A cursory comparison of different societies reveals a wide range of differences. These differences include diverse traditions, cuisine and social structures, among others. To understand how starkly different cultures can be, it is important to examine the differences between the ancient Chinese and Greek cultures. These cultures were different in many respects. However, the differences in dining traditions and protocols highlight the heritage and depth of the respective cultures.
Suppose that Archestratos has received an invitation from a Chinese prince to join him for dinner. Archestratos will notice a number of differences between the Greek dining traditions and the Chinese customs of dining. One of these differences concerns the number of people that should be at the table. According to Greek customs, this number should be severely limited. In his work on Greek dining culture, Archestratos spelt out that “let the total company be three or four” (Olson & Sens, 2000). On the other hand, the Chinese appear to cherish communal dining. In the I-Li, an entire chapter is dedicated to a Commissioner being invited for dinner (Steele, 1917). This mention in itself is evidence that the ancient Chinese had large tables where they hosted guests. Basically, while the Chinese go to great lengths to host dinners, the ancient Greeks appear reluctant.
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Another difference that Archestratos will undoubtedly observe concerns the ceremonies that accompany dinner. In ancient China, tremendous care and protocol is followed when hosting dinners. In the I-Li, it is pointed out that the Chinese prince sends out a man whose rank is equal to the commissioner to invite the commissioner for dinner (Steele, 1917). The I-Li adds that the foods served are carefully selected and proper protocol is observed even during the preparation and serving of the food. This is not the case in the Greek culture. The Greeks are rather casual about dining. Archestratos’ tone in his work on Greek culture and cuisine indicates that little attention was given to preparation of food and dining. While giving instructions to Moschos on how to prepare food, Archestratos wonders “Why should I make a long story for you out of this?” (Olson & Sens, 2000). He states further “No cheese, no other nonsense. Treat it simply…” Essentially, the ancient Greeks did not attach seriousness to dining.
While it is true that the Greeks treated dining casually, they demonstrated some effort in how they prepared for dinner. Archestratos issues instructions in his work regarding how one should ready himself for dinner. He directs that “Always cover your head at a feast with garlands” (Olson & Sens, 2000). He adds that “treat your hair with fine perfumes”. From these instructions, it can be deducted that the Greeks focused on personal grooming and appearance. On the other hand, the Chinese gave more focus to social relationships, protocol and hierarchy. In I-Li, an outline of the protocols that the Prince and the Commissioner follow is offered. The protocols include an exchange of pleasantries and the rules that govern the actual dining (Steele, 1917). It is clear that while the Greeks focused on appearance, the Chinese strived to follow established procedures and gave much attention to the actual dining experience. This is a difference that Archestratos will observe.
In conclusion, the ancient Chinese and Greek communities had rich cultures. The two communities developed different guidelines to govern dining. The Chinese appear more serious and committed to providing excellent dining experiences. On the other hand, the Greeks treat dining rather casually. The numerous differences in how the two communities dine underscore how diverse cultures across the world are. It is important for individuals to respect the practices, customs and beliefs of other communities.
References
Olson, S. D. & Sens, A. (2000). Archestratos of Gela. Greek Culture and Cuisine in the Fourth Century BCE. Oxford: Oxford UP.
Steele, J. (Trans.). (1917). The I-Li or Book of Etiquette and Ceremonial. London: Probsthain & Co.
