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Spoon And Chopstick Rest
Spoon and chopstick rest is a piece of tableware for resting a spoon and chopsticks without touching the table. In Korean cuisine context, it can be referred to as ''sujeo'' rest as ''sujeo'' is a paired set of spoon and chopsticks, which is very common in Korea. Gallery Chopstick holder, Hangang, Paris 001.jpg, A ''sujeo'' rest in a Korean restaurant in Paris, France Spoon and chopstick rest.jpg, Korean ''sujeo''-rest Tteokmanduguk (rice cake dumpling soup).jpg, Korean ''sujeo''-rest Spoon and chopsticks.jpg, A spoon and chopstick rest in a Chinese buffet in Kuala Lumpur, Malaysia Chinese spoon and chopstick rest.jpg, A spoon and chopstick rest in a Chinese restaurant in Busan, Korea Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republi ... See also * Chopstick rest * Knife rest ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sujeo On A Rest
() is the Korean word for the set of eating utensils commonly used to eat Korean cuisine. The word is a portmanteau of the words (, ' spoon') and (, 'chopsticks'). The set includes a pair of oval-shaped or rounded-rectangular metal (often stainless steel) 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 speed eating. 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 . Chopsticks may be put down on a table, but never put into food standing up, particularly rice, as this is considered to bring bad luck since it resembles food offerings at a grave to deceased ancestors. The spoon may be laid down on the rice bowl, or soup bowl, if it has not been used. As food is eaten quickly, and portions are small, little time i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knife Rest
A knife rest is a piece of kitchenware for resting a used knife without touching the table to prevent cooking fluids from getting onto countertops. Similar tools are the chopstick rest and spoon and chopstick rest used in Asian cuisine and the spoon rest. History Knife rests in their modern form were invented in the late 17th century or early 18th century, but earlier ones, possibly just wood, were used during the time of Henry VIII. They were invented to save the knife, fork, and tablecloth from being stained by cooking fluids. Later, however, they were developed in sets.The History of Knife Rests. Antique Knife Rest Collection Sale. Retrieved 17 April 2011.Keenan, Arlene [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Food Preparation Utensils
Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language **Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language **See also: North–South differences in the Korean language Places * Korean Peninsula, a peninsula in East Asia * Korea, a region of East Asia * North Korea, the Democratic People's Republic of Korea * South Korea, the Republic of Korea Other uses *Korean Air, flag carrier and the largest airline of South Korea See also *Korean War, 1950–1953 war between North Korea and South Korea *Names of Korea, various country names used in international contexts *History of Korea The Lower Paleolithic era in the Korean Peninsula and Manchuria began roughly half a million years ago. Christopher J. Norton, "The Current State of Korean Paleoanthropology", (2000), ''Journal of Human Evolution'', 38: 803–825. The earlies ..., the history of Ko ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan ( Japanese: ) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as '. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called , or beef in and . Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and , as well as foods like spaghetti, curry and hamburgers, have been adapted ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eating Utensils
Eating (also known as consuming) is the ingestion of food, typically to provide a heterotrophic organism with energy and to allow for growth. Animals and other heterotrophs must eat in order to survive — carnivores eat other animals, herbivores eat plants, omnivores consume a mixture of both plant and animal matter, and detritivores eat detritus. Fungi digest organic matter outside their bodies as opposed to animals that digest their food inside their bodies. For humans, eating is an activity of daily living. Some individuals may limit their amount of nutritional intake. This may be a result of a lifestyle choice, due to hunger or famine, as part of a diet or as religious fasting. Eating practices among humans Many homes have a large kitchen area devoted to preparation of meals and food, and may have a dining room, dining hall, or another designated area for eating. Most societies also have restaurants, food courts, and food vendors so that people may eat when away ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Preparation Utensils
A kitchen utensil is a hand-held, typically small tool that is designed for food-related functions. Food preparation utensils are a specific type of kitchen utensil, designed for use in the preparation of food. Some utensils are both food preparation utensils and eating utensils; for instance some implements of cutlery – especially knives – can be used for both food preparation in a kitchen and as eating utensils when dining (though most types of knives used in kitchens are unsuitable for use on the dining table). In the Western world, utensil invention accelerated in the 19th and 20th centuries. It was fuelled in part by the emergence of technologies such as the kitchen stove and refrigerator, but also by a desire to save time in the kitchen, in response to the demands of modern lifestyles. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Inventions
China has been the source of many innovations, scientific discoveries and inventions. This includes the '' Four Great Inventions'': papermaking, the compass, gunpowder, and printing (both woodblock and movable type). The list below contains these and other inventions in ancient and modern China attested by archaeological or historical evidence, excluding prehistoric inventions of Neolithic and early Bronze Age China. The historical region now known as China experienced a history involving mechanics, hydraulics and mathematics applied to horology, metallurgy, astronomy, agriculture, engineering, music theory, craftsmanship, naval architecture and warfare. Use of the plow during the Neolithic period Longshan culture (c. 3000–c. 2000 BC) allowed for high agricultural production yields and rise of Chinese civilization during the Shang Dynasty (c. 1600–c. 1050 BC). Later inventions such as the multiple-tube seed drill and the heavy moldboard iron plow enabled China to sus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Food Preparation Utensils
Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **'' Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of various ethnicities in contemporary China ** Han Chinese, the largest ethnic group in the world and the majority ethnic group in Mainland China, Hong Kong, Macau, Taiwan, and Singapore ** Ethnic minorities in China, people of non-Han Chinese ethnicities in modern China ** Ethnic groups in Chinese history, people of various ethnicities in historical China ** Nationals of the People's Republic of China ** Nationals of the Republic of China ** Overseas Chinese, Chinese people residing outside the territories of Mainland China, Hong Kong, Macau, and Taiwan * Sinitic languages, the major branch of the Sino-Tibetan language family ** Chinese language, a group of related languages spoken predominantly in China, sharing a written script (Chine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has 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. The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial royal and noble preference also plays a role in the change of Chinese cuisine. Because of imperial expansion and t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spoon Rest
A pink spoon rest for 3 spoons A serving spoon resting on a vertical spoon rest A spoon rest (also known as a dublé) is a piece of kitchenware that serves as a place to lay spoons and other cooking utensils, to prevent cooking fluids from getting onto countertops, as well as keeping the spoon from touching any contaminants that might be on the counter. See also * Spoon and chopstick rest Spoon and chopstick rest is a piece of tableware for resting a spoon and chopsticks without touching the table. In Korean cuisine context, it can be referred to as ''sujeo'' rest as ''sujeo'' is a paired set of spoon and chopsticks, which is very ... References External links {{DEFAULTSORT:Spoon Rest Kitchenware Spoons ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chopstick Rest
A chopstick rest is tableware, similar to a knife rest or a spoon rest, used to keep chopstick tips off the table and to prevent used chopsticks from contaminating or rolling off tables. Chopstick rests are found more commonly in restaurants than in homes. They come in various shapes and are made from clay, wood, plastic, metal, glass, porcelain or precious stones such as jade. If the chopsticks come in paper sleeves, some people fold the sleeves into chopstick rests. In , chopstick rests are usually used at formal dinners. They are placed on the front-left side of the dishes, with the chopsticks parallel to the table edge and the points toward th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; ''banchan'') that accompany steaming, steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, ''doenjang'' (fermented bean paste), Korean soy sauce, soy sauce, salt, garlic, ginger, ''gochugaru'' (chili pepper, pepper flakes), ''gochujang'' (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
