Chopsticks (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Chopsticks" in English language version.

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abc.net.au (Global: 139th place; English: 108th place)

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  • 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 Archived 2023-03-25 at the Wayback Machine
  • Wang, Q. Edward (2015). Chopsticks: A cultural and culinary history. England: Cambridge University Press. ISBN 9781107023963. Archived from the original on 2024-04-04. Retrieved 2020-10-16 – via Google Books.
  • Suryadinata, Leo (1 January 1997). Ethnic Chinese as Southeast Asians. Institute of Southeast Asian Studies. ISBN 9789813055506. Archived from the original on 4 April 2024. Retrieved 16 October 2020 – via Google Books.
  • The Suma oriental of Tome Pires Archived 2023-04-29 at the Wayback Machine p.116
  • Wilkinson, Endymion (2000). Chinese history: A manual. Cambridge: Harvard University. p. 647. ISBN 978-0-674-00249-4. Archived from the original on 2024-04-04. Retrieved 2016-09-23.
  • Access Asia: Primary Speaking and Learning Units. Carlton, Vic.: Curriculum Corporation. 1996. p. 80. ISBN 978-1-86366-345-8. Archived from the original on 2024-04-04. Retrieved 2016-09-23.
  • Reiber, Beth; Spencer, Janie (2010). Frommer's Japan. John Wiley & Sons. p. 37. ISBN 978-0-470-54129-6. Archived from the original on 2024-04-04. Retrieved 2020-10-16. The proper way to use a pair is to place the first chopstick between the base of the thumb and the top of the ring finger (this chopstick remains stationary) and the second one between the top of the thumb and the middle and index fingers.
  • Lee, MinJung (2009). Step by Step Cooking Korean: Delightful Ideas for Everyday Meals (New ed.). Singapore: Marshall Cavendish. p. 9. ISBN 978-981-261-799-6.
  • Park, Hannah (2014). Korean Culture for Curious New Comers. Translated by Chun, Chong-Hoon. Pagijong Press. p. 117. ISBN 9788962927252.
  • Hayes, Dayle; Laudan, Rachel (2009). Food and Nutrition. New York: Marshall Cavendish Reference. p. 1043. ISBN 978-0-7614-7827-0. Archived from the original on 2024-04-04. Retrieved 2016-09-23.
  • Rowthorn, Chris (2007). Japan (10th ed.). Lonely Planet. p. 73. ISBN 978-1-74104-667-0. Archived from the original on 2024-04-04. Retrieved 2016-09-23.

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  • "【箸】 tī" (PDF). Ministry of Education, R.O.C. Archived (PDF) from the original on February 18, 2021. Retrieved January 1, 2021.

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  • "さいばし". Shogakukan and NTT Resonant Inc. Archived from the original on 2014-03-01. Retrieved 2014-02-23.

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  • (in Chinese) 嚴志斌 洪梅编著殷墟青銅器︰青銅時代的中國文明』 上海大学出版社, 2008-08, p. 48 "第二章 殷墟青銅器的類別與器型 殷墟青銅食器 十、銅箸 这三双箸长26、粗细在1.1-1.3厘米之间,出土于西北岗1005号大墓。陈梦家认为这种箸原案有长形木柄,应该是烹调用具。" ISBN 7811180979 OCLC 309392963 Archived 2024-04-04 at the Wayback Machine.

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