Chopsticks: A Cultural and Culinary History

by Q. Edward Wang

Chopsticks 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.

Genres: History, Food, Nonfiction, China, Food History, Cultural, Asia

210 pages, Hardcover

First published November 1, 2014

Reviews

[Carlee]

This book reads like an academic research paper or dissertation about the history of chopsticks - complete with footnotes that take up 1/3 of the page and sentences such as this topic will be discussed in a later section (I'm paraphrasing but you get the idea).

Some takeaways:
- chopsticks were originally used to convey non-grain food (also, the author loves using the word "convey") and spoons were used to convey rice/grains. Only Koreans still use both chopsticks and spoons as a set, but not at the same time (i.e. they don't hold a spoon in one hand and the chopsticks in the other).
- Koreans, unlike Chinese, Japanese and Vietnamese, do not pick up their rice bowls because they associate the behavior with beggars. Chinese, OTOH, pick up their rice bowls so they don't have to lean over the table to eat; behavior that they liken with pigs at feeding time.
- Koreans eat more meat than the other groups, hence their preference for metal chopsticks (more durable, etc).
- Japanese place their chopsticks parallel to the (square) table in front of them. Chinese place them vertically.
- Chinese (and Koreans) tend to eat "family-style"; Japanese eat from individual plates.
- In Japanese families, each person has their own pair of chopsticks that they use. For Chinese, they just grab a pair from the pile of chopsticks (since they are all the same).

The subject is interesting but the presentation makes it less so. I ended up skimming through large parts of the book just to get through. Also, the photo on the cover doesn't really fit the book - sure, there is some mention of eating noodles, but given the large amount of pages given to the history of eating rice, perhaps the ramen should be replaced with rice.

[Esther | lifebyesther]

GENERAL:
- this was a a really interesting read and concept
-I got bored at times though, and had to read it in chunks.

LIKES:
- really informational but not too stuffy
- loved the inclusion and analysis of primary texts
- appreciated how the author included both pinying and the actual characters
- enjoyed learning more about my own culture

DISLIKES:
- I just got bored at times.

[Andrew]

In so many ways, a typical academic book. Mind-numbingly boring in places. Excitingly mind-blowing in others.

Once you trudge past the opening chapters that painstakingly document Asian transitions to chopstick use, you do eventually get to the interesting parts. Chopsticks as symbolism, especially in love and death. Etiquette. Modern trends. Indeed, a picture emerges of a true chopstick culture in which a single, and often the only, table utensil infuses literature, ritual, and history. This is very different from the west, where, especially in formal settings, a plethora of utensils challenges the diner.

Or put another way: no one writes poetry about the fork.

[Sunni | vanreads]

This was so fun! I really enjoyed reading the history of chopsticks and how different customs and types of chopsticks developed in Asian countries where chopsticks are the dominant eating utensil (particularly if China, Japan, Korea, and Vietnam). The author really dissected all of the chopsticks etiquette that I grew up with and never thought about. It’s so fascinating to see that these small etiquette behaviors were built on hundreds of years of tradition.

It is still an academic read, so if you’re not super keen on reading about chopsticks, then this may not be for you. I loved it though.

[Melissa]

Great book. The reading is a bit "academic" but I really enjoyed it. My only complaint is minor. I grew up in South Korea. I wish there had been a little more effort to include the Korean/Japanese equivalent words so I could reference the Korean version for better understanding. He added them sometimes. I realize that there isn't always an exact equivalent but there is almost always something similar or related. For example, off the top of my head, Chinese rice punch Jiuniang. There is no exact match but you could add something like "Jiuniang (related to Korean sikhye or Japanese amazake)."

[Bookworm]

I've had this book on my to-read list for awhile. A few years ago there was a bit of a debate on whether it was acceptable to eat naan with a knife and fork. This is not the same but I ended up seeing this book around the same time and left it on my to-read list after an attempted purchase fell through. This book is about chopsticks: the history, its uses, its differences in different countries, some of the cultural/societal contexts, etc. and more.

This is a pretty dry and academic look at the history of an eating implement. There's definitely a lot to chew on (haha), on how and why chopsticks came to be and why they're much more than the wooden implements you break apart at your local Chinese or other Asian restaurant, etc. There are also bits about different eating styles/customs/cultures which might be surprising if you don't know them (I didn't).

Overall, while the topic is *really* interesting to read about, I wish it could have been in a more readable and less academic format, because there is definitely an audience for a different presentation. You might think chopsticks are chopsticks and may not realize some Asian countries do not use them (not a monolith, etc.) and I wish this could have been a little more accessible for a general audience.

That is my own wishcasting, though, and this is definitely an interesting book and I do not know of any other that focuses solely on chopsticks. Would not be surprised to find it on culinary history or even Asian history class syllabi. As a layperson who was simply curious, it is probably best to see if you can find it at your local library or buy it as cheaply as possible, but I'd also guess you can find a lot on your own via Google searching and some work.

I bought this as a used book since I did not want to pay around 30 USD (for an e-book, too!) to buy. I did not mind since I did find the subject matter interesting but would have preferred a library borrow if possible.

[Derek Lee]

Solid history of chopsticks, and an interesting read. Somewhere in between an academic novel and pop history for the general audience, my interest came from the material rather than a narrative. But that's fine, it doesn't have pretenses about being anything else. I found the evolutionary history and origins of chopsticks from the archaeological record most interesting. The role of culture and the difference spheres within the larger chopstick sphere (China, Japan, Korea, Vietnam) was somewhat less interesting, but still kept my attention.

[Vania Nunes]

An amazing book that shows us how the culture and wealth of a nation goes through. the.. household items.
Culture, history, wealth, practicality, weapon, past, present, future of an object that is part of the oriental culture, but that stirs the head of people of any country.
it's worth reading and learning.

[Cindy Chung]

It's actually a 3.5 for me. The history and stories about chopsticks are fine and in many places informative and interesting. However, one can really do with much fewer cited work. In parts, the long and unreadable cites could really have been shortened or cut. One couldn't help but feel that the author put those in to make the book long enough.

[Bibliovixen]

I thought this was a well-written book on the history and evolution of eating utensils in Asian countries. I enjoyed how the information was presented along with the photos. I also learned quite a bit about eating rituals in Asian countries. Highly recommended!

[Avery Chipka]

Awesome book for anyone interested in culinary history!

[Hương Giang]

Mà nó nói là nó không biết là có người cho em mình

[Katie]

This book doesn't try to do too much. It is a basic history of chopsticks, plain and simple. Very accessible for a popular audience. Fairly convincing, if a little essentializing at times.

[Collin Taylor]

As one of the only historical guides in the English language on chopsticks, this book contains much originality. Q. Edward Wang is a Historian at Rowan University who published this book in 2015. The book, through uses of literature and archaeological findings, illuminates the historical development and cultural significance of the chopstick.

One insight this book got me thinking about was the notion of "food temperament" and our conditioned existence with the cutlery we use. In this book, Wang describes some of the connotations that come with using chopsticks, such as the value of patience, precision, and mindful eating. Juxtaposed to the knife and fork, our temperament turns more aggressive with cutting, stabbing, and tearing apart. Furthermore, the lack of adroitness required for knife/fork use makes it to where our relationship to our cutlery is conditioned, habitual, and on autopilot.

Overall, I think this book was great. The academic writing can be tiresome, but I find this style to be an acquired taste that I tend to enjoy. The plates section was beautiful and I found the permeation of chopstick use to the Western world fascinating.

My one critique is on the author's emphasis. The author does include some of the developments in other countries that are apart of the chopsticks cultural sphere, but it does not seem as in-depth as his analysis was regarding China. While China is the original home of chopsticks, I do think greater detail could have been given on locations like Japan or Vietnam.

I would recommend if you have an interest in Asian culture, culinary history, or just want something random to read.

[Gunjan]

Engaging and informative

This book is based on research that has been well encapsulated and presented in a way that makes it easy but an engaging read. People interested in knowing more about how different aspects of agriculture, geography, trade and preferences influenced the formation of the way of life where chopsticks are central will find this book interesting.

[Steven]

This was a very good book, but a academic for what I was looking to read at the time, so I bailed on it.