Ceramics, food and Indigenous identity
Why does food taste so good cooked in and eaten off clay vessels? Exactly one year ago, I was in the Rupununi, Guyana working with potters from Fly Hill. The aim was to revalorise the crafting process of Indigenous pottery, with the goal to create an economic livelihood and strengthen Indigenous identity. Six Makushi potters were involved: Combrencent Ernest, Latea Hendricks, accompanied by her three-month year old daughter, Timmy Hendricks, Everisto James, Nicodemus Lawrence and Janet Charles. During our time … Read More