Food Carving and Practical Modeling: He Feng Food Modeling Art: Food Carving and Practical Modeling

Author: He Feng
Publisher:
Publish Date: 2004-02-01
Features: This culinary art book, edited by young chef He Feng, breaks the limitation of previous similar books that mostly featured finished product images or only provided line-drawn carving steps, making it difficult for readers to understand. Each common food carving piece is accompanied by detailed real-shot photos of the carving process and relevant text descriptions, making it intuitive and clear, and more helpful for readers to refer to and learn. The long-standing Chinese civilization has nurtured the profound Chinese food culture, and at the same time, it has also nurtured this beautiful flower embedded in the long river of food culture—food carving. She is the brilliant flower that sparks between food and aesthetics, between food and art. She adorns the dishes, adding brilliance to banquets; she delights the diners with pleasing sights and satisfying tastes. She "bends her head to be a cow for the children" and stands tall to be a "bridal gift" for others. The civilization of a nation begins with culture, and culture begins with long-term practice and exploration. Food carving has also developed its distinctive personality of being lively, progressive, auspicious, and inspiring through its ups and downs over the centuries.