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Fork: brief history

We find it difficult to understand a well-laid table without this instrument in the form of fork, fork. Let's go over some of the history of this cutlery. It might surprise you as much as the story of the spoon. We tell you how it appears on our tables and how it becomes popular.

Actually the use of the fork at the tables is relatively recent since it did not appear in a popular way until the nineteenth century. The curious thing about the appearance of the fork is that it is one of those instruments that emerged as a great novelty but did not succeed or become popular until a long time later.

The history of the fork

The first appearance as we understand it as tableware dates back to Eleventh century. Came to Venice for the use it established Teodora the emperor's daughter Byzantium. However, prodding the food that God offered us was considered to be diabolical. At that time the forks had a point and eating according to what dishes was not practical. All this made this cover disappear for centuries.

It was at the wedding of a Medici specifically Catherine de Medici with Henry II of France in 1533 that gave life again to this covered with two prongs. Following the wedding, the entire French court made it their own and it became popular among the nobility and upper classes.

Later of the two tips it had, a third was added to make the cutlery more useful. This step lasted a little over a hundred years because in the eighteenth century the forks appear with four pointed and plans. These were created in Italy to facilitate the food of the very fashionable spaghetti at that time.

Fork with spaghetti. Photo Pixabay
Fork with spaghetti. Photo Pixabay

The Forks did not become popular in the middle class until eighteenth century they wanted to copy the refinement of the upper and noble classes. In reality it was not installed until the XNUMXth century in all homes of all social classes. If the history of this cutlery has surprised you, we recommend that you take a look at our article on the spoon.

 

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