Clay and food have an ancient, intimate relationship. People have been cooking in clay since the first clay pots were shaped. In Clay in the Kitchen we will focus our clay shaping skills on making vessels for cooking and baking. Depending on their intended use, our cooking pots will be fired either to stoneware temperatures--such as lidded casseroles and cloches for baking in an oven--or low-fire earthenware temperatures for open flame cooking, like Japanese donabe, Korean ttukbaegi, Central and South American olla, and north African tagine. Because the potter's wheel is only 6,000 years old and people have been cooking in clay long before then, all of our cookware can be made with slabs and/or coils, thrown on the wheel, or a combination of both. While we are primarily concerned with form and function of these pots, we will also explore various means of decorating and finishing.
The piece featured in the class image was made by instructor Scott Barton.
PREREQUISITE: Students must have completed at least one full-length beginner level CLL ceramics course at the Ivy Tech Main Campus and be familiar with the CLL ceramics studio space and practices.
NOTE: This class is not eligible for fee remission for Ivy Tech employees due to limited capacity. Please see our CLL fee remission guidelines for more information.
OPEN STUDIO HOURS: This class will have open studio hours available to all registered students to work on class projects outside of class time as needed, as well as to pick up any pieces that still need to be fired following the end of class. A finalized schedule will be provided in initial communications prior to the start of class.