Week 6: PATTERNS AND DESIGNS

Further artist research was done this week, specifically on tableware designers with ergonomics and unusual methods at the heart of their pieces. (See attached PDF file.)

After creating a mood board, it was easier to visualise the overall aesthetic of my intended outcome. In response to this, I have come up with some likely candidates for the patterns decorating the crockery component of my final piece. (Apologies for the terrible scan quality, the machine has been playing up recently)…

The initial sketches lead to further refinement of the patterns, shuffling around small details, then realisation in circular form. This is to help imagine them around the side of bowls in the final model.

This week also saw another reply to my questionnaire, from Gurpreet Tiwana, a family friend who has lived all over the world and has spend a number of periods of her life living in India. The response was sent as an email, and includes some photos of a family meal, which are in my sketchbook.

“With Indian food, one of the first things that springs to mind is the Maharajah masala dosa that Khush decided to treat himself to on his birthday … As you can see it was too long for the table, and almost defeated him … A dosa is a pancake eaten mainly in south India. It’s made from a batter made by grinding, with water, pre-soaked and sprouted rice and lentils. The filling is usually a spicy potato dish. It is served with sides of coconut chutney and s spicy tomatoey sauce.

Another memorable meal was one we had in Sikkim – memorable not for the food, but the warming drink we had to wash it down with. It was a fermented mustard seed beer which was served hot and with a straw. It tasted like vomit! I don’t remember what it was called but can still recall the mustardy pukey flavour.

In Egypt I remember the shock when a delicious looking soup which looked like spinach turned out to be a very stringy, rabbit and okra stew. It was impossible to spoon it up cleanly as long elastic dribbles fell from either side of the ladle. It’s called Molokaia.”

The anecdote which interests me most is the Maharajah Masala Dosa. It’s fascinating how a restaurant has made fame from simply listing what would traditionally be a family-sized serving to share with a number of people at a celebration, as a single-person portion for the adventurous eater. Whilst it’s amusing as a one-off meal, and little challenge to some (e.g. a growing teenager with a sky-high metabolism), it’s a stark contrast to the origins of food sharing in Indian culture.

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