Chopsticks

A Cultural and Culinary History

Nonfiction, History, Asian, Asia, Social & Cultural Studies, Social Science
Cover of the book Chopsticks by Professor Q. Edward Wang, Cambridge University Press
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Author: Professor Q. Edward Wang ISBN: 9781316188859
Publisher: Cambridge University Press Publication: January 26, 2015
Imprint: Cambridge University Press Language: English
Author: Professor Q. Edward Wang
ISBN: 9781316188859
Publisher: Cambridge University Press
Publication: January 26, 2015
Imprint: Cambridge University Press
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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