Штапићи за јело — разлика између измена

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Верзија на датум 26. март 2023. у 01:10

Штапићи за јело су кратки, зашиљени штапићи који се у паровима једнаке дужине користе као традиционални прибор за јело у Кини, Јапану, Вијетнаму и на Корејском полуострву. Такође се користе у деловима Непала, као и у областима Тајланда, Лаоса, Филипиниа, Сингапура и Мјанмара у којима живи значајан број Кинеза.

Штапићи за јело су настали у старој Кини, мада је тачан период њиховог настанка још увек предмет дебате међу историчарима и археолозима.^[1] Најстарији сачувани штапићи потичу из времена династије Шан (1766—1122. п. н. е.), међутим они су се користили при кухању и сервирању хране а не као прибор за јело. Претпоставља се да су се штапићи почели користити као прибор за јело за време династије Хан, док су за време династије Минг ушли у широку употребу.

Врсте

Стандардни штапићи за јело су дуги око 20 cm.^[2] Постоје и већи штапићи за кухање који су дугачки између 30 и 40 cm. Такви штапићи се у Јапану називају ryoribashi.^[3], док се штапићи који се користе за пренос хране до посуђа за сервирање називају saibashi.

Штапићи се праве од разних материјала, најчешће од бамбуса, дрвета и пластике, али и од метала, порцелана, жада, слоноваче, костију итд.

Употреба

Први штапић лежи на корену палца, а између домалог и средњег прста. Приликом узимања хране, овај штапић не треба померати.

Други штапић се држи са три прста као што се држи оловка, и само њега треба померати при узимању хране.^[4]

Када се не употребљавају, штапићи се остављају с десне стране или испод тањира, према кинеским обичајима.^[5]

Утицај на животну средину

Само у Кини се, према проценама, годишње произведе око 45 милијарди пари једнократних штапића за јело, који се након употребе бацају. За њихову производњу потребно је посећи преко 25 милиона стабала.^[6]

Кинеска влада покушава да смањи производњу једнократних штапића, апелујући да се у ресторанима користе штапићи за вишекратну употребу. Како би се смањила производња, уведена је и такса од 5% на једнократне штапиће.^[2]

Порекло и историја

Chopsticks have been around and used since at least the Shang dynasty (1766–1122 BCE). However, the Han dynasty historian Sima Qian wrote that it is likely that chopsticks were also used in the preceding Xia dynasty and even the earlier Erlitou culture, although finding archeological evidence from this era is incredibly difficult.^[7]

The earliest evidence of chopsticks uncovered so far consists of six chopsticks, made of bronze, 26 cm (10 in) long, and 11 to 13 cm (4,3 to 5,1 in) wide, excavated from the Ruins of Yin near Anyang (Henan). These are dated roughly to 1200 BCE, during the Shang dynasty. They were supposed to have been used for cooking.^[8]^[9]^[10] The earliest known textual reference to the use of chopsticks comes from the Han Feizi, a philosophical text written by Han Fei (c. 280–233 BCE) in the 3rd century BCE.^[11]

The wide diffusion of chopsticks in the Chinese culture is sometimes attributed to the Confucian philosophy that emphasizes family harmony as the basis for civil order.^[12] Confucius himself allegedly said that knives are for warriors, but chopsticks are for scholars,^[13] and his successor Mencius is linked to the aphorism "the honorable and upright man keeps well away from both the slaughterhouse and the kitchen… And he allows no knives on his table".^[14] Confucius' reference to chopsticks in his Book of Rites suggests these items were widely known in the Warring States period (c. 475–221 BC).^[15]

As cooking utensils

The first chopsticks were used for cooking, stirring the fire, serving or seizing bits of food, and not as eating utensils. One reason was that before the Han dynasty, millet was predominant in North China, Korea and parts of Japan. While chopsticks were used for cooking, millet porridge was eaten with spoons at that time.^[16]^:29-35 The use of chopsticks in the kitchen continues to this day.

Ryōribashi (料理箸) are Japanese kitchen chopsticks used in Japanese cuisine. They are used in the preparation of Japanese food, and are not designed for eating. These chopsticks allow handling of hot food with one hand, and are used like regular chopsticks. These chopsticks have a length of 30 cm (12 in) or more, and may be looped together with a string at the top. They are usually made from bamboo. For deep frying, however, metal chopsticks with bamboo handles are preferred, as tips of regular bamboo chopsticks become discolored and greasy after repeated use in hot oil. The bamboo handles protect against heat.

Similarly, Vietnamese cooks use đũa cả (𥮊奇) or "grand chopsticks" in cooking, and for serving rice from the pot.^[17]

As eating utensils

Chopsticks began to be used as eating utensils during the Han dynasty, as rice consumption increased. During this period, spoons continued to be used alongside chopsticks as eating utensils at meals. It was not until the Ming dynasty that chopsticks came into exclusive use for both serving and eating. They then acquired the name kuaizi and the present shape.^[18]^[16]^:6-8

Референце

^ Ранчић, Драгослав (19. 8. 2007). „Муке са штапићима”. Политика. Приступљено 3. 9. 2013.
^ ^а ^б „Кина произведе 80 милијарди штапића за јело годишње”. Танјуг. Блиц. 12. 3. 2013. Приступљено 3. 9. 2013.
^ Shimbo 2000, стр. 15.
^ „Како се једе штапићима”. Domino magazin. 5. 9. 2011. Приступљено 3. 9. 2013.
^ Giblin 1987, стр. 35.
^ „Кина се одриче једнократних штапића за јело”. Блиц. 23. 6. 2010. Приступљено 3. 9. 2013.
^ 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
^ 卢茂村 (Lu, Maocun). "筷子古今谈 (An Introduction to Chopsticks)", 农业考古 (Agricultural Archaeology), 2004, No. 1:209–216. ISSN 1006-2335.
^ „Le due leggende sulle bacchette cinesi”. Italian.cri.cn. 2008-06-19. Приступљено 2009-07-14.
^ 嚴志斌洪梅编著『殷墟青銅器︰青銅時代的中國文明』上海大学出版社, 2008-08, p. 48 "第二章殷墟青銅器的類別與器型殷墟青銅食器十、銅箸这三双箸长26、粗细在1.1-1.3厘米之间，出土于西北岗1005号大墓。陈梦家认为这种箸原案有长形木柄，应该是烹调用具。" ISBN 7811180979 OCLC 309392963.
^ Needham (2000), p. 104, footnote 161.
^ Scott, Mary (2012). „Chinese Food”. Ур.: George J. Leonard. The Asian Pacific American Heritage: A Companion to Literature and Arts. Routledge. ISBN 9781135580179.
^ Fam, Kim-Shyan; Yang, Zhilin; Hyman, Mike (2009). „Confucian/Chopsticks Marketing”. Journal of Business Ethics. 88, Supplement 3: 393—397. JSTOR 27749715. S2CID 145349903. doi:10.1007/s10551-009-0307-6.
^ Kaufman, Cathy K. (2016). „Cooks, Knife-Wielders, and Their Audiences”. P-e-r-f-o-r-m-a-n-c-e. 3 (1–2).
^ Needham (2000), p. 104.
^ ^а ^б Wang, Q. Edward (2015). Chopsticks: A cultural and culinary history. England: Cambridge University Press. ISBN 9781107023963 — преко Google Books.
^ „Đôi đũa”. Batkhuat.net. 2011-06-19. Приступљено 2019-02-06.
^ 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).

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Спољашње везе

Како се једе штапићима, Domino magazin, 5. 9. 2011.

[1] Ранчић, Драгослав (19. 8. 2007). „Муке са штапићима”. Политика. Приступљено 3. 9. 2013.

[blic1-2] а ^б „Кина произведе 80 милијарди штапића за јело годишње”. Танјуг. Блиц. 12. 3. 2013. Приступљено 3. 9. 2013.

[FOOTNOTEShimbo200015-3] Shimbo 2000, стр. 15.

[4] „Како се једе штапићима”. Domino magazin. 5. 9. 2011. Приступљено 3. 9. 2013.

[FOOTNOTEGiblin198735-5] Giblin 1987, стр. 35.

[6] „Кина се одриче једнократних штапића за јело”. Блиц. 23. 6. 2010. Приступљено 3. 9. 2013.

[7] 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

[8] 卢茂村 (Lu, Maocun). "筷子古今谈 (An Introduction to Chopsticks)", 农业考古 (Agricultural Archaeology), 2004, No. 1:209–216. ISSN 1006-2335.

[9] „Le due leggende sulle bacchette cinesi”. Italian.cri.cn. 2008-06-19. Приступљено 2009-07-14.

[10] 嚴志斌洪梅编著『殷墟青銅器︰青銅時代的中國文明』上海大学出版社, 2008-08, p. 48 "第二章殷墟青銅器的類別與器型殷墟青銅食器十、銅箸这三双箸长26、粗细在1.1-1.3厘米之间，出土于西北岗1005号大墓。陈梦家认为这种箸原案有长形木柄，应该是烹调用具。" ISBN 7811180979 OCLC 309392963.

[needham_volume_6_part_5_104_footnote-11] Needham (2000), p. 104, footnote 161.

[12] Scott, Mary (2012). „Chinese Food”. Ур.: George J. Leonard. The Asian Pacific American Heritage: A Companion to Literature and Arts. Routledge. ISBN 9781135580179.

[13] Fam, Kim-Shyan; Yang, Zhilin; Hyman, Mike (2009). „Confucian/Chopsticks Marketing”. Journal of Business Ethics. 88, Supplement 3: 393—397. JSTOR 27749715. S2CID 145349903. doi:10.1007/s10551-009-0307-6.

[14] Kaufman, Cathy K. (2016). „Cooks, Knife-Wielders, and Their Audiences”. P-e-r-f-o-r-m-a-n-c-e. 3 (1–2).

[15] Needham (2000), p. 104.

[wang-2015-chopsticks-16] а ^б Wang, Q. Edward (2015). Chopsticks: A cultural and culinary history. England: Cambridge University Press. ISBN 9781107023963 — преко Google Books.

[17] „Đôi đũa”. Batkhuat.net. 2011-06-19. Приступљено 2019-02-06.

[18] 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).

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