Chopsticks As a Cultural Symbol in China
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Ancient Greek Vessels Pattern and Image
ANCIENT GREEK VESSELS PATTERN AND IMAGE 1 ACKNOWLEDGMENTS It is my pleasure to acknowledge the many individuals who helped make this exhibition possible. As the first collaboration between The Trout Gallery at Dickinson College and Bryn Mawr and Wilson Colleges, we hope that this exhibition sets a precedent of excellence and substance for future collaborations of this sort. At Wilson College, Robert K. Dickson, Associate Professor of Fine Art and Leigh Rupinski, College Archivist, enthusiasti- cally supported loaning the ancient Cypriot vessels seen here from the Barron Blewett Hunnicutt Classics ANCIENT Gallery/Collection. Emily Stanton, an Art History Major, Wilson ’15, prepared all of the vessels for our initial selection and compiled all existing documentation on them. At Bryn Mawr, Brian Wallace, Curator and Academic Liaison for Art and Artifacts, went out of his way to accommodate our request to borrow several ancient Greek GREEK VESSELS vessels at the same time that they were organizing their own exhibition of works from the same collection. Marianne Weldon, Collections Manager for Special Collections, deserves special thanks for not only preparing PATTERN AND IMAGE the objects for us to study and select, but also for providing images, procuring new images, seeing to the docu- mentation and transport of the works from Bryn Mawr to Carlisle, and for assisting with the installation. She has been meticulous in overseeing all issues related to the loan and exhibition, for which we are grateful. At The Trout Gallery, Phil Earenfight, Director and Associate Professor of Art History, has supported every idea and With works from the initiative that we have proposed with enthusiasm and financial assistance, without which this exhibition would not have materialized. -
Technical Specifications for Kitchen Utensils
Technical Specifications for Kitchen Utensils Ref. Code: ITEM 1 - Polycarbonate inmate food Tray ( 40cm x 28cm ) KA-41 Made of polycarbonate Dishwasher safe with stacking lugs for faster drying Measures 40 cm wide by 30 cm deep by cm high Rounded edges for safer handling Six compartments for a greater variety of serving combinations, including cup holders Superior resistance to food acids, oils and stains Smooth surface and rounded interior for easier cleaning Almond colour Ref. Code: ITEM 2 - Polycarbonate cup –rigid (250 ml ) KA-42 250ml Made of polycarbonate Dishwasher safe Accommodates both cold and hot beverages; stays cool to the touch for hot beverage service Lightweight, durable and shatterproof Pebbled texture provides slip-resistance and hides wear and tear Tapered sides for easy stacking and pulling apart Stain, chip and scratch resistant Translucent amber color Ref. Code: ITEM 3 - Stainless steel Inmate food Tray KA-43 • Stainless steel 201 with weight more than 442 g divided in 5 parts. • Height minimum 2.5 cm. • Material thickness minimum 0.5 mm • ( 40cm x 28cm) Ref. Code: ITEM 4 - Polycarbonate dish for soup – PVC- rigid ( 22cm) KA-44 • Made of polycarbonate • Bowl diameter 22-24 cm • Capacity 350-360 ml Ref. Code: ITEM 5 - Plastic dish for salad – PVC- rigid KA-45 • Made of polycarbonate • Bowl diameter 22-24 cm • Capacity 225-250 ml ITEM 6- Heavy Duty Frying-pan from ( 2 set of 6 pcs from the biggest until Ref. Code: the smallest size) KA-46 Set of 6 Pcs from the biggest until the smallest size) Size fir the biggest one : 30-035 x 15-19.0-15 x 2.5 6.0 • Weight: 0.6-1.5 kg • Material: stainless steel Ref. -
Chopsticks Is a Divine Art of Chinese Culture
INTERNATIONAL JOURNAL OF RESEARCH CULTURE SOCIETY ISSN: 2456-6683 Volume - 2, Issue - 11, Nov – 2018 Monthly, Peer-Reviewed, Refereed, Indexed Journal Impact Factor: 4.526 Publication Date: 30/11/2018 Chopsticks is a Divine Art of Chinese Culture Md. Abu Naim Shorkar School of Economics, Shanghai University, 99, Shangda Road, Shanghai, China, 200444, Email – [email protected] Abstract: Chopsticks are the primary eating instrument in Chinese culture, and every youngster has to adopt using technique and controlling of chopsticks. A couple of chopsticks is the main instrument for eating, and the physical movements of control are familiar with Chinese. The Chinese use chopsticks as natural as Caucasians use knives and forks. An analogy of chopsticks is as an extension of one’s fingers. Chinese food is prepared so that it may be easily handled with chopsticks. In fact, many traditional Chinese families do not have forks at home. The usage of chopsticks has been deeply mixed into Chinese culture. In any occasions, food has become a cultural show in today’s society. When food from single nation becomes in another, it leads to a sort of cultural interchange. China delivers a deep tradition of food culture which has spread around the globe. As a company rises, food culture too evolves resulting in mutations. Each geographical location makes its own food with unparalleled taste and smell. Sullen, sweet, bitter and hot are the preferences of several food items. Apart from being good, they tell us about the people who make it, their culture and nation. The creatures which people apply to eat are not only creatures, but also symbols, relics of that civilization. -
Korean Food and American Food by Yangsook
Ahn 1 Yangsook Ahn Instructor’s Name ENGL 1013 Date Korean Food and American Food Food is a part of every country’s culture. For example, people in both Korea and America cook and serve traditional foods on their national holidays. Koreans eat ddukguk, rice cake soup, on New Year’s Day to celebrate the beginning of a new year. Americans eat turkey on Thanksgiving Day. Although observing national holidays is a similarity between their food cultures, Korean food culture differs from American food culture in terms of utensils and appliances, ingredients and cooking methods, and serving and dining manners. The first difference is in utensils and appliances. Koreans’ eating utensils are a spoon and chopsticks. Koreans mainly use chopsticks and ladles to cook side dishes and soups; also, scissors are used to cut meats and other vegetables, like kimchi. Korean food is based on rice; therefore, a rice cooker is an important appliance. Another important appliance in Korean food culture is a kimchi refrigerator. Koreans eat many fermented foods, like kimchi, soybean paste, and red chili paste. For this reason, almost every Korean household has a kimchi refrigerator, which is designed specifically to meet the storage requirements of kimchi and facilitate different fermentation processes. While Koreans use a spoon and chopsticks, Americans use a fork and a knife as main eating utensils. Americans use various cooking utensils like a spatula, tongs, spoon, whisk, peeler, and measuring cups. In addition, the main appliance for American food is an oven since American food is based on bread. A fryer, toaster, and blender are also important equipment to Ahn 2 prepare American foods. -
2013.01-06 New Korin Items
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Bowl Round 5 Bowl Round 5 First Quarter
NHBB B-Set Bowl 2017-2018 Bowl Round 5 Bowl Round 5 First Quarter (1) The remnants of this government established the Republic of Ezo after losing the Boshin War. Two and a half centuries earlier, this government was founded after its leader won the Battle of Sekigahara against the Toyotomi clan. This government's policy of sakoku came to an end when Matthew Perry's Black Ships forced the opening of Japan through the 1854 Convention of Kanagawa. For ten points, name this last Japanese shogunate. ANSWER: Tokugawa Shogunate (or Tokugawa Bakufu) (2) Xenophon's Anabasis describes ten thousand Greek soldiers of this type who fought Artaxerxes II of Persia. A war named for these people was won by Hamilcar Barca and led to his conquest of Spain. Famed soldiers of this type include slingers from Rhodes and archers from Crete. Greeks who fought for Persia were, for ten points, what type of soldier that fought not for national pride, but for money? ANSWER: mercenary (prompt on descriptive answers) (3) The most prominent of the Townshend Acts not to be repealed in 1770 was a tax levied on this commodity. The Dartmouth, the Eleanor, and the Beaver carried this commodity from England to the American colonies. The Intolerable Acts were passed in response to the dumping of this commodity into a Massachusetts Harbor in 1773 by members of the Sons of Liberty. For ten points, identify this commodity destroyed in a namesake Boston party. ANSWER: tea (accept Tea Act; accept Boston Tea Party) (4) This location is the setting of a photo of a boy holding a toy hand grenade by Diane Arbus. -
Greek Pottery Gallery Activity
SMART KIDS Greek Pottery The ancient Greeks were Greek pottery comes in many excellent pot-makers. Clay different shapes and sizes. was easy to find, and when This is because the vessels it was fired in a kiln, or hot were used for different oven, it became very strong. purposes; some were used for They decorated pottery with transportation and storage, scenes from stories as well some were for mixing, eating, as everyday life. Historians or drinking. Below are some have been able to learn a of the most common shapes. great deal about what life See if you can find examples was like in ancient Greece by of each of them in the gallery. studying the scenes painted on these vessels. Greek, Attic, in the manner of the Berlin Painter. Panathenaic amphora, ca. 500–490 B.C. Ceramic. Bequest of Mrs. Allan Marquand (y1950-10). Photo: Bruce M. White Amphora Hydria The name of this three-handled The amphora was a large, two- vase comes from the Greek word handled, oval-shaped vase with for water. Hydriai were used for a narrow neck. It was used for drawing water and also as urns storage and transport. to hold the ashes of the dead. Krater Oinochoe The word krater means “mixing The Oinochoe was a small pitcher bowl.” This large, two-handled used for pouring wine from a krater vase with a broad body and wide into a drinking cup. The word mouth was used for mixing wine oinochoe means “wine-pourer.” with water. Kylix Lekythos This narrow-necked vase with The kylix was a drinking cup with one handle usually held olive a broad, relatively shallow body. -
A Standard for Pottery Analysis in Archaeology
A Standard for Pottery Analysis in Archaeology Medieval Pottery Research Group Prehistoric Ceramics Research Group Study Group for Roman Pottery Draft 4 October 2015 CONTENTS Section 1 Introduction 1 1.1 Aims 1 1.2 Scope 1 1.3 Structure 2 1.4 Project Tasks 2 1.5 Using the Standard 5 Section 2 The Standard 6 2.1 Project Planning 6 2.2 Collection and Processing 8 2.3 Assessment 11 2.4 Analysis 13 2.5 Reporting 17 2.6 Archive Creation, Compilation and Transfer 20 Section 3 Glossary of Terms 23 Section 4 References 25 Section 5 Acknowledgements 27 Appendix 1 Scientific Analytical Techniques 28 Appendix 2 Approaches to Assessment 29 Appendix 3 Approaches to Analysis 33 Appendix 4 Approaches to Reporting 39 1. INTRODUCTION Pottery has two attributes that lend it great potential to inform the study of human activity in the past. The material a pot is made from, known to specialists as the fabric, consists of clay and inclusions that can be identified to locate the site at which a pot was made, as well as indicate methods of manufacture and date. The overall shape of a pot, together with the character of component parts such as rims and handles, and also the technique and style of decoration, can all be studied as the form. This can indicate when and how a pot was made and used, as well as serving to define cultural affinities. The interpretation of pottery is based on a detailed characterisation of the types present in any group, supported by sound quantification and consistent approaches to analysis that facilitate comparison between assemblages. -
Chopsticks and the Land of the Five Flavors
History in the Making Volume 9 Article 14 January 2016 Comparative Book Review: Chopsticks and The Land of the Five Flavors Jacob P, Banda CSUSB Follow this and additional works at: https://scholarworks.lib.csusb.edu/history-in-the-making Part of the Asian History Commons, and the Social History Commons Recommended Citation Banda, Jacob P, (2016) "Comparative Book Review: Chopsticks and The Land of the Five Flavors," History in the Making: Vol. 9 , Article 14. Available at: https://scholarworks.lib.csusb.edu/history-in-the-making/vol9/iss1/14 This Review is brought to you for free and open access by the History at CSUSB ScholarWorks. It has been accepted for inclusion in History in the Making by an authorized editor of CSUSB ScholarWorks. For more information, please contact [email protected]. Reviews Comparative Book Review: Chopsticks and The Land of the Five Flavors By Jacob P. Banda Food and foodways provide a valuable window into Chinese history and culture. Scholars have, until recently, not sufficiently explored them as great potential frameworks for analyzing Chinese history. They are rich potential sources of insights on a wide range of important themes that are crucial to the understanding of Chinese society, both past and present. Historians have tended to favor written sources and particularly those of social and political elites, often at the expense of studying important cultural practices and the history of daily life. The creative use of unconventional sources can reward the scholar with a richer view of daily life, with food and foodways as one of the most important dimensions. -
Chopsticks: a Chinese Invention 507 Sopris West Six Minute Solutions Passage
Curriculum-Based Measurement: Maze Passage: Examiner Copy Student/Classroom: _____________________ Examiner: ____________ Assessment Date: _______ Chopsticks: A Chinese Invention 507 Sopris West Six Minute Solutions Passage Chopsticks were invented in China more than 5,000 years ago. Long ago, food was chopped into (little) pieces so it would cook faster. (The) faster food cooked, the more fuel (it) would save. Since food was eaten (in) small pieces, there was no need (for) knives. Rather, chopsticks were used to (move) food from the plate to the (mouth). Confucius was a Chinese philosopher. He (was) a vegetarian. It is believed that (Confucius) did not like knives. Knives reminded (him) of the slaughterhouse. He favored chopsticks. (By) A.D.500, the use of chopsticks (had) spread to other countries. The people (in) present day Vietnam, Korea, and Japan, (as) well as China, use chopsticks today. (Chinese) chopsticks are about 9 or 10 inches long. (They) are square at the top, have (a) blunt end, and are thinner on (the) bottom. The Chinese call them kuai-ai. (This) means "quick little fellows." Chopsticks have (been) made of many materials. Bamboo is (a) popular choice since it is available, (and) inexpensive. Bamboo is also heat resistant. (Other) types of wood such as sandalwood, (cedar), and teak have also been used. (Long) ago, rich people had chopsticks made (from) jade, gold, or silver. In the (days) of the Chinese dynasty, silver chopsticks (were) used. People believed that silver would (turn) black if it touched poisoned food. (We) know now that silver will not (react) to poison. -
Tableware Fiber Blend
www.earthchoicepackaging.com Tableware Fiber Blend Social responsibility, respect and care for the environment require action in today’s world, while keeping an eye on the future. These products are made from trees and other renewable plant-based materials. Fiber (paper) material Soak through resistant design • Made of a blend of bagasse (sugar cane), • Resists grease, moisture and helps bamboo and wood fibers, which are eliminate messy leaks renewable resources. Compostable Strong • Many SKUs meet ASTM D6868 • Offers durable construction for multi-food compostability standard and are applications compostable in commercial facilities, which may not exist in all areas. Not suitable for home composting. www.earthchoicepackaging.com Tableware Pactiv Item MC500120001 Pactiv Item MC500160001 Pactiv Item MC500060001 Pactiv Item MC500070001 ® 6.75” Placesetter® 12 oz. Placesetter® 16 oz. Placesetter® 6” Placesetter Description Description Description Preferred™ Snack Description Preferred™ Snack Preferred™ Bowl Preferred™ Bowl Plate Plate Case Cube 2.1 Case Cube 2.73 Case Cube 1.3 Case Cube 2.1 Case Wt. 23.5 Case Wt. 27.9 Case Wt. 16.7 Case Wt. 20.2 Case Pack 1000 Case Pack 1000 Case Pack 1000 Case Pack 1000 Pactiv Item YMC500090002 Pactiv Item YMC500110002 Pactiv Item MC500440002 Pactiv Item MC500100002 ® 8.75” Placesetter® 10” Placesetter® ® 8.75” Placesetter ™ 10” Placesetter Description ™ Description Preferred Description Preferred Description Preferred Plate 3-Cmpt. Platel 3-Cmpt. Plate Preferred Plate Case Cube 1.34 Case Cube 1.23 Case Cube 2.5 Case Cube 1.3 Case Wt. 18.0 Case Wt. 18.0 Case Wt. 24.6 Case Wt. 24.64 Case Pack 500 Case Pack 500 Case Pack 500 Case Pack 500 Pactiv Item MC500430001 Pactiv Item YMC500470001 Pactiv Item MF500100000 Pactiv Item MF500440000 7.5” x 10” 9.875” x 12.5” EarthChoice 10” EarthChoice 10”/3 Placesetter® Placesetter® Description Description cmpt fiber plate Description Preferred Oval Description Preferred Oval fiber plate USA USA Platter Platter Case Cube 1.8 Case Cube 2.5 Case Cube 1.3 Case Cube 2.30 Case Wt. -
Superior ® Versatile Dinnerware
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