Wikipedia articles incorporating a citation from the 1911 Encyclopaedia Britannica with Wikisource reference Scott, Mary (2012). "Chinese Food". In George J. Leonard (ed.). The Asian Pacific American Heritage: A Companion to Literature and Arts. Routledge. ISBN 9781135580179. 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. 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.

Wilkinson, Endymion (2000). Chinese history: A manual. Cambridge: Harvard University. p.647. ISBN 978-0-674-00249-4.

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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 Shimbo, Hiroko (2000). The Japanese Kitchen. Boston, MA: Harvard Common Press. p.15. ISBN 1-55832-177-2. Access Asia: Primary Speaking and Learning Units. Carlton, Vic.: Curriculum Corporation. 1996. p.80. ISBN 978-1-86366-345-8. 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.

Kaufman, Cathy K. (Spring–Fall 2016). "Cooks, Knife-Wielders, and Their Audiences". P-e-r-f-o-r-m-a-n-c-e. 3 (1–2). Park, Hannah (2014). Korean Culture for Curious New Comers. Translated by Chun, Chong-Hoon. Pagijong Press. p.117. ISBN 9788962927252.

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. 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. Suryadinata, Leo (1 January 1997). Ethnic Chinese as Southeast Asians. Institute of Southeast Asian Studies. ISBN 9789813055506– via Google Books. 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.

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). a b Tokyo YWCA World Fellowship Committee (1955). Japanese Etiquette: An Introduction. Tuttle Publishing. p.154. ISBN 9780804802901. 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.To maintain the wood, gentle hand-washing will be the best way to preserve the finish. "The more delicate [the material], the more you want to hand-wash them, as wood and heat don't like each other," says Lee. The manufacturer also cautions against letting them sit in water and advises that you air-dry them after washing. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. China: Reaktion Books Ltd. pp.154–159. ISBN 978-1-86189-348-2.