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Thailand_Fruit and Vegetable carving

Fruit carving is one of Thailand's traditional craft techniques. It originally began in the Sukhothai Kingdom but saw renewed interest through efforts made during the Rattanakosin King­dom to rebuild and revive Ayutthaya culture, which further advanced carving techniques in the royal palace in Bangkok. However, this art was not limited to the upper class, but instead became shared as a way to decorate food in the ev­eryday lives of ordinary people. Today, Thai fruit carving is being systematically developed and transmitted through its inclusion in the curriculum of ac­credited national educational institutes. #thailand #culturalheritage #carving Official: https://www.unesco-ichcap.org/ Facebook:   / ichcap   Instagram:   / unesco_ichcap   Script Fruit and vegetable carving is considered a kind of Thai handicraft passed down from generation to generation as part of the authentic Thai cuisine, accompanying the chilli paste which is an essential dish of Thai dinning. For fruits, if they are not exquisitely carved, at least they would have been peeled and seeded. It is not only to make them look beautiful but also to make it easier to eat. Carved vegetables are always presented in Thai dishes such as chilli pastes and dips. Thai people love vegetables. And the pastes or dips that we eat are usually hot. So, the vegetables will smoothen the sharp taste of the pastes. The vegetables are carved into bite-sized pieces to make it easy to eat. Same as the seasonal fruits, besides carving, they be seeded also; such as rambutans and sugar apples. Fruit and vegetable carving is a proof of a continuing cultural transmission because the materials are perishable. Regardless of their perishable nature and the fact that they could not be kept permanently, we could still see the art of carving today. Why? There could have been fruit and vegetable carving since Sukhothai period (13th-15th century A.D.). However, the empirical evidence was found in Rattanakosin period (Bangkok period). King Rama I, the founder of Bangkok, had an aim to revive the spirit of Ayutthaya, the previous capital city, in all aspects after the city was completely ravaged by the great war toward the end of 18th century. The king found the Department of Fine Arts to preserve and revive the arts of Ayutthaya. The beginning of Rattanakosin period was the time of revival. Yearning for the past inspired the aristocrats to reconstruct arts and culture according to Ayutthaya style including wood carving. At the same time, court lady’s works such as fruit and vegetable carving was also revived and developed primarily in the palaces in Bangkok. To talk about evidence, first of all we have to understand that fruits and vegetables are perishable, unlike wood or stone that retain its form. So, in terms of research or empirical evidence, we have to look into literary evidences. The Royal Barge Chant from the reign of King Rama I mentions the carving of persimmons before boiling in sirup and the seeding of rambutans and sugar apples. The Royal Barge Chant composed during the reign of King Rama I by Prince Issara Sunthorn (later King Rama II) praised the craftsmanship of Princess Suriyen: “Chinese persimmons were craved to make cofire. Making me think of your sweet and seductive smile. Sugar apples are meticulously seeded, Nobody else could do. Rambutans are peeled and seeded, Making me think of you.” King Rama II also composed another literature titled “Sang Thong.” I can recall the story very well because it mentioned the art of vegetable carving. The story goes that after “Phra Sang,” who was born in couch shell, revealed himself and the conch shell was destroyed, he departed unwillingly from his mother and became king of another city. His mother looked for his son everywhere and decided to disguise herself as a chef of his son’s palace in order to get closer to the king whom she believed to be her son. One day, she came up with a plan to find out about the true identity of the King. She made a very special winter melon soup by cutting the melon into 7 pieces, each piece was carved with a scene depicting important moment in life of her son. From this literature, we know for sure that the arts of fruit and vegetable carving was highly developed at that time. The wisdom was not literally recorded but it was passed on through craftsmanship from generation to generation. Besides the tale of “Sang Thong,” another popular folk tale “Khun Chang Khun Phan” also mentioned the preparation of carved papaya and pumpkin to be taken to a banquet by the female lead “Pimpilalai.” The episode in the literature also assure that the art of fruit and vegetable carving was part of the daily life of Ayutthaya people. “Lady Pimpilalai summons her servants to prepare the betel nut set. Papaya need to be carved and dyed in scenic view.” Fruit and vegetable carving was not limited only to upper classes.