THE DIFFICULTY OF VEGETABLE AND FRUIT CARVING TECHNICAL AND ARTISTIC CRITERIA

Abstract

This study employed a phenomenological research approach to explore experts’ perspectives on the technical and artistic factors influencing the level of difficulty in vegetable and fruit carving. The primary informants included 20 individuals comprising professional carvers, teachers, and international award recipients. The data were collected through document analysis, observation, and in-depth interviews. The data were analyzed using content analysis, with credibility ensured through triangulation. The findings revealed that factors influencing the degree of difficulty include carving techniques, time, intricacy of patterns, creativity, size of the work, materials and tools,
as well as design motifs. Evaluation criteria for difficulty were grounded in both shared and individual experiences of experts, together with the symbolic meanings of the artworks. Key criteria for determining high difficulty included the complexity of patterns, knife-handling techniques, the condition of materials, completeness and aesthetic quality, time and effort invested, and creativity in design. In conclusion, the difficulty levels of vegetable and fruit carving can be classified into five stages, ranging from the easiest to the most challenging.