Vegetable carving is the art of carving vegetables to form beautiful objects, such as flowers or birds.
Vegetable carving is the art of carving vegetables to form beautiful objects, such as flowers or birds.
The origins of vegetable carving are disputed: some believe it to have begun in Japan in ancient times, others believe it to have begun in Sukothai, Thailand 700 years ago, while still others believe that vegetable carving originated in the time of the Tang dynasty (AD 618–906) and the Song dynasty (AD 960–1279) in China.
Japan has also been referred to as the root of the art of fruit and vegetable carving, called Mukimono in Japanese. According to the book "Japanese Garnishes, The Ancient Art of Mukimono", by Yukiko and Bob Haydok, Mukimono's origins began in ancient times when food was served on unglazed clay pottery. These rough platters were covered with a leaf before the food was plated. Artistic chefs realized that the cutting or folding of the leaf in different ways created a more attractive presentation. Mukimono did not become popular until the sixteenth century, the Edo period, when Mukimono gained official recognition. At this time, street artists created clever garnishes upon request. From these beginnings the art has developed into a very important part of every Japanese chef's training.
Another popular theory of the history of vegetable and fruits carving is that it originates in Thailand. It started during the Loi Krathong festival in the 14th century. During Loi Krathong, rafts are individually decorated using many objects, including banana leaves and flowers.
In the year 1364, one of King Phra Ruang's servants, Nang Noppamart, had the desire to create a unique decoration for her raft. Nang carved a flower from a vegetable using a real flower as a pattern. She carved a bird as well and set it beside the flower. Using these carvings, she created a raft that stood out above the rest. King Phra Ruang was impressed by the grace and beauty of the carving and decreed that every woman should learn this new art.
Moreover, in the central Thailand, people usually used banana stalk to decorate a bier. Banana stalks were carved by artists into the form of art that called Thaeng yuak art.
As the centuries passed, enthusiasm for this art waxed and waned. In 1808, King Rama II loved vegetable carving so much so that he wrote poetry about it. However, during the 1932 revolution in Thailand, appreciation for vegetable carving died down. In order to revive interest, it is taught from the age of 11 in primary schools through secondary school in Thailand. Optional courses are also offered in universities throughout Thailand. [1]
Regardless of its origins, vegetable carving is flaunted in many different Asian restaurants, cruises, hotels, and other various places. In the mid-20th century, the art of vegetable carving began to grow outside Asia. Since then other cultures have slowly come to appreciate the beauty and culture associated with the practice. Today, one can marvel at vegetable carving throughout the world.
The products of vegetable carving are generally flowers or birds; however, the only limit is one's imagination. The techniques of vegetable carving vary from person to person, as does the final result. Some carvings present more artistic detail, while others have simple, yet beautiful shapes. Vegetable carving is generally used as a garnish, but it can also be used for flower arranging.
Chaoshan cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Teo-swa cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Chaoshan cuisine bears more similarities to that of Fujian cuisine, particularly Southern Min cuisine, due to the similarity of Chaoshan's and Fujian's culture, language, and their geographic proximity to each other. However, Chaoshan cuisine is also influenced by Cantonese cuisine in its style and technique.
Thai cuisine is the national cuisine of Thailand.
Lao art involves the myriad of forms creative, cultural expression originating from Laos. This includes both ancient artifacts and recent productions. Laotian Art often features Buddhist themes and includes such material forms as textiles, wood-carving and basket-weaving. Lao art is well known for its wealth of ornamentation
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The culture of Thailand is a unique blend of various influences that have evolved over time. Local customs, animist beliefs, Buddhist traditions, and regional ethnic and cultural practices have all played a role in shaping Thai culture. Thainess, which refers to the distinctive qualities that define the national identity of Thailand, is evident in the country's history, customs, and traditions. While Buddhism remains the dominant religion in Thailand with more than 40,000 temples, Islam, Christianity, and other faiths are also practiced.
Loy Krathong is a Thai festival celebrated annually throughout Thailand and in nearby countries with significant South Western Tai cultures. The name could be translated as "to float ritual vessel or lamp," and comes from the tradition of making krathong or buoyant, decorated baskets, which are then floated on a river. Many Thais use the krathong to thank the Goddess of Water and River, Goddess Khongkha or to worship the Holy Buddha's hair pagoda in heaven in Buddhist beliefs. This festival traces its origin back to India.
A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart. This is in contrast to a condiment, a prepared sauce added to another food item primarily for its flavor. A food item which is served with garnish may be described as being garni, the French term for "garnished."
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Mukimono (剥き物) is the traditional Japanese art of decorative garnishing. Examples of this include carving traditional images into skins of fruit and vegetables, as well as carving vegetables into attractive shapes such as flowers, twists, and fan shapes. These are commonly served as a garnish on the same plate as the meal, or on a small side plate. Carving is done using a kitchen knife. Mukimono is different from Thai fruit carving, which uses a sharp thin knife specifically designed for this purpose.
The banana leaf is the leaf of the banana plant, which may produce up to 40 leaves in a growing cycle. The leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrapping, and food-serving in a wide range of cuisines in tropical and subtropical areas. They are used for decorative and symbolic purposes in numerous Hindu and Buddhist ceremonies. In traditional homebuilding in tropical areas, roofs and fences are made with dry banana-leaf thatch. Bananas and palm leaves were historically the primary writing surfaces in many nations of South and Southeast Asia.
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Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.
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Thai fruit carving is a traditional Thai art that requires neatness, precision, meditation, and personal ability. Fruit carving persisted in Thailand as a respected art for centuries. It was originally used only to decorate the tables of the royal family. Fruit carving is a popular custom practiced during Songkran.
Fruit carving is the art of carving fruit, a very common technique in Europe and Asian countries, and particularly popular in Thailand, China and Japan. There are many fruits that can be used in this process; the most popular one that artists use are watermelons, apples, strawberries, pineapples, and cantaloupes.
Thai banana stalk carving or thaeng yuak is the Thai local art of carving the banana stalk for temporary decoration in funerals and cultural events such as religious ceremonies and ordination ceremonies. It is categorized as the fresh material carving section in the main 10 Thai art skills (ช่างสิบหมู่) although the population of thaeng yuak artists is very low compared to other art skills sections.
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Takehiro Kishimoto is a Japanese chef and mukimono food carver. He also practices the Thai methods of fruit and vegetable carving. He works and lives in Kobe, Japan.
