Wilkinson, Endymion (2000). Chinese history: A manual. Cambridge: Harvard University. p.647. ISBN 978-0-674-00249-4.

a b c Vardaman, James; Sasaki Vardaman, Michiko (2011). Japanese Etiquette Today: A Guide to Business & Social Customs. Tuttle Publishing. pp.68–69. ISBN 9781462902392.One should not "dig" or "search" through food for something in particular. This is sometimes known as "digging one's grave" or "grave-digging" and is extremely poor form. [10] :116 In general, learning aids attempt to steer learners towards the established standard grip. These aids attempt to illustrate or enforce the right standard grip mechanical leverage.

Access Asia: Primary Speaking and Learning Units. Carlton, Vic.: Curriculum Corporation. 1996. p.80. ISBN 978-1-86366-345-8. Park, Hannah (2014). Korean Culture for Curious New Comers. Translated by Chun, Chong-Hoon. Pagijong Press. p.117. ISBN 9788962927252. Scott, Mary (2012). "Chinese Food". In George J. Leonard (ed.). The Asian Pacific American Heritage: A Companion to Literature and Arts. Routledge. ISBN 9781135580179. Suryadinata, Leo (1 January 1997). Ethnic Chinese as Southeast Asians. Institute of Southeast Asian Studies. ISBN 9789813055506– via Google Books.a b 山内知子; 小出あつみ; 山本淳子; 大羽和子 (2010). "食育の観点からみた箸の持ち方と食事マナー". 日本調理科学会誌. 情報知識学会. 43 (4): 260–264. doi: 10.11402/cookeryscience.43.260. Shimbo, Hiroko (2000). The Japanese Kitchen. Boston, MA: Harvard Common Press. p.15. ISBN 1-55832-177-2. Endymion Wilkinson, Chinese History: A Manual (Cambridge, MA: Harvard University Press, Rev. and enl., 2000), 647 citing Yun Liu, Renxiang Wang, Qin Mu, 木芹. 刘云. 王仁湘 刘云 Zhongguo Zhu Wen Hua Da Guan 中国箸文化大观 (Beijing: Kexue chubanshe, 1996). As long as they are marked "food-safe," then yes. Fiberglass is durable, and it stands up to higher temperatures than melamine and other plastics. It can go in the dishwasher, but it is heavier than other materials. Made from hand-twisted bamboo, they are incredibly sturdy and easy to clean—simply wash by hand or wipe them down with a damp cloth. The twist detail adds a little bit of grip assistance, and their 9.75-inch length is great for digging into a deep bowl of ramen noodles or hot pot.

In the past, materials for sujeo varied with social class: Sujeo used in the court were made with gold, silver, or cloisonné, while commoners used brass or wooden sujeo. Today, sujeo is usually made with stainless steel, although bangjja is also popular in more traditional settings. To maintain the wood, gentle hand-washing will be the best way to preserve the finish. "The more delicate [the material], the more you want to hand-wash them, as wood and heat don't like each other," says Lee. The manufacturer also cautions against letting them sit in water and advises that you air-dry them after washing. Vater, Tom (20 November 2015). "All About Traditional Cambodian Food". hachettebookgroup.com . Retrieved 21 June 2021.

The History of Chopsticks

Kaufman, Cathy K. (Spring–Fall 2016). "Cooks, Knife-Wielders, and Their Audiences". P-e-r-f-o-r-m-a-n-c-e. 3 (1–2). Where should I put the spoon on the table? Correct spot location" (in Korean) . Retrieved 2018-04-13.

Wikipedia articles incorporating a citation from the 1911 Encyclopaedia Britannica with Wikisource reference Hong Kong Department of Health survey". .news.gov.hk. 2006-12-26. Archived from the original on 2009-05-05 . Retrieved 2009-07-14. My-Hashi My-Heart これからはワらない、もったいないキャンペーン_活動主旨". Archived from the original on 20 April 2009 . Retrieved 21 April 2010. Hayes, Dayle; Laudan, Rachel (2009). Food and Nutrition. New York: Marshall Cavendish Reference. p.1043. ISBN 978-0-7614-7827-0.Pettid, Michael J. (2008). Korean cuisine: an illustrated history. China: Reaktion Books Ltd. pp.154–159. ISBN 978-1-86189-348-2. Lee, MinJung (2009). Step by Step Cooking Korean: Delightful Ideas for Everyday Meals (Newed.). Singapore: Marshall Cavendish. p.9. ISBN 978-981-261-799-6. a b De Mente, Boye Lafayette (2011). Etiquette Guide to Japan: Know the rules that make the difference!. Tuttle Publishing. pp.43–44. ISBN 9781462902460. Although there are some similarities with China, they still have some differences, some other common Vietnamese taboos are: H.T. Huang (Huang Xingzong). Fermentations and Food Science. Part 5 of Biology and Biological Technology, Volume 6 of Joseph Needham, ed., Science and Civilisation in China, (Cambridge: Cambridge University Press, 2000 ISBN 0-521-65270-7), p. 104