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.

 

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In this issue:


The Art of Function and the Function of Art
by Euan Craig

An Australian-born potter living in Japan discusses his collaborations with chefs to create ware specifically designed for the presentation and enjoyment of food.

   

Cooking with Clay for Slow Food and a Healthy World
by Robbie Lobell

A potter establishes a line of ware to reflect her social values regarding how food is produced and consumed.

recipes Flameware Clay Body and Glazes with color variations

with Connections through Cooking by Deborah Bernstein

   

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Kirk Mangus: The Crystalline Moment
by Glen R. Brown

Employing ancient forms and primitive processes of surface decoration, an artist pursues an understanding of the human condition.

   

In Search of Sanctuary: The Works of Giselle Hicks
by Mary K. Cloonan

An artist explores ideas of memory, home, comfort and shelter through iconic structural forms in porcelain.

   

Ashley Howard: In Tune with Color
by Helen Bevis

Using transfers and enamels, a functional potter embraces decoration and color to enhance forms meant for ceremonies both spiritual and domestic.

monthly methods Having Fun For Now by Ashley Howard

   

The MFA Factor: Bowling Green State University

A small department packs a powerful punch in this graduate program profile.

   

Walter Dexter
by Brian Grison

A cavalier attitude toward craftsmanship and a narrow focus on bottle forms provides limitless exploration.

   
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