The food decoration is as important as food deliciousness to express your talents and making happy your family and guest. It is a great tradition to present food in a nice and attractive way, decorating with complimentary colours and creative designs. Bright, well-decorated food not only looks more beautiful and appealing, but also tastes better, positively affecting kids mood and bringing more joy.
Edible decoration help a great deal in enhancing meal presentations. Sometimes this decoration attract you to take piece of it or it may feel you sorry to disturb the best look of presentation of food. Pleasant food design and decorative ideas transform simple and boring food into attractive and appetizing, especially for kids. There are many interesting ways for food decoration. You just need to imagine what you want to make from food and how to combine the different food.
Origin of vegetable carving
The origins of vegetable carving are disputed among Japan, Thailand and China. 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.
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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.
The art of fruit and vegetable carving is called Mukimono in Japan. 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.
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.