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@article{168444,
        author = {AISHWARYA ARYA and SHIVANSU SACHAN and ANKIT KUMAR},
        title = {The Basic Principles of Traditional Knowledge for Carving Fruit and Veggies},
        journal = {International Journal of Innovative Research in Technology},
        year = {2024},
        volume = {11},
        number = {5},
        pages = {933-941},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=168444},
        abstract = {This ethnographic investigation documents Thailand's current condition of fruit and vegetable carving practices using a participatory research approach. The findings demonstrate how basic and simple it is to learn successfully inherited ancient carving designs. More complex patterns are not typically inherited; rather, they exist and die as the creative imprint of the particular artisan. The displays' complexity will correspond with the calibre and prominence of the occasions they are displayed at, which are mostly hotel dinners and competitions. The foundation of all contemporary fruit and vegetable carving exhibitions is derived from ancestral customs. The traditional craft has issues in six main areas: materials, designers, sculptors, design development, inheritance, and creation of additional value.},
        keywords = {Fruit, Vegetable, Carving, Food Art, Thailand},
        month = {October},
        }