history of fruit carving

7/28/2019 History of Fruit Carving

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History

Thai carving originated at the end of the 14 th century, during the "Loy Krathong" festival.

The ceremony involving Thai carvings took place on the night of the full moon in November.

The fruit sculptures were put on traditional crowns made of interlacing banana leaves and then

placed on the water as a purification ritual.

Considering water to be the source of life, the people then apologized for any wasteful use of water.

During the last five years I have been able to travel to Thailand and had the opportunity to take partin the "Loy Krathong" festival.

I was able to place my “crown” upon the water according to tradition.

What a thrilling experience!

Fruit Carving by Thai Carving - The Thai Ancient Royal Art of Fruit and Vegetable Carving

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The History of Thai Fruit and Vegetable Carving

The story of fruit and vegetable carving begins about 700 years ago in Sukothai, the capital of the Tai

people, in what is now the north of central Thailand. Sukothai was the capital of the region from1240 - 1350. In preparation for one of their major festivals, Loi Kratong, one of the King’s servants,

called Nang Noppamart, tried to think how she could make her Kratong more beautiful, in order to

please the king. She took a flower and used it as a pattern to carve from. She then carved a bird and

set it with its head pointing towards the flower. Loi Kratong is still celebrated today and Sukothai is

one of the best places in Thailand to experience it.

Fruit and vegetable carving is also mentioned in the poetry of King Rama 2 who reigned from 1808-

1824. He wrote about the beauty of Thai desserts and fruit and vegetable carving.

After the revolution in 1932 fruit and vegetable carving became less popular. Those worried about

the art disappearing set up a course to train people to teach the art to everyone in Thailand. Today it

is taught from the age of 11 in primary schools through secondary school and on to university where

it is an optional subject. The art is now being passed to foreign people and is being practised around

the world. It is particularly popular with chefs who use it to improve the presentation of their food.

Everyone can now enjoy this amazing art in hotels, cruise liners, in every Thai restaurant around

the world and on the internet. Everyday more and more people are discovering with disbelief and

amazement the beauty of this Thai art thanks to the imagination of Nang Noppamart all those years

ago.

Sources: Fruit and vegetable carving by Nidda Hongwiwut and Eyewitness Travel Guides – Thailand

The origins of vegetable carving[edit]

The origins of vegetable carving are disputed: many people believe it to have begun in Sukothai,

Thailand 700 years ago, while others believe that vegetable carving originated in the time of the

Tang Dynasty (AD 618-906) and the Sung Dynasty (AD 960-1279) in China.



Or perhaps Japan is the root of the art of fruit and vegetable carving, called Mukimono in Japanese.

According 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.

Whatever way vegetable carving originated, it is now known and practiced worldwide. Vegetable

carving is flaunted in many different Asian restaurants, cruises, hotels, and other various places.

Vegetable carving initiation[edit]

The most popular theory of the history of vegetable carving is that it originates in Thailand. It started

during the Loi Kratong festival in the 14th century. During Loi Kratong, 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.

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]

Vegetable carving today[edit]

In the mid 20th Century, the art of vegetable carving began to grow outside Thailand. 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. It can also be used for flower arranging.

With the right skills in the art of Thai vegetable and fruit carving, anyone can be a pumpkin carving a

great mother. Kai Sa Lu, Thai fruit and vegetable carving art is about more than creating beautiful

ornaments. Like many Thai culture, it is about the simple nature of the project — In this case, the



food — enhance height Wei was spectacular, gorgeous beauty. Happily, any cook can learn the basic

skills of the art form. My recipes.

the others read how the art of fruit and vegetables, how to do the fruit art history

Kai Sa Lu Thai art forms into its own more than 700 years ago. According to Thai legend, a servant of

the Wang Faming of art Film Festival in the northern province of Sukothai. Written record of the

history of the art form throughout Thailand.

Kai Sa Lu near extinction after a revolution shook the country in the 1930s, most Thai citizens are

more focused on the day-to-day-to-day survival than to create beautiful food. Therefore, many

practitioners and customers arrived, in order to ensure its survival. Therefore, now the art is taught

in the public school system in Thailand and across the country, some private cooking school.

best project venture

Kai Sa Dr. Lu is often associated with conventional shapes and different colors and under the skin,

such as apples, cucumbers, radishes and carrots conducive to firm fruits and vegetables.

Watermelon held favor, due to the exposed fruit carved color, size, hardness, and the scope of a

special place. However, a skilled carver can do amazing things, even if it is the softest, most strangely

shaped objects. Split the onions and curled into the grass, the soft tomato meat separated, the roses

and the winged insects, and pineapple pleasant yellow butterfly exposed.

tools

Sa Kai Lu tools. The first is a short, thin, straight blade, usually specifically for Kai Lu Sa and

embellishment handle with a small needle knife. A tool gently and carefully to the surface of the

crust, the soft flesh of the fruit and vegetables soaking tailored. The second tool is used to carved

details, such as fish scales, a carrot a sharp carving knife. Then there is a carving with a long blade

pruning of fruit or vegetables, a peeler, a melon ball, which is the soft flesh of the fruit knife to scoop

the ball shape. Edible ink and brush are sometimes used to draw the details of the finished carving.

School

Kai Lu Sa was born in the inland province of Sukothai, many traditionalists believe, Sukothai is the

best place to learn this art. Even so, in the rest of Thailand Kai Sa Lu school and classes are not

uncommon. Bangkok has first-class facilities, and special classes of many cooking schools in the

Chiang Mai area engraving technology.

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For those who are unable to go to Thailand on the plane jump, there are a large number of network

video, you can boot the cleaver. In the absence of a teacher, it helps keep remember a few things.

First, the effort to avoid excessive carving. Material as small as possible to cut off the amount of

vegetables or fruits you are carved. Secondly, a cool, clean, the company's pulp fruits and

vegetables. Third, try to shape and size of the engraving is pleasant immersion sauce, eat, without

the need for additional cutting board.

history of fruit carving

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