Chopsticks are ubiquitous in Asia. Many Asian chopsticks users think that chopsticks are more important than other eating utensils. But chopsticks were not always the primary eating tool in East and Southeast Asia. As both the archaeological and textual evidence reveals, the spoon was actually not only the earliest, but also the most basic eating implement for ancient people. Millet was — and remains -- best cooked as a porridge or gruel.
This is because its grains are smaller than that of rice. If millet were to be prepared like rice--brought to boil by applying high heat to the right amount of water and then simmered until soft and fluffy—the millet grains on the bottom of the pot would have been burned while those in the middle would remain undercooked.
Because millet porridge was the most common grain-based dish in the ancient world, the spoon became the most convenient tool because it helped people eat the food elegantly.
As grain has always been the most significant part of an Asian meal, the tool that transports it best becomes the most essential. So what changed? Long before this, however, the utensil had already received a celebrity endorsement from none other than Confucius himself. The philosopher believed that sharp utensils like knives would remind eaters of the gruesome way the meat came to be in the bowl. Chopsticks, on the other hand, had dull ends, thus sparing their users from images of the slaughterhouse.
By A. D, chopstick use had spread from China to neighbors Japan and Vietnam, where the design was adapted to local tastes. In Japan, chopsticks were made in different sizes for men, women, and children respectively. In Vietnam, palm wood was used in favor of bronze and porcelain. While it was Japan that eventually invented the one-use chopsticks in , China was the original source of the ingenious design that has brought angst to many a takeout eater worldwide. History Vault. Recommended for you.
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Delightful, Delicious Dumplings. In Japan, chopsticks are shorter, thinner, and made of wood. Dishes in Japanese cuisine are often prepared for each individual, so it was unnecessary to use longer chopsticks.
Meanwhile, in Korea, spoons and chopsticks became shorter and flatter as the aristocrats practiced eating alone and brass bowls became commonly used among the wealthy. Due to its high thermal conductivity, brass bowls were hot and heavy to hold. As a result, a flatter, shorter spoon was more convenient and preferred. As soup continued to be an essential part of Korean cuisine, spoons never left the table and people still continue to alternate between chopsticks and spoons with one hand.
Then why did metal utensils become popular? During the Joseon dynasty, the king used silver spoons to detect if his food was safe since the material effectively changed color in the presence of toxins.
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