How we get sustenance is culturally bound; food items that are wildly popular in some parts of
the world evoke disgust in others. I address these feelings through two ceramic installations of
arthropods I created in the last two years. In the first, “Daily Special,” created the for the
International Museum of Dinnerware and Design’s Fifth Invitational and Juried Exhibition in
Ann Arbor, Michigan for “Entomaphagous Dining (eating insects)” in 2023, I developed a fast-
food platter of mealworms. Although widely consumed in Southeast Asia and full of protein and
iron, the idea of eating insects is still disgusting to most Americans.
Conversely, for “Shrimp Special,” submitted to the “Altered Earth” exhibition at the Schaefer
International Gallery, Mau’i, Hawai’ in 2024, I focused on creating a ceramic installation
centered on shrimp, one of Americans’ most beloved foods, albeit one that causes dramatically
more harm to the natural environment than consumption of insects, their close biological
relatives.Through these installations, I encourage viewers to rethink their cultural assumptions
about the foods they consume, and how this varies by culture.
Both installations are composed entirely of clay, except the hand-made hot-glass polished ice
cubes placed in the wheel-thrown porcelain cup. They were kiln-fired at Cone 10 (2300 °F). The ). The
size of both installations is approximately 4.5” H x 17.0”W x 12.5” D.
Click on image to view gallery
Click on image to view gallery