[KS] A chopsticks question

[lawrence driscoll]

Mr. Rector's words about Koreans and their metallurgical skills are a 
reminder that Japan's early forays into the peninsular were motivated by a 
desire for the iron available within the Chinhan territory and elsewhere.
One other factor that also comes to mind is that the delicate metal 
chopsticks used by Koreans are not really suitable for any rice but the very 
glutinous kind found in Korea and Japan. I think those dining in China might 
find the Korean chopsticks, and the slender Japanese lacquered chopsticks, a 
problem for eating a fluffier sort of rice.
Best regards,
Lawrence Driscoll



>From: "Gary Rector / Yu" <gary at korealore.com>
>Reply-To: Koreanstudies at koreaweb.ws
>To: <Koreanstudies at koreaweb.ws>
>Subject: Re: [KS] A chopsticks question
>Date: Tue, 18 Feb 2003 13:50:42 +0900
>
>Koreans use metal chopsticks traditionally, but nowadays
>they do also use lacquered bamboo or wooden ones in
>Japanese restaurants and even plastic ones in Chinese
>restaurants. The metal ones are still the ones that are
>regarded as "Korean." I don't think metal chopsticks are
>used in any other country. As for why, I'm not sure there's
>a good answer to that, but I susect in has to do with the
>fact that Koreans developed a fairly high level of metallurgical
>technology early on. By the way, rice bowls and soup bowls
>are also traditionally of metal.
>
>Gary Rector


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