Abstract
This qualitative investigation uses a participatory research method to document the traditional knowledge and state of fruit and vegetable carving in Thailand. Results show that successfully inherited traditional carving designs are simple and easy to learn. More intricate designs live and die as the artistic signature of the individual artisan and are not usually inherited. The intricacy of the displays will reflect the level and prestige of the events at which they are shown, which are primarily hotel banquets and contests. All modern fruit and vegetable carved displays are based on traditionally inherited principles. There are problems with the traditional craft in six major categories: materials, designers, sculptors, design development, inheritance and added-value creation. Ultimately it is important for all artisans to be well-trained in the traditional concepts of the art but creative and pragmatic in their design concepts.
Highlights
The traditional knowledge of Thai food decoration is an area of national culture that should be developed in line with modern society
Fruit and vegetable carving is a national heritage that has been passed from generation to generation for hundreds of years (Paitaiyawat, 1995)
The research team undertook this investigation to document the principles and traditional knowledge behind fruit and vegetable carving in Thailand, identify problems with the handicraft and suggest solutions to ensure its continuation and inheritance by future generations. This is a qualitative investigation that utilized a participatory research method to examine the traditional knowledge of Thai fruit and vegetable carving
Summary
The traditional knowledge of Thai food decoration is an area of national culture that should be developed in line with modern society. Fruit and vegetable carving is a national heritage that has been passed from generation to generation for hundreds of years (Paitaiyawat, 1995). Fruit and vegetable carving was used when offering food to monks and elders. The pumpkin was one of the first vegetables used for carving and it was decorated with flowers for ceremonial presentation. From these origins, the craft developed and more fruit and vegetables were used to decorate ceremonial locations. Fruit and vegetable carving was incorporated into the Thai secondary-level curriculum in 1934 by Ajarn Yeuan Panutat and has been a part of adolescent studies since (Jantanapalin, 2003)
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