One should not "dig" or "search" through food for something in particular. This is sometimes known as "digging one's grave" or "grave-digging" and is extremely poor form. [10] :116 Vater, Tom (20 November 2015). "All About Traditional Cambodian Food". hachettebookgroup.com . Retrieved 21 June 2021. Wang Leehom, "Change My Ways" ". english.cri.cn. 2007-08-22. Archived from the original on December 16, 2007 . Retrieved 2008-09-07. Scott, Mary (2012). "Chinese Food". In George J. Leonard (ed.). The Asian Pacific American Heritage: A Companion to Literature and Arts. Routledge. ISBN 9781135580179.

Suryadinata, Leo (1 January 1997). Ethnic Chinese as Southeast Asians. Institute of Southeast Asian Studies. ISBN 9789813055506– via Google Books. Access Asia: Primary Speaking and Learning Units. Carlton, Vic.: Curriculum Corporation. 1996. p.80. ISBN 978-1-86366-345-8. Hong Kong Department of Health survey". .news.gov.hk. 2006-12-26. Archived from the original on 2009-05-05 . Retrieved 2009-07-14. Wikipedia articles incorporating a citation from the 1911 Encyclopaedia Britannica with Wikisource reference My-Hashi My-Heart これからはワらない、もったいないキャンペーン_活動主旨". Archived from the original on 20 April 2009 . Retrieved 21 April 2010.In the past, materials for sujeo varied with social class: Sujeo used in the court were made with gold, silver, or cloisonné, while commoners used brass or wooden sujeo. Today, sujeo is usually made with stainless steel, although bangjja is also popular in more traditional settings. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. China: Reaktion Books Ltd. pp.154–159. ISBN 978-1-86189-348-2. As long as they are marked "food-safe," then yes. Fiberglass is durable, and it stands up to higher temperatures than melamine and other plastics. It can go in the dishwasher, but it is heavier than other materials.

Material: A large variety of materials is available, including bamboo, wood, plastic, metal, bone, jade, porcelain, and ivory. Wilkinson, Endymion (2000). Chinese history: A manual. Cambridge: Harvard University. p.647. ISBN 978-0-674-00249-4. a b Tokyo YWCA World Fellowship Committee (1955). Japanese Etiquette: An Introduction. Tuttle Publishing. p.154. ISBN 9780804802901. H.T. Huang (Huang Xingzong). Fermentations and Food Science. Part 5 of Biology and Biological Technology, Volume 6 of Joseph Needham, ed., Science and Civilisation in China, (Cambridge: Cambridge University Press, 2000 ISBN 0-521-65270-7), p. 104 a b 山内知子; 小出あつみ; 山本淳子; 大羽和子 (2010). "食育の観点からみた箸の持ち方と食事マナー". 日本調理科学会誌. 情報知識学会. 43 (4): 260–264. doi: 10.11402/cookeryscience.43.260.Shimbo, Hiroko (2000). The Japanese Kitchen. Boston, MA: Harvard Common Press. p.15. ISBN 1-55832-177-2. a b De Mente, Boye Lafayette (2011). Etiquette Guide to Japan: Know the rules that make the difference!. Tuttle Publishing. pp.43–44. ISBN 9781462902460.

Where should I put the spoon on the table? Correct spot location" (in Korean) . Retrieved 2018-04-13. a b c Vardaman, James; Sasaki Vardaman, Michiko (2011). Japanese Etiquette Today: A Guide to Business & Social Customs. Tuttle Publishing. pp.68–69. ISBN 9781462902392. In general, learning aids attempt to steer learners towards the established standard grip. These aids attempt to illustrate or enforce the right standard grip mechanical leverage. Hayes, Dayle; Laudan, Rachel (2009). Food and Nutrition. New York: Marshall Cavendish Reference. p.1043. ISBN 978-0-7614-7827-0.Lee, MinJung (2009). Step by Step Cooking Korean: Delightful Ideas for Everyday Meals (Newed.). Singapore: Marshall Cavendish. p.9. ISBN 978-981-261-799-6. Although there are some similarities with China, they still have some differences, some other common Vietnamese taboos are: Endymion Wilkinson, Chinese History: A Manual (Cambridge, MA: Harvard University Press, Rev. and enl., 2000), 647 citing Yun Liu, Renxiang Wang, Qin Mu, 木芹. 刘云. 王仁湘 刘云 Zhongguo Zhu Wen Hua Da Guan 中国箸文化大观 (Beijing: Kexue chubanshe, 1996).