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Chopsticks are not an uncommon sight wherever you&#;re dining around the world. Traditionally associated with Asian cuisine; whether Chinese, Japanese, Vietnamese, Thai or Korean; they&#;re now a mainstay in the cutlery drawers of many homes and even in pubs and restaurants serving multicultural dishes.
But did you know there are several different styles, materials and functions of chopsticks and that they date back over three millennia? Let&#;s first look at the origins of these charming dining tools.
Chopsticks were first used in China as far back as BC with the most primitive of these tools uncovered from the ruins of Yin, the historic Chinese capital. They were cast in bronze and are believed to have been cooking tools &#; used to stoke fires, stir deep pots and transfer food from pot to plate.
Chopsticks had evolved into eating utensils by the time of the Chinese Han Dynasty, from 206 BC to 22 AD, and within 500 years, their influence had spread throughout Asia, from Japan across to Vietnam.
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Before we delve into the cultural differences that have evolved as chopsticks crossed the continent, let&#;s go back to basics.
Chopsticks are elegant tapered sticks held in the dominant hand and used to grasp food. They&#;re a very neat and precise instrument, favoured by some over the knife and fork for the fact they can&#;t be overloaded or used to eat too quickly. In fact, they are often seen as an aid for healthier dining, as you take small mouthfuls which gives the brain time to process how much food is being eaten. Some cultures use chopsticks for the whole meal from start to finish, whereas others, like in Korea, combine chopsticks with a rice spoon, or use them for a certain course.
Chopsticks are comfortable and easy to use, but mastering them is an art, much like the humble knife and fork. Beginner chopsticks can have a helper hinge to hold the two sticks together, ideal for younger or less dextrous diners. What they are made of traditionally comes down to the country you are in or the cuisine you&#;re eating, but they&#;re found in wood, bamboo, plastic, metal, fibreglass, even bone. Some styles are easier to grip, others conduct less heat, there are different lengths of chopstick, some are pointed, others blunt and some styles and materials more durable than others.
Wood or bamboo chopsticks tend to have a rougher texture which makes them easier to grip. The wood means they can withstand high temperatures without altering the taste of the food and they are inexpensive, but they can warp and deteriorate over time.
Metal chopsticks are harder wearing than wood, easy to clean and can be sanitised in the dishwasher. But they conduct heat easily, meaning they&#;re not ideal for cooking. An exception to this is grilling meat as they don&#;t char like wood. They can also be difficult to grip if not engraved at the hand and or food ends and are more expensive than wood.
Plastic chopsticks are great for sticky dishes like rice, but harder to use with more slippery food. They don&#;t wear easily and don&#;t transfer heat, but can melt if used too close to a naked flame.
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