Joanne L. Van Bezooyen on wed 13 sep 00
Daivd,
I was of the impression that a dark cobalt blue for plates is probably not food
safe because of excess cobalt leaching? Obviously I'm not right on this. I would
LOVE to make dark blue food dishes.
Joanne
David Hendley wrote:
> It depends on what you're serving, but, in general, food
> looks striking and appealing on a black tenmoku plate.
> I also like dark cobalt blue plates, a color I often don't care
> for, but it makes the food look good.
> Bright green English peas on a dark blue plate with rutile
> gold accents....beautiful.
> Irish potatoes on a black plate that breaks to brown on
> the edges.....fabulous.
> --
> David Hendley
> Maydelle, Texas
> hendley@tyler.net
> http://www.farmpots.com/
>
> ----- Original Message -----
> From: Martin Howard
> To:
> Sent: Wednesday, September 13, 2000 2:02 AM
> Subject: Re: Plate colour. was footrings
>
> | Ron Roy posted
> |
> | Am I right in thinking that you consider black to be a better background
> for
> | food than white?
> |
> | Chefs over here seem to prefer white. An article in the latest Ceramic
> | Review confirms that.
> | Our discussion of wide rims on plates was on the assumption that the white
> | rim shows off the colour of the food.
> |
> | I would love to change the mind of the eating public to vegetarian food,
> | served on green platters without rims. But the meat eating majority would
> | still like to see their red meat on clinical white plates, wouldn't they?
> | :-)
> |
> | What actually sells, at present? And where is public taste going?
> |
> | Martin Howard
> | Webb's Cottage Pottery
> | Woolpits Road, Great Saling
> | BRAINTREE, Essex CM7 5DZ
> | England
> | martin@webbscottage.co.uk
> |
>
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--
Joanne L. Van Bezooyen
520-749-1685
Art Gecko Designs
http://www.arteriordesigns.com/noname.html
voice & fax: 520 760-1584
11220 East Via Madre
Tucson, Arizona 85749 USA
David Hendley on wed 13 sep 00
It depends on what you're serving, but, in general, food
looks striking and appealing on a black tenmoku plate.
I also like dark cobalt blue plates, a color I often don't care
for, but it makes the food look good.
Bright green English peas on a dark blue plate with rutile
gold accents....beautiful.
Irish potatoes on a black plate that breaks to brown on
the edges.....fabulous.
--
David Hendley
Maydelle, Texas
hendley@tyler.net
http://www.farmpots.com/
----- Original Message -----
From: Martin Howard
To:
Sent: Wednesday, September 13, 2000 2:02 AM
Subject: Re: Plate colour. was footrings
| Ron Roy posted
|
| Am I right in thinking that you consider black to be a better background
for
| food than white?
|
| Chefs over here seem to prefer white. An article in the latest Ceramic
| Review confirms that.
| Our discussion of wide rims on plates was on the assumption that the white
| rim shows off the colour of the food.
|
| I would love to change the mind of the eating public to vegetarian food,
| served on green platters without rims. But the meat eating majority would
| still like to see their red meat on clinical white plates, wouldn't they?
| :-)
|
| What actually sells, at present? And where is public taste going?
|
| Martin Howard
| Webb's Cottage Pottery
| Woolpits Road, Great Saling
| BRAINTREE, Essex CM7 5DZ
| England
| martin@webbscottage.co.uk
|
Sarah House on wed 13 sep 00
My uncle, a chef won't serve on any thing other that white, (accent colors
are OK) my pottery instructor likes earth tones. My plates are brown
temmaku. Who's to say and who knows. I've noticed, don't ask a chef, ask a
food photographer. Look in food mags.
Sarah House
June Perry on thu 14 sep 00
Joanne, it depends on the base glaze as well. Some base glazes require
smaller percentages of cobalt to give a dark color, i.e. 2% or so.
Regards,
June
iandol on fri 15 sep 00
Dear Joanne L. Van Bezooyen,
Why not try out a blue slip. You would have choice for the colourant, =
either a raw cobalt chemical or a blue stain. Slip can be brushed, =
sprayed, sponged or poured. Finish your plate with a good durable clear =
glaze.
Ivor Lewis. Rehdill, South Australia.
Janet Kaiser on fri 15 sep 00
I really think it depends on what the food is...
Peas, potatoes, meat, fish salads, etc. are all
solids and contrast with the plate. No problem.
But what about a raspberry coulis, or a Madeira
sauce? You need a white or neutral light
coloured plate to get the full impact... Like
watercolour paintings.
I usually like the gravies and sauces more than
the rest of the meal and would be cheesed off if
I could not feast my eyes on them too...
Visually impaired people would also be at a
disadvantage.
SO contrast is the key. This could be great for
makers! Convince everyone they need a set of
black or really dark plates AND a set of white
or neutral light coloured ones too! Or how about
yin-yang? Black one side and white the other?
Janet - who also like plates with foot rings...
Not just for aesthetic reasons, but also simply
because they keep hot (or cold) longer.
The Chapel of Art . Capel Celfyddyd
HOME OF THE INTERNATIONAL POTTERS' PATH
Criccieth LL52 0EA, GB-Wales Tel: (01766) 523570
E-mail: postbox@the-coa.org.uk
WEBSITE: http://www.the-coa.org.uk
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