Western Culinary Culture Impacts Korean Chopstick Skills
Professor Kim Phil-soo at Daelim College claims that 80 percent of elementary schoolchildren in South Korea are inarticulate when it comes to putting two chopsticks together.
On reason for the new phenomenon is the rising influence of Western culinary culture.
With the growing popularity of Western culinary culture's use of the knife and fork, manifested in the rise of U.S. food outlets like Bennigans and Outback Steak six in ten Korean adults are now unable to use chopsticks correctly, according to a recent study.
Professor Kim Phil-soo at Daelim College conducted a survey on the use of chopsticks on 252 adults aged 21-40 in November. Results showed that only 38 percent of the adults, split almost evenly between male and female, were able to use chopsticks in the correct manner.
On reason for the new phenomenon is the rising influence of Western culinary culture.
With the growing popularity of Western culinary culture's use of the knife and fork, manifested in the rise of U.S. food outlets like Bennigans and Outback Steak six in ten Korean adults are now unable to use chopsticks correctly, according to a recent study.
Professor Kim Phil-soo at Daelim College conducted a survey on the use of chopsticks on 252 adults aged 21-40 in November. Results showed that only 38 percent of the adults, split almost evenly between male and female, were able to use chopsticks in the correct manner.
In Korea, however, the main topic of discourse on metal chopsticks concerns not the history of the implements but their contemporary benefits for the manual dexterity of Koreans. Correct handling of metal chopsticks is said to involve the simultaneous use of 30 joints and 50 muscles in the fingers, and many of Korea's national successes have been attributed to the mastering of such complex movements and feats of hand-eye coordination
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