Gregory D Lamont on mon 23 oct 00
Dear Clay Mavens,
The potential exists for a commission to make a tajine. I conducted a web
search and discovered that a "tajine" is a type of lidded casserole with a
fairly shallow base and a large, conical lid. Only very small images were
available on the few web sites that dealt with the pot itself. None of the
descriptions were more than superficial. Most dealt more with the various
dishes prepared in a tajine--also called "tajines"
I would appreciate hearing from anyone who may have made or used one of
these devices and might be able to shed some more light on how they are
made, particularly what technical issues I might be faced with.
TIA,
Greg
In "pea-soup" foggy Ames, Iowa
Richard Jeffery on tue 24 oct 00
never made one, but cooked with them, and have friends to do.
Moroccan/Algerian/etc in origin. Ones I have seen have been of various
sizes - from a sort of single portion size - say 7" across, to about 12"
across. Base is deep - say 1 to 1 1/2". All parts containing food,
including conical lid, are glazed. Lid does not have a steam vent in the
top. Only seen earthenware, and design intends use on a direct heat source
as well as in an oven - in fact as I understand it, primary use is over a
heat source - so take note of recent posts on other heat proof clay bodies.
Hope this helps - if you are desperate, mail me off list and I will
[eventually] get around to doing some digital pix ....
Richard
Bournemouth UK
www.TheEleventhHour.co.uk
-----Original Message-----
From: Ceramic Arts Discussion List [mailto:CLAYART@LSV.CERAMICS.ORG]On
Behalf Of Gregory D Lamont
Sent: 24 October 2000 03:53
To: CLAYART@LSV.CERAMICS.ORG
Subject: Advice sought for making a "tajine"
Dear Clay Mavens,
The potential exists for a commission to make a tajine. I conducted a web
search and discovered that a "tajine" is a type of lidded casserole with a
fairly shallow base and a large, conical lid. Only very small images were
available on the few web sites that dealt with the pot itself. None of the
descriptions were more than superficial. Most dealt more with the various
dishes prepared in a tajine--also called "tajines"
I would appreciate hearing from anyone who may have made or used one of
these devices and might be able to shed some more light on how they are
made, particularly what technical issues I might be faced with.
TIA,
Greg
In "pea-soup" foggy Ames, Iowa
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Dennis Davis on tue 24 oct 00
Greg,
Many years ago, one of my pottery students who had worked in Morocco asked me to
make a Tajine Dish. She brought me a cookbook and from a photo I made what she
considered a pretty good copy. I made several more and did sell them. From what I
have read there are very highly decorated ones (maybe used only for serving) and
very ordinary earthenware looking ones which may even be used directly on the stove
(not sure).
This morning I did a search using Copernic 2000 and found lots of info there.
A couple of places that have photos of Tajine Dishes:
http://www.mincom.gov.ma/english/gallery/cuisine/recipes/tajine_p.htm
http://www.mincom.gov.ma/english/gallery/cuisine/recipes/tajine_l.htm
Just for fun check this one: http://safiville.maroc.to/safi_tajine.html
Good luck.
Dennis in Warrenton, VA
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