Chopstick & Johnjon
Chopsticks are shaped pairs of equal-length sticks that have been used as kitchen and eating utensils in most countries of the Sinosphere for over three millennia. They are held in the dominant hand, secured by fingers, and wielded as extensions of the hand, to pick up food.
Originating in China, chopsticks later spread to other parts of the Sinosphere such as Korea, Japan and Vietnam. Chopsticks have become more accepted in connection with East Asian food in the West, especially in cities with significant East Asian diaspora communities. The use of chopsticks has also spread to the Southeast Asia either via the Chinese diaspora in Malaysia, Singapore, and Thailand or through some dishes such as noodles that may require chopsticks.
Chopsticks are smoothed, and frequently tapered. They are traditionally made of wood, bamboo, metal, ivory, and ceramics, and in modern days, increasingly available in non-traditional materials such as plastic, stainless steel, and even titanium. Chopsticks are often seen as requiring practice and skill to master to be used as an eating utensil. In some countries, failing to follow etiquette in their use is frowned upon, though such feelings are generally lesser than they once were.
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