Comments on: Chopsticks!

By: baobabs

baobabs — Fri, 05 Mar 2010 06:59:00 +0000

I grew up in Singapore and spent a large part of my time in the kitchen with my Peranakan grandmother. We always dined with the fork and spoon, but ate noodles with chopsticks. And every reunion dinner, it’d be a feast with chopsticks as table settings.

Given the nature of the diverse cuisine, I think it made perfect sense to be versatile in utensils.

By: diprey

diprey — Tue, 23 Feb 2010 18:59:25 +0000

I was trying to make 2 points.
(i) In my very personal view, chopsticks is the world’s universal cultural heritage, not more Chinese than porcelain, a compass, or gunpowder. Therefore a mimimal chopstick practice/etiquette should be considered a world’s universal cultural requirement for an educated person, IMHO.

(ii) I was referring to the “8 classical cuisines” in China, and based on the passion and expertise I sensed while reading your books on both Chuan and Xian food, I would absolutely love to see/buy a multi-volume edition of “Classical Chinese Cuisine Styles and Applications”, by Fuchsia Dunlop.

By: Fuchsia

Fuchsia — Sun, 21 Feb 2010 23:20:24 +0000

Thanks for your message Diprey! But what do you mean, only 6 volumes to go? The more I learn about Chinese food culture, the more ‘cuisines’ there seem to be. Who knows how far I’ll get in my lifetime.

Incidentally, I completely agree that chopsticks are MUCH more suitable than a knife and fork for eating salad leaves.

By: diprey

diprey — Sun, 21 Feb 2010 19:10:29 +0000

Where I live, forks are always available, yet I often use chopsticks as a matter of choice, not upbringing, and I believe they might be the best tool/utensil for the occasion: simple as that. For example, I believe chopsticks are superior when picking a juicy and tender pickled tomato from a jar (the same goes for a cube of fermented tofu). Chopsticks are a convenient for eating salad greens, not particularly a Chinese food, or tackling “finger foods” (imagine how much money can be saved on paper napkins alone, LOL).

Fantastic books, Fuchsia, thank you so much! Wondering if you’ve ever thought of writing up on other major Chinese cuisines? It’s only 6 volumes to go. ))

By: Kate

Kate — Thu, 04 Feb 2010 08:28:00 +0000

Hi Tom

Being Singaporean, I think I can say with relative confidence that your suggestion on why Singaporean-Chinese are not able to hold their chopsticks the right way is not the reason. When Singapore was founded, it was under the administration of the British government. Prior to that, there was no government to speak of, save for the Sultan (in Malaysia). With reference to the Singaporean-Chinese, there was therefore no need for the British to “..influence the people to go against their own government.” since Singapore was not under the purview of the Chinese government. Having said that, it is however true that a number of my friends are not able to hold their chopsticks the right way. Assuming that my friends are representative of the local Chinese population here, based on the reasons that they have given me, I would put it down to the lax attitude that the young Chinese here have towards their own culture, and having the idea that all things related to China are “un-cool”. Also, many parents do not bother to teach their children the right way to hold chopsticks either. It is more a matter of personal upbringing, than of political reasons. One more thing, why should it be weird that all Singaporean-Chinese speak English? I actually get this remark all the time. The school syllabus here are taught in English, with special language classes depending on whether you’re Chinese, Malay or Indian. What people really should be commenting on is why a good number of Singaporean-Chinese cannot speak Mandarin even though they’re Chinese. And that, to me, is a very sad state indeed.

By: Tom

Tom — Mon, 18 Jan 2010 05:58:59 +0000

I am Chinese and from what I know, there are many young chinese that knows how to use chopsticks. But the majority of “Singaporean” Chinese don’t. In our place we hired many singaporean staff in the past and none of them know how to use chopsticks, which i thought was quite wierd just like most Singaporean Chinese speaks English. I am a British born Chinese and I know that nearly every BBC are able to use chopsticks proficiently. So I couldn’t understand why these Chinese staff have never learnt to use chopsticks and are less knowledgeable in Chinese mannerism than us?!? I would have thought that we are more exposed to British Culture/influence than they are in Sinagporea. What really strikes me is our Malaysian-born Chinese staffs washes their mouths after dinner. I questioned them about their practices and found out that it was the strong protective influence of Malaysian culture. Then I started to think about when the Japanese invaded South Korea they banned Korean food and try to eliminate their culture making them dress like Japanese people, eat japanese food, talk in Japanese etc. Maybe because Singapore is a British Colony and when one country tries to colonise another it will sort of try and influence the people to go against their own government. Like for example in religious wars, sending missonaries abroad to win the hearts of foreign people for support and change their beliefs. I think its to do with not preserving the colony’s culture.

By: Fuchsia

Fuchsia — Sat, 09 Jan 2010 23:14:49 +0000

Jessie, I agree that it’s a bit annoying when Chinese people react with amazement to a foreigner’s being able to handle chopsticks – on the other hand, I can’t say I really mind being called a genius from time to time! It’s the same with speaking Chinese – one barely has to say ‘ni hao’, sometimes, to be showered with compliments on one’s linguistic brilliance. Having said that, I have to admit I’m seriously impressed when I see a Chinese mainlander enjoying cheese! And eating cheese, too, isn’t that difficult.

Richard – the name of the restaurant you are thinking of is ‘Chairman Mao’. Re. chopsticks hygiene, I should point out that, as far as I’m aware, Hepatitis B is transmitted through blood rather than saliva, so you can’t get it by sharing chopsticks.

By: Richard

Richard — Sat, 09 Jan 2010 22:01:46 +0000

My Anglo-australian wife is better at using chopsticks than I do (Singapore-born Chinese). As Hepatitis B is prevalent in Southern China, it is important that serving spoons or common chopsticks are available for sharing the food. I thoroughly enjoyed reading your books especially Shark’s fin and Sichuan Pepper. BTW, what is the name of the Hunan restaurant on Anzac Parade, Kensington, NSW Australia?

By: Jessie

Jessie — Wed, 23 Dec 2009 14:10:28 +0000

I agree that there is a profound disconnection with traditional culture in China – but I don’t think that it’s hit the use of chopsticks just yet (at least not for the laobaixing anyway). Chopstick etiquette is something that I think is being lost though – I recently interviewed a Chinese friend about this (who admits himself to be a bit picky about such things), and half the things he mentioned as awful chopstick etiquette I see people doing everyday.

As a side note, living in China I’ve found that not a week goes by without at least one person commenting that I (a foreigner) can use chopsticks. Though on the one hand this is a little bit annoying – chopsticks really aren’t THAT difficult – I think it also underscores how most Chinese people view their food and culinary culture – that is, so unique and complex that foreigners will never be able to appreciate or understand it. Sadly, many foreigners living in China rather live up to that stereotype, but for people (like me!) for whom this doesn’t hold, this idea can be something of a barrier.

By: Will

Will — Tue, 15 Dec 2009 03:54:03 +0000

I’m vegetarian and mostly vegan, and allergic to shellfish, and I do prefer it when people don’t put their chopsticks on my food when eating a meal with non-vegetarian dishes, but I try to not to insist on gong kuai or other serving utensils when eating with friends / family. My eating habits already put enough stress on others in those situations, and so far, I haven’t had any horrible allergic reactions.

I don’t really worry about it that much in terms of health / safety, though. I’m just not that much of a germophobe.