| ||Things Chinese and Their Stories |
The Story of Chopsticks (Kuaizi)
When the Chinese began to use chopsticks as an eating instrument is anybodys guess. They were first mentioned in writing in Liji (The Book of Rites), a work compiled some 2,000 years ago, but certainly they had their initial form in the twigs which primitive Chinese must have used to pick up a roast after they began to use fire. The twigs then evolved into the wooden, tapering sticks as we know them today.
Chopsticks may be made of any of several materials: bamboo, wood, gold, silver, ivory, pewter, and plastics. In cross-section, they may be either round or square. Some of them are engraved with coloured pictures or calligraphy for decoration. Ordinary chopsticks used in the Chinese home are of weed or bamboo, those for banquets are often ivory, whereas gold ones belonged only to the royalty and aristorcracy.
The correct way to use chopsticks is to hold the pair in the hollow between the thumb and foreginger of your fork hand. The one closest to your body should rest on the first joint of the ring finger and stay relatively immobile. Hold the other one with the forefinger and middle finger, and manipulate it like pincers to pick up the food. The stength applied by the fingers pick up, with speed and dexterity. Picking up small things like beans and peanuts and slippery things like slices of preserved eggs can only come from practice.
Incidentally, using chopsitcks has a great deal in common with wielding a brush to write Chinese characters. Those who write a good hand, some scholars have ovserved, are invariable those who handle the chopsticks correctly. One holds the writing brush hasically in the same way as one would the moving chopsticks and, while writing, one must achieve a coordination in the movement of the shoulder, arm, wrist and fingers in order to write well.