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Hey, welcome to Invention. My name is Robert Lam. And I'm Joe McCormick. I have to admit that I love chopsticks and a kind of embarrassing and not just

embarrassing in naive way. Like one of my favorite things about about eating several different kinds of Asian food is using chopsticks to eat them.

I love like Chinese noodles with chopsticks. I love eating sushi with chopsticks. Though sometimes I just eat sushi with my hands as you often do.

Yeah, but I love using chopsticks. I love it almost as much as I love the food itself, but I have found very strangely that I have a psychological block against using chopsticks on ethnic cuisines with which they do not originally

have a lot of hair. So I love using chopsticks and I want any excuse to use them, but I've tried to eat spaghetti with them with like tomato basil sauce and it does not work. It is psychologically revolting.

But this is all ridiculous when you start getting into the deeper history of of any nation's cuisine. I mean, where do you think those those noodles in spaghetti and Italian spaghetti came from?

That's a good point. They came from the east. They they came from the land of chopsticks. And of course, one of the things we're getting to get into in this episode is that you know, there was a time before widespread chopsticks usage in Asia.

There was a time before widespread noodle and dumpling consumption in Asia. And it's all part of the history of of how we eat our food and what we eat.

Right. So today's episode is going to be about chopsticks technology. Right. So everyone I think is familiar with chopsticks. We don't have to really explain these too much, but there's two of them.

There's two of them. There's sticks. There's sticks. Use your manual dexterity to manipulate food with them. And you know, they may be made out of wood, bamboo, or they may be made out of metal or ceramic, plastic in some cases.

But it's it's a pretty simple concept. And it does allow an amazing amount of precision. I remember at an early age, I was really impressed by chopsticks.

In part because you know, we would go to little Chinese restaurants in the States. And when my family was living in Canada, one of my father's co-workers was a Chinese Canadian physician.

And he would use chopsticks and he would let us use chopsticks. And there was a story he told when he was a child, if he was if he misbehaved, his mother would dump a small bowl of uncooked rice out under the table, give him a pair of chopsticks.

And then he would have to move each grain of rice with the chopsticks back into the bowl.

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