An Australian–born potter living in Japan discusses his collaborations with chefs to create ware specifically designed for the presentation and enjoyment of food.
Focus: Food and Pots
There is fancy food and there are fancy pots, just like there is plain food and plain pots, and they don’t necessarily need to go together in that order. I’m sure you’ll agree that whether it’s roast veggies on the back patio or citrus sorbet in a French restaurant in Tokyo, the most important thing is quality-for the pot as well as the food.
An exploration into the history, near extinction and resurgence of what many consider to be the pinnacle of celadon glazes.
A discussion of the cultural and historical forces surrounding the production of Pennsylvania salt-glazed ware, why and how it ceased, and what it means to the potters of today.
with The Wind in the Jug
Focus: The Culture of Clay
What happens in ceramics when fundamental shifts take place in our cultures? We have a wonderful tool for answering this question: our own history.
Looking for and recognizing the qualities in pots that make them timeless, instructive and perhaps even priceless.
A potter’s perspective on being “the hunter and the hunted” in the collecting world, and what it really means to collect pots.