During the Chou Dynasty (1122–255 B.C.E.), China was a relatively poor nation that struggled to feed its population. Death by starvation was not uncommon. One resource that was abundant was water, so rice farming became common. What little forestation the area had was cleared away for agricultural purposes. So fuel, such as firewood, was in short supply. The local cuisine evolved in reaction to the wood shortage; baking and boiling would take too long, so food was cut into small pieces and quickly stir-fried.

Because of the wood shortage, tables were considered a luxury. An eating utensil that allowed the diner to be able to hold a bowl with one hand, while picking up food with the other, was necessary. In addition, most dishes of that era involved some type of sauce, so using ones fingers was impractical, not to mention pretty disgusting. Chopsticks were the perfect solution – one could grab bits of meat, vegetables and rice with a pincer-type action, and dip it daintily in the sauce. Used properly, the morsels of food were grasped by the mouth without having actual contact with the chopsticks, making them sanitary enough for all the Emily Posts in the audience.

Oh, for the nitpickers in the balcony who ask, “If wood was so scarce, why did they waste it making chopsticks?” we hasten to add that, at that time, chopsticks were traditionally made of bamboo, ivory or bone. Bon appétit!