Often inanimate objects become sentimental fixtures in our home. Whether it’s the fragile souvenir that reminds you of your first holiday or the mug you were gifted on your birthday, we form emotional attachments to the things that anchor our every day. It’s also the reason why we’re so upset when one of these cherished items accidentally smashes to pieces – it feels like a little bit of ourselves breaks too. One person on a mission to repair the things that bring us joy is designer-maker Yoko Kawada.
Working out of her Marrickville studio, Kawada practices the art and philosophy of kintsugi. Dating back to the 14th century, kintsugi is the Japanese art of giving new life to broken or cracked pottery by repairing the object – rejoining the pieces with natural Urushi lacquer then painting over the crack with gold dust. Instead of dismissing the object’s imperfections, they are highlighted and celebrated.
“The philosophy and concept of kintsugi is not just about mending with beautiful gold; every piece I repair for someone has a story,” explains Kawada, who does both traditional and art kintsugi repairs. The difference between the two, she describes, is the glue used and time spent. A traditional repair can take up to three weeks to complete.
Denne historien er fra June 2021-utgaven av Gourmet Traveller.
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Denne historien er fra June 2021-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
