| Things not looking right? Site Best Viewed with FireFox |
|
|
|
Hashi (箸) Chopsticks, a pair of small
even-length tapered sticks, are the
traditional eating utensils of East Asia
(China, Japan, Korea, and Vietnam, the
four "chopstick countries") as well as
Thailand, where they are now restricted
to just soup and noodles since the
introduction of Western utensils by King
Rama V in the 19th century. Chopsticks
are commonly
even-length tapered sticks, are the
traditional eating utensils of East Asia
(China, Japan, Korea, and Vietnam, the
four "chopstick countries") as well as
Thailand, where they are now restricted
to just soup and noodles since the
introduction of Western utensils by King
Rama V in the 19th century. Chopsticks
are commonly
made of wood, bamboo, metal, bone, ivory, and in modern times, plastic as well.
It is believed that silver chopsticks were used in the Chinese royal palace to
detect poison (possibly metallic oxides) in the royalty's meals; if poison was
present, the chopsticks would become blackened owing to displacement
reactions on the silver.
History
Chopsticks were invented and developed in China about 3,000 to 5,000 years
ago, although the exact date is unknown.
The characteristic use of chopsticks in traditional Chinese society stems
essentially from philosophical reasons. Mealtimes are considered as events
which promote social harmony through the gathering of family and friends. It is
therefore considered inappropriate for any implement designed to stab and cut
(such as a knife) to be used at the dining table, as such implements are
associated with violence. It is also for this reason that Chinese chopsticks never
have pointed ends.
Tools resembling chopsticks were unearthed in the archeological site Meggido in
Israel, belonging to Scythian invaders of Canaan. This discovery may reveal the
existence of a trade relationship between the Middle East and the Far East in
early antiquity, or may be an independent parallel development. Chopsticks were
also common household items of civilized Uyghurs on the Mongolian Steppes
during the 6-8th centuries.
Usage
Held between the thumb and fingers of the right hand, they are used as tongs to
take up portions of the food, which is brought to the table cut up into small and
convenient pieces, or (except in Korea) as means for sweeping the rice and small
particles of food into the mouth from the bowl. Many rules of etiquette govern the
proper conduct of the chopsticks.
Chopsticks are traditionally held in the right hand only, even by the left-handed.
Biases against left-handed eating are becoming less severe. Chopsticks may
now be found in either hand, although some still consider left-handed chopstick
use as improper etiquette.
Chopsticks are simple in design: merely two thin rods (top and bottom area
smaller than one square centimeter, length varies), each slightly tapered. The
smaller, round ends come in contact with the food. Mastery requires some
practice. In chopstick-using cultures, food is generally made into small pieces.
Also, rice in East Asia is often prepared to be sticky, which leads to "clumping" of
the rice conducive to eating with chopsticks, while rice prepared using Western
methods tend to be "fluffy", and is particularly difficult to eat with chopsticks. The
stickyness also depends on the cultivar of rice; the cultivar used in the chopstick
countries tends to be japonica, which is stickier than indica, which is used in
curries.
In some cultures, children learn to use chopsticks as their first utensil. In China, a
child has usually gained the ability to eat all the rice in a ricebowl by the age of
three.
It is believed that silver chopsticks were used in the Chinese royal palace to
detect poison (possibly metallic oxides) in the royalty's meals; if poison was
present, the chopsticks would become blackened owing to displacement
reactions on the silver.
History
Chopsticks were invented and developed in China about 3,000 to 5,000 years
ago, although the exact date is unknown.
The characteristic use of chopsticks in traditional Chinese society stems
essentially from philosophical reasons. Mealtimes are considered as events
which promote social harmony through the gathering of family and friends. It is
therefore considered inappropriate for any implement designed to stab and cut
(such as a knife) to be used at the dining table, as such implements are
associated with violence. It is also for this reason that Chinese chopsticks never
have pointed ends.
Tools resembling chopsticks were unearthed in the archeological site Meggido in
Israel, belonging to Scythian invaders of Canaan. This discovery may reveal the
existence of a trade relationship between the Middle East and the Far East in
early antiquity, or may be an independent parallel development. Chopsticks were
also common household items of civilized Uyghurs on the Mongolian Steppes
during the 6-8th centuries.
Usage
Held between the thumb and fingers of the right hand, they are used as tongs to
take up portions of the food, which is brought to the table cut up into small and
convenient pieces, or (except in Korea) as means for sweeping the rice and small
particles of food into the mouth from the bowl. Many rules of etiquette govern the
proper conduct of the chopsticks.
Chopsticks are traditionally held in the right hand only, even by the left-handed.
Biases against left-handed eating are becoming less severe. Chopsticks may
now be found in either hand, although some still consider left-handed chopstick
use as improper etiquette.
Chopsticks are simple in design: merely two thin rods (top and bottom area
smaller than one square centimeter, length varies), each slightly tapered. The
smaller, round ends come in contact with the food. Mastery requires some
practice. In chopstick-using cultures, food is generally made into small pieces.
Also, rice in East Asia is often prepared to be sticky, which leads to "clumping" of
the rice conducive to eating with chopsticks, while rice prepared using Western
methods tend to be "fluffy", and is particularly difficult to eat with chopsticks. The
stickyness also depends on the cultivar of rice; the cultivar used in the chopstick
countries tends to be japonica, which is stickier than indica, which is used in
curries.
In some cultures, children learn to use chopsticks as their first utensil. In China, a
child has usually gained the ability to eat all the rice in a ricebowl by the age of
three.
How to Use
1. Put one chopstick between the palm and the base of the thumb, using the ring
finger (the fourth finger) to support the lower part of the stick. With the thumb,
squeeze the stick down while the ring finger pushes it up. The stick should be
stationary and very stable.
2. Use the tips of the thumb, index and middle fingers to hold the other stick like a
pen. Make sure the tips of the two sticks line up.
3. Pivot the upper stick up and down towards the stationary lower stick. With this
motion one can pick up food of surprising size.
4. With enough practice, the two sticks function like a pair of pincers.
Another description is to tuck one stick under the thumb and hold the other as if
it was a pencil. Keep the one below the other in regular position as you move
only the top stick up and down.
Tip: For easier handling in the beginning, hold the sticks at the midpoint as a
child would do. As proficiency increases, hold the sticks at the upper ends for a
farther reach and greater carrying capacity. Make sure you handle both sticks at
least 3 1/2 inches away from the tip and 1 3/4 of an inch spaced away from both
sticks.
If the tips fail to line up, it will be difficult to hold things. Hold the chopsticks
upright with one of the tips lightly touching the table, and gently push the
chopsticks down or gently loosen your grip for a moment to let both tips become
equal in length. You can also adjust your grip or holding position this way.
With practice, it is possible to perform step one and two simultaneously, on
picking up the chopsticks with one hand, with a single fluid and seamless motion.
Readjust your grip if necessary
Etiquette
Chopstick etiquette is similar to general Western etiquette regarding eating
utensils.
* Never wave your chopsticks around as if it was an extension of your hand
gestures, bang them like drumsticks, or use them to move bowls or plates.
* Decide what to pick up before reaching with chopsticks (do not hover around or
poke looking for special ingredients). After you have picked up an item, do not
put it back in the dish.
* When picking up a piece of food, never use the tips of your chopsticks to poke
through the food as if you were using a fork. However, this kind of stabbing
maneuver is common in informal use for hard to pick up items like cherry
tomatoes or tearing apart larger things like kimchi.
* Never, ever erect chopsticks point-first in a bowl of rice or an entrée. This is
reminiscent of giving ancestral offerings to the dead, and is considered taboo at
the table.
* Chopsticks can be rested horizontally on one's plate or bowl to keep them off
the table entirely. A chopstick stand can also be used to keep the points off the
table.
* In Chinese culture, it is normal to have your lips touching the edge of the rice
bowl and using chopsticks to push rice directly into the mouth. In Korean culture,
it is rude to pick the rice bowl off of the table and eat from it.
* In Chinese and Japanese etiquette, the blunt end is sometimes used to transfer
food from a common dish to your own plate or bowl (never your mouth). In Korea,
the blunt handle end is not considered sanitary.
* Never use chopsticks to transfer something to someone else's chopsticks or
someone else's plate or bowl. This is how bones are passed as part of funeral
rites (see Japanese funeral).
* Always place the pointed ends of the chopsticks on a chopstick rest when the
chopsticks are not being used.
Environmental Issues
In China alone, an estimated 45 billion pairs of disposable chopsticks are used
and thrown away annually. This adds up to 1.7 million cubic metres of timber or
25 million fully grown trees every year. To encourage that people use and throw
away less, as of April 2006 a five percent tax is added to the price of chopsticks.
This measure is part of the first tax package in 12 years.
1. Put one chopstick between the palm and the base of the thumb, using the ring
finger (the fourth finger) to support the lower part of the stick. With the thumb,
squeeze the stick down while the ring finger pushes it up. The stick should be
stationary and very stable.
2. Use the tips of the thumb, index and middle fingers to hold the other stick like a
pen. Make sure the tips of the two sticks line up.
3. Pivot the upper stick up and down towards the stationary lower stick. With this
motion one can pick up food of surprising size.
4. With enough practice, the two sticks function like a pair of pincers.
Another description is to tuck one stick under the thumb and hold the other as if
it was a pencil. Keep the one below the other in regular position as you move
only the top stick up and down.
Tip: For easier handling in the beginning, hold the sticks at the midpoint as a
child would do. As proficiency increases, hold the sticks at the upper ends for a
farther reach and greater carrying capacity. Make sure you handle both sticks at
least 3 1/2 inches away from the tip and 1 3/4 of an inch spaced away from both
sticks.
If the tips fail to line up, it will be difficult to hold things. Hold the chopsticks
upright with one of the tips lightly touching the table, and gently push the
chopsticks down or gently loosen your grip for a moment to let both tips become
equal in length. You can also adjust your grip or holding position this way.
With practice, it is possible to perform step one and two simultaneously, on
picking up the chopsticks with one hand, with a single fluid and seamless motion.
Readjust your grip if necessary
Etiquette
Chopstick etiquette is similar to general Western etiquette regarding eating
utensils.
* Never wave your chopsticks around as if it was an extension of your hand
gestures, bang them like drumsticks, or use them to move bowls or plates.
* Decide what to pick up before reaching with chopsticks (do not hover around or
poke looking for special ingredients). After you have picked up an item, do not
put it back in the dish.
* When picking up a piece of food, never use the tips of your chopsticks to poke
through the food as if you were using a fork. However, this kind of stabbing
maneuver is common in informal use for hard to pick up items like cherry
tomatoes or tearing apart larger things like kimchi.
* Never, ever erect chopsticks point-first in a bowl of rice or an entrée. This is
reminiscent of giving ancestral offerings to the dead, and is considered taboo at
the table.
* Chopsticks can be rested horizontally on one's plate or bowl to keep them off
the table entirely. A chopstick stand can also be used to keep the points off the
table.
* In Chinese culture, it is normal to have your lips touching the edge of the rice
bowl and using chopsticks to push rice directly into the mouth. In Korean culture,
it is rude to pick the rice bowl off of the table and eat from it.
* In Chinese and Japanese etiquette, the blunt end is sometimes used to transfer
food from a common dish to your own plate or bowl (never your mouth). In Korea,
the blunt handle end is not considered sanitary.
* Never use chopsticks to transfer something to someone else's chopsticks or
someone else's plate or bowl. This is how bones are passed as part of funeral
rites (see Japanese funeral).
* Always place the pointed ends of the chopsticks on a chopstick rest when the
chopsticks are not being used.
Environmental Issues
In China alone, an estimated 45 billion pairs of disposable chopsticks are used
and thrown away annually. This adds up to 1.7 million cubic metres of timber or
25 million fully grown trees every year. To encourage that people use and throw
away less, as of April 2006 a five percent tax is added to the price of chopsticks.
This measure is part of the first tax package in 12 years.