中国文化之筷子

Chopsticks

Chopsticks ? (singular:? chopstick ) are short, frequently tapered sticks used in pairs of equal length, which are used as the traditional eating utensils of China, Japan, Korea Chopsticks

Chopsticks made of ? Japanese Yew ? wood, resting on a ? chopstick rest

Chinese name

Chinese ?-·?-?

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Alternative Chinese name

Chinese ???????-ˉ

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Vietnamese name Vietnamese

alphabet

?‘??a Ch ??ˉ N ?′m

?￥??? or ? ?￥ˉ– Thai name Thai

à??à?°à1€à??à?μà?￠à?? RTGS

takiap Korean name Hangul ? “ê°€??

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Japanese name Kanji ???

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Indonesian name Indonesian

sum pit Filipino name Filipino

sipit Burmese name Burmese

?€??€°? ([t ?1], from Hokkien ???? t ??) Malay name Malay sepit

and Vietnam. Originated in ancient China, they can also be found in some areas of Tibet and Nepal that are close to Han Chinese populations, as well as areas of Thailand, Laos and Burma which have significant Chinese populations.[1] Chopsticks are most commonly made of wood, bamboo or plastic, but in China, most are made out of bamboo. Chopsticks are held in the dominant hand, between the thumb and fingers, and used to pick up pieces of food.

History

Chopsticks, spoon, and bowl of the? Song Dynasty.

Chopsticks originated in ancient China as early as the Shang dynasty (1766-1122 BCE), replacing the fork.[8] The earliest evidence of six chopsticks, made of bronze, 26 cm long and 1.1 - 1.3 cm wide, were excavated from the Ruins of Yin near Anyang, Henan, dated roughly 1200 BCE and those were supposed to be used for cooking.[9][10][11] The earliest known extant textual reference to the use of chopsticks comes from the Han Feizi, a philosophical text written by Han Fei (c. 280-233 BCE) in the 3rd century BCE.[12]

The first chopsticks were probably used for cooking, stirring the fire, serving or seizing bits of food, and not as eating utensils. Chopsticks began to be used as eating utensils during the Han Dynasty. Chopsticks were considered more lacquerware friendly than other sharp eating utensils. It was not until the Ming Dynasty that chopsticks came into normal use for both serving and eating. They then acquired the name kuaizi and the present shape.[13

A painting of a Japanese woman using chopsticks, by? Utagawa Kuniyoshi

The legend about chopsticks

The legend is spreaded in JiangSu province，it says that the emperor Zhou of Shang dynasty is always joy and anger with no symbol. When he eats a meal, he will says that neither the fish is not fresh or the chicken soup is boiling hot. Sometimes, he says that the meal is too frosty to eat . As a result many chefs are killed by him . DaJi , The princess who he like most also knows that Zhou is difficult to serve, so everytime when there is a feast ,she will taste the meal before Zhou eats it,for fear that Zhou gets angry if he feals the meal is neither salty or inOnce there was a time , Daji tastes the meal feels some food are too boiling hot , but it is too late to replace them , because emperor Zhou has came to the table . To make Zhou likes her more , she constructs an opinions in a hurry , she takes off her long jade hairpin on her head , and clamps the food , blows many time to cool it , emperor Zhou is a satyr , He thinks it is enjoyable to let Daji clamp food for him , so he let Daji do it everyday . Daji orders artist make two long jade chopsticks for her to clamp food , Later on , the way Daji clamps food spread among the folks , then , chopsticks arises.

The origin of the name of chopsticks chopstick which can be looked as the quintessence of Chinese culture ,

which is both portable and nimble , develops a school of it's own in all over the world country's tableware ,

was identified as "east culture " by westerner .

The protocol Of Using Chopsticks

The protocol Of Using Chopsticks Chopsticks are main tools when Chinese eating a dinner , the gesture one hold the chopsticks should be norm , when having a dinner if you have raised the chopsticks , but you don't know which food do you like best .At this time , you shouldn't get the chopsticks move around in the plate or in the air and you didn't take the food , after you clamp the food , you shouldn't put the food back to the plate , you shouldn't use chopsticks

You shouldn‘t stick in the food and take it to you mouth , or use you tongue , lick the food adhesion to the chopsticks , even not use chopsticks to move the bowl plate or cup When speaking , don't use chopsticks as a tool , wave it with no intention at will , or use chopsticks bit the bowl plate and table , use chopsticks point others , everytime , after you use chopstick put down it with no sounds.

The poems about chopsticks

停杯投箸不能食，拔剑四顾心茫然-李白

After putting down the cup and chopsticks to stop the meal with a bad mood. The man pull out the sword and look forward with helpless and confused

箸长碗短

The chopsticks are long but the bowl is short(It means that the tableware is in a mess)

一根筷子容易折，十根筷子坚如铁

Unity is power

Use

To use chopsticks, the lower chopstick is stationary, and rests at the base of the thumb, and between the ring finger and middle finger. The second chopstick is held like a pencil, using the tips of the thumb, index finger, and middle finger, and it is moved while eating, to pull food into the grasp of the chopsticks.[14]? Chopsticks, when not in use, are placed either to the right or below one's plate in a Chinese table setting.[15]

Types

Wooden and plastic chopsticks

There are several styles of chopsticks that vary in respect to:

?Length: Very long, large chopsticks, usually about 30 or 40 centimeters, are used for cooking, especially for deep frying foods. In Japan they are called ryoribashi[16]when used for cooking and saibashi when used to transfer cooked food to the dishes it will be served in.

?Taper: Chopsticks are usually tapered, either bluntly (Chinese style) or pointedly (Japanese style).

?Material: Chopsticks are made from a variety of materials: bamboo, plastic, wood, bone, metal, jade, porcelain and ivory.

?Bamboo and wood chopsticks are relatively inexpensive, low in temperature

conduction and provide good grip for holding food. They can warp and deteriorate with continued use if they are of the unvarnished/unlacquered variety. Almost all cooking and disposable chopsticks are made of bamboo or wood. Disposable unlacquered chopsticks are used especially in restaurants. These often come as a piece of wood that is partially cut and must be split into two chopsticks by the user (demonstrating that they have not been previously used). In Japanese, these are known as waribashi (割り箸). ?Plastic chopsticks are relatively inexpensive, low in temperature conduction and are resistant to wear. Due to their composition, plastic chopsticks are not as effective as wood and bamboo for picking up food because they tend to be slippery. Also, plastic chopsticks cannot be used for cooking since high temperatures may damage the chopsticks and produce toxic compounds.

?Metal (commonly stainless steel) chopsticks are durable and easy to clean, but metal is slippery. Silver is still common among wealthy families, as are silver-tipped wooden or bone chopsticks.[17]

?Other materials such as ivory, jade, gold, and silver are typically chosen for luxury. Silver-tipped chopsticks were often used as a precaution by wealthy people, as it was believed that the silver would turn black upon contact with poison.[18] Embellishments: Wooden or bamboo chopsticks can be painted or lacquered for decoration and waterproofing. Metal chopsticks are sometimes roughened or scribed to make them less slippery. Higher-priced metal chopstick pairs are sometimes connected by a short chain at the untapered end to prevent their separatio.

Styles in different cultures

From top to bottom: Taiwanese melamine chopsticks, Chinese porcelain chopsticks, Tibetan bamboo chopsticks, Vietnamese palmwood chopsticks, Korean stainless flat chopsticks with matching spoon, Japanese couple's set (two pairs), Japanese child's chopsticks, and disposable "waribashi" (in wrapper)

?Chinese: longer than other styles at about 25 cm (~10 inches), thicker, with squared or rounded sides and ending 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 sticks may be composed of almost any material but the most common in modern day restaurants is melamine for its durability and ease of sanitation. The most common type of material in regular households is lacquered bamboo.

?Japanese: shorter length sticks tapering to a finely pointed end. Japanese chopsticks are traditionally made of wood or bamboo and are lacquered. It is common for Japanese sticks to be of shorter length for women. Children's chopsticks, in smaller sizes, are common.

?Korean: medium-length with a small, flat rectangular shape. Traditionally they were

made of brass or silver. Many Korean metal chopsticks are ornately decorated at the grip.

They are used simultaneously with the Korean spoon.

?Vietnamese: long sticks that taper to a blunt point, quite like the Chinese style;

traditionally lacquered wood or bamboo. A ??a c? is a large pair of flat chopsticks that is used to serve rice from a pot.

?Tibetan: usually identical to the Chinese styles as they seem to be purchased mostly from China.

?Nepali: shorter and more blunt, usually made of bamboo.

The proper way of holding chopsticks

Chopsticks are used in many parts of the world. While principles of etiquette are similar, finer points can differ from region to region.

Chinese etiquette

Further information: Customs and etiquette in Chinese dining

?When eating rice from a bowl, it is normal to hold the rice bowl up to one's mouth and use chopsticks to push or shovel the rice directly into the mouth.

?It is acceptable to transfer food to closely related people (e.g. grandparents, parents, spouse, children, or significant others) if they are having difficulty picking up the food.

Also it is a sign of respect to pass food to the elderly first before the dinner starts. Often, family members will transfer a choice piece of food from their plate to a relative's plate as a sign of caring.

?It is poor etiquette to tap chopsticks on the edge of one's bowl; beggars make this sort of noise to attract attention.[19][20]

?It is impolite to spear food with a chopstick. Anything too difficult to be handled with chopsticks is traditionally eaten with a spoon.

?It is considered poor etiquette to point rested chopsticks towards others seated at the table.[21]

?Chopsticks should not be left vertically stuck into a bowl of rice because it resembles the ritual of incense-burning that symbolizes "feeding" the dead and death in general.

?Holding chopsticks incorrectly will reflect badly on a child's parents, who have the responsibility of teaching their children.

?Traditionally, everyone would use their own chopsticks to take food from the dishes to their own bowl, or to pass food from the dishes to the elders' or guests' bowls. Today,

serving chopsticks (公筷, "community-use chopsticks") are used. These are used to take food directly from serving dishes; they are returned to the dishes after one has served oneself.

?When seated for a meal, it is common custom to allow elders to take up their chopsticks before anyone else.

?Chopsticks should not be used upside-down; it is "acceptable" to use them 'backwards' to stir or transfer the dish to another plate (if the person does not intend to eat it). This method is used only if there are no serving chopsticks.

?One should not 'dig' or 'search' through one's food for something in particular. This is sometimes known as "digging one's grave" or "grave-digging" and is extremely poor form.

?Resting chopsticks at the top of the bowl means "I've finished". Resting chopsticks on the side of one's bowl or on a chopstick stand signifies one is merely taking a break from eating.

Taiwanese etiquette

Chopsticks with a bento in Taiwan

?Food should not be transferred between chopsticks. Food in need of transportation should be placed onto the recipient's plate or on a new plate for collection.

?Using chopsticks like a knife and fork to cut soft foods into smaller portions for children is widely accepted.

?Chopsticks should not be planted on the rice such that they stand up, as this resembles incense stuck in the ash of a censer and is thus connected with death.

?Chopsticks should not be rested on the table but rather on a provided chopstick rest or lying across the rice bowl in a sideways fashion. Alternatively, they can be placed flat on the bowl when finished.

?Chopsticks should not be bitten on, or linger in one's mouth for too long.

?Chopsticks should not be dipped into the soup bowl or used to pick up contents from the soup bowl.

Japanese etiquette

Various chopstick rests

?Food should not be transferred from one's own chopsticks to someone else's chopsticks. Japanese people will always offer their plate to transfer it directly, or pass a person's plate along if the distance is great. Transferring directly with chopsticks is how bones are passed as part of Japanese funeral rites.[citation needed]

?The pointed ends of the chopsticks should be placed on a chopstick rest when the

chopsticks are not being used. However, when a chopstick rest is not available as it is often the case in restaurants using waribashi(disposable chopsticks), a person may make a chopstick rest by folding the paper case that contained the chopsticks.

?Reversing chopsticks to use the opposite clean end is commonly used to move food from a communal plate, and is acceptable if there are no communal chopsticks (for example, if the meal is hosted at someone's home). If the meal is at someone's house, communal chopsticks are not requested if there are none on the table. At a restaurant, it is better to mimic the locals. If one is the host, community chopsticks should be provided.[citation needed]

?Chopsticks should not be crossed on a table, as this symbolizes death, or vertically stuck in the rice, which is done during a funeral.[citation needed]

?Chopsticks should be placed right-left direction; the tips should be on the left.

Placing diagonal, vertical and crossing each stick are not acceptable both in home and restaurant manners.[original research?]

?In formal use, disposable chopsticks (waribashi) should be replaced into the wrapper at the end of a meal.

Vietnamese etiquette

?As with Chinese etiquette, the rice bowl is raised to the mouth and the rice is pushed into the mouth using the chopsticks.

?Unlike with Chinese dishes, it is also practical to use chopsticks to pick up rice in plates, such as fried rice.

?One should not pick up food from the table and place it directly in the mouth. Food must be placed in your own bowl first.

?Chopsticks should not be placed in the mouth while choosing food.

?Chopsticks should never be placed in a "V" shape when done eating; it is interpreted as a bad omen.

?The individual's chopsticks should not be dipped into the communal soup bowl, e.g.

canh.

?Reversing the ends of the individual's chopsticks to the "clean ends" is preferred if communal serving utensils are not provided.

Environmental impact

The most widespread use of disposable chopsticks is in Japan, where around a total of 24 billion pairs are used each year,[23][24][25] which is equivalent to almost 200 pairs per person annually.[26] In China, an estimated 45 billion pairs of disposable chopsticks are produced annually.[26] This adds up to 1.66 million cubic metres of timber[27] or 25 million fully grown trees every year.[26] In April 2006, the People's Republic of China imposed a five percent tax on disposable chopsticks to reduce waste of natural resources by over-consumption.[28][29] This measure had the most effect in Japan as many of its disposable chopsticks are imported from China,[26] which account for over 90% of the Japanese market.[25][30]

American manufacturers have begun exporting American-made chopsticks to China, using sweet gum and poplar wood as these materials do not need to be artificially lightened with chemicals or bleach, and are appealing to Asian consumers. The USA also has an abundance of wood, reducing the number of trees that are cut down in Asia.[31]

The American-born Taiwanese singer Leehom Wang has publicly advocated use of reusable chopsticks made from sustainable materials.[32][33] In Japan, reusable chopsticks are known as maihashi or maibashi (マイ箸?, meaning "my chopsticks").[34][35]

Health effects

A 2003 study found that regular use of chopsticks by the elderly may slightly increase the risk of osteoarthritis in the hand, a condition in which cartilage is worn out, leading to pain and swelling in the hand joints.[36]There have also been concerns regarding the use of certain disposable chopsticks made from dark wood bleached white that may pose a health risk, causing coughing or leading to asthma.[37]

A 2006 Hong Kong Department of Health survey found that the proportion of people using serving chopsticks, spoons or other serving utensils has increased from 46% to 65% since the SARS outbreak in 2003.[38]

References

https://www.360docs.net/doc/4f16007562.html,/view/27c59bf8700abb68a982fbc9.html

https://www.360docs.net/doc/4f16007562.html,/view/f669cd2add36a32d737581e4.html

https://www.360docs.net/doc/4f16007562.html,/view/9d44cb59804d2b160b4ec076.html

https://www.360docs.net/doc/4f16007562.html,/search?q=the+types+of+chopsticks&newwindow=1&safe =strict&client=aff-360daohang&hs=0yD&affdom=https://www.360docs.net/doc/4f16007562.html,&hl=zh-CN&tbm=isch&tb o=u&source=univ&sa=X&ei=q72sUYGaAYzckgWfwYHQAQ&ved=0CDwQsAQ& biw=1325&bih=577

https://www.360docs.net/doc/4f16007562.html,/view/ab557f6c25c52cc58bd6be2b.html

^"Chopsticks and Osteoarthritis in the Hand". https://www.360docs.net/doc/4f16007562.html,. Retrieved 2009-07-14. ^"Chopstick Economics and the "My Hashi" Boom | Japan". Stippy. Retrieved 2010-08-16. ^"Chinese Chopsticks". https://www.360docs.net/doc/4f16007562.html,. p. 4. Retrieved 2012-02-05.