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Wood-Fired Utilitarian Ware for Serving Japanese and American Food

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Wood-Fired Utilitarian Ware for Serving Japanese and American Food Abstract Wood-Firing in America: Wood-Fired Utilitarian Ware for Serving Japanese and American Food by Yu Ishimaru July 2011 Director of Thesis: Jim Tisnado School of Art and Design 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. WOOD-FIRING IN AMERICA: WOOD-FIRED UTILITARIAN WARE FOR SERVING JAPANESE AND AMERICAN FOOD A Report of a Creative Thesis Presented to The Faculty of the School of Art and Design East Carolina University In Partial Fulfillment of the Requirements for the Degree Master of Fine Arts in Ceramics by Yu Ishimaru July 2011 ©Yu Ishimaru, July 2011 WOOD-FIRING IN AMERICA: WOOD-FIRED UTILITARIAN WARE FOR SERVING JAPANESE AND AMERICAN FOOD by Yu Ishimaru APPROVED BY: DIRECTOR OF THESIS:______________________________________________________________________ Jim Tisnado, MFA COMMITTEE MEMBER:________________________________________________________ Seo Eo, MFA COMMITTEE MEMBER:________________________________________________________ Sharon Pruitt, PhD COMMITTEE MEMBER:________________________________________________________ Timothy Lazure, MFA DIRECTOR OF SCHOOL OF ART AND DESIGN:____________________________________________________________ Michael Drought, MFA DEAN OF THE GRADUATE SCHOOL:_____________________________________________________________________ Paul J. Gemperline, PhD TABLE OF CONTENTS LIST OF PLATES..........................................................................................................................vi INTRODUCTION...........................................................................................................................1 BIZEN AND SHIGARAKI.............................................................................................................4 MATERIALS AND METHODS.....................................................................................................7 Clay for Wood-Firing.............................................................................................................7 Glaze......................................................................................................................................8 Kiln........................................................................................................................................9 Kiln Modifications...............................................................................................................10 Chimney.....................................................................................................................10 Sutema........................................................................................................................10 Kiln Floor...................................................................................................................10 Firing the Wood Kiln...........................................................................................................13 Loading the Kiln........................................................................................................13 Firing the Kiln............................................................................................................16 MY WORK AND FOOD..............................................................................................................19 Bowls...................................................................................................................................21 Chawan (Rice Bowls)................................................................................................21 Chicken Soup Bowls..................................................................................................23 Dessert Bowls............................................................................................................25 Green Tea Ware...................................................................................................................27 Yuzamashi (Water Coolers) ......................................................................................27 Kyusu (Teapots).........................................................................................................29 Yunomi (Teacups)......................................................................................................31 Drinking Vessels..................................................................................................................33 Coffee Mugs...............................................................................................................33 Tumblers....................................................................................................................36 Plates....................................................................................................................................38 Dinner Plates..............................................................................................................38 Sandwich Plates.........................................................................................................40 Bottles..................................................................................................................................42 Flower Bottles............................................................................................................42 CONCLUSION..............................................................................................................................44 REFERENCES..............................................................................................................................45 APPENDIX A: GLOSSARY.........................................................................................................46 APPENDIX B: CLAY BODY RECIPE........................................................................................49 APPENDIX C: FIRING LOG.......................................................................................................50 APPENDIX D: PYROMETRIC CONES AND CORRESPONDING TEMPERATURE...........57 vi LIST OF PLATES 1. STACKED WOOD AND HYDRAULIC LOG SPLITTER.......................................................3 2. KILN INTERIOR......................................................................................................................11 3. MODIFIED CHIMNEY DURING THE FIRING.....................................................................12 4. LOADING THE BACK OF THE KILN...................................................................................14 5. LOADING THE FRONT OF THE KILN.................................................................................15 6. CHAWAN (RICE BOWLS).......................................................................................................22 7. CHICKEN SOUP BOWLS.......................................................................................................24 8. DESSERT BOWLS...................................................................................................................26 9. YUZAMASHI (WATER COOLERS).........................................................................................28 10. KYUSU (TEAPOTS)................................................................................................................30 11. YUNOMI (TEACUPS).............................................................................................................32 12. COFFEE MUGS #1.................................................................................................................34 13. COFFEE MUGS #2.................................................................................................................35 14. TUMBLERS............................................................................................................................37 15. DINNER PLATES...................................................................................................................39 vii 16. SANDWICH PLATES............................................................................................................41 17. FLOWER BOTTLES..............................................................................................................43 INTRODUCTION Growing up in Japan and studying ceramics in the United States gave me a more unique perspective than others. Getting to know a different culture made me re-recognize my own culture with a different perspective. I discovered that food culture is one of the biggest differences I have experienced. It was very strange for me not to eat rice in my own rice bowl, at first. The food eaten in the United States is different than in Japan, as well as the environment surrounding the food. As I began to understand the American food culture, I started to
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