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They couldn't see the difference between leg of lamb and leg of rat?!

One of the things that stands out when you visit other cultures is how many solutions you consider routine that another culture has found a completely different solution for. Chopsticks vs knife & fork is an example.

But in order to implement the chopstick solution to the problem of how do you avoid sticking your fingers or face in every plate of food, a lot more dish preparation has to be done in the kitchen. Specifically, things like meat have to be chopped into small chunks that can be picked up by the sticks. By the time its covered in sauce or coated with breading and placed on your plate for chopstick handling, can you really tell leg of lamb from rat thigh?
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