Open: Wed-Sat 11am-6pm
Unit 5, Huntingdon Industrial Estate, Ebor Street, E1 6JU, London, United Kingdom
Open: Wed-Sat 11am-6pm
Visit
Selected by
Limoncello, London
Sat 22 Nov 2014 to Sat 20 Dec 2014
Unit 5, Huntingdon Industrial Estate, Ebor Street, E1 6JU Selected by
Wed-Sat 11am-6pm
Selected by – a group show selected by Michael Marriot and Jesse Wine at Limoncello, London, from November 22 to December 20, 2014
‘Selected by...’ Michael Marriott and Jesse Wine is a group exhibition of ceramic-based work.
Installation Views
Selected by – a group show selected by Michael Marriot and Jesse Wine at Limoncello, London, from November 22 to December 20, 2014
‘Selected by...’ Michael Marriott and Jesse Wine is a group exhibition of ceramic-based work.
Caroline Achaintre / Alison Britton / Lubna Chowdhary / Viola Frey / Magdalena Suarez Frimkess / Ryan Gander / Tom Gidley / Jim Gladwin / Cassie Griffin / Ineke Hans / Tony Hayward / Tom Humphreys / Pontus Lindvall / Jean Marriott / Nao Matsunaga / Ian Mcintyre / Emily Jane McCartan / Ian McChesney / Kate Owens / Richard Slee / Renee So / August Sorenson / Jackson Sprague / Frauke Stegmann / Hans Stofer / Ricky Swallow / Francis Upritchard / Jesse Wine / Bethan Laura Wood / Dawn Youll
‘You dolefully measured out the flour, and from practice added a handful more than the recipe had originally recommended. Then came butter, which made craters as small chunks dropped down as a result of you slicing it with a blunt knife in your hand. Last time, you cut yourself and there's a tightly pulled blue plaster over the memory. Yeast and salt cascaded down and warm water was sloshed in. You mixed it with your fingers, squeezing out lumps and bumps and making sure the soft, dusty materials were fully combined with the wet. It was neither sticky, nor soggy.
–
With a few useful flicks you covered the counter with a thin layer of flour. The dough made a satisfying thud when it hit the work surface. Your hands were not too clammy, so you began to knead the bread, your nimble fingers making imprints into the soft, smooth surface. Pressing, lifting, turning, pummelling, massaging, rubbing and bending, the dough always seems to work harder than you do, it's form bouncing back into place almost instantly.
–
Cupping the sides of the tight, firm dough like a small animal, you slipped it into the greasy metal vessel. It sat in their, depleted and quiet, waiting.’,
