During this exhibition, we are presenting sets of ceramic dishes. Each one is focused on a different way of serving variations of the egg. We are deliberately straying from solutions already know to us and created objects that are a result of an analysis from the egg’s cultural perspective, its form and texture.
Our job concentrated on us consciously disrupting our own set ways and customs, and giving a new polarized meaning to eggs.The polarization of the symbolical values of the egg and its traditional meaning in the everyday kitchen became our project.
Why? The objective is to symbolically augment the egg in fine dining. The dishes intend to remind about the conventional experiencing of food, stressing the value of an obvious, yet crucial kitchen component.
How? Concordia Taste’s head chef, Tomasz Olewski, prepared eleven egg- based dishes in the students’ presence. Our task was to learn to prepare our assigned dish according to the chef’s recipe. As a result of our observations and analysis we were able to design and later carry out the process of porcelain making.
During the process we transformed the ceramics studio in to a culinary lab, reflect on the meaning of eggs in the kitchen, as well as intentionally disturbed the traditionally accepted way of serving dishes.