Draft:Eating with hands

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Eating with hands (Tagalog means Kamayan, in Khmer language - បរិភោគដោយដៃ [bor riphok daoy dai]). The Asian way of eating is an exploration into the taste of Asian cuisine, with a focus on the traditional practice of eating with hands. This culinary practice connects to the cultural, historical, and sensory experiences that define the art of Asian dining in history and now.

According to a journalist report, Asian people such as the Chinese have practiced hand-eating for a long time. They eat with all five senses: sight, sound, smell, taste, and touch. That’s why Asians believe food should be attractive in color, smell, and taste. It needs to be appealing to the eyes and not just our nose and taste buds

History[edit]

The tradition of eating with hands originated in ancient Asian civilizations, with roots tracing back to cultural practices in regions such as the Indian subcontinent, Southeast Asia, and the Middle East. This practice emerged as a practical and cultural norm, influenced by religious beliefs, culinary traditions, and social customs.

According to Tamil tradition, the Chola Empire comprises the region that includes the modern-day. The only thing left of the grand city of Gangaikondacholapuram in southern India. They are one of the longest-ruling dynasties in history.

Chola Territory influenced many areas including Cambodia, Malay Peninsula

For nearly 1500 years, the Chola dynasty (300 B.C.–A.D. 1279) asserted its power by influencing the religion, culture, and architecture—via a sophisticated maritime trade system that extended from India throughout Southeast Asia and even to China. One of the influences of culture is eating traditions that pass through from high-ranking people in this history. As practiced by the royal people, all citizens including the influential country started to follow this habit.

Throughout history, the practice of eating with hands has evolved alongside changes in cultural norms, culinary preferences, and societal values. From ancient rituals and communal feasts to modern dining experiences, the tradition of eating with hands has persisted across generations, adapting to changing contexts while retaining its cultural significance.

It became customary for us to chop, cook, and consume food using our hands before utensils and silverware were invented. Examples of such activities include catching fish and consuming any known meal. (Chopsticks were first used in Ancient China around 1600 BCE, although this custom did not spread to Southeast Asia until 500 CE). We can draw the conclusion that Southeast Asian nations may not have known about cutlery since we continued to eat with our hands while others did not start using chopsticks until the common era.

While eating with hands is deeply traditional, it connects seamlessly with modern dining practices. Many contemporary Asian restaurants embrace this tradition, providing diners with an authentic experience of cultural boundaries. The fusion of tradition and modernity in Asian cuisine is evidence of the enduring appeal of this culinary art. The reason behind this is that not only does it coincide with tradition but also our hands are a key to unlocking new feelings or new flavors. [1]

Description[edit]

In Asian cuisine, a wide range of dishes lends themselves to hand-eating, including rice, bread, vegetables, and meats. Especially southeast Asian dishes, which are usually eaten with the hands, consist mainly of rice, curries, vegetables, and sauces. People use their fingertips to mix the ingredients and then spoon them into their mouths. Also, anything dry can be eaten with hands but it is usually paired with something liquidy to enhance flavor or to make the dry food easy to eat.

Eating with hands is commonly linked to communal gatherings, festivals, and celebrations. Whether it is a family dinner or a cultural festival, these occasions offer chances for people to gather, share food, and reconnect with their cultural roots through the tradition of hand-eating. For example, the Filipino Kamayan feasts resemble this practice. Each culture has its distinct traditions and customs related to handheld dining experiences.[2][3]

Regional Differences[edit]

Eating with hands is a custom shared by many cultures around the globe, not just those of Asian cuisine. Many international cuisines embrace the tactile pleasure of eating with hands as a basic part of dining culture, from Mexican tacos to Ethiopian injera.[4]

Food: Masala Dosa
Place of Origin: South Indian

South Asia[edit]

Food: Banana leaf rice
Place of Origin: Famous South Indian food mostly found in Malaysia and Singapore

In South India, dosas are a beloved dish often savored by tearing off pieces and dipping them into delicious chutneys and curries. This hands-on approach adds to the pleasure of enjoying these thin, crispy pancakes

Southeast Asia[edit]

Malaysian customs surrounding banana leaf rice: Banana leaf rice is a mainstay in Malaysia. In order to create a sense of connection with the food, diners "mix rice" with a variety of curries and condiments right on the banana leaf.[5] [6]


Food: Taco
Place of Origin: Mexico

Southern of North America[edit]

At a Mexican taco fiesta, tacos are a delightful handheld treat. Guests select from an array of fillings, and the tacos are folded and enjoyed in a relaxed, communal atmosphere.






Techniques/Methods[edit]

The art of eating with hands involves tactile skills, cultural customs, and social etiquette. From using the right hand to mastering the pinch-and-gather technique, there are various methods employed across Asian cultures to ensure a seamless and enjoyable hand-eating experience.[7]

See also[edit]

References[edit]

[8] [9] [10] [11] [12]

  1. ^ Wahlqvist, M. (2007). "Regional food culture and development". Asia Pacific Journal of Clinical Nutrition. 16 (Suppl 1): 2–7. PMID 17392068.
  2. ^ Paramitha, Diandra. "Savoring Tradition: The Art of Eating with Hands in Southeast Asia". Seasia.co.
  3. ^ Pelaccio, Zakary; Goode, J. J. (2012). Eat with your hands (1st ed.). New York: HarperCollins. ISBN 9780061554209.
  4. ^ Nast, Condé (5 March 2018). "A Guide to Eating with Your Hands Around the World". Condé Nast Traveler.
  5. ^ Thompson, Eric C.; Thianthai, Chulanee; Hidayana, Irwan (1 March 2007). "Culture and international imagination in Southeast Asia". Political Geography. 26 (3): 268–288. doi:10.1016/j.polgeo.2006.10.011.
  6. ^ Van Esterik, Penny (2008). Food culture in Southeast Asia. Westport, Conn: Greenwood Press. ISBN 9780313344190.
  7. ^ Panovaite, Viktorija (29 October 2021). "Eating with hands, tools". Life in big tent.
  8. ^ Cwiertka, Katarzyna J. (2001). Asian food: the global and the local. Honolulu: University of Hawai'i Press. ISBN 0824825446.
  9. ^ Hanyzewski, Stephen. "Why Eating With Our Hands Is So Important: A Look At Culture". www.linkedin.com.
  10. ^ Ebrey, Patricia Buckley; Walthall, Anne (2014). East Asia: a cultural, social, and political history (3. ed.). Boston, MA: Wadsworth. ISBN 9781133606475.
  11. ^ Mol, Annemarie (2021). Eating in theory. Durham ; London: Duke University Press. ISBN 978-1-4780-1141-5.
  12. ^ Ray, Krishnendu (1 December 2022). "Hands on Food". Society for Cultural Anthropology.
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