Chopsticks: A Cultural and Culinary History | 筷子：文化和烹饪历史
English | Jan 26, 2015 | ISBN: 1107023963 | 224 Pages | EPUB/MOBI/AZW3/PDF (Converted) | 30 MB
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.
《筷子：文化和烹饪历史》是2015年10月20日剑桥大学出版社出版的图书，作者是爱德华·王。
据统计，全球大约有1/5以上的人每天使用筷子。这使得筷子不仅成为一种餐具，更是一种文化和历史的代表。
作者在书中追溯了筷子从古至今的发展历史。在古代，筷子只是简单的饮食器具，到今天，筷子却承载了丰富的文化和历史内涵。在新石器时期，就有了最早使用筷子的记载。在中国，以筷进餐的历史至少有3000年；5世纪后，筷子逐渐从中国传至其他国家。
此外，作者还在书中阐释了筷子的使用与亚洲饮食文化间的相互影响、筷子的文化意义以及在跨文化语境下筷子的使用等。作者透过对筷子的研究，进一步窥探使用者特别是东亚居民的生活方式和社会发展特点。
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