A Beginners Guide To Seafood Cutlery
To the delight of rich folks all over England, separate courses became a way of dining and showing off in the 1850s. Twenty-four-piece place settings were not uncommon. Even guests who didn’t know any better found it hard to prop their elbows on the table.
Seafood utensils, some of the most misunderstood pieces of flatware, emerged during this time. Most are lovely and unusual, but a few are downright intimidating. Guests often wait nervously until a savvier dinner companion leads the way.