Anna Barlow
‘I am fascinated by the way we eat food, especially by the rituals around celebration or indulgent treats that have developed; the way they are assembled, displayed and then eaten. I am also interested in how food tells a story of the people and place it’s in. A full stand of ice creams could suggest a hot day or treats abandoned for some mysterious reason. The beauty of food left to melt and ooze holds a fascination for me. It is something that is usually overlooked and temporary, but this can be captured and frozen in time with clay and glaze. I have focused on ice cream as it is such a momentary and yet memorable treat that most of us have experienced and therefore can evoke memories of sensations and tastes, as well as prompt a fantasy of desired indulgences.
I am firstly inspired by the materials that I use. Clay, porcelain and glaze have so many wonderful possibilities and often translate well to represent food. My aim is to combine these techniques to create a “visual edibility” to the work; it is up to the imagination of the viewers as to how they will taste… After an initial …
‘I am fascinated by the way we eat food, especially by the rituals around celebration or indulgent treats that have developed; the way they are assembled, displayed and then eaten. I am also interested in how food tells a story of the people and place it’s in. A full stand of ice creams could suggest a hot day or treats abandoned for some mysterious reason. The beauty of food left to melt and ooze holds a fascination for me. It is something that is usually overlooked and temporary, but this can be captured and frozen in time with clay and glaze. I have focused on ice cream as it is such a momentary and yet memorable treat that most of us have experienced and therefore can evoke memories of sensations and tastes, as well as prompt a fantasy of desired indulgences.
I am firstly inspired by the materials that I use. Clay, porcelain and glaze have so many wonderful possibilities and often translate well to represent food. My aim is to combine these techniques to create a “visual edibility” to the work; it is up to the imagination of the viewers as to how they will taste… After an initial year of research into glaze, materials and textures, I am still constantly exploring new ways to capture the transitory nature of food.’
Anna Barlow
