The interiors of the Maharajas is a collective name, in fact, it is a synonym for luxury. However, maharaja maharaja is different, in fact, he can turn out to be not only a rajah, but also an Arab sheikh, a Chinese or Japanese emperor, and this is a different East. Each interior will be radically different from each other with its unique features.
The many faces of the East
In general, the oriental style in the interior is divided into five areas.
Interiors of the East:
- Arabic style is the common name for the rich interiors of Islamic countries, where even the scenery goes side by side with religion, and the Koran guides all movements. For example, in this holy book there are clear lists of animals and even people forbidden to depict, and therefore the leading element is neutral colors and geometry. Since the Arab countries have a very hot climate, air is used as partitions. On the one hand, they are designed to hide female beauty from prying eyes, on the other hand, they allow air to circulate freely. It is customary for Arabs to emphasize a high social status, and therefore there is a lot of gold in the decor. The interiors are rich, fabrics Once upon a time, wood was not particularly accessible here and was literally worth its weight in gold, so carved partitions and decorative items were made from it, but very rarely used as a material for furniture, they simply regretted it.
- Moroccan style- this is a great "diplomat" who managed to combine Arabic religious chic and light romantic elements mediterranean direction I. On the Arab side, these are rich and bright fabrics, an abundance of textiles in the scenery, curtain zoning, wooden battens, carved furniture, etc. The Mediterranean is visible in the color scheme - blue and white plus terracotta, tiled floors, lancet windows with wrought iron bars. In all this splendor, peaceful silver sets of dishes and severe steel weapons on the walls coexist equally harmoniously.
- - an abundance of light and a minimum of things, strict and light, where primacy is given to functionality, not beauty and luxury. These are sliding screens, doors, folding or built-in furniture, every detail is thought out to the maximum and is located strictly in the right place. All the details are perfectly emphasized by the overall restrained color palette of the rooms.
- The Chinese style is similar to the Japanese direction in simplicity and functionality, but restraint has given way to a love of brilliance, the main colors of the rooms - or blue with gold. Without these shades, China is not China! Geometric images or drawings with favorite scenes from the palace life of the ruling dynasties are considered an additional distinguishing feature. These are plots with paradise gardens, outlandish birds and animals, creatures from Chinese folk myths. All unnecessary or necessary, but not particularly pleasing to the eye, objects are cleverly hidden behind shining and.
- O India! Hindus are adherents of a measured life and yoga, they constantly meditate and strive to improve their karma. Indigenous Indian style would require ivory, carved stone, massive columns or at least wooden carved walls. Modern India is more democratic: there are enough panels with imitation of natural material and natural floor. The color scheme should be kept in warm colors - pinkish, eye-pleasing red, etc. Sometimes there is a clear design in the style of gold with black and olive hues. The rooms are traditionally filled with hand-woven woven carpets, which are also used as panels and bedspreads. All the furniture is low and decorated with paintings or carvings, the doors resemble shutters. Chests are practiced instead of dressers, often used.
Advice! If you want to clearly design Indian notes, you need to place not ordinary ones, but oblong ones in the resting place - this particular detail vividly personifies the Indian interior!
Whatever the differences, these styles have one thing in common - uniqueness with a touch of mystery. Exotic, which you want to try forever, but in the end, be sure to “bite through” all the puzzle nuts - that's what an oriental-style interior is. Photos of rooms at first sight attract attention, capture the spirit and forever remain in memory, attracting with their dissimilarity to apartments familiar to the European look.
Interiors of maharajas: oriental subtleties in the interior
The interior of an oriental-style room does not imply a rigid division into bedroom, , etc. In fact, zoning is more used in any of the directions: in the Arab interior curtains, Japanese and Chinese - , in Moroccan - textiles and carved partitions.
Color and light
Since the East is different from the East, in order to hit the target for sure, it is worth adhering to the common intersection just in case - warm tones and their harmonious combination. The same with drawings - geometry is loved everywhere, let it be abstract patterns. In addition to the typical warm tones, you can use it with, this will make the room brighter and more elegant.
As for lighting, any kind of interior of the East implies spaciousness and huge windows with curtains and thick curtains on the sides. In the morning, the principle “there is never too much light” works, and by the time of rest, annoying rays per second will be muffled by a heavy curtain with gold embroidery, fringe and tassels, which, by the way, as an element of decoration are also found in all rooms.
A typical division into zones in any type of oriental interior is a place for relaxing, cooking and eating. In the first, the center of the universe is considered huge with bright and a ton of pads, and underneath there is a secret! There they hide a hookah and a small table for it.
A special space is allotted for the meal, there should be a small low table and all the same pillows or. Yes, in the East they do not eat at a high table, keeping their back straight and sitting on a chair. Here, convenience is a priority, eating takes place almost reclining.
Advice! If you are not used to pillows on the floor, you can also use a regular table with chairs, just the table should be round, and the furniture should be with oriental ornaments.
Suitable furniture
If you want a set, it should also be wooden, but carved or simple - it depends on the choice of the direction of oriental color. The Chinese emperor loves simplicity and conciseness without "bells and whistles", but give monograms to the Maharaja and the Sheikh.
The table must be round or oval, instead of chairs, ideally it is better to use armchairs or at least semi-chairs. In the Japanese style, everything should generally take place on the floor, but adjusted for modernity, you can simply beat the furniture in strict forms and beige and black tones.
No open shelves - the oriental interior is filled with luxury and secrets. Everything that should emphasize splendor is on display in advance, but lockers with everyday life should be closed.
- And again about India. The ethnicity of this country is distinguished by a special flavor - there should be statues of gods everywhere, most often among the "European Indians" we can see Buddha, Shiva and Ganesha. All of them are friendly and bring happiness and good luck. In addition to statues and images of deities, elephants are everywhere, because this animal is practically a symbol of India itself, it has been revered and protected for many centuries, and therefore used to decorate the house.
Advice! There are no trifles in the East, any minor detail is of great importance, and therefore carefully make sure that an extra thing is not crammed into the design.
Oriental style in interior design instantly conquers sensitive souls with its alluring beauty and apparent softness. Many people take it as an idea for the realization of their fantasies, which have remained in their memory since reading unusual oriental tales and myths. Whether to leave one room as a “pearl of the East” or make it complete in an oriental style is up to the owners to decide - it all depends on the scale of their love for oriental motifs. But, having taken up design on your own, remember that the East is a really delicate matter, and strict rules are hidden behind external softness: it does not tolerate bulkiness and fuss.
Any hostess will be able to pleasantly surprise all the guests who have gathered for a solemn event. It will be enough to beautifully decorate a large table where a variety of food will be located. In this article, we will talk about proper serving and the most popular styles for creating a homely comfortable dining environment.
Variety of options
It is impossible not to note the variety of all table decoration options that modern designers offer today. It is thanks to the beautiful serving that it will be easier for you to find a common language with others, to declare your culinary abilities.
In this case, you can create a composition for different styles. So you can emphasize the general direction of your home, organically fit the laid table into the concept of the room. The mood of the general serving will be set by the tablecloth. This product plays an important role in eating. The tablecloth can be one color or full of different colors.
Attention is also paid to napkins. In terms of tone, they should be in harmony with dishes and tablecloths. As for the dishes, you can choose it according to your taste. These can be country, 30s, 90s, Gatsby style options. Marine, autumn, oriental, rustic, eco or Italian style will look great.
Among the many options, choose the one that you like, and can only cause positive emotions.
Most Popular
A modern beautiful table can be created in a wide variety of styles. In this case, you should be guided by your own preferences. Below are the most popular thematic performances:
- Loft. For this direction, you will need to create as much free space as possible. You can combine new glossy elements with scuffs. For example, you can use an antique wooden table with heavy metal coasters, as well as shiny glassware. It is good if the cutlery is polished to a shine.
Remember that this theme does not involve any draperies, so a tablecloth will not be needed here.
- Country. This style will be characterized by rustic simplicity. Rough materials, discreet colors, modest details are used here. As for textiles, it is better to choose cotton or linen. The table itself must be wooden. Be sure to use coasters for hot, wicker napkins, large candles. An excellent addition to the design will be a bouquet of simple flowers: chamomile, primrose, daffodil.
- Japanese. You will not confuse the Japanese-style design with any other. The most important thing is to stock up on all the necessary accessories. It's no secret that the Japanese take their food very seriously. Particular attention is paid to the symbolism of numbers. The ratio of the number of flowers and plates should be 1: 5. The color scheme can be different: red, black, brown, yellow, green shades. All meals are served immediately. Of course, the main place is occupied by rice.
- Provence. Setting a table in Provence style is not difficult. This direction will appeal to all lovers of France. Refinement and sophistication are the features of style. The main thing is to pick up all the details. It's good if some items are scuffed. As for the colors, these are lavender tones, olive, blue, yellow and gray.
- Scandinavian. This option involves restraint, asceticism, simple forms and natural materials. There should not be random elements here, everything is carefully selected. The color palette is presented in natural shades. The predominant color is white and grey. Accordingly, it is worth choosing textiles of similar colors.
- English. English interiors are characterized by sophistication, sophistication, and at the same time comfort. Basically, the style involves the use of natural wood furniture. As for the color, you can choose any suitable gamut. Shades of yellow and red look great. Drapery is welcome on the table. Maximum attention should be paid to napkins and tablecloths. The dishes are best used with various floral ornaments. This style involves the use of crystal.
Porcelain service will not be superfluous here. Create an exquisite menu, surprise guests with delicious culinary novelties and cozy table decoration.
- Russian. This style involves the use of Khokhloma items, as well as ceramic pottery. You can put plates in the Gzhel style. So you can beautifully present dishes to your guests.
- Rustic style It is, first of all, love for nature. Natural materials, simplicity, as well as soft colors are valued here.
Table setting is hard work. However, if you make some effort, you can create a real masterpiece and pleasantly surprise all the guests. The main thing is the thematic focus.
Clearly observe the chosen style, correctly combine colors and textures. Then relatives and friends will appreciate not only your culinary skills.
The table can be decorated with elegant candlesticks. Pay special attention to details. Candles in cups look very interesting.
Fresh flowers will also look good, which will give a luxurious look even to a modest table. With the help of additional accessories, you can make the table original and refined. For example, lay out silk ribbons in fancy patterns, arrange figurines and figurines.
If you want to create a classic style, then do not forget that in the center should be a plate for hot, on which there is a snack plate. Forks are placed to the left of the dishes, and knives and a spoon are placed to the right.
Do not forget about these simple rules, and every meal will be accompanied by only positive emotions.
Japanese cuisine is the national cuisine of the Japanese. It is distinguished by a preference for natural, minimally processed products, a wide use of seafood, seasonality, characteristic dishes, specific rules for decorating dishes, serving, and table etiquette. Japanese cuisine tends to be a key attraction for international tourists.
There are many opinions about what defines Japanese cuisine, since the everyday food of the Japanese has changed a lot over the past centuries, many dishes (for example, ramen, which has become almost a national Japanese dish) appeared in Japan in the late XIX - early XX century or even later. In Japan, the term "Japanese cuisine" (日本料理, 和食 "nihon ryō: ri" or "washoku") refers to traditional Japanese foods similar to those that existed before the end of the national retreat in 1868.
The most characteristic features of Japanese cuisine:
The use of mostly fresh products, always of high quality. Practically no “shelf-life” products are used, with the exception of rice and sauces.
A huge range of seafood used for cooking.
Seasonality of food.
Lack of meat.
Small portions. The amount of food is gained through a greater variety of dishes, and not the size of portions.
Specific cutlery - most dishes should be eaten with chopsticks, some can be eaten with your hands, spoons are used extremely rarely, forks and knives are not used at all. For this reason, most dishes are served in the form of small pieces that are convenient to take with chopsticks and do not need to be divided.
Dramatically different from European principles for the design of dishes, serving. There is more emphasis than in European cuisine on the aesthetic appearance of dishes and the table as a whole.
Specific table etiquette.
INGREDIENTS
Rice
It is the main ingredient in Japanese cuisine and the basis of nutrition in Japan. In Japanese, the word "gohan" (boiled rice), like the Russian "bread", means not only a specific food product, but also food in general.
For Japanese cuisine, rice varieties are preferred, characterized by increased stickiness when boiled - when cooked from such rice, the dish has the structure of small lumps that are convenient to eat with chopsticks. Rice is cooked as a separate dish and is used as an ingredient in many "combination" dishes.
Seafood
Fish, shellfish, marine animals in Japanese cuisine are the second most important ingredient after rice. As a rule, during cooking they undergo only minor heat treatment (roasting, steaming), and in some dishes (sashimi) they are included simply raw.
Used in Japanese cuisine and seaweed.
Soya
Soy was brought to Japan from China, it is used in Japanese cuisine in various forms:
-Tofu (bean curd or soy cheese) is a nutritious base for many dishes.
-Soy sauce is a condiment that is extremely widely used.
- Soy miso soup.
- Fermented natto beans.
Beans
Widely used in soups and as a filling.
Other plants
Almost all cultivated and many wild edible plants are used in Japanese cuisine. In particular, carrots, cucumbers, cabbage, lettuce are widely used. Specific plants - wasabi, daikon white radish, bamboo, lotus, sweet potato - are used for garnishes and sauces.
Noodles
In Japanese cuisine, noodles are used:
-tukasoba (ramen) - made from wheat flour with the addition of eggs;
-udon - from wheat flour without eggs;
- soba - from buckwheat flour (more often - with the addition of wheat).
Noodles are used in various dishes: in soups, salads, as a side dish for fish and meat dishes. One of the popular dishes, both home cooking and catering, is ramen - noodles in meat or vegetable broth.
Meat
Meat (beef and pork) came to Japanese cuisine quite late from European and Chinese. Meat is part of many dishes, usually borrowed, for example, ramen is often served with a piece of pork.
DISHES
Cooking food
Japanese dishes are prepared in special pans, donabe pots and agemono nabe. Deep-fried dishes are served on a tray called abura kiri. European and more exotic utensils (in particular, tajine) are also used for cooking.
Serving
Tableware for Japanese cuisine is very diverse, its common feature is the desire for elegance, aesthetic appearance. For plates, bowls, gravy boats, particular importance is attached to the convenience of holding dishes in one hand, since, due to Japanese table etiquette, it is customary to hold these dishes in your hands when eating. The shape and color of Japanese dishes can be very diverse. Plates and gravy boats can be round, oval, rectangular, rhombic, more complex shapes that imitate various objects, for example, in the shape of a boat or a leaf of a tree.
For Japanese dishes, there is no concept of "dinner service", that is, a specially selected complete set of the same type of dishes for a certain number of people; dishes can be very different in shape, size and color, its diversity is one of the elements that form the characteristic appearance of the Japanese table. However, sets of cutlery are produced, for example, sushi sets consisting of a plate and gravy boat, made in the same style, or a set of bowls with or without a kettle. You can also find the “Japanese table service” on sale, but this is already a mixture of Japanese dishes with European traditions, uncharacteristic for Japan itself.
The following types of utensils and utensils are mainly used in Japanese cuisine:
–soup bowls
For dishes with a lot of liquid, mainly for soups, deep round bowls are used, reminiscent of large bowls or European salad bowls, with a lid made of the same material as the bowl itself. The traditional European deep bowl for soup, with "fields", is completely uncharacteristic for Japan.
–Bowls
Deep, round bowls without a lid, usually below a soup bowl, can be used for rice, noodles, or salads. One of the types of Japanese bowl - tonsui - is a deep rounded bowl of a very characteristic shape: its edge in one place forms a protrusion, as if continuing the surface of the bowl upwards. It is convenient to hold the tonsui for this ledge. Rice bowls are usually round, often shaped like an inverted cone.
–Dishes
Plates can be of various shapes. They are made either slightly curved, but without a pronounced rim along the edges, or have a low, but almost vertical rim. Plates with internal partitions can be used (for example, a small square or triangle in the corner can be “highlighted” on a rectangular plate, or a plate is made “in one piece” with a gravy boat) - they can be convenient for serving a dish consisting of several immiscible ingredients or for the simultaneous serving of the dish along with the sauce and / or spices intended for it, which are used “to taste”.
–wooden coasters
Sushi, rolls, sashimi and some other dishes are often served on wooden stands. Sometimes the base is just a flat plank, but bases of complex shape are also used, such as a small "bridge" or "ship" made of wood. Woven wooden nets are also used.
–Food sticks
Basic cutlery. Sticks are extremely diverse and are used as a universal device for eating any food.
–spoons
The only kind of spoon used in traditional Japanese cuisine is a deep spoon, usually ceramic (although other materials are also found, but not metal), with which soup or soup broth is eaten. The spoon is quite massive, it is often served on a ceramic stand.
–gravy boats
Small rectangular or rounded bowls 2-3 cm high, with gentle edges. Designed for pouring and mixing sauces and then dipping pieces of food in them, for example, sushi, the form is subordinated to this purpose.
–tea utensils
Japanese teapots usually have a spherical, flattened shape, or the shape of an oblate sphere with a cut off bottom. The handle of a traditional teapot is located on top and is attached to the teapot by two ears located on opposite sides of the lid (like European teapots for boiling water), there are also teapots with a straight handle made of the same material as the entire teapot, protruding to the side ( not opposite the nose, but about 90-120 ° from it, when viewed from above).
In addition to traditional materials, Japanese teapots can be made from cast iron, which is uncharacteristic for tea utensils (traditionally, they were used only for boiling water when brewing tea in bowls, but now tea is sometimes brewed directly in a cast-iron teapot).
In Japanese bowls, the height and diameter are either almost the same, or the height is greater than the diameter. Sometimes tea is drunk from very small bowls, containing no more than 50 ml, but this is not a general rule.
Cups are cylindrical or barrel-shaped, without handles (that is, such a cup is just a tall bowl with vertical walls, or, if you like, a European mug without a handle).
–Sake utensils
A typical sake jar is shaped like a vase - first tapering at the top, then having a short, conical flare at the top. Glasses, ceramic or porcelain, with a volume of not more than 30 ml. They are divided into two main types: ochoko and guinomi. The former have the shape of an opening bud, can be very wide, almost flat; they are used on ceremonial occasions. The second - an ordinary small cup with vertical walls - is considered more everyday.
–coasters
Coasters for oshibori, as well as hasioki - coasters for chopsticks.
Porcelain, ceramics, wood are used as traditional materials for dishes (often covered with a highly resistant varnish that protects against drying out and cracking). In recent decades, plastic utensils have also become widely used, especially for bento containers.
CHARACTERISTIC DISHES
rice dishes
Boiled rice (gohan)
Rice is washed clean, then poured with cold water, left to stand, then brought to a boil and cooked over low heat in a wide saucepan with a thick bottom, under a tightly closed lid. When cooking, water is used exactly as much as the rice should absorb, usually 1.25-1.5 volumes of dry rice. Unlike European cuisine, rice is cooked in unsalted water, without any seasonings, oils or fats. After cooking, the rice is gently mixed with a special spoon or spatula, so as to turn the solid mass into separate lumps, but not crush the grains. In Japan, rice is eaten daily, so automatic rice cookers are common, which ensure the correct cooking of different varieties of rice and keep the cooked rice warm throughout the day.
As a separate dish, gohan is usually served in a deep cone-shaped bowl, often sprinkled with sesame or a mixture of sesame and salt right in the bowl. They eat rice with chopsticks, holding a bowl at chest level in their left hand.
Rice with curry
Boiled rice with Japanese curry sauce, vegetables and meat.
Boiled rice with egg
Frequent daily meals. Boiled rice is mixed with a raw egg, to which soy sauce can be added.
Chahan (Chaofan)
A dish similar to plov. Boiled rice is fried in oil with pieces of minced pork, chicken, eggs, vegetables or seafood. A clarification is added to the name of a dish in public catering, indicating the main (besides rice) ingredient: ebi chahan - with shrimp, tori chahan - with chicken, sifudo chahan - with seafood.
Daifuku or Daifukumochi
Japanese sweet, a small rice cake stuffed, most often with anko, adzuki bean paste. There are many varieties of daifuku, the most common being white, light green, and pale pink daifuku filled with anko.
Daifuku are usually made either the size of a palm or small, about 3 cm in diameter. Daifuku are often coated with cornstarch or potato starch to keep them from sticking together.
The traditional way to cook mochi (and daifuku in particular) is called mochisuke, and they can also be cooked in the microwave.
RAW FISH DISHES
Seafood for such dishes is either not heat-treated at all, or such processing is minimized so as not to affect the natural taste of the ingredients.
Sushi
Prepared from specially cooked rice and raw seafood. The form of sushi is very diverse; almost any seafood is used in cooking. There are two main types of sushi.
The first is sushi itself (nigiri, tataki and some others), which are a small, elongated lump of rice, on which a piece of fish, shrimp is laid on top; some types of such sushi are wrapped with a strip of algae, which together with rice forms a container filled with finely chopped seafood, caviar or vegetables on top.
The second type is the so-called rolls, which differ in a fundamentally different way of cooking: rice and seafood are laid out in layers on a sheet of algae, rolled into a thin roll, which is then cut across into small pieces with a sharp knife. There are other forms as well.
Sushi is served on a flat plate or wooden stand, with wasabi, soy sauce and pickled gari ginger.
Sashimi
Thinly sliced raw seafood, usually fish, octopus, squid, served on a flat plate with fresh vegetables such as thinly sliced daikon radish and shiso leaves. Like sushi, they are served with wasabi and soy sauce.
SALADS
The Japanese make salads from a variety of foods: vegetables, fruits, mushrooms, rice, noodles, fish, seafood, poultry and meat. Moreover, they try to either completely avoid heat treatment, or make it minimal, which preserves the ingredients: their natural composition, smells, and nutritional properties. As a dressing, rice vinegar, soy sauce or sake are usually used. A variety of spices are also added to Japanese salads: dried seaweed, ground or pickled ginger, ground black or allspice and grated nutmeg.
Soups
Misoshiru soup is traditional in Japanese cuisine.
Its main ingredients are dark and light miso paste (made from fermented soybeans) and concentrated hondashi fish broth. The rest of the ingredients can vary according to taste, it can be shiitake mushrooms, and wakame seaweed, and bean curd tofu, and various types of meat and fish.
In addition, the following soups are available in Japanese cuisine:
- butajiru / tonjiru (jap. 豚汁) - misoshiru with pork;
-dangojiru (jap.) russian. (jap. 団子汁) - soup with dango, seaweed, tofu, lotus root, and other vegetables;
-imoni (English) Russian (jap. 芋煮) - stewed taro root, a popular autumn dish in the northern regions of the country;
-zoni (jap. 雑煮 zo: ni) - mochi soup with vegetables and sometimes meat, most often eaten on New Year's Eve;
-oden (jap. 御田) - a winter soup made from boiled eggs, daikon, konnyaku, stewed in a clear dashi broth with soy sauce;
-shiruko (jap. 汁粉) - adzuki soup with mochi added, served on New Year's Eve;
Suimono (Jap. 吸い物) is a clear soup based on dashi with soy sauce and salt.
SAUCES
Gomadare (雑煮) is a sesame sauce made from grated sesame seeds, sesame oil, soy sauce, vinegar, dashi, sake, and sugar. Does not contain nuts;
-ponzu (jap. 雑煮) - a sauce made from citrus juice (lemon, yuzu, bitter orange), mirin and dashi.
SWEETS
Wagashi are traditional Japanese sweets. In the understanding of Europeans and Americans, they are not sweets, since they do not use either sugar or cocoa. The ingredients of such sweets are rice, red adzuki beans, agar-agar seaweed.
OTHER DISHES
Tempura
Pieces of food in batter, fried in vegetable oil. The batter is made from eggs, flour and ice water. Fish, squid, shrimp, poultry, vegetables are used as the base ingredient, respectively, the name of the dish usually consists of the name of the main ingredient and the word "tempura", for example, "shake tempura" - battered salmon. The method of cooking "in batter" was borrowed from the Portuguese, who for a long time were practically the only trading partners of Japan outside of Asia.
Kushiyaki and Yakitori
Food strung in small pieces on a wooden stick and grilled. Prepared from a variety of fish and seafood, shrimp, quail eggs, chicken meat, chicken entrails (hearts, liver, stomachs), beef, vegetables. There are quite a few varieties of kushiyaki, depending on the ingredients and the characteristics of the preparation. The word "yakitori" (in translation - "fried bird") refers to skewers of chicken or chicken innards with vegetables. There are specialized catering establishments serving kushiyaki and yakitori, called "yakitoriya". Outside of Japan, the word "yakitori" is often used to refer to all types of kushiyaki, which, generally speaking, is not true.
Sukiyaki
Thinly sliced beef (sometimes also pork), green onions, mushrooms, udon, Chinese cabbage, boiled in a cauldron. A feature of this dish is the method of preparation and consumption - it is prepared by the diners themselves. A bowler hat is placed on the table on a tile that maintains the required temperature. The guests themselves put food into the cauldron (free enough so that they boil properly), and after reaching the desired degree of readiness, they take pieces of food, dip them in the sauce and eat. Usually the process is repeated several times until all the guests are satisfied.
Tonkatsu
Pork chop fried in breadcrumbs. The pork is rolled in flour, dipped in a beaten egg, then rolled in breadcrumbs and well fried in a pan in a large amount of oil, on both sides. As a separate dish, tonkatsu is served cut into slices to make it easier to eat with chopsticks. Finely chopped cabbage, lettuce, vegetables, regular or special sauce are traditionally used as a side dish.
Katsudon
Cooked tonkatsu is cut into slices, stewed for a short time together with vegetables, beaten egg. Served on rice.
Nikujaga
Meat stewed with potatoes and onions.
SERVING
Proper table setting is a separate, very important section of Japanese cuisine. The order in which food is placed on the dishes is also of great importance. The set table as a whole, as well as individual dishes, should be aesthetic, pleasing to the eye.
Composition, quantity and size of dishes
In Japanese cuisine, it is customary to serve food in relatively small portions so that the guest can eat, but not overeat. The size of the portions depends on the time of the year (portions are larger in winter than in summer) and on the age of the guests (portions of young people are larger than older ones), of course, what is served also influences.
Great importance is attached to variety: a richer table differs not in the size of portions, but in a larger number of dishes. A full meal includes rice, two types of soups and at least five types of various snacks (depending on the solemnity of the occasion and the possibilities of the organizer, their number can reach up to a dozen or even more).
The minimum dinner party includes rice, soup and at least three types of appetizers. The concept of "main dish" in the Japanese dinner is absent.
As an obligatory part of the dinner, green tea is always served. Tea is drunk before, during and after a meal.
On appropriate occasions, alcohol is served, the traditional form of which is sake.
Table
Traditionally in Japan, they eat at a low table, sitting in front of it on the mat in the seiza position (sitting on their heels with their back straight).
For men in an informal setting, the agura pose (“in Turkish”, cross-legged in front of you) is acceptable.
You should not sit lounging on the tatami, you should not stretch your legs under the table.
However, at present, both at home and, moreover, in public catering establishments, they often dine at ordinary European-style tables, sitting on chairs or stools.
Serving order, arrangement of dishes on the table
Traditionally, all dishes are put on the table at once. In this case, rice is placed on the left, soup on the right, seafood and meat dishes are placed in the center of the table, pickles and marinades are around them.
Containers with sauces and seasonings are usually placed to the right of the dish to which they are intended. Small plates are placed on the right side, larger and deeper ones on the left.
Sake is served in jugs, and its low-alcohol varieties are heated, and strong ones are at room temperature.
Most meals are at room temperature, with the exception of rice, soups and some meat dishes served hot.
Arranging dishes on the table, they try to form a beautiful composition. In particular, it is customary to alternate rounded dishes with rectangular, light - with dark.
If the table is not set beforehand, then meals are served in the following order:
-Rice;
- Sashimi - served before any dishes with a strong taste, so as not to interrupt the taste of raw fish;
- Soup - usually served immediately after raw fish dishes, but it is allowed to eat at any stage of the meal;
-Not raw dishes of all kinds, sushi, rolls;
- Dishes with a strong taste, with a lot of spices.
In some Japanese restaurants, the ordered dishes are prepared by the chef from raw ingredients right in front of the client. To do this, directly at the table for food is the workplace of the cook, with a frying surface and everything necessary for cooking and decorating dishes.
Feast Etiquette
General order of the meal
Before starting a meal, itadakimasu (Jap. いただきます, "I accept with gratitude") is pronounced - an expression of gratitude to the owner of the house or the gods for food, in use it corresponds to the Russian "bon appetit".
Before meals, a rolled oshibori (お絞り) towel, rolled into a tube, is usually served moist, sometimes hot after sterilization. It serves to clean the hands before eating, but it can be used to wipe the face and hands both after and during meals, since some food can be eaten with the hands.
Traditionally, all dishes are served at the same time (in catering, however, this tradition is usually violated), it is allowed (and considered decent) to try a little of all the dishes, and only then start eating “seriously”.
If the dish is served in a bowl covered with a lid, then after it is eaten, the bowl should be covered again.
At a homemade or formal dinner, some of the dishes (usually snacks such as sushi, rolls, pieces of fish or meat, etc.) are laid out on common dishes, and each participant in the dinner is given a small plate on which he puts what he wants to try. Food from a common dish is shifted with chopsticks to a personal plate. It is not customary to take a common dish in hand.
Drinks neighbors on the table pour each other. It is not customary to pour yourself.
Toasts are not accepted in the traditional Japanese feast, drinking alcohol can be preceded by the word kampai! (jap. 乾杯, "to the bottom!").
It is believed that the guest did not finish the meal while there was rice left in the bowl. Rice is eaten to the last grain. To get up from the table without finishing the rice is impolite.
When eating, do not put your elbows on the table.
After finishing the meal, you should say gotiso: sama[desita] (Jap. ご馳走様「でした」, “it was very tasty”) is an expression of gratitude for the treat (analogous to the traditional “thank you” in European etiquette).
Use of chopsticks
Almost all Japanese dishes are designed to use chopsticks. Some of the most important rules for handling chopsticks:
- Do not insert chopsticks vertically into food, especially rice.
- Do not pass food with chopsticks to chopsticks to another person, do not put it with your chopsticks on someone else's plate. All these actions have an outward resemblance to the customs associated with the burial of the dead and commemoration, therefore, at an ordinary meal, they are considered indecent.
-Do not take anything in one hand along with chopsticks.
- Do not move the plates with chopsticks.
- Do not point with chopsticks.
-Do not hold sticks in your fist (this is considered an unfriendly sign, like a declaration of war).
- Do not place chopsticks across the bowl.
-Before you ask for more rice, chopsticks should be put down.
Rules for the use of individual dishes
There is no set order in which the food should be eaten; you can eat it in any convenient order.
Dishes served in bowls (soups, salads, rice, ramen) are eaten with the bowl in hand at chest level. There is no need to eat from a bowl standing on the table, leaning over it; a person who does this is said to "eat like a dog".
Rice is eaten with chopsticks, holding the bowl in hand.
Solid pieces of food are taken from the soup with chopsticks, the broth is drunk over the edge of the bowl. A spoon can be served with soup, then the broth is eaten with it.
The noodles (ramen, soba, or udon) are lifted from the bowl with chopsticks, placed in the mouth, and drawn in. The characteristic “squishing” sounds made at the same time are considered natural and quite decent, although in other cases it is considered ugly to make sounds while eating. Do not wrap noodles around sticks. The broth is drunk with a spoon or over the edge of the bowl.
Sushi and rolls are served on a wooden stand, which is usually also served with wasabi and pickled ginger gari. The sauce is poured into a specially designed plate, wasabi can be laid out in it and stirred with chopsticks. Sushi is taken, turned on its side, dipped in sauce, while holding a plate of sauce by weight in the left hand, and eaten. Gari served with sushi is not considered a condiment - it is customary to eat it between different types of sushi so as not to mix their taste.
Sushi, rolls, other dishes served in pieces are eaten whole, at a time. Biting off a part is considered ugly. If it is inconvenient to eat a whole large piece, you can use chopsticks to divide it on your plate into several smaller pieces and eat them separately.
Etiquette allows men to eat sushi with their hands, women are deprived of this right - they must use chopsticks.
Special traditions surround the consumption of puffer fish. When ordering it, it is not customary to order something else from food.
RECIPES
SOBA with chicken and vegetables
Ingredients for the dish:
Buckwheat noodles (soba) - 1 pack; Chicken breast fillet - 350 gr.; Bulgarian pepper - 2 pcs. Bow - 1 pc.; Carrots - 2 small or 1 large; Soy sauce - 4-5 tbsp. l.; Vegetable oil
Cooking process:
Rinse the chicken breast fillet under water and cut into small pieces. Peel carrots and onions and chop into small cubes. Cut the bell pepper in half, remove the core with seeds and cut into thin strips.
Heat vegetable oil in a frying pan. Pour enough oil so that it completely covers the bottom, but no more. Fry the chicken fillet over high heat for 12-15 minutes until browned. Lay out on a plate. In the same oil, fry the onion and carrot until golden brown - 10 minutes.
Boil buckwheat noodles "Soba" in salted water according to package instructions. In order for the noodles to turn out elastic and elastic, add half a glass of cold water to salted water (1.5 tsp of salt per half a pot of water), bring to a boil and turn off the heat. Drain the cooked soba in a colander and rinse under water.
Add pepper to the carrots and onions and simmer everything together (you can under the lid) for another 10-15 minutes. Put the boiled noodles to the vegetables. Then fried chicken. Add soy sauce (about 4-5 tablespoons), mix gently and simmer everything together under a closed lid for another 3-5 minutes. Sprinkle the finished dish with sesame seeds.
KARE RAISU (カレーライス)
Ingredients (for 4 servings):
Curry base:
50 g butter; 30 g flour; 2 tbsp. l. garam masala; fresh crushed black pepper; 2 tbsp. l. ketchup; 3 art. l. tonkatsu sauce
Curry:
3 onions; 3 chicken breasts; 3 large potatoes; 2 large carrots; 1 handful of green peas; 1 small sour apple; 1 tsp garam masala; 1 l. water; salt and pepper; oil (for frying); rice
Cooking method:
1. Peel the onion and cut into very thin slices. Peel carrots and potatoes and cut into small pieces. Cut chicken breasts into small pieces.
2. Making curry dressing. Melt the butter in a saucepan, mix with flour. Cook the dressing with constant stirring over medium heat until it becomes golden brown (about 10-15 minutes). Then add 2 tbsp. l. garam masala, stir. Turn off heat, add ketchup and tonkatsu sauce and stir.
3. Fry the onion in a new saucepan with a little oil over medium heat until it turns golden brown. Then add the meat, fry on all sides until it is browned. Add carrots, potatoes, water and bring to a boil. Boil over low heat for 15-20 minutes. Then grate the apple and add to the pan, season with 1 tsp. garam masala, salt and pepper. Cooking for another 10 minutes.
4. Boil rice until tender.
5. Add the dressing (step 2) to the curry pot (step 3) and mix gently. Add green peas.
6. Put the finished rice and curry on plates, serve hot.
KOROKKE (KOROKKE/コロッケ)
Ingredients (for 2-3 servings):
500 g potatoes; 60 g onions; 200 g ground beef; 1 st. l. oils; 15 g butter; 1 st. l. soy sauce; 1 st. l. Sahara; 1 st. l. sake; 3 art. l. cream; salt and pepper; 1 egg; panko; oil (for frying); tonkatsu sauce
Cooking method:
1. We clean, wash the potatoes, boil until soft. Drain the water and mash the potatoes with butter.
2. Peel the onion, cut into small cubes. We heat the vegetable oil in a pan, fry the beef with onions. Add soy sauce, sugar, sake, cream, salt and pepper, fry until the meat is cooked.
3. Mix the fried meat with onions (step 2) and potatoes (step 1) in a large bowl, mix well.
4. We form small balls from the mixture (step 3) - croquettes. Dip croquettes in beaten egg, roll in panko breadcrumbs.
5. Heat the vegetable oil to a temperature of 170 ° C, fry the croquettes until golden brown.
6. Place croquettes on paper towels to remove excess oil. Serve with Tonkatsu sauce.
RICE DUCK (鴨飯)
One of the dishes of Okinawa, the third most important region of Japan with the capital of the same name. The difference from the rice bird that exists throughout Japan, here is that the rice is cooked with the addition of green tea.
Ingredients:
Rice 0.5 cup; Chicken breast - 1 pc; Soy sauce 2 tbsp; Sake 2 tbsp; Shiitake - 1 pc; Boiled egg - 1 pc; Pickled ginger; Pickled radish - 1 pc; Dried nori - 0, 5 pack; Pickled cucumbers - 1 pc; Green onions - 1-2
Cooking process:
Boil rice in a ratio of 1:1 (rice and water) until the water boils away, then leave for 10 minutes. under the lid.
Sliced chicken breast marinated with soy sauce, sake and shiitake mushrooms.
Boil the chicken in a small amount of water.
When serving the soup, cut into strips a boiled egg, pickled ginger, shiitake mushroom with which marinated breast, pickled radish, dried nori, pickles and green onions.
Add as many ingredients to the plate as you see fit and fill with broth. Pickled radishes are served separately.
AGE TOFU
Ingredients for 1 serving of Tofu (200 g):
Wheat flour: 40 g; Soy sauce: 35 ml; Vegetable oil: 70 ml; Lemon juice: 15 ml; Sesame oil: ¼ teaspoon; Sugar: 10 g; Cilantro (coriander): 2 g; Red onion: 7 g; Garlic: 2 g; Cherry tomatoes: 3 pieces
Cooking time 15 minutes
Cooking process:
Cut the tofu into 2 rectangular pieces.
Pat dry with paper towel to remove excess moisture and roll in flour.
Fry the tofu in a heated pan in a large amount of vegetable oil until golden brown.
Place the fried tofu on a paper towel to remove excess oil.
Prepare the sauce. Mix together 35 g of soy sauce, 35 g of vegetable oil, 15 g of lemon juice. Add a few drops of sesame oil for flavor. In the resulting mixture, add red onion, cut into small cubes, 2 grams of chopped cilantro and 10 grams of sugar. Beat with a whisk.
In the resulting sauce, add 2 grams of grated fresh ginger root and 2 grams of grated garlic.
Cut 3 cherry tomatoes in half and add to the prepared sauce.
SHU KURIMU - eclairs
Ingredients:
Butter: 90 grams; Milk: 50 grams; Water: 150 grams; Salt: 1 gram; Flour: 120 grams; Chicken eggs: 4 pieces; Custard: 500 grams; Cream 35%: 400 milliliters, (whipped); Powdered sugar: as needed
Cooking process:
1. Melt butter in a saucepan, add milk, water and salt.
2. Add flour to this mixture and quickly mix with a wooden spoon until a thick dough is formed.
3. Add 4 eggs to the dough (one at a time). After each egg, mix the dough with a mixer or a spoon.
4. Using a syringe bag, squeeze the finished dough onto a baking sheet covered with baking paper. Leave enough space between the eclairs (4-6 cm apart).
5. Bake eclairs for 25 minutes at 180 ° C until golden brown. Let them cool completely.
6. Whip the cream until thick.
7. Cut off the top of the chilled eclair, fill with custard and whipped cream. Close, sprinkle with powdered sugar.
PICKLED GINGER
Ingredients:
Fresh ginger (peeled) 100 g; Su (Japanese rice vinegar) 100 ml; Salt 1 teaspoon; Sugar 1.5 tbsp. spoons (or 2 without top); Water 4 tbsp. spoons
A few general tips:
Rice vinegar can be replaced with wine or apple cider vinegar.
If you want the ginger to turn pink, add a piece of beetroot to the water while blanching.
When pickling and storing ginger, do not use metal utensils.
Ginger is ready to eat when it turns light pink. Store in the refrigerator in a container with a tight-fitting lid. Pickled ginger will keep for several months.
Before serving, remove the pickled ginger from the marinade and cut into thin slices if pickled whole.
Cooking process:
To prepare pickled ginger, you will need fresh ginger, rice vinegar, salt, sugar and water.
Rub the peeled ginger with salt and leave overnight.
Pour over with water and pat dry with paper towels. Then cut the ginger into thin strips.
Bring water to a boil in a saucepan, turn off the heat and add the ginger. Blanch for about 2-3 minutes.
Throw the ginger into a colander, let the water drain.
Meanwhile, prepare the marinade. Mix su, sugar and 4 tablespoons of water in a bowl. Stir until sugar dissolves.
Place the ginger in a clean glass jar.
Pour marinade over prepared ginger. Leave to cool (to room temperature).
Then close the jar tightly with a lid and refrigerate. After 3 days, ginger is ready to eat.
Pickled ginger (gari) has a burning peculiar taste. As for the color, it depends on the root itself. If last year's ginger, then the color will not change after pickling, and if the root is young (this year), then the finished pickled ginger will acquire a pale pink color. But do not confuse gari with beni-sega, which in turn has a rich red color.
Sushi bars and Japanese restaurants have flooded European cities, and all kinds of Japanese dishes have appeared on the menu of many cafes and home delivery services. More and more people are imbued with oriental traditions and culture, but is the variety of food habits of the people of Japan exhausted by eating sake, rice and seafood with the help of hashi sticks? Of course not. Japanese traditions are vast, multifaceted and very complex, there are rules for almost every action performed, they determine what the dining table should be like, how and on what to sit, how to hold chopsticks, what and in what order to eat, on what dishes to serve this or that. a different dish and what dishes will suit this or that guest.
If you are passionate about Japan, then sooner or later you will decide to organize a Japanese-style evening. And if you may not have to cook all kinds of sushi, rolls and sashimi yourself, then you still have to prepare the room and set the table. Since the Japanese tradition of serving food and table setting is very different from the European one, you need to deal with all kinds of cups, bowls, trays, plates and chopsticks, and having figured it out, visit all imaginable and unimaginable stores in search of the missing dishes. Of course, the culture of eating in Japan is very symbolic and permeated with centuries-old traditions, it may not be necessary to set the table taking into account all the most stringent requirements, but drawing inspiration from Japanese rituals, everyone can bring beauty, orderliness and harmony to the organization of their feast.
You need to start preparing with the choice of dishes. Of course, you can limit yourself to wooden trays, a container for sauce and several sets of wooden sticks, but the Japanese have a special approach to this issue. The abundance of dishes is associated with the desire for comfort and convenience, which is only worth the fact that completely different sets are used for men, women and children! This division is due to the difference in the size and shape of the brush of each person, for example, a man will be offered food in a bowl with a diameter of 12 centimeters, and a woman - 11. The Japanese generally pay special attention to the symbolism of numbers and believe that it is best to use an odd number of dishes, dishes and portions .
Following the logic of odd numbers, in Japan there are food selection rules, according to which five colors can be combined on one plate, most often it is black - the color of nori seaweed, brown, green, yellow and red - the colors of fish, vegetables and sauces. The rule of combining five colors is followed not just because it is customary, but because it is believed that the tastes of different products are combined with each other in the same way as their colors. There are other rules that are important for table setting. So, it is customary to serve all dishes at once, while the main course is placed in the center, rice is on the left, and soup is on the right. Various sauces and seasonings intended for a particular dish are placed to the right of it, and marinades are slightly behind.
As in any other, in Japanese cuisine, different utensils are designed for different dishes. Serve a fried dish on wooden trays, and serve sashimi on porcelain ones. Bowls are defined by the Japanese for salads, soups and rice are served in bowls covered with lids, sake is served with tokkuri - small porcelain or earthenware jugs, as well as small cups. Each table must have a small bottle or jug of soy sauce, as well as a container for mixing it with wasabi. Particular attention is paid to hashi sticks, which, with their thin end, should be turned to the left. It is also necessary to ensure that the sticks do not touch the table and are on special stands.
Perhaps such a serving seemed stiff to you. However, despite such attention to detail, Japan appreciates the beauty of contrasts. For example, dishes of various sizes and geometric shapes can coexist on the tables. With the apparent asymmetry of serving, square dishes go well with round ones, deep ones with flat ones, and tall ones with low ones. There should be harmony and balance in everything, so the dishes and treats on it should be placed in a certain way, for example, square plates are placed in a rhombus, and round bowls complement them. Following the same logic, rounded treats are served on square plates or rectangular trays.
Nothing is more appreciated in Japanese table setting than the beauty of empty space. Despite the fact that, in accordance with the old tradition, all dishes are put on the table at the same time, it does not look cluttered, on the contrary, there is a lot of free space and air on it. The Japanese adhere to the same principle when decorating serving or portioned dishes that are never filled to the brim, and treats are laid out freely on them. The color of the dishes also plays a role in table setting. It is believed that the color of the plates should set off the color of the dish served on them, for example, rice is served in glossy dark bowls. In general, when decorating a table in the Japanese style, it is important to pay attention to the details and the beauty, naturalness and elegance inherent in oriental culture.
An important role in serving is played by the amount of food served on the table. Since during the meal it is necessary to try each dish, and their number usually varies from 10 to 20, eating is more like a tasting, especially since there are dishes of very different tastes in abundance on the table. At the same time, portions are measured in such a way that each guest eats, but does not overeat. Serving size varies by age and gender, so men should be offered the most food and elderly people the least. Despite the variety of products and methods of their preparation, the dishes offered on the Japanese table can be eaten in any order, but it is customary to start with a small lump of rice.
Another feature of the Japanese-style table design is the correspondence of the dish to the situation and season. The Japanese believe that food should always be fresh, hence the strict division of food by season. Japanese cuisine tries to use all products exactly in the season and time of the year when they are most delicious, respectively, you will not see blanks for the winter on their tables. Among the spring and summer options for table decorations and dishes, the use of root crops - radishes, radishes and carrots is common, lettuce and lemon are also used. In winter, non-edible items such as paper umbrellas, which are considered a symbol of protection from the weather, are also included in the decor. Depending on the season, the serving of a wet oshibori towel, designed to wipe the face and hands before the start of the meal, also varies. In winter, spring and autumn, this towel must be warmed up, and in summer it can be served cold.
Both in table setting and in the design of dishes, comfort is valued above all. Before placing dishes on plates, following strict rules and traditions, it is necessary to prepare them in such a way that any piece can be easily taken with chopsticks. Remove the bones from the seafood, divide everything into small portions, and cut the vegetables and fish into strips or slices 3 centimeters long and 2 wide. The finished dish should be laid out on a plate from left to right, and it is customary to load the opposite edge of the dish with food a little more. Speaking about the Japanese-style table setting, one cannot but mention the peculiarities of eating. Traditionally, Japanese meals are held in rooms with tatami-covered wooden floors, on which there are very low tables, and instead of chairs, a zabuton is used - a flat cushion for sitting on the floor, which is sometimes supplied with a wooden back for convenience.
Such an attractive and popular Japanese cuisine is probably made by age-old traditions, rituals and serving features. Therefore, hide away the usual spoons, knives and forks, arm yourself with hashi sticks and learn to enjoy exotic oriental cuisine.
Alena Karamzina
Table setting includes rules for the arrangement and design of dishes, cutlery in such a way that, in general, the whole composition looks aesthetically pleasing and convenient. There are many ways to transform a place to eat.
Variety of options
Serving methods depend on the taste preferences of the owner, the chosen style and situation.
If a Gatsby-style party is planned, then preference in the design of tables is given to details that reflect the style of the 30s. The available dishes in the house in the form of gravy boats, salad bowls, and trays will help you choose a theme.
Table decoration and serving are not identical concepts. This is taken into account at checkout. Here you can show your originality and eccentricity and choose one of the presented options:
- Country characterized by the presence of rustic motifs in the form of collected wild flowers in an old clay vase. Great importance is given to the tablecloth, which will harmoniously fit in if its texture is in a small cell or strip. Well complement the whole image of wooden cutlery, wicker baskets for baking.
- autumn theme set very simply, if you put a bouquet of fallen yellow leaves on the table, you can also add natural elements of this season. Acorns and cones are suitable to complete the intended image.
- Sea style can be created by adding appropriate paraphernalia in the form of natural shells, blue textiles and dishes with images of this theme.
- Eco implies a combination of simplicity and naturalness. This theme is characterized by the presence on the table of all kinds of green details made by nature itself. Wooden fruit baskets add originality.
- Decoration in the style of the 90s will be interesting for those who arrange theme parties. Oilcloth tablecloths with color drawings must be present here. Old crockery with numerous flower patterns is used. Old crystal glasses or those with a painted edging will fit perfectly here.
Most Popular
In the modern world, styles in table setting are directly interconnected with emerging trends in interior design.
Provence
To set the table, adhering to this theme, you need to use such products in the design as olives. They are typical for the French province, from where this direction appeared.
Old accessories and light colors in materials will be appropriate here.
Russian
This direction is often found in the village at the grandmother's, as the characteristic features of this style are the use of a samovar, dishes with a Khokhloma or Gzhel pattern. It combines simplicity and richness of colorful spots. The tablecloth is selected from cotton with a checkered pattern. A rustic motif can be traced in all details, the addition of a rustic style is allowed.
Scandinavian
In this theme, the table should be predominantly white or gray tones. They are repeated both in dishes and in textiles. The use of natural materials is allowed.
Oriental
The style of Japanese serving is difficult to confuse with others, as the emphasis is on special accessories. Dishes for eating are selected for each person depending on his age and structure. This is a distinctive characteristic of the Japanese, who take the ritual of eating seriously.
Great importance is given to the shades used. Predominantly the color scheme includes black, red, yellow and green.
It is important to note that all dishes are served on the table at the same time and must be arranged in a certain order.
English
This design always looks luxurious, emphasizes the high cost of items. The English style is characterized by restraint, comfort and the use of natural materials. In serving, preference is given to dishes with a gilded pattern. Glasses and glasses are most often made of their crystal.
It would be appropriate to look at such a table an old candlestick. Noble colors are preferred. It can be a rich shade of red, emerald or gold. Only cutlery is presented from metal, they should stand out with their brilliance from the whole composition.
Loft
This style creates the atmosphere of an abandoned factory by organizing a lot of space around and using materials typical of the manufactory's times. Table setting should follow this theme by combining old cutlery and new glossy elements. Tablecloths are not acceptable here, but napkins with abstract images are allowed.
