Chopsticks Download [TOP]

Originating in China, chopsticks later spread to other parts of Asia. Chopsticks have become more accepted in connection with Asian food in the West, especially in cities with significant Asian diaspora communities. The use of chopsticks has also spread to the rest of Southeast Asia either via the Chinese diaspora or through some dishes such as noodles that may require chopsticks.[citation needed]

Ryribashi () are Japanese kitchen chopsticks used in Japanese cuisine. They are used in the preparation of Japanese food, and are not designed for eating. These chopsticks allow handling of hot food with one hand, and are used like regular chopsticks. These chopsticks have a length of 30 centimeters (12 in) or more, and may be looped together with a string at the top. They are usually made from bamboo. For deep frying, however, metal chopsticks with bamboo handles are preferred, as tips of regular bamboo chopsticks become discolored and greasy after repeated use in hot oil. The bamboo handles protect against heat.

Chopsticks Download

Download Zip 🔥 https://fancli.com/2y5Jf6 🔥

Similarly, chopsticks have become more accepted in connection with Asian food around the world, in Hawaii, the West Coast of North America,[15][16] and cities with Overseas Asian communities all around the globe.

The earliest European reference to chopsticks comes in the Portuguese Suma Oriental by Tom Pires, who wrote in 1515 in Malacca: "They [the Chinese] eat with two sticks and the earthenware or china bowl in their left hand close to the mouth, with the two sticks to suck in. This is the Chinese way."[17]

In ancient written Chinese, the character for chopsticks was zhu (; Middle Chinese reconstruction: djwo-). Although it may have been widely used in ancient spoken Chinese, its use was eventually replaced by the pronunciation for the character kui (), meaning "quick". The original character, though still used in writing, is rarely used in modern spoken Chinese. It, however, is preserved in Chinese dialects such as Hokkien and Teochew, as the Min Chinese languages are directly descended from Old Chinese rather than Middle Chinese.

The English word "chopstick" may have derived from Chinese Pidgin English, in which chop chop meant "quickly".[20][21][22] According to the Oxford English Dictionary, the earliest published use of the word is in the 1699 book Voyages and Descriptions by William Dampier: "they are called by the English seamen Chopsticks".[23] Another possibility, is that the term is derived from chow (or chow chow) which is also a pidgin word stemming from Southeast Asia meaning "food". Thus chopsticks would simply mean "food sticks".

In Japanese, chopsticks are called hashi (). A common misconception is that they are referred as otemoto (), a phrase commonly printed on the wrappers of disposable chopsticks noting the placement of chopsticks at a serving table at the base of the hands directly Infront. Te means hand and moto means the area under or around something. The preceding o is used for politeness. can refer to any small plate or serving utensil placed at a serving table.

Chinese chopsticks tend to be longer than other styles, at about 27 centimeters (11 in). They are thicker, with squared or rounded cross-sections. They end in either wide, blunt, flat tips or tapered pointed tips. Blunt tips are more common with plastic or melamine varieties, whereas pointed tips are more common in wood and bamboo varieties. Chinese restaurants more commonly offer melamine chopsticks for its durability and ease of sanitation. Within individual household, bamboo chopsticks are more commonly found.

It is common for Japanese sticks to be of shorter length for women, and children's chopsticks in smaller sizes are common. Many Japanese chopsticks have circumferential grooves at the eating end, which helps prevent food from slipping. Japanese chopsticks are typically sharp and pointed, in order to dissect fish and seafood. They are traditionally made of wood or bamboo, and are lacquered.

Edo Kibashi chopsticks have been made by Tokyo craftspeople since the beginning of the Taish Period (1912-1926) roughly 100 years ago. These chopsticks use high-grade wood (ebony, red sandalwood, ironwood, Japanese box-trees, or maple), which craftspeople plane by hand.[31] Edo Kibashi chopsticks may be pentagonal, hexagonal or octagonal in cross-section. The tips of these chopsticks are rounded to prevent damage to the dish or the bowl.[32]

The earliest uses of chopsticks in Korea seem to date back to the Three Kingdoms of Korea with the oldest chopsticks excavated from the royal tomb of Baekje.[35] Chopsticks used by Koreans are often made of metal. It is believed that the uses of metallic chopsticks evolved from the royal practice of using silver chopsticks to detect poison in food, but the exact reason is debated.[36] Depending on the historical era, the metallic composition of Korean chopsticks varied. In the past, such as during the Goryeo era, chopsticks were made of bronze. During the Joseon era, chopsticks used by royalty were made of silver, as its oxidizing properties could often be used to detect whether or not food intended for royals had been tampered with. In the present day, the majority of Korean metal chopsticks are made of stainless steel. Due to metal's slippery nature, the chopsticks are stamped flat for better gripping.[36] High-end sets, such as those intended as gifts, are often made of sterling silver. Chopsticks made of varying woods (typically bamboo) are also common in Korea. Many Korean chopsticks are ornately decorated at the grip.

In North and South Korea, chopsticks of medium-length with a small, flat rectangular shape are paired with a spoon, made of the same material. The set is called sujeo, a portmanteau of the Korean words for spoon and chopsticks. This (the historical extensive use of a spoon in addition to chopsticks) is also a feature unique to Korea; most chopstick-using countries have either eliminated the use of spoons, or have limited their use as eating utensils. It is traditional to rest sujeo on spoon and chopstick rest, so chopsticks and the spoon do not touch the table surface.

Vietnamese chopsticks are long sticks that taper to a blunt point. They are usually big and thick at one end and thinner at the other, thin ends are often used to pick up food. They are traditionally made of bamboo or lacquered wood. Today, plastic chopsticks are also used due to their durability. However, bamboo or wooden chopsticks are often more popular, especially in the village countryside (qu). Vietnam has a number of specialized chopsticks for cooking and stirring rice such as a c () are large, flat chopsticks used to serve rice from a pot and there is a specialized type of chopsticks for stir-frying, they are usually 10-20 cm longer than normal chopsticks called a xo ().

Historically, Thais tended to use their hands when eating their native cuisine. Ethnic Chinese immigrants introduced chopsticks for foods that require them. Restaurants serving other Asian cuisines that utilize chopsticks use the style of chopstick, if any, appropriate for that cuisine. Fork and spoon, adopted from the West, are now the most commonly used.

Mongolian chopsticks were usually made of bones, and their tips were covered with silver, every rich man kept the chopsticks in a sheath. At the same time, sticks were not often used directly for eating, being, for the most part, an element of decor and confirmation of the status of the carrier. Apart from the Khalkha Mongols and Mongols from Inner Mongolia of China, chopsticks have also been found in old traditional Buryat and Kalmyk knives' sets.

In Malay-speaking countries, there may be several names for chopsticks. In Borneo, bamboo chopsticks called candas are used to eat ambuyat or linut in Borneo, a native staple food of glutinous porridge made from sago. A pair of candas is typically adjoined at the back. In Indonesian chospticks may be called sumpit. In Malaysia they may be called penyepit.

Lifelong users and adult learners alike, around the world, hold chopsticks in more than one way. But there is a general consensus on a standard grip being the most efficient way to grip and wield chopsticks.[37]

In chopstick-using cultures, learning to use chopsticks is part of a child's development process. The right way to use chopsticks is usually taught within the family.[B] But many young children find their own ways of wielding chopsticks in the process.[37] There exists a variety of learning aids that parents purchase to help their children learn to use chopsticks properly.

Adult learners, on the other hand, may acquire the skill through personal help from friends, or from instructions printed on wrapper sleeves of some disposable chopsticks. Various video hosting platforms also provide a plethora of how-to videos on learning to use chopsticks. All the same, adult learners too, often find their own alternative grips to using chopsticks.

The next step involves learning the right motion of fingers, in order to move the top stick from the closed posture where tips of chopsticks touch, to the open posture where tips are extended wide apart for embracing food items. The open posture and the closed posture define the two ends of maximum standard grip motion. In most eating situations, tips of chopsticks need not be extended this wide apart.

The shape of the flat thumb is such that the bottom stick is prevented from shaking loose, and from inching closer to the top stick, during repeated standard grip motion. Keeping the two chopsticks separated far enough, at the place they intersect with the thumb, is important for the standard grip. At the open posture, it allows tips to extend wide apart, without rear ends of chopsticks colliding. At the closed posture, it enables better control over tips of chopsticks.[B] 17dc91bb1f