Skip to content
Register Sign in Wishlist

A Cultural and Culinary History

$34.99 (G)

Award Winner
  • Date Published: January 2015
  • availability: Available
  • format: Hardback
  • isbn: 9781107023963

$ 34.99 (G)

Add to cart Add to wishlist

Other available formats:

Looking for an examination copy?

If you are interested in the title for your course we can consider offering an examination copy. To register your interest please contact providing details of the course you are teaching.

Product filter button
About the Authors
  • 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.

    • A pioneering account of the history and culture of chopsticks
    • Charts the evolution of chopstick use in Asian food culture from ancient times to the present day
    • Surveys the cultural significance of chopsticks and chopstick use across the cultures in which they are used
    Read more


    • A Choice Outstanding Academic Title 2015

    Reviews & endorsements

    "Questions you would have never thought to ask are expertly answered in this timely volume. The pages and chapters bring to light unique facets of Chinese life that are usually reserved for interrogation by focusing on the Chinese written language as a special East Asian "cultural sphere". By addressing chopsticks Wang neatly augments that sphere by adding culinary history to the cultural mix."
    Benjamin A. Elman, Princeton University

    "With just the right dose of theorization, this lucidly written, neatly organized, astutely conceived and studiously researched book delivers to the table a well-presented smorgasbord of a general history of chopsticks."
    On-cho Ng, Pennsylvania State University

    "This is a highly readable and well-presented book of material and cultural history, providing a whole picture of chopsticks over one and a half billion people in Asia and elsewhere use every day."
    Di Wang, Texas A & M University

    "This is a fascinating work of cultural history, and may be the first time that chopsticks have been the subject of historical and cultural research of this calibre. Professor Q. Edward Wang discusses the unique cultures of China, Korea, Japan and Vietnam through the origins, uses and culinary customs of chopsticks. He also examines East Asian lifestyles and societies through the use of chopsticks as gifts, symbols and metaphors. The scope of this work crosses the boundaries of history, society and culture."
    Ge Zhaoguang, Fudan University, China

    "How did chopsticks become an essential component in the dining cultures of contemporary China, Vietnam, Japan, Korea, and Mongolia, constituting a distinct chopsticks cultural sphere? Gracefully commanding rich literary and archaeological evidence, historian Wang provides a nuanced account of the evolution of the utensil from its origins in ancient China millennia ago and incorporation into the daily lives of China’s neighboring regions since the fifth century, to chopsticks’ encounter with an even-wider world in recent centuries.  … Well written, with a personal touch that makes for interesting reading, the book will entertain both popular readers and experts, and will enrich collections on premodern China, East Asian history and civilization, and food culture and food technology. Summing up: highly recommended. All levels/libraries."
    L. Ma, Choice

    See more reviews

    Customer reviews

    Not yet reviewed

    Be the first to review

    Review was not posted due to profanity


    , create a review

    (If you're not , sign out)

    Please enter the right captcha value
    Please enter a star rating.
    Your review must be a minimum of 12 words.

    How do you rate this item?


    Product details

    • Date Published: January 2015
    • format: Hardback
    • isbn: 9781107023963
    • length: 210 pages
    • dimensions: 237 x 160 x 19 mm
    • weight: 0.54kg
    • contains: 32 colour illus.
    • availability: Available
  • Table of Contents

    1. Introduction
    2. Why chopsticks? Their origin and original function
    3. Dish, rice or noodle? The changing use of chopsticks
    4. Forming a chopsticks cultural sphere: Vietnam, Japan, Korea and beyond
    5. Using chopsticks: customs, manners and etiquette
    6. A pair inseparable: chopsticks as gift, metaphor and symbol
    7. 'Bridging' food cultures in the world

  • Author

    Q. Edward Wang, Rowan University, New Jersey
    Q. Edward Wang is Professor of History and Co-ordinator of Asian Studies at Rowan University and Changjiang Professor of History at Peking University. Educated in both China and the US, he has received a fellowship from the Institute for Advanced Study, Princeton, and the Chinese Studies Fellowship from the National Library, Taiwan. He has given lectures and talks at a number of institutions in North America, Europe and Asia, and has been Secretary General of the International Commission for the History and Theory of Historiography since 2005. His recent publications include Mirroring the Past: The Writing and Use of History in Imperial China (co-authored), which was a Choice Outstanding Academic Title in 2006, and A Global History of Modern Historiography (co-authored), which has been translated into Chinese, German, Greek and Russian.


    • A Choice Outstanding Academic Title 2015

Sorry, this resource is locked

Please register or sign in to request access. If you are having problems accessing these resources please email

Register Sign in
Please note that this file is password protected. You will be asked to input your password on the next screen.

» Proceed

You are now leaving the Cambridge University Press website. Your eBook purchase and download will be completed by our partner Please see the permission section of the catalogue page for details of the print & copy limits on our eBooks.

Continue ×

Continue ×

Continue ×
warning icon

Turn stock notifications on?

You must be signed in to your Cambridge account to turn product stock notifications on or off.

Sign in Create a Cambridge account arrow icon

Find content that relates to you

Join us online

This site uses cookies to improve your experience. Read more Close

Are you sure you want to delete your account?

This cannot be undone.


Thank you for your feedback which will help us improve our service.

If you requested a response, we will make sure to get back to you shortly.

Please fill in the required fields in your feedback submission.