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Sunday, November 27, 2016

TASTE, 2016



Come taste bites of food served in non-traditional vessels. Flagler art students enrolled in Laura Mongiovi's Ceramic Sculpture class will be offering taste bites in unique and creative sculptures. Flagler College Campus, West Lawn, Wednesday, Nov. 30, 10 - 10:30. First come, first serve. We cannot accommodate those with food allergies. 

Thursday, November 3, 2016

TOUCH Project

Ceramic Sculpture students making the trays to hold textured, ceramic objects. 
Five trays, each measures 20 inches square. 
Constructed from pine wood that is sanded to create an undulating surface 
and then sealed with orange beeswax. 



Maria and Annie in the wood shop. 


Austin and Stephanie sanding. 



Wood trays in process. 




Each tray will have a high ledge around edges to contain clay forms. 
The wood will be sealed with orange beeswax. 

TOUCH Project, 2016

A collaboration between Ceramic Sculpture students and The Florida School for the Deaf and Blind. 


Ceramic Sculpture, Fall 2016
Waiting to meet our collaborators at FSDB. 
Grace, Lauren, Annie, Lea, Maria, Taylor, Stephanie, Brooke, Ashley 
and Austin (not pictured).
















Sculpture I, Summer 2016



























Friday, October 21, 2016

Jean Marie Casbarian, Artist



Counting Pomegranate Seeds
Rapid Pulse International Performance Festival, June 2012
Defibrillator Performance Art Gallery, Chicago, Illinois
2-day performance with Sami Ari

Counting Pomegranate Seeds is based on an Armenian family myth that the pomegranate, a symbol of life and fertility, holds 365 seeds. If one were to place a seed in their pocket every day, they would be granted good luck. Using old linen nightgowns and hand-me-downs, small pockets are constructed, each holding a seed. As the artist obsessively counts the seeds, the fruit bleeds into her lap in an attempt to renew and regenerate youth.

jeanmariecasbarian.com 

Ideas for TASTE

Zhong zi is a delicious Chinese food that is basically sticky rice wrapped in bamboo leaf and steamed. We added chopped kabocha (squash), flaked roasted duck meat, and goji berries to some of the zhong zi to add some interesting flavors. To eat it, unwrap the leaves and use chopsticks to hold the sticky rice and dip it in white sugar or maple syrup. It's chewy, sticky, and has the refreshing taste of bamboo leaf!
Source artfulfood.blogspot.com


Black Beans. Source artfulfood.blogspot.com

Green Tea White Chocolate Ice Cream. Source artful foodblogspot.com


Artichokes

Mango pastry
Clay





Mont Blanc. Source artfulfood.blogspot.com

Clay




Apple cinnamon pull-apart bread. Source artfulfood.blogspot.com

Ceramic

Ceramic




Bon Bons

Macaroons




A baker prepares ensa├»mades, a traditional sweet bread, at a bakery in Palma de Mallorca. The ensa├»mada is a traditional Mallorcan dessert made with reduced pork lard. Source npr.org










Pomegranate Seeds


Pomegranate Seeds