Megastarosta has already writtne a lot concerning food art, for example about food sculptures. But this theme seems to be unbounded and we always can find something new concerning food art. This happened to me while I was surfing the Internet trying to find out how to cut watermelon into small accurate pieces. The pics I saw didn't help me at all, but they really drew my attention...
So, this is carving.

According to Wikipedia, vegetable carving is "the art of carving fruits or vegetables to form beautiful objects, such as flowers or birds. It originated in Asia, either 700 years ago or 1000 years ago. Mukimono's (the Japanese term for "vegetable carving”) origins began in ancient times when food was served on unglazed clay pottery. These rough platters were covered with a leaf before the food was plated. Artistic chefs realized that the cutting or folding of the leaf in different ways created a more attractive presentation. Mukimono did not become popular until the sixteenth century, the Edo period, when Mukimono gained official recognition. At this time, street artists created clever garnishes upon request. From these beginnings the art has developed into a very important part of every Japanese chef's training.
Whatever way vegetable carving originated, it is now known and practiced worldwide".

If food sculptors use food just as material to create a piece of art, carving masters use them as a base, just garnishing it. The colour of fruits and vegetables are of great importance, that's why water melon is more frequently used for this purpose – his green-white-red colours create a fantastic effect – just look at the photos. Magnificent watermelon roses and fragile onion lotuses. Aren't they beautiful?