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Chapter One. The Material Background |
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cooking utensils: knives, ladles, pots , bamboo dishes and banana-leaf plates |
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Cooking utensils were few and simple. Taro was peeled and vegetables cut up with small knives, and food that was boiled was stirred with wooden ladles. These ladles were also used for serving food from the earthen cooking pots onto the eating platters. Every household possessed a number of round wooden dishes, from which several members of the family were accustomed to eat; they were of good finish and well-balanced shape and were fashioned by the men of the household. There were also smaller dishes of split and bent bamboo, and guests of a rank either higher or lower than that of their hosts ate from these or from freshly plucked banana leaves. |
