Notice

This multimedia story format uses video and audio footage. Please make sure your speakers are turned on.

Use the mouse wheel or the arrow keys on your keyboard to navigate between pages.

Swipe to navigate between pages.

Let's go

Tafelstern porcelain: the passion for table culture.

Logo http://stories.tafelstern.de/table-culture-gastronomy-porcelain













Imprint
and provider’s data protection statement
Goto first page
Goto first page
Goto first page
Goto first page
– and additionally inspires the fostering of table culture and its presentation with utmost confidence.
Goto first page
And the appreciation of table culture can be expressed in a multitude of ways.
Goto first page
# Inspiration collection from Tafelstern
Goto first page
Goto first page

Dining customs: national & international

Conviviality & communication

Scene-setting & atmosphere

Presentation of foods

Service & hospitality

Drinking culture

Lifestyle

Table settings

Kitchen & food preparation

Rules & manners

Learning & creativity

Dining culture

Traditions & values

Nutrition, foodstuffs & cultivation

Customs

Tradition

Celebration

Appreciation & communication of values

Local & regional

Hospitality

Service etiquette

Cultivation

Decoration

Goto first page
The first evidence of the existence of table culture can be found in ancient Egypt. Banquets took place at long tables, and jugs, fruit bowls and platters for food were a part of it all.

Even though cultural assets constantly change, many people today have a fondness for this
Goto first page
Today, a variation of this still has its own special appeal when dining out: the comfortable seat and sofa area in which desserts were served in bite-size pieces together with the aperitif.
Goto first page

In our day and age, reliving earlier times is a popular experience: a medieval banquet can be a special event or a successful gastronomic concept.
In our day and age, reliving earlier times is a popular experience: a medieval banquet can be a special event or a successful gastronomic concept.
Fullscreen
In the course of the Middle-Ages, the diversity and quality of foods increased, and the time taken for dining continually increased.

 So-called Tischzuchten (literally disciplinary table literature) –not fictitious verses, but a form of didactic poetry –

were composed, because increasing attention was paid to the presentation of the banqueting table, the serving of dishes and table etiquette.

Nutrition and education
are closely related:

whether as spiritual nourishment for heart and soul, or for the body. the close relationship between education and nutrition is revealed in many European languages, in which the terms appear as synonyms for one another. Even today, we still speak of a thirst or hunger for knowledge and learning.
In our day and age, reliving earlier times is a popular experience: a medieval banquet can be a special event or a successful gastronomic concept.
In our day and age, reliving earlier times is a popular experience: a medieval banquet can be a special event or a successful gastronomic concept.
Close
Goto first page
– the mastery of the rules differentiated the nobility from the peasants, at least until table etiquette became a standard generally observed by all.
Goto first page
In the course of time, table etiquette, manners and traditions have changed, but virtues such as cordiality and respectful behaviour towards one another are appreciated today as they were in the past.

Currently at the focus of attention –the use of smartphones at the table

While taking and posting pictures can be a welcome form of advertising for a locality, most guests feel justifiably disturbed by other peoples’ phone calls and inattentiveness.

Instead of banning them completely, the annoying devices can also be simply switched off:


It might be an idea to reserve a comfortable corner of the foyer where phone addicts can chat away to their heart’s content without disturbing anyone.
Goto first page
My house, my exclusive holiday, my sumptuous spread –people who can afford it all always did love to flaunt it to tall and sundry.

Goto first page
The rules we have learned and fond rituals heighten our concentration on what makes the difference between eating to live and living to eat.

People are born with conservative tastes –in fact, even what a mother eats during pregnancy plays a formative role.

The acceptance of tastes reflects accumulated experiences: one favours the familiar and learns to eat –and everything connected with it –only by eating.

–And thus, the culinary horizon becomes broader only through the interplay of personal curiosity and what is offered.
Goto first page
# Delight porcelain collection
Goto first page
Goto first page
with refined White Velvet decor or
Goto first page
Goto first page
Goto first page
with the Mer decor:
Goto first page
Culinary creations and their presentation are one side of the coin, the other is the people who enjoy them and those who commit themselves to this end.

Whether the host or the boss hold a speech at the table or not, social interaction and communication make the difference between eating a meal and dining.

# GN platters, Solutions, Relation Today porcelain collections
Goto first page
Goto first page
Goto first page
- in contrast to the character Fidgety Philip of storybook fame – show everyone your good upbringing.





# Avantgarde porcelain collection
Goto first page
Today, it’s hard to believe that, thanks to the few women permitted at table, it took until the 11th century before washing the hands in public before meals (eaten without cutlery) became customary.
Goto first page

If one should wish to avoid the problems of protocol, the square table could be replaced by a round table, at which no one would feel discriminated.
If one should wish to avoid the problems of protocol, the square table could be replaced by a round table, at which no one would feel discriminated.
Fullscreen
Who would dine next to whom and would be able converse in a low voice? Who would be seen by whom, and who should be seen by everyone?

Whether at summit meetings, business dinners, weddings or medieval banquet tables: Seating arrangements reflect hierarchies

Since ancient times, dining has almost always been closely allied to social status and political or religious power –meals were seen as an essential element of life at the courts of the ruling classes.The host, usually the highest-ranking noble, sat at the head of the table. The highest-ranking guests were then seated next to and after him.

The bigger the feast, the longer the line of benches –the word ‘banchetti’, meaning small bench, is, by the way, the source of the name banquet.

Seating arrangements have an entertainment factor: 
Today, what was formerly seating arrangement and hierarchy is now called placement –and continues to determine social interaction in the same way as before.

If seating arrangement is also considered to describe the layout of tables,this adds the aspect of atmosphere:

should guests be seated close together, or should personal space be left for privacy?
Should tables be intentionally placed close together, or should guests be motivated to converse with one another by placement at tables with others?

How much bar atmosphere should a table have –and how much of a table should a bar be, from which, at one place the barista can be seen and, from another, the gourmet chef at work in the kitchen?











If one should wish to avoid the problems of protocol, the square table could be replaced by a round table, at which no one would feel discriminated.
If one should wish to avoid the problems of protocol, the square table could be replaced by a round table, at which no one would feel discriminated.
Close
Goto first page
Close
Before/after view

collection Showpieces
Goto first page
Goto first page
and the Oktoberfest has spread from its roots in Munich, and its offshoots are now celebrated around the globe.
Goto first page


# Relation Today porcelain collection
Goto first page






# Delight porcelain collection
Goto first page
Pumpernickel on a piece from the # Delight porcelain collection
Goto first page


# Inspiration porcelain collection various decor options
Goto first page

When it comes to drinking culture, the German ‘Lokal’ has a double meaning –they serve not only national beverages, but also regional specialities –together with all the local rituals and customs.

Visitors from other regions or countries may well be amazed, but as long as there’s no beermat placed on topof the glass for Kölsch, the next beer is as good as on its way without asking.
Goto first page
apparently, humanity has had knives and spoons since time immemorial –in the case of the fork, the story is different.

Historians are still debating the origins of this object of occidental culture. Was it originally a piece of serving cutlery? Or did it belong to the cutlery laid out for guests? And how many tines must a fork have, before it can be described as such?

One thing is clear: in other cultures, the use of cutlery plays a much less important role:
Goto first page
Goto first page
# Eatery collection
Goto first page
when it comes to impeccable table manners, the French stick strictly to the rules.

In France, the use of cutlery is a must –no matter what dish is served.
Goto first page
And in contrast to Germany, crumbs on the table are not only allowed, but perfectly normal.

# Playtes collection
Goto first page
guests have to wait until they are invited to take a seat at their table.

What may appear impolite to us, is perfectly normal in the USA : Although one may have a good appetite, it is not done to wish your fellow guests the same and, after your meal, the menu is whisked away from your table as quickly as it appeared.

The Americans also have a few unfamiliar eating customs. When the west was still wild, everything on the plate was cut into pieces beforehand and eaten with a fork held in the right hand–leaving the left hand free to draw and settle arguments with a Colt 45.

If someone says ‘We'd like to go Dutch’ when ordering, this means that each guest will pay separately for their own food and drinks –this would be absolutely unthinkable in France.
Goto first page
0:00
/
0:00
Start audio now
about the differences in dining and drinking cultures –and the pitfalls waiting to trap guests travelling abroad, or restaurant and hotel staff when dealing with foreign guests ...


Open audio

Goto first page
People get together here in an informal and relaxed atmosphere, forget the constraints of etiquette and



Goto first page





# Delight and Eatery porcelain collections with accessories from the Playground collection
Goto first page

# Delight and Eatery porcelain collection
Goto first page
Here, however, it is less the ingredients themselves that define the differences in flavours –as they are similar or even identical in many countries around the world.

Whether cooking cereals or vegetables, what tips the scales is not the ‘cuisine’ –it is the way the foods are prepared and combined and, above all, the use of particular herbs and spices that make the difference.

# Temptaste collection with Remember decor
Goto first page
Close
Before/after view

Start before/after view
Goto first page
Well into the 19th century, this was the standard for the order of dishes and how they are served at formal banquets and dinners.

Different dishes were brought to the table at the same time for each of the two or three courses served. Each individual course contained everything from savoury to sweet – just like in the complete menus we know today.

Sharply defined crimps ironed into the table linen made it easier for serving staff to symmetrically arrange the dishes. The tablecloth was removed after each course to reveal fresh table linen beneath.

Service à la russe 
needs fewer serving staff and involves less effort: for a meal with several courses, only one dish with sides is served at a time – the usual order of serving in today’s western society.




Goto first page

# The Contour porcelain collection
# The Contour porcelain collection
Fullscreen
Round, oval or rectangular, in traditional white or with coloured decor, smooth or with patterns in relief –the choice in the world of table porcelain is almost infinite and, with Tafelstern, the modular system inspires and enables the creative combination of pieces from one collection with pieces from others.

Place setting 
begins with the placement of the underplate at a distance of around one centimetre from the edge of the table. Underplates typically have a diameter of around 30 centimetres and should be two centimetres larger than the menu plates that are placed on them. These are followed by plates or bowls for starters or soups.

The next step is laying out the cutlery: 
The cutlery is laid out outwards, beginning at the plate, and is used by the diner for each successive course from the outer to the inner pieces.

Knives are set at the right, and forks at the left –all parallel to one another. Here, the table cutlery for the main course is placed immediately next to the plate with the cutting edge of the knife pointing inwards, this is then followed successively with the cutlery for the fish course, the soup and the starter. Forks or spoons for desserts are set above the plate, whereby the handle of the spoon points to the right and the handle of the fork to the left. Plates for bread or salad are laid at the left side of the place setting .

If both are required, the salad plate is placed above the cutlery and the bread plate next to the cutlery. The butter knife is placed vertically on the right edge of the bread plate with the cutting edge pointing left.

The glasses
stand at the right of the place setting; the glass for the main course is called the reference glass, and is placed at a distance of around one centimetre above the table knife. The glass for the starter is placed below this at the right and the water glass at the left and above it. The visual effect is a line at an angle of 45 degrees.
# The Contour porcelain collection
# The Contour porcelain collection
Close
Goto first page
Goto first page

that sets the mood for the atmosphere at the table,
Goto first page
Fostering table culture also means making the best of creative freedom – and there are no limits to tasteful exploration of this playing field.



# Hamptons bowl from the Showpieces collection
Goto first page
Porcelain decors can be employed to set stylish accents and, in combination with accessories in glass or wood, can make table settings look a little different every day.

Useful to know: Thanks to the modular system, pieces for the various different collections from Tafelstern can be freely combined with one another.

# Hamptons bowl, deep and flat plates from the Contour collection with Mosaic decor and the loft presenter in oak (Playground)
Goto first page
Goto first page
Goto first page
here some define their identity with their own eating ethics,
Goto first page
Goto first page
Goto first page
Goto first page

Fullscreen
Premium porcelain from the world‘s market leader in the professional tableware segment

Discover the porcelain collections in our Online Shop 
https://www.shop.tafelstern.de

Meet us at the industry fairs
http://www.tafelstern.de/messetermine

Let us advise you and tell you more about TAFELSTERN
http://www.tafelstern.de/
info@tafelstern.de
Phone (national enquiries): +49 (0)9287 731 711

Press Relations / Blogger Relations: Take advantage of our press material for your articles:
http://www.tafelstern.de/press-relations
tafelstern@agentur-21.de



We are looking forward to getting to know you.

Close
Goto first page

Fullscreen
Media journalists can obtain press material from this reportage and about TAFELSTERN from:

AGENTUR 21 / TAFELSTERN Press TeamJulie Ulrike Lanz & Team
Lindenstrasse 82
50674 Cologne,
Germanytafelstern@agentur-21.de
http://www.agentur-21.de/

About TAFELSTERN:
Tafelstern, the international porcelain brand for the ambitious premium gastronomy and hotel segment, is dedicated to enriching contemporary table culture. This premium quality and exquisitely designed hard porcelain, Made in Germany is at home throughout the world. Uncompromising quality, constantly new inspirations for the world of set tables and outstanding service are the foundations on which Tafelstern’s success is built.

Tafelstern porcelain is absolutely dishwasher-safe, ovenproof and suitable for use in microwave ovens and salamanders. At the same time, this finest quality porcelain impresses with the highest possible rim chipping resistance, which naturally varies slightly from style to style. Bases and edges are finely polished, and inner parts of handle attachment points are buffed to ensure easy cleaning. The particularly high cut and scratch resistance of the glaze endows this branded porcelain with extreme endurance and long-term availability of replacement pieces is guaranteed.

Tafelstern is an independent brand of BHS Tabletop AG, the world’s market leader in professional porcelain with around 150 years of expertise in the manufacture of porcelain. The company is committed to sustainable energy and environmental policies and, at the beginning of 2012, became the first company in the porcelain segment to be awarded the prestigious DIN EN ISO 50001 certificate for energy management systems. In addition to this, BHS tabletop AG is certified according to DIN EN ISO 14001, the international standard for environmental management systems.

TAFELSTERN · professional porcelain
A BHS tabletop AG brand

Ludwigsmühle
195100 Selb, Germany

http://www.tafelstern.de/
https://www.shop.tafelstern.de


Phone (national enquiries): +49 9287 731  711
info@tafelstern.de

Phone (international enquiries): +49 9287 731 730
export@tafelstern.com
Close
Goto first page
Scroll down to continue Swipe to continue
Swipe to continue
Close
Overview
Scroll left
Scroll right