Ice carving is a part of the Culinary Arts, just like fruit carving, cake decorating, and buffet arrangement.
Admittedly, you do not usually eat carved ice—it's had chainsaws and chisels and drills all over it, been torched down with a giant blowtorch—and its purpose is typically aesthetic rather than nutritional.
Yet, the artistry involved in ice carving is something that leaves me in awe. Some of my friends competed this past weekend in the 2011 NICA Collegiate Championships. On the right, you will see a picture of a robotic angler fish, with a propeller for a tail, gears and a lightbulb as a lure, and a clean, beautiful body with big teeth.
This was the team carving done by two of my friends. It took the gold medal for the team carvings.
I'm honored to know these people, and to have the opportunity to marvel at their skills.