(12) Patent Application Publication (10) Pub. No.: US 2005/0269825A1 Lee (43) Pub

Total Page:16

File Type:pdf, Size:1020Kb

(12) Patent Application Publication (10) Pub. No.: US 2005/0269825A1 Lee (43) Pub US 2005O269825A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2005/0269825A1 Lee (43) Pub. Date: Dec. 8, 2005 (54) CHOPSTICKS WITH EMBEDDED Publication Classification TOOTHPICKS (51) Int. Cl. ................................................. A47G 21/10 (76) Inventor: Kyu Nam Lee, Rancho Palos Verdes, (52) U.S. Cl. ............................................................... 294/1.1 CA (US) Correspondence Address: (57) ABSTRACT KYU NAM LEE APT # 207 5727 RAVENSPUR DR Wooden disposable chopsticks are used in many household RANCHO PALOS VERDES, CA 90275 (US) families and in many eastern Oriental restaurants. After eating a hearty meal, chopstick users look out for toothpickS (21) Appl. No.: 11/138,709 to clean any excessive food particles that may have gotten stuck between their teeth. The invention is ideal for users (22) Filed: May 27, 2005 because it eliminates the users from Seeking out a Separate Related U.S. Application Data toothpick and from the merchant from buying extra packs of toothpicks. It is also cost effective and reduces the unwanted (60) Provisional application No. 60/576,459, filed on Jun. Space for the toothpick packs that the merchant would have 3, 2004. placed. 4 O Patent Application Publication Dec. 8, 2005 Sheet 1 of 2 US 2005/0269825 A1 () ) F C. F G 2 ( Prior Art ) Patent Application Publication Dec. 8, 2005 Sheet 2 of 2 US 2005/0269825 A1 4 O () F G 4 CG 3 US 2005/0269825 A1 Dec. 8, 2005 CHOPSTICKS WITH EMBEDDED TOOTHPICKS his manipulator, it can be said that the invention can be used 0001. This non-provisional application is being claimed for tongs and Salad Spoons as well. the benefits of an earner provisional application; application 0008 Nakatsu, Lee, Hiroshi and Arima's invention are all No. 60/576,459 filed Jun. 3, 2004. Similar to one another. Their inventions help non chopstickS users in overcoming their disabilities and knowledge of BACKGROUND OF THE INVENTION chopstick usage. However, they all fail the idea of having toothpickS embedded into the disposable wooden chop 0002) 1. Field of Invention Sticks. They all fail to answer the question of incorporating 0003. The present invention relates to chopsticks. More two Separate, but equally important kitchenware utensils Specifically, the invention relates to a wooden disposable into one combined eating utensil. A problem that this inven chopstick with embedded dual toothpickS. The shape and tion foresees. form of the toothpicks are carved out, but remains intacted with the disposable chopsticks. The overall form and struc DESCRIPTION OF THE PREFERRED ture of the chopStickS is maintained herein. EMBODIMENT 0004 2. Description of the Prior Art 0009. In reference to FIG. 2, the preferred embodiment of the present invention is that of a wooden disposable 0005 Current industries have been trying to find a solu chopstick with toothpicks embedded into each individual tion for the perfect chopstickS. Throughout the years, Vari Wooden chopstick. The chopstick consists of a left toothpick ous different types of chopsticks have been known in the 200 and a right toothpick 400 of equal lengths which have prior art. Although chopSticks are primarily used in the Far been carved out with the overall form and structure of the East as a kitchen utensil for grasping food, chopsticks today chopsticks being maintained. FIG. 3 shows the right tooth is commonly used in the West due to an increase in restau pick 400 retracted out from the chopsticks for use. FIG. 4 rants offering eastern delicates. One of the greatest chal shows the retracted right toothpick 400 ready for use. lenges for foreigners who have never picked up a pair of chopstickS is learning and mastering on how to hold the pairs SUMMARY OF THE INVENTION of wooden StickS. In order for individuals to learn properly on the mechanics of holding a pair of chopsticks, Several 0010. The invention relates to wooden disposable chop StickS. More specifically, the invention relates to a pair of inventions have been invented to oversee this problem. Wooden disposable chopsticks with embedded toothpicks. 0006 U.S. Pat. No. 3,414,310 by Hiroshi suggest a The overall shape and structure of the toothpicks are carved chopstick holder for a pair of chopSticks to guide the out from the two pair of chopsticks, with the general form chopsticks in a plane providing accurate closing of the tips of the wooden chopSticks being maintained herein. using a pair pivoted by guide members with a Spring member biasing the guide members to the open position. DESCRIPTION OF THE DRAWING The Said guide member has a channel to frictionally retain a chopstick therein and one or more inwardly extending 0011 FIG. 1 is a perspective view of a prior art for a guide flanges interleaved together and joined by a pivot pin. regular pair of chopSticks, Similarly, U.S. Pat. No. 2,997.328 by Lee also suggests a 0012 FIG. 2 is a perspective view of the invention in similar invention for that of Hiroshi. The principle object of question. Two Separate, but equal length toothpicks are Lee's invention is to provide a unique chopstick combina carved out, with the overall form and structure of the tion in which a Spring is mounted at the fulcrum, and a chopsticks being maintained; Spring biasing mechanism to bias the rear end of the StickS together and the front end of the Sticks apart. In Lee's 0013 FIG.3 is that of FIG. 2, with one of the toothpicks chopstick device, the user merely needs to grasp the StickS retracted out from the chopsticks, in his hand at a point below the Springs in Such a manner as 0014 FIG. 4 is a perspective view of the retracted to force the operative end of the Sticks together. The Spring toothpick. thus functions to return the operative ends of the Stick to their spread position when the hand tensioning is released. What is claimed in the invention: 0007 Nakatsu's apparatus for assisting in the use of 1. A pair of chopStickS comprising: chopsticks (U.S. Pat. No. 4,721,334) takes Hiroshi's and Lee's invention a step forward and elaborates further in a main body consisting of two identical Sticks of equal Solving the age old problem of mastering the use of chop length wherein at least one of the chopsticks body has Sticks. In Nakatsu's invention, the device for assisting the a single toothpick embedded into the chopStickS. chopstickS is characterized by a band Spring of Single-piece, 2. A pair of chopSticks as claimed in claim 1, wherein a molded or formed construction, free of Separate and joined Single or more toothpick is embedded into the chopstickS. members that connects a pair of chopsticks at an adjustable 3. A pair of chopSticks as claimed in claim 1 and claim 2, distance from each other and enables their manipulation in wherein the overall Structure of the toothpicks are carved a manner Substantially identical and faithful to the proper Out. holding and wielding of a pair of individual and unjoined 4. A pair of chopSticks as claimed in claim 1, claim 2 and chopstickS. A different, but similar invention can bee Seen in claim 3, wherein a sizeable toothpick is carved out on the top Arima's invention (U.S. Pat. No. 3,323,825). In his inven surface of the body of the chopsticks for insertion. tion; not only is his invention used for manipulating chop 5. A pair of chopSticks as claimed in claim 1 and claim 2, Sticks, but can be used to manipulate other eating utensils. wherein the overall structure of the toothpicks are hollowed Although his invention Specifically mentions chopsticks for Out. US 2005/0269825 A1 Dec. 8, 2005 2 6. A pair of chopSticks as claimed in claim 1, claim 2 and 8. A pair of chopSticks as claimed in claim 1 and claim 2, claim 5, wherein a sizeable toothpick is hollowed out on the wherein the toothpicks are placed with an adhesive com top center Surface of the body of the chopsticks for insertion. pound within the Space to where the toothpicks have been 7. A pair of chopSticks as claimed in claim 1 and claim 2, formed. wherein the toothpicks are fixed within the Space to where the toothpicks have been formed. k . .
Recommended publications
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 2013.01-06 New Korin Items
    NEW$KORIN$ITEMS$JANUARY$–$JUNE$2013$ Limited'Quantities'Available' ' TABLEWARE:"Bowls" " " " Fusion"White"Slanted"Bowl" Fusion"White"Large"Slanted" " " Item%#:%BWL+A4308% Bowl" Wooden"Bowl"RED" Blue"Colored"Bowl" 6.25"L"x"5.5"W"x"2.75"H"–"9"oz" Item%#:%BWL+A4309% Item%#:%NR+625% Item%#:%BWL+375+02% (4/36)" 8.1”L"x"7”W"x"3.8"H"–"16"oz" 4.25"Dia."x"2.75"H"–"11"oz" 8.4"Dia."x"3.4"H"–"47"oz" 1"–"11" $4.25" (3/24)" (1/100)" (12/24)" 12"–"35" $3.83" 1"–"11" $6.20" 1"–"9" $5.50" 1"–"9" $5.50" 36"+" $3.40" 12"–"23" $5.58" 10"–"99" $4.95" 10"–"99" $4.95" " " 24"+" $4.96" 100"+" $4.40" 100"+" $4.40" " " " " " " " " " " " " Sansui"Landscape"Rice"Bowl" " White"and"Red"Ramen"Noodle" Item%#:%RCB+200224% " Small"Brown"Moss"Cup" Bowl" 4.5"Dia."x"1.3"H"–"9"oz" Hiwa"Green"Small"Soba"Cup" Item%#:%TEC+233% Item%#:%BWL+290% (10/120)" Item%#:%TEC+234% 3.3”Dia."x"2.5"H"–"7"oz" 8.3”Dia."x"3.4"H"–"46"oz" 1"–"9" $4.80" 3.3”Dia."x"2.5"H"–"6"oz" (12/60)" (12/24)" 10"–"39" $4.32" (12/60)" 1"–"11" $4.50" 1"–"11" $12.90" 40"+" $3.84" 1"–"11" $6.00" " " 12"–"59" $4.05" 12"–"23" $11.61" " 12"–"59" $5.40" 60"+" $3.60" 24"+" $10.32" 60"+" $4.80" " " " " " " Ivory"White"Bowl" Ivory"White"Bowl" Item%#:%BWL+MTSX+06% " Ivory"White"Bowl" Black"Mottled"Bowl"with"Brush" Item%#:%BWL+MTSX+05% 6"Dia."x"2.75"H"\"25"oz" Item%#:%BWL+MTSX+04% Stroke" 7.25"Dia."x"3.25"H"–"46"oz" (6/48)" 8"Dia."x"3.25"H"–"58"oz" Item%#:%BWL+S59% (6/36)" 1"–"11" $6.20" (5/30)" 9.25"Dia."x"3"H"–"72"oz" 1"–"11" $3.90" 12"–"23" $5.58" 1"–"11" $6.20" (1/16)" 12"–"35" $3.51" 24"+" $4.96" 12"–"29" $5.58" 1"–"11"
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • Okonomiyaki by Chef Philli
    Okonomiyaki By Chef Philli Serves Prep time Cook time Total time 2-3 20 mins 20 mins 40 mins Chef Skills: Learn how to make Japan’s answer to a pizza Ingredients Equipment ● ½ tsp salt ● Pallet knife ● ½ tsp white sugar ● Baking parchment ● 80g plain flour ● Pizza tray or large tray ● 1 tsp bicarbonate of soda ● Mandoline ● 80ml water ● Whisk or chopsticks ● 2 eggs - lightly whisked ● Piping bag ● 2 handfuls spring onions - thinly ● Large frying pan with lid sliced ● 1 small white cabbage - thinly sliced ● 30g pink pickled ginger Before you click play ● 1 tsp rice wine vinegar ● Get out all equipment & ● 4-6 rashers of streaky bacon measure ingredients ● Handful of furikake (see ● Slice cabbage and spring onions furikake episode) as described ● Mayonnaise ● Make the takoyaki sauce by Ingredients for takoyaki sauce combining all ingredients ● 1 tbsp ketchup ● 1 tbsp oyster sauce ● 1 tsp worcestershire sauce ● 1 tbsp brown sugar 1 of 3 - Next Okonomiyaki By Chef Philli Method 1. To make the batter add the plain flour, sugar, a pinch of salt and baking soda in large mixing bowl. Mix the ingredients with a whisk or a pair of chopsticks. 2. Add the water and the eggs and whisk to incorporate all the ingredients. 3. Add the cabbage, spring onions and the pickled ginger. Mix together, ensuring that the cabbage is fully coated with the batter. 4. Cut two round pieces of baking paper and place one into your frying pan - this is your cartouche - save the other for later. 5. Add rice wine vinegar and place into the mixing bowl with the okonomiyaki batter.
    [Show full text]
  • Silent Auction Items (As of 3/13/17) Art & Home
    Silent Auction Items (as of 3/13/17) Art & Home Item # Description Value Donor 100 Red & Black Crocheted Heart Blanket $65 Kathy Peterson 101 102 4 Homemade Soy Jar Candles $30 Rebecca Stearns - RMS Candle Co. 103/104 Asian Placemats w/ Chopsticks- 2 offers $25 Jason Lee & Sharon Wilmans 105 Beautiful Korean Lacquer Ware Tray w/ Mother of $75 Jason Lee Family Pearl Inlay 106 Beautiful Korean Lacquer Ware w/ Mother of Pearl $75 Jason Lee Family Inlay 107 108 Felt Basket w/ Penguin and Bird Ornaments, VT Towel $75 PURE Original & VT Bracelet 109 Pledge of Allegiance Wall Hanging $15 Judy Weisgerber- Hobby Lobby 110 Handmade Blue & Gray 4ft x 5 ft Crocheted Afghan $50 Ethel Fennick (Judy’s mom) 111 Handmade Blue, Brown & Beige 3ft x 7 ft Crocheted $50 Ethel Fennick Afghan 112 Mikasa Glass Candy Dish Adrianne Weisgerber 113 RedKen Products $88 Heidi Senecal- Artistic Styles 114 Framed Oil Painting - Valley View $250 Steve & Ruth Hall 115 “A Friend Loves At All Times” Proverbs 17:17 Mug w/ $12 Judy Weisgerber Attached Tea Bag Holder 116 2 “Live Well, Laugh Often, Love Much” Flower Vases $25 Jennifer Brooks w/ 2 Cherubs 117 Large Canvas Picture - “Bicycle w/ Basket of Flowers” $35 The Burchfield’s 118/119 1 Liter of Maple Syrup - 2 offers $25 Severy Brothers - Severy Family Maple 120 6 Stuart Crystal Hand Cut Goblets $50 The Deibler’s 121 “Joy of a Summer Garden” Table Runner - $125 Susan Hansen One-of-a-kind hand sewn wool primitive table runner collaboratively designed by RACS student Rosie Nop.
    [Show full text]
  • Bacterial Transfer from Mouth to Different Utensils and from Utensils to Food Chaitali Purohit Clemson University, [email protected]
    Clemson University TigerPrints All Theses Theses 8-2009 Bacterial transfer from mouth to different utensils and from utensils to food Chaitali Purohit Clemson University, [email protected] Follow this and additional works at: https://tigerprints.clemson.edu/all_theses Part of the Food Science Commons Recommended Citation Purohit, Chaitali, "Bacterial transfer from mouth to different utensils and from utensils to food" (2009). All Theses. 623. https://tigerprints.clemson.edu/all_theses/623 This Thesis is brought to you for free and open access by the Theses at TigerPrints. It has been accepted for inclusion in All Theses by an authorized administrator of TigerPrints. For more information, please contact [email protected]. BACTERIAL TRANSFER FROM MOUTH TO UTENSILS AND FROM UTENSIILS TO FOOD A Thesis Presented to the Graduate School of Clemson University In Partial Fulfillment of the Requirements of the Degree Masters of Food Science, Nutrition & Culinary Science by Chaitali Purohit August 2009 Accepted by: Dr. Paul L. Dawson, Committee Chair Dr. Julie Northcutt Dr. Xiuping Jiang ABSTRACT This study examined transfer of bacteria from mouth to different surfaces (spoon, chopstick, hand) and from surfaces to food (chicken broth, rice). Three different sets of experiments were conducted. In the first experiment, bacterial transfer from mouth to utensils (spoon or chopstick) was determined. The second experiment measured bacterial transfer from mouth to broth and included scooping and stirring with a spoon. In the third experiment, bacterial transfer from mouth to food rice was tested using either spoon or hand. Ten or seven subjects were used for each of the three experiments. Results indicated that there was a transfer of approximately 5 log10cfu of total bacteria to the spoon or chopstick when either was placed in the mouth with or without food.
    [Show full text]
  • Chopsticks As a Cultural Symbol in China
    IOSR Journal of Research & Method in Education (IOSR-JRME) e-ISSN: 2320–7388,p-ISSN: 2320–737X Volume 1, Issue 4 (May. –Jun. 2013), PP 01-02 www.iosrjournals.org Chopsticks as a Cultural Symbol in China Chen Desheng & Tang Zheng Ph.D. Scholar,Department of English and Foreign Languages,Bharathiar University,Coimbatore-641046 II M.A English literature, Department of English, R.V.S College of Arts & Science, Coimbatore-641402 Abstract: Food is the soul of health. On such occasions as birthday, food becomes a cultural show in today’s society. When food from one country becomes in another, it leads a kind of cultural exchange. China has a rich tradition of food culture which has spread around the world. As a society develops, food culture too evolves resulting in variety. Each geographical location makes its own food with unique taste and flavor. Sour, sweet, bitter and hot are the tastes of various food items. Apart from being food, they tell us about the people who make it, their culture and nation. The tools which people use to eat are not only tools, but also symbols, tokens of that culture. The practice of using chopsticks has existed from ancient times among the East Asians, especially the Chinese. Made of different materials like gold, silver, copper, wood and bamboo, the chopsticks also express the artistic and aesthetic sensibility of the Chinese people. History tells us that the different colors, sizes and materials of chopsticks have specific meanings. They may stand for position, treasure, luck and so on. This paper attempts to study the importance of chopsticks as a dominant cultural symbol in China.
    [Show full text]
  • Skill-A-Thon Booklet
    Foods And Cooking id 1 Apple Corer — This tool has a circular cutting edge that is forced down into the Apple Slicer — This apple, allowing the apple to remain whole so professional-quality tool is it can then be easily sliced into sections for pressed down over the apple to eating it out of hand or baking it whole with make eight uniform slices and the outer skin. A tool used to extract the core remove the core. from the apple without cutting the apple into sections and then individually cutting out each part of the core. Chef’s Knife — A large knife with a wide blade, generally BBQ Tongs — A utensil with considered all-purpose knives long handles used to grip and that are used for cutting and turn food while cooking. dicing. BBQ Spatula — A utensil with long handle and flat bottom used to turn food while cooking. Chopper — A utensil used to cut food into smaller pieces. 2 Chopsticks — A pair of slender sticks made especially of wood or ivory, held between the thumb and fingers and used as an eating utensil in Asian countries and in Cookie Cutter — A shaped template restaurants serving Asian food. with a sharp edge used to cut cookies or biscuits from rolled dough Decorative Slicer, Ripple — A utensil Decorative Slicer, Vee — A utensil used used to cut food that leaves a rippled edge. to cut food that leaves a vee shape Egg Slicer — A kitchen tool with a Egg Separator — A spoon shaped utensil, slatted , egg-shaped hollow on the bottom which has a hole in the bottom and is used and a hinged top consisting of 10 fine steel to separate the white from the yolk of the wires.
    [Show full text]
  • Learn to Use Chopsticks はし
    THE JAPANESE HOUSE KYO NO MACHIYA はし ACTIVITIES Learn to Use Chopsticks ACTIVITIES Learn chopsticks culture and etiquette in Japan and try it yourself! TIME: 25 minutes MATERIALS: • Video: Many Homes in Kyoto, Japan—Shiori • A pair of chopsticks • Small items to pick up 1. Learn about Hashi—Chopsticks Chopsticks in Japanese are called hashi; o-hashi is the more polite way to PRONUNCIATION say it. They are made from a variety of materials: wood (including GUIDE: lacquered wood), bamboo, metals, and plastics, but wooden chopsticks Hashi: Hah-she are the most common. There are different kinds of chopsticks for different uses: for eating, for cooking, and for picking up or serving cakes O-hashi: oh hah-she and sweets. Mai-hashi: mah-ee hah- At home, each person has his or her own pair of chopsticks for daily she use. Many people also have a second pair of chopsticks called mai-hashi (my chopsticks) that they would carry with them all the time for use at work or at restaurants. Even though disposable wooden chopsticks are still commonly used at fast food stores and restaurants, people like to have their mai-hashi because it minimizes waste and is better for the environment. Children in Japan usually start learning to use chopsticks by the age of 4 or 5. There are various training chopsticks available for beginner users. 1 © 2013 Boston Children’s Museum KYO NO MACHIYA ACTIVITIES 2. How to Hold a Pair of Hashi Before you start—Watch the chapter “Shiori” in the video: “Many Homes in Kyoto, Japan.” Shiori and her mom prepare hamburger and eat it with rice.
    [Show full text]
  • Pleasure of Manual Kitchen Products: a Checklist for Designing Manual Kitchen Tools By
    Pleasure of manual kitchen products: A checklist for designing manual kitchen tools by Ying Su A thesis submitted to the Graduate Faculty of Auburn University in partial fulfillment of the requirements for the Degree of Master of Industrial Design Auburn, Alabama May 7, 2016 Keywords: Pleasure design, Ergonomic factors, Four pleasures, Design Checklist Copyright 2016 by Ying Su Approved by Rich Britnell, Chair, Professor of Industrial Design Randy Bartlett, Professor of Industrial Design Shea Tillman, Associate Professor of Industrial Design Abstract As the heart of the home, the kitchen is always a happening place. It can be used to entertain family, cook that holiday meal, or just scrounge for the latest snack. Kitchen tools have an important role in creating entertainment and pleasure in the kitchen. Depending on consumers’ preferences, they can have a chef’s kitchen with professional tools, such as a good set of knives. Or users can enjoy their own modern host’s kitchen, with a bar, counter stools, and plenty of baking tools. As people have increasing expectations for their kitchen products, it will be important to designing pleasurable, high quality manual kitchen tools. In the future, designing pleasurable kitchen tools would allow consumers to use and enjoy the products at the same time. This study will use research to explore the most important elements that a pleasurable kitchen product could have and develop a process for designing pleasurable kitchen products. In order to develop a checklist for designing pleasurable kitchen products, one rule that needs to be understood is that products affect users not only physically but also psychologically.
    [Show full text]