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The
Thai Art of Fruit and Vegetable Carving
is a valuable heritage of Thailand
and one of its oldest art forms. It
was originated in 1364 when Nang Nopamas decorated
the floating lamp for the Royal Festival celebrated on the
night of the full moon of the 12th month of every year. She
carved fruits and vegetables in a variety of flowers which
were used to decorate the floating lamp, making It look like
a huge water lily flower. When the King Phra Ruang saw what
she had created, he appreciated this new innovation and decreed
that it would be an art heritage of Thailand and should be
taught to all Thai ladies. This knowledge has been passed
on through generations only in person and to loved ones, especially
in the Royal Palace.
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techniques were held close by those who became experts,
and were passed on to those few who had shown the love for this
form of art carving and had shown their willingness to learn
by doing. In the past, no books were written to teach this type
of carving. |
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"Kae-
Sa- Luk" is
the Thai word for art carving. To perform
this art, as with the other arts, one must show patience, eye
concentration, steady hands and possess a perspective of the
desired art form while the sharp cut of each line is made. The
first thing to be learned is how to hold the knife correctly.
The knife is not held only by the handle but by its entire length
so that proper cutting pressure may be applied at all times
exactly at the point needed. As in the original form of this
type of carving on other tools are used beside the carving knife.
There are many sizes of knives used depending on the size and
length of the reaching point. Each knife must be kept razor
sharp at all times. |
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must be known the basic steps in this type of art carving.
There is no limit or specific rule of design, however, normally
the natural color and texture of the fruit or vegetables will
be considered in determining the design. Some of the art form
can be dyed to the desired color but this is not very popular.
The fruits and vegetables are usually carved into flowers or
leaves and seldom to look like an animal. |
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There are 2 types of carving:
1.
Skin Carving. This type of carving considers the
skin texture and usually the outer skin color and the inner
flesh color should be of sufficient contrast to see the fine
lines when the object is finished.
2. Three Dimensional Carving.
The fruit or vegetable will be carved to look like a real
flower. This type of carving can be arranged as a flower arrangement
or used as a garnish to enhance a food platter.
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most important thing to be done if you wish to be good in a
carving is to practice! |
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You
need to peel the carrots before carving then soak the
carved carrot in the icy cold water for at least 30 minutes
before using. While working with carrots, if they are
too soft, soak those carrots in the icy cold water for
20 minutes...... carrots will be crisp again. |
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