The Chinese eat from a large common bowl set in the middle of the table, illustrating the importance placed on community and sharing. Eastern food traditions are a product of the Tao, the belief that there is a natural way of being in the universe and that moving with the flow is more important than crudely manipulating something into being. This is illustrated in the work of the Chinese chef and his relationship to the tools of his craft. A Taoist chef does not have to repetitively sharpen his knives because he is taught the intricate mapping of the carcass in front of him and is able to easily section it off, moving effortlessly around joints and bones. He is not forcing reality but moving deftly within that reality.
Western food is marked by rich and flavorful sauces that are often the centerpiece of a plate.
We are inclined to prepare one-dish meals where food elements are prepared together in one container, such as stew and boiled dinners. Eastern food traditions forgo hiding food underneath imposing flavors and opt for light sauces that support and underscore the food. The casserole dish is unheard of in Eastern culture, where food elements are often prepared separately and then, combined at the last minute in the wok for greater texture and flavor. The dining tradition of Westerners is mitigated by a rigid set of etiquette rules that prevent such travesties as the boarding house reach and episodes of burping. Western tradition dictates a certain provincialism surrounding our food.