1. Tampopo (1985)
2. Babette’s Feast (1987)
3. Fried Green Tomatoes (1991)
4. Like Water for Chocolate (1992)
5. Eat Drink Man Woman (1994)
6. Bight Night (1995)
7. Soul Food (1997)
8. Chocolat (2000)
9. Tortilla Soup (2001)
10. Mostly Martha (2001)
Those, according to the people from the Johnny Walker Striding Man Society, are the top 10 food movies. Their list is, obviously, out of date and was drawn up before we had Julie and Julia …
MORE TABLE ETIQUETTE
The arsenal of sterling silver cutlery to be found on the crisp-white-linen clad dining table is notoriously tricky and confusing. Here’s a quick overview to walk your fingers through the maze of silver with ease.
Cutlery is usually placed in the order of its use. Therefore, the first utensils on the far left and right will be used when consuming the first course. When in doubt, work from the outside in towards your plate.
• The layout for a formal dinner setting starting from the left of your plate would be the bread plate, the appetizer fork, the dinner fork, and then your plate.
• To the right of your plate starting from the left, you would see the dinner knife (blade turned inward), appetizer knife (blade turned inward), soupspoon, then the teaspoon.
• Above the plate will be the dessert spoon or fork with the handle facing right.
• Water and wine glasses will be above the knives.
Once you have lifted your cutlery, they will not touch the table again.
Do not leave the knife blade facing outward on a plate.
Do not wave cutlery in the air to make a point.
If you drop a piece of cutlery on the floor in a restaurant, do not pick it up. Your waiter will replace it.
Did you know?
Table knives were introduced circa 1600; until then, diners brought to the table their own knives, which also served as daggers.
And a little bit of funny:
At a dinner party, one of the guests, an obnoxiously loud young man, was setting about his dinner with gusto – too much gusto – as it were. Slurping his soup, licking his fingers, elbows flying everywhere, and making rude remarks about every course and every guest. Finally, by the main course, his host had just about had enough of the young man. Fortunately, the host was saved from the embarrassment of having to turf the man out by another quick-witted guest. For, on being served a piece of carved meat, the rude man forked it up and, holding it aloft, waving it in the air, bellowed at the host: Is this pig? To which the other guest, sitting opposite, asked, just loudly enough to be heard by all; To which end of the fork are you referring?