I was listening to NPR this morning and they did a report about the fact that foods taste better if you eat them off silver and china. Researchers have been studying how “cutlery, dishes and other inedible accoutrements to a meal” can alter our perceptions of taste. I’ve said this for ages.

When I moved two years ago, I made the decision to use all of “the good stuff”. I was given beautiful Royal Copenhagen china,


William Yeoward glassware and Kings patterned silverware

when I returned from the UK, mainly because my brother-in-law felt sorry for me because I didn’t have china, silver or glassware. I kept it packed away for the first few years after I returned, but then decided that was stupid, and I should use it.

So I do. Everything but the silver, which sort of scares me. The knives are more than 12 inches long and sharp as swords. I use my beautiful French Ivory silverware, including the gorgeous spoons that the lovely “House of Beauty & Culture” had made for me.


Everything I eat with those spoons tastes better, all because I know those spoons were made for me with love. You can read the story of the spoons here.

I have oodles of linen napkins, which I use all of the time. Since I generally paid about 50¢ a piece for the napkins, I don’t worry too much if they get stained. I don’t bother ironing them, I just hang them on the clothesline to dry them and then fold them.


Even if I am just having a simple supper of pasta and pesto, or just a bowl of yoghurt with fresh berries, I use the good china and silver.

Do you use your “good stuff” every day? If you don’t, why not?

Meg Fielding

Meg Fielding writes the local interior design and lifestyle blog Pigtown Design and is the past president of the Baltimore Architectural Foundation. She enjoys dual citizenship with the US and the UK.