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When you eat in a Korean, Chinese, or Japanese restaurant, you’ll probably be offered the same utensils: chopsticks. But have you ever noticed that the chopsticks look different, depending on the cuisine?

Watch the video above to hear chopstick expert and cultural historian Edward Wang explain the different styles of chopsticks and the historical reasons behind the differences. Wang wrote the book Chopsticks: A Cultural and Culinary History, which explores the ancient history of chopsticks and how the utensils spread across Asia and the world.

Not all Asian countries use chopsticks as their primary utensils. Expect to use chopsticks when you’re in China, Japan, Korea, and Vietnam. But if you go to a Thai restaurant, they’ll most likely give you a knife and fork. That’s the primary utensils used in Thailand now.