Why is it called chopstick

Capable of reaching deep into boiling pots of water or oil, early chopsticks were used mainly for cooking. As a vegetarian, he believed that sharp utensils at the dinner table would remind eaters of the slaughterhouse.

Although its origin may go back to Ancient Greece, the personal table fork was most likely invented in the Eastern Roman Byzantine Empire, where they were in common use by the 4th century.

Records show that by the 9th century in some elite circles of Persia a similar utensil known as a barjyn was in limited use. Oyster Fork A narrow fork with three tines, this fork also called a seafood or cocktail fork is useful for handling shellfish, or for picking up shrimp from a shrimp cocktail.

A tine is a prong, or a point. The tines of a fork are what make it possible to spear pieces of food with it. Other objects with similarly sharp points can also be described as having tines — like a pitchfork or the antler of a deer. The pointed end on a dental tool is also called a tine. Perhaps in a nod to Confucius, Chinese chopsticks featured a blunt rather than pointed end.

In Japan, chopsticks were 8 inches long for men and 7 inches long for women. In the Japanese became the first to create the now-ubiquitous disposable set, typically made of bamboo or wood. Wealthy diners could eat with ivory, jade, coral, brass or agate versions, while the most privileged used silver sets. It was believed that the silver would corrode and turn black if it came into contact with poisoned food.

Throughout history, chopsticks have enjoyed a symbiotic relationship with another staple of Asian cuisine: rice. Naturally, eating with chopsticks lends itself to some types of food more than others. The starches in these rices create a cooked product that is gummy and clumpy, unlike the fluffy and distinct grains of Western long-grain rice.

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