Anne Hunt on tue 27 feb 01
Really enjoyed your website, forms, and glazes. In your statement, you
indicated that you'd made many dinner plates for restaurants.
I'd been told, and it seemed logical to me, that finger ridges or other bas
relief-type claywork on dinner plates (a la' your shino and trout) made it
very difficult and/or awkward to cut meats. Have you ever received
feedback on this?
(Anxiously awaiting your reply, as this is exactly what I want to do when I
start making table settings!)
anne & the cats, in Sequim, wa
Dai Scott on tue 27 feb 01
Hi, Anne - I can give you feedback on plate ridges. A dear friend, who
invites us to dinner ocassionally, has a lovely set of plates (not mine :>)
with spiral ridges. It is INCREDIBLY FRUSTRATING trying to cut meat on
these plates! Having experienced this frustration, I make sure my dinner
plates have no ridges, although I do put ridges sometimes on platters,
assuming no one is actually going to cut on the platters. I like the look
of "throwing ridges", but the functionality is really compromised.
Dai in Kelowna, BC, where there are actually green things poking through the
frozen earth in my garden!
Karen Sullivan on tue 27 feb 01
I figure the food is mobile across the surface...
If there is a challenge, it is perhaps the flow
of peas...which seem more mobile.
I figure that weight is somewhat important, and
there is a lot I make I would not hand to my
aged Aunt at tea to use...Otherwise I figure
the experience is enhanced with the surface of
I had a friend who catered food and used
unusual things to display the food...A favorite
was a long, terra cotta broken pipe. It was about
30 inches long, and curved around, pipe like...
Kinda raw/unglazed surface to the clay. I
thought it was great...
Think of making interesting forms...play...
And then think of a Japanese arrangement of minimal
food items to highlight.
I had green oribe plates and would display with red
tomatoes...It looked great.
Have fun...bamboo karen
on 2/27/01 1:05 AM, Anne Hunt at firstname.lastname@example.org wrote:
> Bamboo Karen....
> Really enjoyed your website, forms, and glazes. In your statement, you
> indicated that you'd made many dinner plates for restaurants.
> I'd been told, and it seemed logical to me, that finger ridges or other bas
> relief-type claywork on dinner plates (a la' your shino and trout) made it
> very difficult and/or awkward to cut meats. Have you ever received
> feedback on this?
> (Anxiously awaiting your reply, as this is exactly what I want to do when I
> start making table settings!)
> anne & the cats, in Sequim, wa
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