The Mind Creative DECEMBER 2014 | Page 38

The Mind Creative Typically Asian restaurants had been known as, basically, just a place to eat food. You go into one of the establishments, order whatever you want from the menu, eat, pay and leave. At least, that had been my experience for many years. I suppose one could say the same thing about most western restaurants too. In 1966 my colleagues in the school (where I was the principal) and I had to go to Edmonton for the annual convention of the Alberta Teachers Association, and one day, one of the group suggested that we go the Smorgasbord for lunch. I assumed that it was the name of a restaurant. When we walked in, the layout struck me as strange and even after we sat down nobody appeared with a printed menu. Someone came to take the orders for beverages and that was that. I did notice a longish table with a glass roof over it and assorted food was kept in steaming containers. I also saw a few people hovering around the table. I was anxious not to display my ignorance and so I sat at the table waiting for something to happen. Then one of them said, ‘let us go’ and then I realized that it was up to us to go the table and help ourselves to whatever we wanted to eat. And however much we wanted too! It is a bewildering experience if you have never been to one of these outfits. Later I learnt that ‘smorgasbord’ was a Scandinavian term meaning that food was served on a buffet or cabinet and you helped yourself to the fare. Smorgasbord became internationally known at the 1939 New York World’s Fair when it was offered at the Swedish pavilion’s Three Crowns Restaurant. The table, in addition to food, had floral arrangements. Decorating the food and the plate in which it is served is also a western concept. In fact in culinary schools this aspect of the business of serving food is paid a lot of attention. So much so that sometimes when a dish is served, you feel reluctant to touch it lest you disturb an artistic design! This is more evident in buffet style service where the artists (yes, culinary artists) display their skill to such an extent that it would appear to be a travesty to disturb a beautifully laid out table. Look at the two examples that 38