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.
We may eat but we don't want to look like we're eating. Chinese diners, on the other hand, are not prone to confusing civility with eating and as such, their dining experience is centered around the process of eating and all that entails. The Chinese were aware of the knife and fork before they adopted the use of chopsticks. Their decision is an extension of Taoist ideology, that the forceful cutting of food is uncivil, almost savage. The chef cuts up all the food in the kitchen leaving the diner free to move simply and cleanly through the meal.