World of Science. Series: Sociology, Philology, Cultural Studies
World of Science. Series: Sociology, Philology, Cultural Studies

2018, Vol. 9, No. 2. - go to content...

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Musiychuk V.V., Musiychuk S.V. [The art of culinary carving in the traditions and design trends of the hospitality industry] World of Science. Series: Sociology, Philology, Cultural Studies, 2018, Vol. 9, No. 2. Available at: (in Russian).

The art of culinary carving in the traditions and design trends of the hospitality industry

Musiychuk Vladimir Vasilyevich
Krasnodar, Russia

Musiychuk Sergey Vasilevich
Nosov Magnitogorsk State technical university, Magnitogorsk, Russia

Abstract. The authors consider the art of culinary carving as a design, with a pronounced aesthetic function. The article emphasizes that the art of culinary carving in the traditions and trends of the design of the hospitality industry is an urgent problem, as it is one of the important elements of the daily and festive table. The necessity of introducing the term «culinary carving» is substantiated.

The history of artistic carving on vegetables and fruits is presented. The analysis is based on a comparison of Asian and European carving Differences are analyzed on the following grounds: products; subjects; tools and techniques.

It is shown that the differences between Asian and European culinary carving as a design in the field of hospitality are based on the cultural traditions of the countries, local seasonal raw materials used for culinary carving. The differences in the tools are mainly in where the tool was first created. The championship in all respects belongs to the Thai knife, in the skillful hands of the master of such a knife allows you to perform a significant number of operations on artistic carving of fruits and vegetables. Noted the contribution of Europeans to the creation of tools for cooking carving: kannelirovannye knives and Noisette (France); carbonie knives (Germany): slicers (Holland); sickle-shaped knives (Russia). In General, we note that a significant impact on the modern European carving had Asian traditions.

It is proved that the culinary carving is associated with the aesthetic function of things and is designed to meet the spiritual needs of man in beauty. Artistic carving on fruits and vegetables in addition to the subject sign is also a semantic and expressive sign that expresses the feelings and emotions of a person.

The questions related to the training of designers in the direction of carving in the modern educational space, especially high school.

Keywords: design; culinary carving; service reality; aesthetics; artistic carving of vegetables and fruits; tools for culinary carving; flowers from vegetables; hospitality industry

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