Every year, around 400,000 tons of animal by-products are burned and thus wasted unused. This includes for example, organs, bones and blood that could very well serve as nutrient-rich food.
My project „from nose to tail“ is intended to help bring these unappreciated slaughter leftovers back onto the table through modern preparation. Animal bones, since they are mostly not edible, serve in my project to design a set of dishes. For this I mix the bone ash with porcelain and glaze as well as with glass. I also use the bone in whole as an aesthetic element to shape the plates, glasses and bowls. Thus, the value of the designed tableware, both in material and form, reflects the intrinsic value of the animal remains.
My overall intention behind the project is to draw people‘s attention to the issue of food waste by giving them a pleasant yet evocative shiver.
At the clay turning wheel, a pig‘s spine is used as a shaper to produce the bowls and plates of the „From Nose To Tail“ dinnerware set. The transparent glaze then smoothes some surfaces and also sets visual highlights.
Shapers for the glasses and carafes of this somewhat different set of dishes are also whole bones. This time not delicate spines, but thigh bones and shoulder blades.
Due to the both fragile and massive nature of the organic material, the individual parts are held together with iron wires and metal plates. This flexible bone form finally makes it possible to release the glass raw form from the shape-giving structure without damage.