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Brown, Peter, ed. British Cutlery: An Illustrated History of Its Design, Evolution and Use. London: Philip Wilson Publications Ltd., 2001.
Giblin, James Cross. From Hand to Mouth: Or, How We Invented Knives, Forks, Spoons, and Chopsticks & the Table Manners To Go With Them. New York: Harper Collins Publishers, 1987.
Grody, G.D. "Collectibles: Chopsticks." Bon appetit. August, 1992, vol. 37, no. 8, p. 20.
Hashi-San. Chopsticks! An Owner's Manual. Berkeley: Conari Press, 1991.
Henisch, Bridget Ann. Fast and Feast: Food In Medieval Society. University Park: The Pennsylvania State University Press, 1976.
Himsworth, J.B. The Story of Cutlery: From Flint to Stainless Steel. London: Ernest Benn Limited, 1953.
Peterson, Harold L. American Knives. New York: Charles Scribner's Sons, 1958.
Peterson, Harold L. A History of Knives. New York: Charles Scribner's Sons, 1966.
Petroski, Henry. The Evolution of Useful Things. New York: Alfred A. Knopf, 1992.
Rainwater, Dorothy T. and Donna H. Felger. A Collector's Guide to Spoons Around the World. Nashville: Everybody's Press, Inc., 1976.
Sandler, Sandra Takako. The American Book of Japanese Cooking. Mechanicsburg: Stackpole Books, 1974.
Visser, Margaret. The Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners. New York: Grove Weidenfeld, 1991.
Weiner, Debra. "Chopsticks: Ritual, Lore, and Etiquette." The New York Times, December 26, 1984.
Funding for this research was provided by the Rietz Food Technology Foundation.
For more information about the Rietz Collection of Food Technology,
contact the Department of Anthropology at the California Academy of Sciences
at rhartman @ calacademy. org.
CAS 0389-2000 (detail)
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