Food Carving and Practical Modeling: Chen Shouchong Food Modeling Art

Author: Chen Shouzhong
Publisher:
Publish Date: 2004-02-01
Features: The perfect and tight integration of art and life is exemplified by food carving in culinary art. Its themes are diverse, including flowers, birds, fish, insects, flying birds, beasts, figures, utensils, mountains, rivers, and pavilions, all of which can be subjects for food carving. What is even more valuable is that these carved artworks not only provide aesthetic enjoyment and enhance appetite but can also be edible. Have you not seen how the garnishes around cold dishes, the shapes in hot dishes, and the artistic touches in soups and stews complement the food beautifully, making the delicacies shine even brighter? It allows diners not only to savor the taste but also to admire the visuals and delight in the experience. Often, a lifelike food carving paired with a dish not only achieves twice the result with half the effort but also leaves diners in awe, reluctant to take a bite.
In addition, large-scale food carvings have become a trend at grand banquets. These large food group carvings combine various unit works into a spectacular display, playing an indispensable role in decorating the hall and enhancing the banquet atmosphere, bringing guests a refreshing artistic experience. This book collects over 90 food carving works with themes such as flowers, birds, animals, and display stages. Some works are accompanied by carving steps and techniques, showcasing the author's years of accumulated artistic craftsmanship. It is a practical and artistic food carving textbook suitable for culinary enthusiasts and self-learners of food carving, as well as an excellent reference material for culinary vocational and technical schools.
Table of Contents:
1. Color Illustrations of Food Carving Works
2. Basic Knowledge of Food Carving
3. Cases of Food Carving Techniques