Forks: Dangerous, or Deadly?
In today’s conscientious climate of concern and wellbeing, public health and safety is paramount. Health care reform is a hot button issue, public smoking bans are a chic political maneuver, and sodium content is under the gun in stores and restaurants. The market for organic foods is booming, and product information once regarded as prized industry secret is readily available to today’s consumer. The progressive attitude abides with more each day. It is in this interest that we must begin to evaluate other facets of our current culture, to sustain the trends that lead us to better standards for all.
The fork is possibly the most basic danger present in today’s kitchens and dining establishments. Seemingly harmless, the fork is cherished for its utilitarian applications. But this appreciation cannot overshadow the innocuous threat posed by this tool. Be it salad, serving or simple dinner fork, the sharp tongs engender myriad injuries.
Much like another sinister social nuisance - tobacco smoking - forks were, at their outset, a sign of wealth and privilege. Only the comparatively well to do owned them, and they were only employed on grand occasions. Over the course of human development forks, like many other innovations, became commonplace; however, forks remain relatively unchanged from their introduction. Few variations have caught on, one obviously being the Spork - the famous hybrid of fork and spoon - but by and large forks are the same today as they were centuries ago.
While fork injuries seem to be a logical conclusion, statistics on this phenomenon are suspiciously scarce. Whether suppressed by the influence of the cutlery industry or gone simply unreported is unclear. What is clear: pock scarred skin, gouged eyes, parallel scratches, bloodied gums and mouths. By accident or with intent is immaterial. Forks are a common danger to the safety of us all. Their sleek, aerodynamic shape make them a natural projectile and somewhat less seriously, they cause annoyance, as children frequently use the fork as a makeshift catapult, firing small fragments of food or other matter great distances, plaguing their targets with a hail of missiles.
There are acceptable alternatives to this archaic implement. The most obvious would be chopsticks, whose blunt points are much safer for the hustle of a busy eatery. Many foods are easily eaten by hand, and spoons offer nearly as much versatility as their pointy counterparts, the smooth arcs offending the space of no man, woman or child. While it is true the knife may be the most perilous utensil of all, their usage is something of a necessary evil for things like steaks and other robust cuts of meat. In the instance that knives must be offered, a disclaimer would be wise.
With all of our recent advances - social, cultural, technological, and so on - it is telling that we still defer to such a primitive practice as the stabbing of food. Surely a populace so intelligent and graceful can shake off this foul and unsavory habit, ingrained through generations of conditioning, to create not only a more becoming method, but also a better, safer tomorrow.
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