The reason for using metal over wood is unclear but some theories suggest it was for hygiene reasons, or the scarcity of quality timber making metal cheap. The other unique thing about Korean chopsticks is that they are always accompanied by a metal spoon.
使用金属筷子而非木筷子的原因尚不清楚,但是一些理论表明是卫生方面的原因。或者是优质木材的奇缺使金属制筷子更为便宜。另一个韩国筷子的特点是它们总是伴随着金属勺。
This is because of the large number of soup-like dishes eaten at a Korean meal. In fact, most Korean meals involve soup and rice primarily (with kimchi on the side of course), with other side dishes being optional. When setting the table, the spoon always goes to the left of the chopsticks.
这是因为韩国餐饮中有大量汤类食物。事实上,大部分韩国食物以汤和米饭为主(泡菜在一边),另一边的食物随意,勺子总是被放在筷子的左边。
2. What goes where?
如何摆放?
There is a particular order to the placement of things on a Korean table. At each place setting you have rice, then to its right you have soup, then the chopsticks on the far right. Stews and side dishes are arranged in the center of the table for everyone to share. And when I mean share, I mean it – even the stews are usually eaten by everyone from a communal pot. When sharing from a communal pot make sure your spoon is very clean – this is done with the mouth – not a napkin. In other words, when eating off your spoon don’t leave anything behind before dipping it again. [Image © Visit Korea]
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