La Réunion is the territory of more than 15 different types of soils, each of them offering various potentials. The Réunionnese carry a strong bond with their land, which becomes very obvious through their culinary culture.

 

 Indeed, from cooking with wood-fire to having picnics every Sunday, the traditional creole cuisine is a cuisine of the outside. In this project, we used the Réunionnese cuisine as a tool to mediate the farther potentials of local soils in ceramics. Using this culinary culture as an inspiration source and using local soils as a material, our project resulted in a series of dining pieces, speaking a creole dining language. 

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This project was collaborated with Émilie Hoareau Bordes and Soowon Chae.