Now I have an idea about the objects I want to make, I have started to research the methods and processes of other ceramic makers.
I still remain absorbed by the current trend for chef’s to use smears and splatters in their cooking.
A potter who uses this approach to decorate his work is Jean-Nicolas Gerard. In the following video he uses slip trailing as well as sgraffito to make marks. At one point he mentions that the accident is important. By this I think he means spontaneity, or an impulsive act. An over-thought movement may look too controlled and lifeless.
When creating the spills and in thinking about making future work I will attempt to take on Gerard’s methodology.
I’ve been a bit stuck the past couple of days, unable to see truth or purpose in any of the work I have been making. In order to move on from this I’d like to summarise what I know about eating culture and what I have been able to observe and determine from my research?
- Convenience food is dominating lunch times.
- Convenience restaurants are suited to ‘on the go’ lifestyle; quick service and public (bench) seating.
- Convenience food is fast.
- Convenience food is eaten off premises.
- Convenience food is eaten on premises in disposable packaging.
- Convenience packaging is single use.
- Convenience food is mass produced.
- Convenience packaging is mass produced.
- Ceramics remains prevalent at home and full-service dining.
- Ceramics is being replaced in all other places aside from those mentioned above.
- Ceramics is often used with a table cloth.
- Ceramics is often used with slow food.
- Ceramics is often made for Michelin restaurants.
- The knife is disappearing from English eating habits.
- Paraphernalia is used to match the culture (chopsticks, spoon, hands, bread) when dining out.
- I love eating out.
- I love cooking.
- I use paraphernalia to match the cultural roots of the food (chopsticks etc) even at home.
- I set out a full place setting but often the knife goes unused.
- I cook dishes from different cultures and chefs.
- I’m currently interested in Yotam Ottolenghi – his food is great and his cultural capital is vast. (Gay Jew from Jerusalem, string of London restaurants, recipe books, writes for the Guardian)
- Cooking food from chefs I perceive to have integrity adds to my cultural capital.
- I tell people about recipes they should attempt.
- I cook nothing from Anthony Worrall-Thompson or Gary Rhodes.
- I have a guilty pleasure for McDonalds and KFC but cant face eating it publicly.
- I buy my food from Aldi, Sainsbury’s, Lidl and local independent retailers.
- I feel comfortable telling people I buy from the aforementioned retailers.
- I’d love to be vegetarian.
- I can’t digest vast quantities of dairy without embarrassing myself.
I dont eat:
- Dairy from cows – cheese, milk, ice cream, butter.
- Black pudding.
- Cold cured meats like salami.
Potential ideas from this reflection on action
- Ceramic food in disposable packaging – slip coating disposable packaging didn’t work as mentioned in the previous post. If the packaging cant be ceramic, maybe the food can.
- Portraits of people from what they don’t eat; highlighting the middle class obsession with dietary disorders and the moral high ground of food origins. (Veganism, buying local, responsible products)
- Highlighting the connection between the remaining constant link of ceramics and tablecloths.