THE HISTORY OF EATING UTENSILS REFERENCES & CREDITS

Berger, Patricia and Terese Tse Bartholomew. Mongolia: The Legacy of Chinggis Khan. New York: Thames and Hudson in association with the Asian Art Museum of San Francisco, 1995.

Boger, Ann C. Consuming Passions: The Art of Food and Drink. Cleveland: Extensions Division Department of Art History and Education, The Cleveland Museum of Art, 1983.

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.

ADDITIONAL RESOURCES

CREDITS