Tuesday, January 19, 2016

Why Do They Use Metal Chopsticks in Korea?

Admittedly this has only a tangential relationship to both China and street food, but I thought this article was interesting and wanted to pass it along. The question: why do Korean people (apparently) use metal chopsticks, when most of the chopstick-using world favors wooden or bamboo chopsticks?

Here's a helpful graphic from the article.

One theory proposed by the article:
One major theory is that royalty during the Baekje period began using silver chopsticks as a way of protecting themselves from being poisoned by their enemies, as the silver would change color when in contact with a poisonous chemical. 

Interesting thought. The article also lists several other theories, all of which seem to have a reasonable level of plausibility. I wouldn't want to steal all their thunder (and page clicks), so I'll avoid sharing those other theories and let you click on over to read more on your own. Just some fun stuff to file away in the "you learn something new every day" category.

3 comments:

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Anna Smith said...

Some people are very lucky to be working in a place where they don't have to use metal chopsticks at all. That is especially true in smaller places where table manners are not practiced as much as they are in larger restaurants. I've also been in a few restaurants where the waitresses do not use metal cutlery or the kitchen staff do not use them either, instead they use paper. Obviously the restaurant owners in these types of places are very rich indeed! In the US it seems as though we are catching on to the idea that people from other countries use different things than those of us here in the States. It makes sense, after all, they have used them for centuries and they work just as well. I am just as guilty of using metal chopsticks as anyone else could be, that doesn't make me any less of a human being. Why do they use metal chopsticks?

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