Week 4: Food Specific Ceramic Designs
Here are a few questions to ponder for this week's adventures. . .
How do ceramic artists create work that is specific to what we are eating or drinking? How must they consider form and function? How are they amplifying the pieces and considering aesthetics in their work? This has always been one of my favorite units in Ceramics II. There have been some clever solutions over the years and we would always test out our wares with some food of course. Since we can't be in the studio together, maybe we should have a virtual zoom food wrap up! Here are some options for this week. . .- Sketch 2 different food specific designs you wish you could make. How would you make them? How do they enhance the dining experience?
- If you have some clay give it a shot and make a small version of a food specific design. - Do some research on different techniques used to make a piece that is designed for a particular function. Could you make them with slabs, or coil building, wheel thrown or a combination? - Dig into some history about specific cultures and ceramic objects that were designed for eating and drinking. Share what you learned. - Find an artist known for making functional pottery and report on that artists. What do they make? How do they make it? Is what they make purely production/craft pottery or do they blur the lines between fine art and craft? - Look for ceramic objects you may have at home that serve a specific utilitarian purpose and share them? How do think they were made? What do you use it for? What do you like about it? A Maclay Someday. . .According to Wikipedia. . .
A French butter dish is a container used to maintain the freshness and spreadable consistency of butter without refrigeration. This late 19th century French-designed pottery crock has two parts: a base that holds water, and a cup to hold the packed butter which also serves as a lid. The cup containing butter is placed into the base, where water creates an airtight seal that keeps the air (and thus oxygen) away from the butter so that refrigeration is not needed, and the butter can be used in its soft form. This method will keep butter for around a month provided it is kept at temperatures below 80 °F (27 °C) and the water is changed regularly. I have always wanted to make one of these on the wheel. . . I even started one last year. There is a lot of measuring involved and my attempt did not fit properly. Here is a good video I plan to watch again before I give it a go! |
Week 4 RamblingsHere are some examples I likedHere are some interesting articles and videos to help point you in the right direction. |