table manners between China and Russia, and to provide some suggestions for improving intercultural communication and understanding in this field. The paper adopts a comparative and analytical approach, using both qualitative and quantitative methods to collect and process data. It identifies several aspects of table manners that differ significantly between the two countries, such as the use of chopsticks and forks, the role of hosts and guests, and the expression of gratitude and satisfaction. The paper also discusses the underlying reasons for these differences, such as historical, religious, and political factors. The article concludes that table manners are an important part of cultural identity and communication, and that both Chinese and Russian people should respect and appreciate each other’s customs and traditions.

A Comparative Study of Chinese and Japanese Folk Culture

China and Japan are close neighbors who belong to the same East Asian Chinese character culture system, and have many similarities in language and folk culture. This thesis takes folk culture as a research perspective, and compares the similarities and differences between Chinese and Japanese cultures in terms of food culture and taboo culture respectively. Firstly, the article explains the definition scope and classification criteria of folk culture; secondly, the two points of food culture and taboo culture are selected for comparison from material folklore and spiritual folklore. Food culture focuses on table manners, cooking standards and eating habits, and analyzes the reasons for the formation of food culture from three aspects: economic development, geographical environment and social culture. Finally, the scope of taboo culture is large, so this paper selects two representative differences in numerical taboos and color taboos for discussion, showing the preference of Chinese and Japanese folklore. Finally, a short summary of the significance of folk culture for cross-cultural communication is presented.

POLITENESS AS A REGULATOR OF COMMUNICATIVE BEHAVIOUR OF GERMANS IN THE 18th CENTURY

This paper analyses politeness as one of the most important categories regulating communicative behaviour in a culture based on the codes of conduct of the 18th century. The latter played an important role in courtesy becoming a cultural value in German history. Through methods of description, component and contextual analysis, the author investigates what was considered polite discourse in the German society and what it depended on. Principal behavioural situations studied include greetings, expressing gratitude, apologies, bidding farewell, as well as table manners, etiquette of dancing and travelling, extending invitations, expressing condolences on a bereavement, congratulations on different occasions. Сompliment, a basic concept of eighteenth-century etiquette, is primarily understood as an etiquette formula applied to a particular etiquette situation. Addressing has two functions: addressing an utterance and reflection of the relationship between the addressee and the addressee, which is strictly regulated by the social status and position of both. One defining feature of etiquette statements in the codes of conduct is the active use of superlative forms. It is concluded that in the 18th century, the category of politeness was primarily an ethical one, which depended on the time, place and persons involved in discourse, first and foremost on their social status and gender. The novelty of the study lies in the material chosen and in studying the development of the politeness category in diachrony.

“Humans bring food to their mouths, animals bring their mouths to food”—The morality politics of school-lunch sporks in 1970s Japan

We are not only what we eat, but how. This article examines the 1970s’ morality politics of spork usage that accompanied the rollout of rice in school lunches. I argue that these discourses about the material culture and etiquette of eating reflect the economic and political context of 1970s Japan and (re)emergent tensions about national identity and the role of children’s diet and table manners in determining Japan’s future. Japan’s national school lunch program is a critical site of “making Japan.” Schoolchildren and teachers generally eat identical meals in their classrooms, serving and cleaning up after each other. Revived in 1946 by the Occupation, the program was nearly universal in public elementary and middle schools by the 1960s. Meals were mostly bread, milk, and soup, stew, etc. The spork was the standard utensil. Cheap, multipurpose, and hygienic, it was a rational mass-catering solution. In the mid-1970s, simultaneous to the introduction of rice to the menu, the spork became the villain in a morality play about children’s eating habits and the nation’s fate. Culturalist pundits warned that sporks hindered development of the special dexterity, cleverness, and sensitivity that made Japan superior among the nations of the world.

LEARNING MALAY FOOD & TABLE MANNERS THROUGH SIMULATION: SPICING UP THE TRADITIONAL TEACHING METHOD

The traditional way of teaching Malay food and table manners through only lecture classes restricts students' from truly appreciating the uniqueness of the Malays' eating culture, especially for non-natives. Thus, this innovation study was conducted to describe Malaysian health sciences students' experiences while participating in the simulation activity, as well as to learn about its usefulness in increasing student learning experiences. Following a classroom lecture on the topic of Malay Cuisine, a kenduri (feast) simulation involving ten traditional Malay table manners was conducted as part of in-class activity. An online survey was used to obtain feedback from 90 undergraduate students (Nutrition, n=43, Dietetics, n=19 and Optometry, n=28), who enrolled in the course Multiethnic Cuisine & Etiquette as elective credits. Overall, students responded very positively to this learning activity. The results demonstrate that through peer-to-peer learning, this in-class simulation has enabled the majority of students to increase their knowledge (95.56%), understanding (97.78%), and interest (92.22%) in Malay food and table manners. This learning method has made both Malay (n=56, 62%) and non-Malay (n=34, 38%) students more appreciative of Malay culture. The findings show that in-class simulation is a useful and effective method for learning about Malay food and table manners resulting in a better learning experience.

Analysis of Differences between Russian and Chinese Speech Etiquette in a Business Banquet

The object of the study is the Russian and Chinese speech etiquette at the table. The author examines in detail such aspects of the topic as differences in seating arrangements, use of dinner set and meal system between China and Russia at business banquets, and also lists the relevant rules of etiquette and at the same time indicates the specific reasons for the differences. Special attention is paid to the analysis of the reasons for these differences by comparing the seating arrangements, use of dinner set and meal system at business banquets between Russia and China, and practical recommendations are given for future business banquets between Russia and China. The special conclusions of the study are religious ideology, geography, history and culture have a very important influence on table manners in Russia and China. The author's special contribution to the research of the topic is the analysis and comparison of speech etiquette at the table in business communication between Russians and Chinese, which helps the staff of both countries to better understand each other in economic and trade cooperation. The novelty of this article lies in pointing out not only the differences between Russian and Chinese business banquets, but also the factors influencing these differences.

Patient- and parent-reported outcome measures of developmental adaptive abilities in visually impaired children: The Visual Impairment Developmental Autonomy (VIDA) scale

In the pediatric context, parents’ and patients’ engagement in the care process is strongly recommended and could be pursued using patient-reported outcome measures (PROMs), which therefore become useful for planning and monitoring treatments. Nevertheless, few data are available from families of children with neurodevelopmental disorders such as visual impairment (VI). The Visual Impairment Developmental Autonomy (VIDA) project aims to develop and validate a patient- and parent-reported tool to measure the most relevant aspects concerning everyday adaptive abilities in children and adolescents with visual impairment: the VIDA scale. The present paper illustrates the Delphi process of item generation engaging parents and patients and presents a protocol for the validation of this new co-designed tool in an Italian visually impaired pediatric population. Twenty-three families and five adolescents provided a list of 192 items and assessed their relevance. Items were categorized in 5 areas of adaptive abilities (i.e., table manners, clothing, personal hygiene, orientation and mobility, and socio-affectivity) and into three age ranges based on the patient’s age. The final 102-item Vida Scale will be administered to a minimum of 300 visually impaired children together with measures of quality of life and child adjustment to investigate its psychometric properties.