Pots are a little like flavors - not every pot goes well with every type of food. How do you decide what forms/colors/surface treatments/proportions are best for different types of food and drink? Is the table a big source of inspiration for you? Does a potter also need to be a good cook? Discuss!
(Image courtesy of Shevon Gant Ceramics)
Sarah_ArcherMember Since 29 Mar 2010
Offline Last Active Jul 12 2010 12:44 PM
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New York City
I'm the Director of Greenwich House Pottery, a 100-year old ceramics center and exhibition space in New York. I love ceramics of all kinds - functional, not-so-functional and architectural. I studied decorative arts and design history at the Bard Graduate Center and worked at the Museum of Arts and Design before joining Greenwich House. Come visit if you're in NYC!
- Website URL http://www.greenwichhousepottery.org