Sponsored Links The sticks are small sticks used in pairs of equal length instead of cutlery in China, Japan, Korea, Vietnam and the northern provinces of Laos, Thailand and Burma. Their origin is generally traced back to ancient China, but can also be found in parts of Tibet and Nepal closer to the Han Chinese population. Chopsticks are commonly made of bamboo or plastic, but can also be made of metal, bone, ivory and various kinds of wood. The pair of sticks held in one hand between the thumb and fingers, and is used to mouthing pieces of food. Origins Nate in ancient China, the sticks back to the time of the Shang dynasty (1766-1122 BC). The first finds of bronze rods were found in the Yin Ruins near Anyang, Henan, and date back to 1200 BC. While in China, Japan, Korea and Vietnam have long sticks were used as traditional silverware, their use has spread to other Asian countries only in recent centuries, with the influx of Chinese immigrants in Southeast Asia. In many countries of South-East Asian food was traditionally eaten with your hands, but through the influence of Chinese immigrants in countries like Thailand have begun to use chopsticks, although almost exclusively for pasta dishes. Rice and other foods are usually eaten with a spoon and fork west, rather than with chopsticks. Features Many rules of etiquette govern the proper use of chopsticks. Held between the thumb and fingers of one hand, chopsticks are used as tongs to take portions of food are prepared and brought to the table in small pieces. Ideally, the rods should be an extension of the fingers. The rods are also used (except in Korea) to bring rice to her mouth directly from the bowl. Traditionally they are held with the right hand, even by left-handed people: even if they are to keep the chopsticks with your left hand is in common usage, is still considered by some people as an act contrary to etiquette. Keeping with his right hand, in fact, a left-handed person would avoid accidentally hitting the elbow of a nearby table. In cultures that use chopsticks, the food is usually cut into small pieces, but some models are equipped with rods rings around the tip to make it easier to collect larger pieces. The rice, which would be difficult to eat with chopsticks when prepared with Western methods, East Asia is prepared using a larger amount of water, which leads to the 'aggregation' of rice, making it easier to eat with chopsticks. The feature also depends on being more sticky rice varieties grown in East Asian countries, the japonica, a genre which aggregates more readily than the indica variety, the rice cultivated in most countries of western and southern . Types There are many types of rods that differ in: - Length
Very long chopsticks, usually 30 or 40 cm, tend to be used for cooking, especially fried foods. In Japan they are called saibashi.
Shorter rods are generally used as cutlery, but can also be used for cooking. - End
The ends of the rods, which has the task of gathering food, can be blunt or pointed. The rods with blunt ends have a larger surface for holding food and to bring rice to her mouth. Pointed sticks allow easier handling of food and allow you to easily separate the bones from the fish. The pointed end is also useful for spearing food when you have not yet mastered the correct technique. However, pierce the food with chopsticks is against the rules of etiquette.
Materials The rods can be made from a variety of materials: - bamboo or wooden
They are economical, leading little heat and have a good grip on the food due to their surface. If used continuously, can deform and deteriorate. Virtually all those chopsticks for cooking and disposable are made of bamboo or wood. Disposable chopsticks are mostly used in restaurants, often are given a single piece of wood cut part and must be divided in two by the score (reflecting the fact that the rods were not used before). In Japanese, this is known as waribashi chopsticks. The natural wooden chopsticks, wooden surfaces as used for the preparation of food, have innate antibacterial properties that other materials do not have. - Plastic
They are cheaper, leading little heat and are resistant to wear. Because of their composition, are not as effective as wooden sticks and bamboo to gather food, as they tend to be slippery. In addition, the plastic sticks can not be used for cooking, since high temperatures can damage and produce toxic compounds. - Metal
They have a long life and are easy to clean, but they tend to be more slippery than plastic or wood. In addition, they are generally more expensive. - Materials such as ivory, jade, gold and silver chopsticks are used to luxury.
Sticks of wood or bamboo can be painted or lacquered decorative purposes and to be made waterproof. The tapered end of the metal rods can sometimes be made more coarse so that it becomes less slippery when collecting food. The metal rods are more expensive sometimes connected by a cord to the end cap, which prevents the separation of the couple. Styles Some examples of templates that you can find around the world: plastic chopsticks from Taiwan, China in specimens from mainland China, bamboo chopsticks from Tibet, palm wood chopsticks from Indonesia (Vietnamese style), flat patterns, steel steel from Korea (used together with a spoon), Japanese chopsticks, chopsticks and Japanese models as a child disposable hashi. " - Chinese
Sticks longer than they appear square in cross section and round Set in the end of the handle in contact with food; end with a blunt tip. - Japanese
Short to medium length sticks that end with one end pointed. Japanese chopsticks are traditionally made of wood and are lacquered. Some chopstick sets include two lengths of chopsticks: shorter and longer for women and men. Chopsticks suitable for children are very popular. - Korean
Rods of medium length, tapered, stainless steel, with a rectangular cross section. In the past were made of brass or silver. Many Korean metal chopsticks are decorated handle. Sometimes you use to put food on a spoon, with which it is brought to the mouth. - Vietnamese
Long sticks that become gradually thinner until the blunt tip, are traditionally made of wood. Đũa A CA is a great pair of flat chopsticks that is used to serve rice from a pot. Another type of chopsticks has teeth on the end closest to facilitate the capture of pieces of food are difficult to retain.
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