Chopsticks: A Cultural and Culinary History

BaguetteChopsticks have become a quintessential part of the Japanese, Chinese and Korean culinary experience across the globe, with more than one fifth of the world’s population using them daily to eat. In this vibrant, highly original account of the history of chopsticks, Q. Edward Wang charts their evolution from a simple eating implement in ancient times to their status as a much more complex, cultural symbol today. Opening in the Neolithic Age, at the first recorded use of chopsticks, the book surveys their practice through Chinese history, before exploring their transmission in the fifth century to other parts of Asia, including Vietnam, Korea, Japan and Mongolia. Calling upon a striking selection of artwork, the author illustrates how chopstick use has influenced Asian cuisine, and how, in turn the cuisine continues to influence chopstick use, both in Asia and across the globe.

Order the book
Food 2.0 LAB in association with Amazon

Books by the same author –

Bookmarquez le permalien.

FOOD 2.0 LAB : Articles récents

Les commentaires sont clos.

Sushi : quand les Japonais s’invitent à nos tables

Ces aliments dont le succès est une menace pour l’environnement

Donald Trump : « Le vin jaune est un concept ridicule inventé par les Chinois »

Une vodka au brouillard de Californie : la FOG

Haro sur Haribo !

Le fast casual, une révolution ?

Le tourisme vers les savoir-faire agro-alimentaires

Tim Cook, le PDG d’Apple, s’invite à déjeuner chez Odile et Pierre

La Cantate du café (de J.-S. Bach) : quand l’Europe s’entichait du café

Hallali sur le halal ?