There are a few hallmarks of culinary snobbery that are near universal. For instance, the baffling number of forks at a full table setting. While it actually is pretty absurd to dedicate an entire fork to, say, shrimp, other dining particulars aren't so baseless. One I'm particularly interested in defending is the careful pairing of drinks to certain kinds of food. By no means do I believe that these are hard and fast rules, but they are good suggestions that, at best, are intended to make the dining experience more pleasant.
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