COURSE TITLE: TECHNICAL REPORT WRITING

COURSE CODE: BENG102P

TRACING AND ANALYSING THE EVOLUTION OF

CUTLERY OVER GENERATONS AND HENCE PREDICTING
ITS MARKETING PROSPECTS IN UPCOMING YEARS

SUBMITTED TO- -SUBMITTED BY GROUP 7

DR. PATCHAINAYAGI
ANIMESH AGARWAL - 21BPS1330,
ASSISTANT PROFESSOR
KAVYA PANDEY - 21BPS1296

SUCHITRA BHATTACHARYYA – 21BPS1280,

ANUSMRITA PANDIT – 21BPS1240

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 ACKNOWLEDGEMENT

We would like to extend our gratitude to our friends, seniors and batchmates from VIT
Chennai who provided insight and expertise that greatly assisted the research for our report,
although they may not agree with all of the interpretations/conclusions of this report.

We thank for the central library for its cooperation and sharing important resources with us
that greatly improved the draft.

We would also like to show our gratitude to Dr. Patchainayagi S, Assistant Professor, VIT
Chennai for sharing her pearls of wisdom with us during the course of this report writing, and
we thank 3 “anonymous” reviewers for their so-called insights. We are immensely grateful to
Dr. Patchainayagi S for her comments on an earlier version of the manuscript, although any
errors are our own and should not tarnish the reputations of these esteemed persons.

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 CONTENTS

S.NO TOPIC PAGE NO.

1. Abstract 4

2. Introduction 6

3. Literature Review 7

3.1 Early history 7

3.2 Modern history 8

3.3 Culturally influenced cutlery 11

3.4 Advent of plastic cutlery 12

3.5 Eco-friendly alternatives of cutlery 13

3.6 Fancifying cutlery over generations 14

3.7 Kitchen Hygiene: A must 15

3.8 Cutlery for differently abled 16

3.9 Research Gap 17

4. Questionnaire

5. Survey/ Interviews 18

6. Analysis 19

7. References

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 ABSTRACT

Cutlery is a term used to describe modern silverware tools. Forks, knives and spoons had a
very distinctive path throughout the history. Some of them were created and first used by one
Paleolithic ancestors over 500,000 years ago and others were introduced only 1000 years ago
during European Middle age.

Knife is most certainly the oldest eating utensil/ silverware ever made. First knives were
carved from stones that were used as weapons or as kitchen knives. Stone knives remained in
use for a very long period of time, and were developed and improved only in Neolithic age
some seven to four thousand years ago with the addition of crude wooden or animal hide
handles, polished stone and varying shape. Later knives were made using bronze, iron than
steel.

The knife faced off against prehistoric animals, the spoon was used to anoint kings, and the
fork created enormous scandals in Europe. Of the three, knives came first for predatory
reasons. The earliest knives were made of flint and were used as weapons since prehistoric
times. In fact, archaeologists have discovered sharp-edged tools in Ethiopia that are 2.6
million years old.

This report examines the development of tools of eating—knives, forks, and spoons—in
relation to the development of cooking and cuisine in Europe and the Americas after 1500.
The period from the 16th to the 19th centuries witnessed a flood of new foods into the
European diet as a result of the colonization of the Americas and the development of world
trade. These new foods radically changed European cuisine leading to the development of
highly differentiated, distinct, regional cuisines. The same era was also a time of radical
change in the actual mechanics of eating.

Prior to the 16th century, it was uncommon for people to have utensils with which to convey
food into their mouths, but by the 19th century tools of eating had become fully developed
along with a host of manners dictating their use. The evolution of eating utensils and the
adoption of their use as a fundamental cultural behavior in turn had profound influence on the
evolution of modern cuisines. Drawing on sources from anthropology, the history of
technology, and the history of cuisine as well as examples of utensils from The Rietz

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Collection of Food Technology at the California Academy of Sciences, the development of
eating utensils in Western Europe can be traced as a complex interplay of these tools with the
changing technologies of cooking and cultural behaviors around eating.

Unlike for Spoons and knives which use for tens of thousands of years, forks became
commonly used only in last 1000 years. Forks were made popular after the Italian
Renaissance and was quickly popular throughout the Europe. By early 17th century.
Europeans spread forks along with colonialism.

There are some modern hybrids of those eating utensils:

• Spork - Hybrid of spoon and fork

• Knork - Hybrid of knife and fork.

• Spife - Hybrid of knife and spoon

• Sporf - Hybrid of knife, fork and spoon

By analyzing the usage and purpose of cutlery changing over the years, it is said that
disposable cutlery is gaining more popularity across various regions Amidst as well as post
COVID19 pandemic, people have turned out to be more conscious about health and safety
measures. Therefore, gradually they are shifting towards disposable cutlery that ensures more
safety and hygiene over reusable cutlery products.

A separate analysis of prevailing trends in the parent market, macro- and micro-economic
indicators and regulations and mandates is included under the preview of the study. The
global cutlery market can be segmented on the basis of product type, price range and
geography. On the basis of product type, the market can be segmented into metal based and
non- metal based. Based on product type, the market is expected to be dominated by metal-
based cutlery owing to their growing demand from developed economies. The said
subsegment is expected to dominate the market throughout the forecast period.

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 INTRODUCTION

Cutlery is of many kinds and of many uses. From being used as only predatory weapons in
paleolithic age to developing into tools for eating and cooking in Mesolithic and modern
times, the market of cutlery has grown over a period of thousands of years in various aspects
like shape, environmental effect, affordability aspect, accessibility and inclusive aspect.
Market for cheap, steel and plastic cutlery is ever growing because of its advantages but
because of non-biodegradable cutlery’s harmful effects to nature, there is now demand for
cutlery which is not only eco-friendly but also cheap enough for its use to be normalized
everywhere.

In this report, we are going to observe and analyze the current market of cutlery, its current
and future demand and what the advancing technology has in store for developing new types
of cutlery and what their future is going to be. The aim is to also predict the marketing
aspects for cutlery that is to be developed for everyone and how, keeping in mind its
environmental effects, the market behaves with respect to its future developments in India
and other foreign countries.

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 LITERATURE REVIEW : EARLY HISTORY

1. The evolution of eating by James Tyler

In this article, the author emphasises on how in many cultures around the world, such as those
in India, Africa and the Middle-East eating with your hands is still a part of everyday
practice. There are the basics of getting a good dose of ‘finger flora’ into your mouth with
each bite and also an Ayurvedic element, which ties in with ancient scriptures that reveal
every finger is an extension of the five elements and that eating should be a sensory
experience stimulate through fingertips.

2. A Timeline of Our Ancestors’ Cutlery by David A. Fryxell 

The author claims there’s no debate about our ancestors’ earliest means of transporting food
into their mouths: They simply used their hands. In the development of actual cutlery,
however, knives, in the form of sharpened flints and other stones, were among humanity’s
earliest tools, but served more as weapons than implements for eating. Spoons were initially
fashioned from shells or animal horns; our ancient ancestors attached a stick for longer reach.
Spoons also were carved from wood; the word spoon comes from the Anglo-Saxon spon,
meaning “a chip of wood.” The history of cutlery took a different direction in Asia, where the
first chopsticks were developed in China around 3000 BC.

3. A History of Western Eating Utensils, From the Scandalous Fork to

the Incredible Spork by Lisa Bramen
According to an online gallery of food technology at the California Academy of Sciences,
prehistoric people used shells or chips of wood for spoons. In the 14th century pewter became
commonly used, making spoons affordable to the general population. Knives have also been
used, not only for eating but as tools and weapons, since prehistoric times. Because of their
potentially violent use King Louis XIV of France decreed in 1669 that knives brought to the
dinner table have a ground-down point. This may have contributed to the difference in how
Americans and Europeans use their silverware.

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 4. The History of Forks by Tegan Jones

Some of the earliest known table forks made their debut in Ancient Egypt. The Qijia culture
(2400-1900 BC) that resided in part of present-day China also are known to have used forks.
A couple thousand years later, the fork’s popularity in the Western world spread via the Silk
Road into Venice. By the 18th century, curved forks with tines were increasingly used in order
to defeat food such as peas. People would also carry around their own personal cutlery sets,
though forks were still primarily used by the upper classes. It wasn’t until a hundred years
later during the Industrialization period that the lower and middle classes began commonly
using forks also. Commoners even began to be able to afford to have entire cutlery sets to
offer guests.

MODERN HISTORY

1. Manufacturing after the Industrial revolution by Amy Tikkanen

In the 20th century much cutlery is manufactured from stainless steel. Martensitic stainless
steels, widely used for both table knives and trade knives, contain from 12 to 18 percent
chromium, imparting corrosion resistance, and from 0.12 to 1 percent carbon, permitting a
great degree of hardening by heat treatment. Edge retention increases with higher carbon
content; corrosion resistance is increased by higher chromium content but reduced with
additional carbon. By 1928 the manufacture of carbon-steel blades was limited to commercial
knives and some carving, hunting, and pocket knives.

2. Rise of the forks by Sara Goldsmith

The form of a fork was nothing new, having been used ceremonially and in cooking since
Ancient Egypt, but they didn’t become a fixture at dining tables across Europe until 1533
when Catherine De Medici, wife of Henry II, brought them back to France from a trip to Italy
and sparked a whole new trend. However, design flaws such as two prongs instead of the now
standard three or four, made these new-fangled utensils an inconvenience to use. It was in
Germany in the early 1700s that forks took a leap forward in design by adding the extra tines
that we are so familiar with today.

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3. The taste of cutlery: how the taste of food is affected by the weight, size,
shape, and colour of the cutlery used to eat it by Venessa Harrar and
Charles Spence

The results of the three experiments reported in the present study extend the findings of
recent research that has demonstrated that the properties of the tableware can affect people’s
perception of food samples. The results reported here extend these previous findings by
demonstrating that the absolute weight (context free) does not seem to be the perceptual
quality that is transferred from bowl, or cutlery, to food. Rather, it would appear to be the
expected weight of the tableware, a relative attribute that depends on the cutlery’s
appearance, the physical materials, the type of food being consumed, and potentially
individual differences in tactile preferences; that might most appropriately explain the effects
on taste.

These three graphs were attached in the article which provide the conclusion on three
mentioned experiments.

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 CULTURALLY INFLUENCED CUTLERY

1. Asian Tableware: The Art of Eating by Lin Maxwell

Since the earliest civilization, Asian cuisines had been mainly rice and noodles with hot
soups and dishes. Chopsticks were ideal to savour them in small mouthfuls, and so developed
into a symbol of civility and became ubiquitous to Asian food culture. It requires skill
because the labour and effort to prepare your food should always be respected. Soup spoons
are used in tandem with chopsticks, but should never be held together: right hand for
chopsticks and left hand for your spoon; and remember not to slurp too loudly, or leave it
sticking in your soup. The Koreans believe that the purity of the metal is believed to trump
ceramics and preserves food temperature just as well. Even today, emblazoned chopsticks
and bowls are auspicious wedding gifts, symbolizing eternal love for newlyweds.

2. The European market potential for cutlery by Caroline Bay

The European market for cutlery is growing. Almost half of Europe’s imports come from
developing countries, making Europe an interesting market. Market growth is driven by an
increased interest in home cooking and social dining, as well as casual dining, particularly
among younger consumers. For disposable cutlery, there is a strong trend towards sustainable
materials instead of plastic.

3. Culturally determined table manners influence the design of

cutlery by Andreas Fabian

The very short distance from “the hand to the mouth” is not only a measure of manners but of
how those manners are a metaphor for the history of civilization—representing our cultural
values in a particular civilization in time. Our culturally determined table manners influence
the design of cutlery, and the design of our cutlery, in turn, influences our table manners and
etiquette. It has been suggested that in the earliest stages, the need for restraint and codified

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manners was driven by courtly pressures during the reign of Louis XIV and his predecessors
at the French court. The introduction of mirrors in the 17th century and the precedent set by
the court at the Hall of Mirrors at Versailles, may have played a key role in the process of
refining our (table) manners.

ADVENT OF PLASTIC CUTLERY

1. Life cycle analysis a plastic fork by Bob O. Williams

In this piece, the author conducts a thorough life cycle analysis of disposable plastic utensils.
Components of research include fully investigating the origins of the materials needed, the
process of producing the plastic utensil, the societal norms that have evolved around the
product and what happens to the product after being discarded. Throughout the piece,
ecological, economic and social implications of the plastic utensil economy (and the plastic
industry as a whole) are discussed in the various stages of the life cycle of the plastic utensil.

2. History of the Use of Plastic in Utensils by Mark Bucks

In this piece, the author conducts an analysis of different options for utensils and cutlery.
Before plastic forks, knives, and spoons, the only option available was metal. As plastic
became more and more popular, it began to take over our utensil drawers. Although many
utensils are still found in metal, plastic now has many applications in the tableware industry.
It also has opened new possibilities. So we look into how Plastic makes many things possible
for tableware. Pieces can be made that have more complicated designs at a much faster and
more profitable rate.

3. The Story of Plastic Utensils by Kate Wilhelm

This article focuses on how Plastic utensils were introduced in the 1940s but did not start
being mass produced until the 1950s. A decade later, along with the growth of the fast-food
industry, they became widely used. Single-use utensils can take up to 1000 years to
decompose. Most plastic utensils are made of polystyrene, which can release toxic chemicals
when heated. In the United States, more than 100 million plastic utensils are used every day.
Their size, inconsistent materials, and shape make them difficult to recycle. France is the first
country to ban plastic cutlery, plates, and cups. The ban takes effect in 2020.

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 ECO -FRIENDLY ALTERNATIVES OF CUTLERY

1. Bring Your Own Cutlery by James Adams

Many of us already carry a reusable water bottle and/or coffee cup when we leave the house,
so why not bring your own cutlery kit as well? Pre-made kit options range from stainless
steel to bamboo and some even include chopsticks or straws. Or, you can easily make your
own. Wrap a spoon, fork, and knife in a cloth napkin and maybe a small case — and don’t
forget your reusable straw or chopsticks if you use them. Stow your kit in your backpack,
briefcase, purse, or car so it’s handy when you need it.

2. Recycled Cutlery by Edgar Eligort

Let’s start with the most well-known and easy-to-access option: recycled cutlery. There are
different versions of what can be labeled “recycled,” so you’ll have to pay attention to what
they’re made from and how good they really are for the environment. You can find, for
example, plastic cutlery made from 100 percent post-consumer recycled polystyrene. By
using recycled plastic, this product conserves resources, which is better for the environment
than utensils made of virgin plastic. But they’re still technically single-use plastics that you
probably can’t recycle.

3. Biodegradable/Compostable Cutlery by Sana Sumir

Next, we come to utensils that are biodegradable or compostable. These are slightly

controversial, as most “compostable” plastic requires an industrial composting facility to
break down (even if it’s BPI certified). And they won’t biodegrade in your backyard compost
pile. Additionally, most municipal compost services can’t process compostable or
biodegradable utensils or packaging. However, cutlery that is wood- or plant-based can be
truly compostable. A good general conclusion you can make is that if it’s “plastic-like,” it’s
probably not compostable in your backyard.

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 4. Edible Cutlery by Richard Collins

Edible cutlery is a fairly new alternative to plastic utensils. Popular in India, this concept is
only starting to take off in the United States. These utensils are mostly limited to spoons at
this point and are made from a flour mix of jowar (sorghum), rice, and wheat. Two of the
most popular brands are Bakeys Foods and Bocado. They stand up to everything from hot
soup to ice cream, but there is room for improvement in design, as they could last longer and
taste better.

FANCIFYING CUTLERY OVER GENERATIONS

1. Cutlery matters: cutlery enhances enjoyment of the food served in a

realistic dining environment by Yelena G

Being "born with a silver spoon in your mouth" has long been known to have advantages.
Apparently, eating off a silver spoon also has its perks — it seems to make your food taste
better. That's the word from a group of researchers who've been studying how cutlery, dishes
and other inedible accoutrements to a meal can alter our perceptions of taste. Their latest
work, published in the journal Flavor, looks at how spoons, knives and other utensils we put
in our mouths can provide their own kind of "mental seasoning" for a meal.

2. Fancifying of cutlery by Eric Kirk

Alterations in taste perceptions aren't necessarily the result of the cutlery itself, but of the
mental associations we bring to a meal. Silver spoons and other silver cutlery, are more
commonly associated with high-quality food in our prior eating experiences. In recent years,
psychologists have found that the color and shape of plates and other dishes can have an
impact on the eating experience. Studies have found, for example, that people tend to eat less
when their dishes are in sharp color-contrast to their food, that the color of a mug can alter a
drinker's perception of how sweet and aromatic hot cocoa is, and that drinks can seem more
thirst-quenching when consumed from a glass with a "cold" color like blue.

3. Fancy cutlery – A Placebo? By Achara Bismark

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And in a world where modernist chefs already pay lots of attention to how foods are arranged
visually on the plate, cutlery, presents a new frontier for fine dining. How we experience food
is a multi-sensory experience involving taste, feel of the food in our mouths, aroma, and the
feasting of our eyes. Even before we put food into our mouths our brains have made a
judgment about it, which affects our overall experience.

KITCHEN HYGIENE : A MUST

1. Risk of Bacterial Contamination by Viscount Druitt

There are Escherichia Coli, Salmonella Enterica and many other strain of bacteria that can
often be found in the kitchen. Bacteria can be found on 25% of foods and kitchen utensils.
Listeriosis can be found on 10% of these items.It should be noted that these bacteria often
provoke abdominal pains and diarrhea, which in very few cases may lead to potentially fatal
hemorrhaging.A journal called Infection Control and Hospital Epidemiology published the
results of the study, highlighting the fact that bacteria in the kitchen were increasingly
resistant to antibiotics. This resistance is due to the fact that these bacteria have been
overexposed to antibiotics (in both humans and animals). One of the only ways to prevent
bacterial contamination is to have good food hygiene practices, including proper upkeep of
the kitchen, utensils and appliances such as: electronic devices, drawers, cutting boards,
kitchen knives, etc.

2. Impact of Covid 19 on kitchen hygiene by Farida Banu

The one lesson that the Covid-19 pandemic has taught is that, there is nothing ‘micro’ about
micro-organisms. Their ability to wreak death, destruction and disruption in human lives is
far greater than what any man-made event can. Virus, bacteria and fungi are ubiquitous on
this planet and have existed even before humans did. They contaminate the air we breathe,
the soil we grow our food in, the food and water we consume and trigger innumerable
diseases, ailments or infections in human society.That is why, maintaining sanitation and
hygiene in every aspect of our lives, all the time, is an important step in preventing disease.
The kitchen is a haven for microorganism activity and this can compromise the health or

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safety of you and your family. There are various tips, tricks, dos and don’ts which, if
followed rigorously, will create a safe kitchen and a safe home.

CUTLERY FOR DIFFERENTLY ABLED

1. Design for knife: can cutlery help people with disabilities?By Jake P.

Boulay has this encouraging idea that "the human body is like plastic" , and that just as we
can become disabled, we can "unbecome" disabled. The adaptability of the human hand, even
the partially abled one, is written into his cutlery set. The question raised by Boulay's set is
whether it would appeal to a non-hemiplegic customer. The article talks about. Changing
shape of cutlery Mickael Boulay's set of forks, designed to help hemiplegics develop their
motor skills.

2. Food, Disability and Design by Robin Paul

This paper aims to inform the reader of the design-related challenges faced with feeding
oneself with a disability. This seemingly normal task is something that is taken for granted;
from a small age, we are taught to hold and use forks and knives correctly, etiquette on
serving and presenting food and on maintaining a convivial and friendly atmosphere.
Unfortunately, due to the effects of aging or acquired disabilities, the dignity of this simple
task can be compromised. Literature suggests that mealtimes for people with a disability can
cause emotional stress due to the reduction of independence, self-consciousness of their
appearance, and fatigue (Backman et al., 2008) (Coleman et al., 1993 and 2006). These
factors may lead to social isolation and a reduction in the pleasure of partaking in a meal in a
social context.

3. Adaptive Eating Utensils: Eat Independently Again by Tim Berners

Eating is a seemingly simple act we often take for granted, but for those who experience
difficulties in feeding themselves because of certain conditions, such as age-related
weakness, arthritis, tremors, and other disabilities, eating can seem like an insurmountable
challenge. People who struggle with eating utensils often also develop negative side effects

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including weight loss, decreased appetite, self-isolation, and depression. They may eat less
than they require to meet their daily needs for nutrition, or may no longer be able to eat foods
they used to enjoy. The frustration and potential embarrassment can even stop some people
from dining out and socializing with others, which can lead to low self-esteem, isolation, and
depression. Thankfully, there are a wide variety of highly effective aids to help people eat
independently despite challenges with standard utensils.

4. Cutlery Aids by Raj Shekhar

Accessible cutlery can make all the difference when it comes to making mealtimes easier. We
have a wide variety of cutlery aids on offer for adults and children, from single forks, spoons,
or knives, through to complete sets, depending on your need. Our cutlery aids include NRS
Healthcare's Kura Care range, designed with specially shaped handles with finger indents to
make them easier to hold, and the Knork Fork, an ingenious utensil that allows you to cut and
spear food one handed.

RESEARCH GAP

Analyzing the evolution of cutlery over generations, we observe that from being used as only
predatory weapons in paleolithic times, the cutlery market now has developed into various
kinds like eco-friendly, plastic, culturally influenced, for differently abled, etc. There has
been a constant demand for disposable, cheap cutlery in recent times for events and occasions
of every kind. The market for plastic based cutlery is at its peak and will remain so for the
next few years until biodegradable and cheap alternatives are not normalized. We also notice
that there is now demand for inclusive cutlery and hence deduce that there is a lot of scope of
research on cutlery for differently abled and environmental friendly, affordable cutlery
simultaneously for the future market to be inclusive of everyone and hence grow in every
aspect.

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 INTERVIEW

Name of the interviewee: Bhavna Gambhir

Background of the interviewee: Chef and owner of ‘The Tamrind’ restaurant.

I spoke with Ms. Bhavna Gambhir about her opinion on the current state of marketing of
cutlery.

Ms. Bhavna Gambhir: In order to evolve we need to dig deep to roots.

We spoke about how cutlery evolved from stone tools to modern day cutlery. I shared some
findings from my research about early humans and there tools which have shaped modern
tools. She shared her thoughts on how cutlery originally were just hand held tools not used on
the dining table.

Ms. Bhavna Gambhir: I am very intrigued by the cutlery Britishers brought to India and made
a fortune by selling these to Indians who did not know how to use these tools. Indians learned
how to use forks with Indian dishes at a much later stage.

We then discussed the effects of shape, size, texture, material and color of cutlery on the taste
of food. This discussion was done with reference to the article ‘The taste of cutlery: how the
taste of food is affected by the weight, size, shape, and colour of the cutlery used to eat it by
Venessa Harrar and Charles Spence. Venessa Harrar and Charles Spence conducted three
experiments and published there findings in this article.

Ms Bhavna Gambhir: The shape and size of the spoon we use to drink soup definitely
matters, a spoon too small will not carry enough soup to the optimal amount and our taste
buds will not sense the flavors in the right amount, making a perfectly good soup taste bland.

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 ANALYSIS

Innovation is needed in the marketing sector for cutlery so that consumers understand the
importance and significance of various kinds of cutlery like eco-friendly, plastic, culturally
influenced, for differently abled, etc.
Industrialists believe that cutlery is a well understood, researched, developed and established
industry which require more labour and less research and development. Through our research
we are now well aware of the fact that this is not the case and plethora of domains within this
industry remains unexplored and plenty of scope exists for right marketing which will result
in further evolution of cutlery.
Cutlery industry is already growing linearly and after restructuring of the cutlery industry to
fit in Research and Development and marketing teams cutlery industry is predicted to further
grow. This industry is very stable and has a lot of potential.

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