a pinch of salt is a heart project by Tamara Pešić dedicated to ceramics and food. The journey started back in 2017 when she was exploring the sensual qualities of clay in a small ceramic workshop in Fukuoka, Japan. During that period she was visiting age–old, traditional pottery villages such as Onta, Imari and Karatsu in Kyūshū and fascinated by their pure qualities and aesthetics.
Working in multidisciplinary fields she is looking into interactions of people, material and space. Her main focus lies in the exploration of food as a sensual medium for rituals of sharing and togetherness. Her explorations reach from (food) cultures, storage, preparation and preservation methods to objects, tools and vessels we use for eating and drinking. She is also creating eating experiences for the senses.
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a pinch of salt? Salt is essential and — in a healthy amount — vital. Our body needs salt to transport nutrients and to digest and regulate our entire water balance. How valuable salt used to be is reflected in the term white gold. Over time, this valuable substance has become cheap and taken for granted. This lack of appreciation and value can also be seen in our wasteful use of food.
Food plays an essential role in our everyday lives, not only by being a carrier of cultures. What we eat and how we eat it is a reflection of the relationship we form with ourselves, our communities and our environment. In our fast–paced lives, we have lost the value of food, with far–reaching consequences. 1/3 of all food produced worldwide ends up in the trash. This enormous waste costs a lot of valuable resources, money and is harmful to our planet. Above all, it shows that we have lost our appreciation and value for food. It is time to regain this consciousness for food and the long and complex way it makes to our plates.
Part of the process and outcome of a pinch of salt is a family of ceramic crocks that enable resource–conscious storage and preservation/fermentation of food. The age–old craft of fermentation supports our senses in discovering diversity. Completely new flavours are created that were not present in the original product. Fermented foods are rich in vitamins, contain fiber, strengthen our immune system and are an integral part of a healthy diet. As both a metaphor and a physical & biological process, fermentation embodies aspects of preservation, transformation, symbiosis, accessibility, diversity and care.