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CERAMIC & FOOD ROUTE

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IDE to FRANCE/ CERAMIC & FOOD ROUTE / POLLEN & IODINE WORKSHOP IDE places Design between Culture and Economy as a link, taking designers on the road into specific localities where they experiment with simultaneous Conception and Production, working together with regional artisans. The Fondation d’enterprise Martell, Cognac and IDE invites students from International Design Expeditions academic partners to attend a one week workshop led by IDE experts in “Les Ateliers du Faire” A network of international educational institutions partner IDE to FRANCE // CERAMIC & FOOD ROUTE November 2020. An International pedagogical design experience 4 Designers/6 Students/ 2 alumni/6 Days November 2-7, 2020 A BRIEF: 3 primary materials –black clay, glass, wax -- their fundamental roots in the earth and the climate and for their intrinsic natural values and unadorned beauty, for their discreet powerful potential and raw elegance. We asked everyone to design with this in mind; these primary material at the essence of inspiration. Objects emerged of singular creative freshness and unique charm. Unexpected, imperfect, organic, breathtaking

CERAMIC & FOOD ROUTE

FRANCE 2020 a workshop journal


workshop in cognac with fondation d’entreprise martell IDE team

MATHILDE BRETILLOT Creative Director MARC BRETILLOT Food Designer ANNE XIRADAKIS Designer ZHUO QI Artist ENSA LIMOGES - Students

SOAH KIM BOKYUNG KIM GAËLE DUBOIS PIERRE EMANUEL COQUET ESAD ST ETIENNE - Students

MENGTING GUAN XIACHUAN QIU ÉCOLE CAMONDO - Alumni

JULIETTE DROULEZ JIEBING ZHANG Craftsman

JEAN-CHARLES MIOT & LAETITIA ANDRIGHETTO Glassmakers VICTOR DERUDET Cabinetmaker Food

ANTOINE VERNOUILLET Chef Restaurant Poulpette, Cognac ISABELLE GARNIER Beekeeper ÉMILIE LABATUD Fishmonger Workshop Ceramic & Food Ateliers du Faire

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Workshop Ceramic & Food Ateliers du Faire

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LES ATELIERS DU FAIRE FONDATION D’ENTREPRISE MARTELL Great workshop of the arts and the gesture New exploration of savoir-faire The Fondation d’entreprise Martell is a cultural place where the 300-year-old heritage and contemporary creation, excellence and curiosity, local roots and international influences all come together to bring to life the identity carried by the modernist Gâtebourse building built in 1928 in the heart of Cognac. The Fondation d’entreprise Martell is a creative ecosystem where arts and culture, exhibitions and residencies, traditional savoir-faire and digital explorations, visual creations and living practices, permanent works and unifying events are combined. A central tourist and cultural destination in New Aquitaine and unique in Europe, its innovative programming is accessible to all audiences curious to share new and forward-looking experiences. The 1st floor of the Foundation is the statement of a full and claimed multidisciplinarity, at the crossroads of craftsmanship and immaterial creation, of handcraft and mindset, of making and imagining. Near La Cène, a set of works by Guillaume Bardet, and through several production studios and an occasional thematic programme, visitors are placed at the heart of creation. The Arts & Craft studios (Ateliers du faire) are manufacturing workshops devoted to experimenting different materials. They connect local or international craftspeople with emerging or recognized creators (artists, designers, etc.) in crossed art residences. The Agora invests a large space of this first floor. It is for the Foundation to present publicly the cutting edge of innovation in the fields of contemporary creation and traditional know-how, to promote crafts through the dialogue between craftspeople and artists. Among other contents, the results of the experiments in the studios feeds the thematic programme of the Agora: conferences, movie projections, participative workshops... A platform, a corridor and a vast terrace of 400 sqm constitute the main spaces of the Agora.

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FROM THE EARLIEST TIMES, human beings have developed

activities around sustaining themselves through nourishment, and developing the objects that make this possible. The hunting cultures made hand axes from stone to kill animals. Later with gathering and the evolution of agriculture food cultivation became a communal activity with vessels and objects made from baking the earth for serving and storage. CERAMIC & FOOD have been a very old couple through all of human history, and this continues into our current world. At a basic level we need to eat to survive, and we need to put what we eat into something for cooking and serving and storing. Without the latter we would starve, and our culture of hospitality, welcome, celebration, daily meals and annual festivals would be meager events. Human beings are social animals and part of this involves sharing what we eat and drink with each other. Learning about local habits and specialties, bridging cultural divides through the traditional breaking of bread, drinking wine. All the religions around the world involve some form of ingestion and ritual objects holding bread, wine, fire, ice, smoke and incense. All cultures master their own manner of marking their specific locality into these objects and foods. The IDE Expedition CERAMIC & FOOD raises this daily practice to an art form of understanding origin stories -- which are varied and different, as are the faces of one area next to another. These narratives give locality its charm and seductive ability. Within a globalized world with instant visual communication we still strive for the intimate and personal, the unique and passed down from generation to generation. A grandmother’s famous recipe, an uncle’s favorite bowl. The histories of family and community are handed from one person to another through the stories of making, and finding and we have these mingled throughout our cultures of food and ceramic. It is a process of understanding that the object and the nourishment are special and unique. Their stories hold mystery and excitement, a particular response to a specific environment. No two tomato sauces home made in a ceramic baking dish can be the same ever. The history is inside the object, just as it is in the raw ingredients themselves. The IDE Expedition is taking a long traveling and nomadic look at these roots and the process of transmission of cultural values through food and ceramic. These are tools for a deeper understanding and a deeper creative development of new forms and recipes. The challenge of keeping this long precious narrative fresh in a contemporary culture that tends to homogenize rather than celebrate diversity, a bowl in one province of China is not the same as a bowl in another. A soup in one home is not the same as a soup in another.

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IDE International Designers dig into the marrow of locality by simply staying put, breathing the air, walking the fields and speaking with the local citizens, living for a stretch of time in a new environment to better understand its special qualities. From this deep slice of knowledge, the fertilization comes from outside and a new creative production is begun. The end result is always a surprise with endless possibilities for forms, shapes, textures, colors, finishes. The world of new kinds of foods and new kinds of containers is rich with prehistory, in a highly sensual way. Being in-situ allows an immersion in the unsaid and the undocumented -- gestures and expressions that pass between a craftsman and visitor. Between a chef and a designer who do not speak the same language but understand the desire to share something together.

Scientific vision of tasting, Marc Bretillot

Food and Ceramic is the back bone of human history and in our nomadic International Design Expedition we take this long trail and spin it forward into the future through new ideas and new collaborations, new questions and haphazard accidental discoveries. This is design thinking at its best rooted in what makes us human.

A Nomadic Look Jill Silverman van Coenegrachts

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POLLEN & IODINE black clay, wax, glass Marc Bretillot explains, all our 5 senses are receptive each time we taste and eat and how theses senses link to our brain. Isabelle Garnier, beekeeper shares her passion and sensitive practice, her exceptional understanding of bees and their hives. She never smokes the hive to collect the honey and the propolis, she knows exactly each soft and slow gestures which do not stress the bees and avoids being attacked. She masters this so well, she doesn’t use gloves. She also talked to us about the difficulty for the bees to live on a planet where insecticides are jeopardizing a fruitful and sane collection of pollen. These buzzing communities provide us with healthy, caring and delicious products such as Wax, honey and propolis. Bees are so crucial to our survival

Encounter with Émilie Labatud, fishmonger

Émilie Labatud, fishmonger talked to us about the “criée” , the amazing atmosphere similar to the auctions houses. Fishmongers buy directly live via internet, choosing from the cases of fish arriving from the boats in each port of the Ocean, at the shore of maritime Charentes.

Texts

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Encounter with Isabelle Garnier, beekeeper

Brainstorming


Liquids tasting cups in glass Workshop Ceramic & Food Ateliers du Faire

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Out of the oven


ANTOINE VERNOUILLET Chef Restaurant Poulpette, Cognac WORKSHOP LUNCH served in wax bowls 1 Shell knives in ponzĂš jelly and onions pickles in honey 2 Sweet burned onions in honey with steamed sea almonds, dried capers, meat broth with laurel 3 Turnips cooked in chicken broth topped with mussels juice and white wine in emulsion , grated poutargue broccoli 4 Fresh oyster cream, crude grated romanesco cabbage , jonzac caviar, vinaigrette of honey and Vert CĂŠvennes olive oil

Antoine Vernouillet

5 Coffee and marinated scallops stanning , burned leeks, propolis and lemon zest

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COOKING WITH MARC BRETILLOT AND MORNING TEAM 1 Sweet potatoes, honey and lemon pancakes 2 Periwinkles and garlic cream in horseradish cups 3 Smoked beatroot, periwinkles carpaccio, raw minced romanesco cabbage, honey vinaigrette 2

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COOKING WITH MARC BRETILLOT AND AFTERNOON TEAM 1 Raw sliced pumpkin, purée of pané, fennel cream 2 Korean pancake, cooked in honey and butter with shredded cabbage, pumpkin and periwinkles 3 Apples shavings, garlic and fennel 4 Shelfish broth with propolis honey and raw grated cauliflower, floating periwinkles

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NATURE’S GENEROSITY, our primary material, Pollen gives us Honey,

propolis and Wax, wonderful materials to cook food and objects. Iodine present in all seashells and shellfish infused our senses with briny salty perfumes from the ocean. Tastes and food reflected this raw discerning, seen through unusual combinations, raw/ cooked. Formed, unformed. Here in Cognac designers uncover new ways to experiment these materials in a ballet between food and objects.

Kitchen & Workshops/ One Space, One Time

The experimental theatre for this workshop was a kitchen and workshop in the same space and time frame; the materials flowing back and forth, be they destined for cooking or making. Cooking in this sense in ovens for food or kilns for the ceramics, or fire for glass blowing; heat being the alchemical energy in all cases. Cooking objects and making/ forming food -- a borderless experience becoming extremely rich, basic, real, giving a full feeling of being alive, connected to our fruitful planet with all senses – touch, smell, sight, sound, taste -- in this extremely difficult period. Recipients (small plates, bowls, pitchers, spoons, sieves and other unconventional forms in wax, glass and black clay) inspired by recipes --some local, some created by Antoine Vernouillet, chef of the Restaurant Poulpette in Cognac, some from myriad experiments led by the cultivated eye and essential know-how of Marc Bretillot in the warm and simple kitchen of the Foundation. Five extraordinary days hands-on with these materials simultaneously, glass mastered by Jean Charles Miot, black clay, wax, food.

Workshop Ceramic & Food Ateliers du Faire

Novembre 2020

A borderless experience Mathilde Bretillot

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Pantry. Wax and wooden structure


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black clay glazed with wax


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Saucers , the twelve apostles


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Stewing dish

Arrosoir for spycy water and iodine Workshop Ceramic & Food Ateliers du Faire

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Oyster in baking dish Workshop Ceramic & Food Ateliers du Faire

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Clay filter with glass jar


Glass saucier and tiny wax tray Workshop Ceramic & Food Ateliers du Faire

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Glass spoons and wax bowls


Out of the oven Workshop Ceramic & Food Ateliers du Faire

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This Book is published on the occasion of the Pollen & Iodine Workshop. November 2020 at Les ateliers du Faire, co produced with Fondation d’Entreprise Martell part of the IDE TO FRANCE Expedition/ CERAMIC & FOOD ROUTE

Publisher INTERNATIONAL DESIGN EXPEDITIONS Avenue Louise 367, 1050 Brussels, Belgium www.international-design-expeditions.com registered at the Banque Carrefour des entreprises N° 0539.909.621 Editors Jill Silverman van Coenegrachts Mathilde Bretillot Graphic Design Template Cleo Brun, Brussels IDE Logo & Website Plastac, Paris Photo Credits Pierre-Emmanuel Coquet Juliette Droulez Anne Xiradakis Mathilde Bretillot Typography Circular by Laurenz Brunner Andromeda Beta by Laurent Müller Buisness development Pierre Balsan IDE AISBL Founders Catherine Ferboz Nakov Mathilde Bretillot

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Warm thanks to

Nathalie Viot and Maxime Heylens who have made this experience memorable, rich and joyful in difficult times. Antoine Vernouillet, Chef restaurant Poulpette Isabelle Garnier, Beekeeper Éilie Labatud, Fishmonger Jean Charls Miot, Verrier Victor Derudet, ébéniste Jeanne Gailhoustet, directrice Ensa limoges René Jacques Mayer, directeur de l’Ecole Camondo Eric Jourdan, directeur ENSAD Saint Etienne

« Using honey on my head I am naturally doing something that is concerned with thought. The human capacity is not to give honey, but to think – to give ideas…Honey is doubtlessly a living substance. Human thought can also be living. But it can also be deadly intellectually, externally deadly in the areas of politics or education. Thought, like honey, is produced in the ‘hive’ of the mind as intensification of ‘etheric’ forces experienced as sensation. If a hive is recovering from an illness the beekeeper can remove some of the surplus supply of honey from a healthy hive and provide it to the sick hive. This transferred honey can be crystallized to produce new, healthy, bees. Beuys treats thought the same way: if it is living and healthy one must work to continually intensify it. If thought has become ‘deadly’, it is a danger to external life and must be treated. Some deadly thought can be chewed up and re-metabolized like old honeycomb, other deadly thought must be allowed to wither so that a ‘honey’ of new thought can be introduced. »

Joseph Beuys Artist

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CERAMIC & FOOD ROUTE Co-produced with FONDATION D’ENTREPRISE MARTELL

IDE TO COGNAC with

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POLLEN & IODINE

Profile for international-design-expeditions

IDE TO COGNAC  

IDE TO COGNAC  

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