Food Carving 5 - Chinese Banquet Food Carving

Author: Zhang Weixin
Publisher:
Publish Date: 2002-05-01
Features: One of the distinctive features of this book is its emphasis on the word "new." First, the layout 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 innovative. It not only introduces technical procedures but also pursues a higher cultural standard. From an ethnological perspective, it introduces traditional Chinese concepts of weddings, longevity, fortune and prosperity, and friendship. Thus, it reveals the profound essence of traditional Chinese culture. Third, the content is new, reflected in innovative designs and shapes. The accompanying images of various carved designs and patterns make the book both illustrative and informative. Additionally, it proposes new requirements for materials, highlighting the characteristics of low cost and high return. The book's true value lies in its efforts to overcome the tendency in the food carving world to create pieces that are visually appealing but not edible. It strives to achieve the best artistic effect with simple techniques, making the works both beautiful and edible. Therefore, this book is suitable not only for learning and use by culinary enthusiasts but also as a teaching material or reference for food carving training programs. As the Year of the Dragon approaches, the book features a collection of lifelike dragon carvings in various forms. May this traditional auspicious symbol of the Chinese nation guide everyone into the new century!
The book is compiled with the following principles in mind:
1. Wide and common materials, easily accessible. The materials used in the carved works range from familiar hard ingredients like vegetables and fruits to common soft ingredients such as flour, sugar, and butter, making food carving creations easy to shape, operate, and store. Additionally, efforts are made to minimize waste, such as the rational use of peels and rinds during fruit carving. In summary, material selection focuses 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 folk customs more deeply into food carving art is the author's unwavering pursuit. Therefore, the book places great emphasis on both traditional themes and innovative expressions. Additionally, it includes some works reflecting 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 carvers, culinary school students and teachers, or hobbyist home cooks, this book is suitable for all.
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.