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Universal Flavors

In everyday life food is never presented or served in isolation. Food is always placed in a container either disposable-like packaging or indispensable such as a plate or a bowl. My investigation of plating and platewares has led me to a residency at Guldegargaard International Ceramic Research Center in Skaelskor, Denmark. I started my research investigating the formal elements of dishware, such as color, size and shape that psychologically influence the way in which food is perceived. This commonly neglected element of a meal can affect everything from how we perceive the taste of food to how much we eat. Of particular interest are the socially constructed notions of the likely taste and flavor of foods contained in ceramic wares.

I choose Guldegargaard for the opportunity to work with an international population of artists that have an appreciation for the hand and the acceptance of the individual elements in life, both in living and making. As well as for the evening meal rota they practice there. The residents of Guldagergaard take turns cooking a family meal each night. I planned to use the evening meal rota as research and development to document shared meals from different cultures. Each day creating a food memory drawing composition inspired by a dish or ingredient from the last night’s meal. The formal elements of the drawings will inform visual connections between the basic flavors of a meal and individual flavor experiences. I look forward to being inspired by new people, familiar and foreign flavors, and fresh possibilities.


This research will inform the design and fabrication of five slip-casting molds. The forms will be a line, or related series of individual ceramic pieces. This line of functional tableware will be intimate in scale, suitable for one or two person utility. Asymmetry and clean lines will characterize the resulting forms. From a mind and mouth perspective I will interpret the five universally recognized basic tastes – sweet, sour, bitter, salty, and umami (savory). Through form, color and texture I will visually translate these biological flavor perceptions into sensorial ceramic objects.