Chopsticks are small tapered sticks used in pairs of equal length as the traditional eating utensils of China, Japan, Korea, Taiwan, and Vietnam. Generally believed to have originated in ancient China, they can also be found in some areas of Tibet and Nepal that are close to Han Chinese populations. Chopsticks are most commonly made of bamboo or plastic, but are also made of metal, bone, ivory, and various types of wood. The pair of sticks is maneuvered in one hand, between the thumb and fingers, and used to pick up pieces of food.Many rules of etiquette govern the proper conduct of the use of chopsticks. Held between the thumb and fingers of one hand, chopsticks are used tong-like to pick up portions of food, which are prepared and brought to the table in small and convenient pieces. They are thought of as an extension of one's fingers. Chopsticks may also be used (except in Korea) as means for sweeping rice and other nominal morsels into the mouth directly from the bowl.
Picking up the hot Cellana nigrolineata with chopsticksChopsticks are traditionally held in the right hand, even by some left-handed people. Although chopsticks may now be found in either hand, a few still consider left-handed chopstick use as improper etiquette. Some historians believe this rule of etiquette originated from a Chinese legend.[citation needed]
In chopstick-using cultures, food is generally made into small pieces; however, some chopstick designs have carved rings encircling the tips to aid in grasping larger pieces of food. Rice, which would be difficult to eat with chopsticks if prepared using Western methods, is usually prepared in East Asia with more water, which leads to "clumping" of the rice conducive to eating with chopsticks. The sticky characteristics of the rice also depend on the cultivar of rice; the cultivar used in East Asian countries is usually japonica, which is a more naturally clumping kind of rice than indica, the rice used in most Western and South Asian countries.
There are several styles of chopsticks that vary in respect to:
Length: Very long chopsticks, usually about 30 or 40 centimeters, tend to be used for cooking, especially for deep frying foods. In Japan they are called saibashi (菜箸). Shorter chopsticks are generally used as eating utensils but are also used for cooking.
Tapering: The end of the chopsticks for picking up food are tapered to a blunt or a pointed end. Blunt end chopsticks provide more surface area for holding food and for pushing rice into the mouth. Pointed chopsticks allow for easier manipulation of food and for picking out bones from cooked fish. Pointed ends are also helpful in spearing the food, if the proper technique cannot be mastered. Spearing is seen, however, as improper etiquette.
Material: Chopsticks are made from a variety of materials: bamboo, plastic, wood, bone, metal, jade, and ivory.
Picking up the hot Cellana nigrolineata with chopsticksChopsticks are traditionally held in the right hand, even by some left-handed people. Although chopsticks may now be found in either hand, a few still consider left-handed chopstick use as improper etiquette. Some historians believe this rule of etiquette originated from a Chinese legend.[citation needed]
In chopstick-using cultures, food is generally made into small pieces; however, some chopstick designs have carved rings encircling the tips to aid in grasping larger pieces of food. Rice, which would be difficult to eat with chopsticks if prepared using Western methods, is usually prepared in East Asia with more water, which leads to "clumping" of the rice conducive to eating with chopsticks. The sticky characteristics of the rice also depend on the cultivar of rice; the cultivar used in East Asian countries is usually japonica, which is a more naturally clumping kind of rice than indica, the rice used in most Western and South Asian countries.
There are several styles of chopsticks that vary in respect to:
Length: Very long chopsticks, usually about 30 or 40 centimeters, tend to be used for cooking, especially for deep frying foods. In Japan they are called saibashi (菜箸). Shorter chopsticks are generally used as eating utensils but are also used for cooking.
Tapering: The end of the chopsticks for picking up food are tapered to a blunt or a pointed end. Blunt end chopsticks provide more surface area for holding food and for pushing rice into the mouth. Pointed chopsticks allow for easier manipulation of food and for picking out bones from cooked fish. Pointed ends are also helpful in spearing the food, if the proper technique cannot be mastered. Spearing is seen, however, as improper etiquette.
Material: Chopsticks are made from a variety of materials: bamboo, plastic, wood, bone, metal, jade, and ivory.
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