Chopsticks

Chopsticks . In Chinese language 筷 (kuai), traditional utensils used to eat in the Far East ( China , Japan , North Korea , South Korea and Vietnam ), as well as in Thailand .

Description

They are of simple design, two thin rods that have a length between 23 and 25 cm and are rectangular in shape at the blunt end. The fact of making the bamboo sticks is that it is cheap, easy to work and cut, resistant to heat and they do not have a smell or taste that changes the food.

They have also been made sticks sandalwood , of wood of teak , of cedar , of pine and even bone . The nobles in China used them as jade , gold , silver , coral or ivory , although the most precious were silver , because they thought that those made with this material would turn black when in contact with poisoned food, since they thought that silver does not blacken with arsenic or cyanide, but yes with the hydrogen sulfide that contains foods such as hard-boiled eggs, onions or garlic when something is gone.

History

Chopsticks are an important part of not just Chinese but Asian culture . Many years before in Europe they stopped eating with their hands to start using the fork, in China a utensil to catch food had already been invented, back in the 13th century .

There are documents from more than 5,000 years ago where some reference is made to chopsticks. Some historians refer to the teachings of Confucius that made reference to the need not to have knives and cutting elements both in the kitchen and on the table.

Many pieces of food were wrapped in leaves to cook on the fire, the chopsticks are used as tongs to transport them to the fire and take them out once they were cooked. Kitchen sticks were bigger and stronger than eating sticks, with two bamboo or wooden sticks that they could get anywhere, they did not have to touch the food and various diseases were prevented.

 

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