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Today Special
04 Nov 2008

What’s origami got to do with it?

What’s origami got to do with it?
Solange 2 Comments Tags: napkin folding, origami

Indeed what does origami have to do with gourmet food?

The answer is presentation.

Long before this season fashion trend which is looking East with its intricate fabric manipulations, the art of dressing …a table had made use of origami patterns and folds with its napkin folding. It is easy to learn, you will only need a few folds, indeed there are only a few folds but they are used in many creative ways, you can start mastering napkin folding with this video.

When I entertain, I am always on the look out for something which is going to make a difference and will be a talking point and this surely does, so be ready with a few facts:

  • Napkins became a common sights in the 1800′s though napkins had been around since the middle ages, it was only at the end of the 19th century that napkins were folded into shapes to give the table a touch of elegance.
  • The collective word for all household linen including: tablecloths, napkins etc is napery,  I think it sounds lovely and we should use it more often

Though it is not advised to use the most common origami shape that of a crane for your napkins, you can definitely work them into fans or double fans, candles, diner jackets, roses or bishop hats . It is great fun. Have a go.

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Written by Solange

Born and bred in Lyon: the French capital of gastronomy. I have traveled the world with a fork. I love the world of food, with this blog I will be doing what I like best: explore food, write about it, share my findings with you.

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2 Responses to this article

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shodari November 5, 2008

I have to admit, I eat before weddings. I don’t care what I eat before the wedding but I have to eat something. As a captive stomach the bride and groom have me in a vulnerable spot. Usually, I’ve waited longer than normal for something to eat thereby requiring me to rely on good food at the recepton. Once the ceremony ends and I find my way into reception area I get a little giddy. Its a weird feeling I get that’s similar to Christmas morning. I don’t know whether I’ll get what’s on my wish list or get stuck with something that requires a fake smile. You can usually tell when you hit the hors d’ouvers whether you’ve struck a gold mine or not. Other times they’ll keep you guessing into the entree or dessert. If it was up to me I’d spend all my money on the food and just plan on rolling out guests after the dinner in a heap. At a wedding over the weekend I was greeted with juicy steak then a moist multi-layered cake. C’est magnifique! They had to roll me out of there.

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Solange November 6, 2008

That is a way to do it Shodari. I must admit food at weddings always puzzles me, but you have to admire the presentation
Thanks for your comment

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