78: Tony Marsh, Adam Field, and Wesley Hicks on fermentation and ceramics
Tales of a Red Clay Rambler: A pottery and ceramic art podcast
English - October 18, 2014 17:25 - 1 hour - 78.2 MB - ★★★★★ - 252 ratingsVisual Arts Arts Education How To ceramics artist ben carter clay culture musician pottery travel writer Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Previous Episode: 77: Vicki Grima on making a magazine in the digital age
Next Episode: 79: Patsy Cox on NCECA and diversity in education
This week on the Tales of a Red Clay Rambler Podcast I have a panel discussion on fermentation and ceramics with Adam Field, Tony Marsh, and Wesley Hicks. In the interview we talk about food as a cultural identifier, the science and history of fermentation, and the Korean Onggi tradition. Along with Vipoo Srivilasa they have organized a celebration of the ceramic and culinary arts at the Long Beach County Museum of Art. The event, Ferment, takes place October 25th 6:30-8:30. For more information please visit www.lbma.org.