Bill Powell - Flame throw Pottery demo

Extended form

Tokoname Master

Dragon Coiled around Vase

Process documented here: https://imgur.com/a/4RooM?gallery

Icheon

British Potter: Lisa Hammond; 'A Sense of Adventure'

South Africa series: Red plates

South Africa series: Mug - Blue foot

South Africa series: Mug - Green Chrysanthemum

South Africa series: Black Bowl

South Africa series: Bottle

5,000 Year Old Chinese Beer Recipe from Pottery

"Archaeologists discovered ancient beer-making tools in underground rooms, that were built somewhere between 3400 and 2900 B.C. The discovery was made at a dig site in the Central Plain of China and contained  pots, funnels and specially designed jugs. Objects suggest they were probably used for brewing, filtration and storage of beer."

read here

The Scarecrow

White Walker Watermelon

Reflections: Mend

This piece was made in high school, 2001 or so. It was one of my earlier attempts at a stacked pot:  throw two separate pieces, let them dry to leather-hard, then stack one top of the other. The two vases were probably around 10-12 inches tall. So the piece is pretty tall overall.

Like many early attempts at a particular technique, there is always a fuck-up. In this case, the top of the bottom half didn't align with the bottom of the top half. There was no sense of continuity between the two. The ceramics teacher suggested I put a slab over the middle and smooth it over.

But...as you can see... I got a little lazy and just put the slab on and didn't smooth it over. I kind of liked it this way (although in retrospect, not so much). I liked how it looked like a band-aid trying to mend the division and its precarious connection. The metaphors are all there - hugs, hands;  much to do about holding together.    

Later on when I put the piece in some show, my mom said that we should name it Korea because it would be an analogy for unification and mending the bond between the two countries. I don't remember if that's what I named the piece. But it goes beyond Korea and I hoped it would resonate on various levels of being and putting things back on the mend.

Food - fun stop motion

using a ball of dough but you could do the same with clay

Fluxos - fun stop motion

Challenge #5 Moon shot

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To get started on a bust

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3,000 Year Old piece of pottery in Papua New Guinea

"A piece of red, glossy pottery found in the rugged highlands of Papua New Guinea has been shown to be the oldest-known pottery in New Guinea. Tim Denham of Australian National University, working with researchers from Otago University, obtained precise dates for the pottery as part of a study to learn more about how the technology spread throughout the Pacific. People who lived on the coast of Papua New Guinea would have had contact with seafaring, pottery-making cultures such as the Lapita people. “It’s an example of how technology spread among cultures. Some pottery must have soon found its way into the highlands, which inspired the highlanders to try making it themselves,” Denham said in a press release. “And it shows human history is not always a smooth progression—later on pottery making was abandoned across most of the highlands of New Guinea. No one knows when or why,” he said. To read about smoked mummies in Papua New Guinea, go to the current issue's "World Roundup."

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Recreating Booze from Ancient Pottery

"Resurrecting ancient beers and wines is a subtle alchemy, but Patrick McGovern knows all the tricks. He directs the Biomolecular Archaeology Project for Cuisine, Fermented Beverages, and Health at the University of Pennsylvania Museum. Many of his ancient brews are sold by Dogfish Head brewery in Delaware.
 

How did you start making ancient drinks?
One of the first we made was the Midas beverage, based on residues in bronze vessels recovered from the Midas tomb in Turkey, which dates from 700 B.C. These pointed to an unusual drink combining wine, barley beer, and mead. There were also food remains in the tomb that suggested a barbecued lamb or goat stew with lentils and spices. We tried to recreate the funerary feast as a way of bringing the past to life.

How do you go about recreating a drink?
People give me either samples of pottery or residues from ancient vessels possibly used for making, storing, or drinking a fermented beverage. I identify the markers of specific natural products: Tartaric acid is a fingerprint compound for grapes in the Middle East, for example, while calcium oxalate points to the presence of barley beer.

What did the Midas beverage taste like?
We knew the three basic components—grapes, barley, and honey—but we didn’t know what the bittering agent was. It couldn’t be hops, as they only became available in Europe around 700, so we looked at the eastern Mediterranean spices that would have been available: saffron, cardamom, bitter vetch, cumin. In a competition among microbreweries to recreate the beverage, Delaware-based Dogfish Head used the best-quality saffron as their bittering agent, as well as Greek honey made from thyme blossom. Their winning beverage was on the sweet side, but the saffron gave it aromatic properties."

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