Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.
A spoon is a utensil consisting of a shallow bowl, oval or round, at the end of a handle. A type of cutlery, especially as part of a place setting, it is used primarily for transferring food to the mouth (eating). Spoons are also used in food preparation to measure, mix, stir and toss ingredients and for serving food. Present day spoons are made from metal, wood, porcelain or plastic. There are many different types of spoons made from different materials by different cultures for different purposes and food.
In cutlery or kitchenware, a fork is a utensil, now usually made of metal, whose long handle terminates in a head that branches into several narrow and often slightly curved tines with which one can spear foods either to hold them to cut with a knife or to lift them to the mouth.
Various customary etiquette practices exist regarding the placement and use of eating utensils in social settings. These practices vary from culture to culture. Fork etiquette, for example, differs in Europe, the United States, and Southeast Asia, and continues to change. In East Asian cultures, a variety of etiquette practices govern the use of chopsticks.
Tableware items are the dishware and utensils used for setting a table, serving food, and dining. The term includes cutlery, glassware, serving dishes, serving utensils, and other items used for practical as well as decorative purposes. The quality, nature, variety and number of objects varies according to culture, religion, number of diners, cuisine and occasion. For example, Middle Eastern, Indian or Polynesian food culture and cuisine sometimes limits tableware to serving dishes, using bread or leaves as individual plates, and not infrequently without use of cutlery. Special occasions are usually reflected in higher quality tableware.
The Four Great Inventions are inventions from ancient China that are celebrated in Chinese culture for their historical significance and as symbols of ancient China's advanced science and technology. They are the compass, gunpowder, papermaking and printing.
Sujeo (Korean: 수저) is the Korean term for the set of eating utensils commonly used to eat Korean cuisine. The word is a portmanteau of the words sutgarak and jeotgarak. The sujeo set includes a pair of oval-shaped or rounded-rectangular metal chopsticks, and a long handled shallow spoon of the same material. One may use both at the same time, but this is a recent way to eat quicker. It is not considered good etiquette to hold the spoon and the chopstick together in one hand especially while eating with elders. More often food is eaten with chopsticks alone. Sometimes the spoon apart from chopsticks is referred to as sujeo.
Table manners are the rules of etiquette used while eating, which may also include the use of utensils. Different cultures observe different rules for table manners. Each family or group sets its own standards for how strictly these rules are to be followed.
The history of Chinese cuisine is marked by both variety and change. The archaeologist and scholar Kwang-chih Chang says "Chinese people are especially preoccupied with food" and "food is at the center of, or at least it accompanies or symbolizes, many social interactions". Over the course of history, he says, "continuity vastly outweighs change." He explains basic organizing principles which go back to earliest times and give a continuity to the food tradition, principally that a normal meal is made up of a plant based products consisting of grains, starch vegetables and/or fish based dishes with very little red meat consumption.
Henan or Yu cuisine is an umbrella term used to define the native cooking styles of the Henan province in China. Henan is a province located in Central China and is often also referred to by the names Zhongzhou or Zhongyuan, which means ‘midland’. Being landlocked on all sides, the influence of localized culinary styles are plentiful to be observed in Henan cuisine. It incorporates a blend of culinary styles from Jiangsu and Beijing, which gives it a unique mix of taste. Henan cuisine is well known for its taste variety including a blend of sour, sweet, bitter, spicy and salty. There are a wide variety of Henan dishes, including carp with fried noodles in sweet and sour sauce, grilled head and tail of black carp, Bianjing roasted duck, stewed noodles with mutton, and spicy soup. Despite its mix of flavours within its culinary forms, Henan cuisine is not known to take them to the extreme. Rather, Henan cuisine is known for inducing a very moderate and balanced mix of flavours in its dishes. Henan has a long cultural history, which not only left precious cultural relics and historical sites but also Henan cuisine. Henan cuisine, has the honor of being one of China's oldest and most traditional cooking styles. There are more than 50 kinds of cooking methods in preparing Henan cuisine. The history of the province shows its relation to the affinity towards food culture among the people of Henan, where the motive to bring together the different tastes from the north and the south to blend it into one dish.
Ancient Chinese scientists and engineers made significant scientific innovations, findings and technological advances across various scientific disciplines including the natural sciences, engineering, medicine, military technology, mathematics, geology and astronomy.
The Song dynasty witnessed many substantial scientific and technological advances in Chinese history. Some of these advances and innovations were the products of talented statesmen and scholar-officials drafted by the government through imperial examinations. Shen Kuo (1031–1095), author of the Dream Pool Essays, is a prime example, an inventor and pioneering figure who introduced many new advances in Chinese astronomy and mathematics, establishing the concept of true north in the first known experiments with the magnetic compass. However, commoner craftsmen such as Bi Sheng (972–1051), the inventor of movable type printing, were also heavily involved in technical innovations.
The Wujing Zongyao, sometimes rendered in English as the Complete Essentials for the Military Classics, is a Chinese military compendium written from around 1040 to 1044.
Chopsticks are shaped pairs of equal-length sticks that have been used as kitchen and eating utensils in most of East Asia for over three millennia. They are held in the dominant hand, secured by fingers, and wielded as extensions of the hand, to pick up food.
This article traces the history of cuisine in Japan. Foods and food preparation by the early Japanese Neolithic settlements can be pieced together from archaeological studies, and reveals paramount importance of rice and seafood since early times.
The Shiben or Book of Origins was an early Chinese encyclopedia which recorded imperial genealogies from the mythical Three Sovereigns and Five Emperors down to the late Spring and Autumn period, explanations of the origin of clan names, and records of legendary and historical Chinese inventors. It was written during the 2nd century BC at the time of the Han dynasty. The work was lost in the 10th century, but partially reconstructed from quotations during the Qing dynasty.
The compass is a magnetometer used for navigation and orientation that shows direction in regards to the geographic cardinal points. The structure of a compass consists of the compass rose, which displays the four main directions on it: East (E), South (S), West (W) and North (N). The angle increases in the clockwise position. North corresponds to 0°, so east is 90°, south is 180° and west is 270°.
