Food Carving - Chinese Banquet Food Carving

Author: Zhang Weixin
Publisher:
Publish Date: 2000-05-01
Features: One of the distinctive features of this book is its emphasis on the word "new." First, the arrangement method is new. It is categorized by banquet themes such as wedding banquets, birthday banquets, and home banquets, making it very convenient to use. Second, the approach is new. It not only introduces technical processes but also pursues a higher cultural level. From an ethnological perspective, it introduces traditional Chinese concepts of weddings, longevity, fortune and prosperity, and friendship to readers, revealing the profound of traditional Chinese culture. Third, the content is new, reflected in innovative designs and shapes. The included images of various carved shapes and patterns make the book visually appealing and informative. Additionally, it proposes new requirements for materials, showcasing the characteristics of low cost and high return. The book's greatest value lies in its efforts to overcome the tendency in the food carving world to prioritize aesthetics over taste. It aims to achieve the best artistic effect with simple techniques, making the works both beautiful and edible. Therefore, this book is suitable for chefs to learn and use, as well as for technical training materials or reference books for relevant organizations. With the Year of the Dragon approaching, the book features a special introduction to a variety of lifelike and vividly carved dragon works. May this traditional auspicious symbol of the Chinese nation lead everyone into the new century!
The book is compiled in accordance with the following principles:
1. Wide and common materials, easily accessible. The materials used in the carved works include familiar hard ingredients like vegetables and fruits, as well as common soft ingredients like flour, sugar, and butter, making the food carving works easy to shape, operate, and store. Additionally, efforts are made to use materials efficiently to minimize waste, such as the reasonable utilization of peels and rinds during fruit carving. In summary, the selection of materials places greater emphasis on practicality and commonality while highlighting the edibility of the finished products.
2. Clear and practical operational processes. Each work in the book is accompanied by a color photograph of the finished product, with text and diagrams highlighting key and challenging points, making it easy to learn and master.
3. Inheriting and exploring traditional Chinese culture, integrating more folk customs into food carving art is the author's unwavering pursuit. Therefore, the book places great emphasis on both the representation and innovation of traditional themes. Additionally, some works reflect contemporary life, such as "The Love of the Fisherman," "A New Dream of Swallows and Butterflies," "A Rose Promise," "Peaceful Coexistence," and "Mickey Mouse and Donald Duck."
4. Broad applicability for those using the book as a reference. Whether for professional food carving artists, culinary school students, or hobbyist home cooks, this book is suitable for everyone.
5. All works are designed for banquets, making them suitable not only for banquets of various natures and levels but also for ordinary home gatherings and celebrations with friends.