The development of Western food has a long history. According to relevant historical records, as early as the 5th century BC, a high degree of culinary culture appeared on the island of Sicily in ancient Greece. At that time, great attention was paid to cooking methods, and cooking methods such as frying, deep-frying, roasting, stewing, steaming, boiling, broiling, and smoking had all appeared. At the same time, famous chefs with superb skills were highly respected by the society. Although the cooking culture had developed considerably at that time, people's dining method was still based on grabbing food. The tableware on the dining table was not complete, and there were no knives, forks, spoons, napkins, etc. The knives, forks, and spoons on the Western dining table all evolved from kitchen tools.

The mid-15th century was the Renaissance period. Like literature and art, food developed centered in Italy, and various famous dishes and delicacies emerged at banquets held by nobles. It was then that the world-famous hollow noodles appeared. In the middle of the 16th century, Caterinus Medicis, Queen of France's Amway II, liked to study cooking methods. She hired a large number of highly skilled cooking masters from Italy to teach cooking techniques to the nobles. The quality of the dishes has been significantly improved, and the cooking techniques have been widely spread, prompting the rapid development of the French cooking industry. Later, a man named Monteverde in France held a banquet. In order to let the guests know the dishes of the banquet in advance, he asked the butler to write the names of the dishes on parchment paper before the banquet and place them in front of each seat. It is said that this is the beginning of Western food recipes.

From 1638 to 1715, French King Louis XIV, who was known as a gourmet because of his emphasis on food, launched a cooking competition in the court, and the winners were awarded medals and rewards, thus promoting the vigorous development of the cooking industry. , for a time the palace was full of delicacies. Due to the popularity of cooking in the palace and the upper class, it directly promoted the development of the cooking industry in the entire society. In 1765, restaurants appeared in French society. After the French Revolution in 1789, restaurants catering to general customers sprung up like mushrooms after a rain. Meals are served one portion per person. Soon there were a la carte menus, but they were just simplified palace dishes. In the early 19th century, the distance on the dining table was roughly the same as it is today. After the Second World War, many new tableware appeared, with complete matching and strict placement and use methods.

Before Chinese blue and white porcelain was introduced to Europe, the only utensils used in Western food were metalware, glassware and soft pottery. The elegance and exquisiteness of Chinese blue and white porcelain aroused the love of Europeans, so Europeans began to develop porcelain. Then, Britain fired pure white ashes porcelain, and its shape and texture were constantly updated.