There is a vast chasm between a dish of tiny dry-fried slivers of beef, celery, and ginger, done in the Sichuan style, seasoned with chili-bean paste and Shaoxing wine in a careful balance of flavors; and a French steak, bloodied and whole, supplied at the table with a sharp knife for cutting and mustard to add flavor, according to the whim of the diner. The two represent diverse worldviews. It is the gulf between a culture of chopping and one of carving.
Consider the Fork: A History of How We Cook and Eat by Bee Wilson












