Wood-Firing in America : Wood-Fired Utilitarian Ware for Serving Japanese and American Food

ECU Author/Contributor (non-ECU co-authors, if there are any, appear on document)

Yu Ishimaru (Creator)

Institution

East Carolina University (ECU )

Web Site: http://www.ecu.edu/lib/

Advisor

Jim Tisnado

Abstract: In this body of work my focus is on the surface and color of wood-fired ergonomic utilitarian ware. The natural-ash glazed surface and soft color changes from the atmospheric nature of wood firing are the principle aim of my firing. I intend for my wood fired work to be used on the table in the kitchen and around the home in both the United States and Japan on a daily basis. Food cultures between the United States and Japan are very different and the ware used in both cultures is not the same but similar. By approaching both food cultures from the similarities I can be aware of the needs in the ware to be used in both food cultures. The surface and subtle color variation in my wood-fired work accompany the colors of both Japanese and American food presented at the table. Wood-fired work can be suitable for serving cross-cultural foods. 

Additional Information

Publication

Thesis

Date: 2011

Keywords

Fine arts, America, Ceramics, Food, Japan, Wood-Firing

Subjects

Ceramic tableware

Stoneware

Pottery

Kilns

Food presentation--United States

Food presentation--Japan

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