//an experimental project, about the meaning and the possibilities of cooking at a campfire.
The campfire is seen as the origin of our civilization. It supports the development of social structures, offering warmth, light and protection from wild animals. The discovery of fire and cooking of food caused the development of the people, food could be prepared to be digestible, thereby developing the human brain could continue.
Today, the fire has been replaced in its original form as a campfire in the background and replaced by associations such as camping trips, survival experiences, Scouts idylls and village festivals. Cooking on an open fire will stand as a barbecue event. It brings the fire in the background, it is only used as a heat source, and is often produced more practical reasons with gas instead of wood. The coming together of the community during grilling by fire almost completely detached.
The challenge was to find a way to cook and prepare something new that was previously not possible at the campfire. And on the other side to make an object to be used that is compatible to our modern understanding of food and aesthetic requirements.
Bringing new people to the campfire and enjoy a nice dish.
Derived from the method of preparation a jacket potato wrapped in foil and especially food to be laid directly in the fire or in the coals and use the temperature, caused initial concepts and ideas.
The cooking or steaming at the open fire works with heating the water in the lower pot. The hot water will then transfer the temperature to the upper pot. With this technique it is save to cook or steam at the campfire since the temperature of the food will never go over 100°C and the food will not burn.
Building the fire-resistant bowls
To prove the process of cooking and steaming at an open fire we built fire-resistant bowls just to try it.
The bowls are made from two different ceramic materials. The process is developed and patented by Fritz Renner. A coarser material with air-chambers serving as isolation and the finer material makes the shells waterproof. The special feature of the process is that the masses are not cast as usual or rotated but specialy beaten into plaster molds. As the set consists of three parts, only one of which is directly in contact with the fire, only the outermost, the dark, large shell is manufactured with two masses
The taste of fire
The most important part of this project was the cooking and eating together outside with nice people.
We had two sets of three pots and a campfire.
The first set was set for cooking an asian vegetable soup with noodles and the second set to steam Dimsum.
It was great around the campfire to enjoy such an unusual dish like an asian noodle soup in this special and for the dish unusual atmosphere. The smokey taste and the smell of the open fire made it to a whole experience. People sat instinctively around the campfire and not around a the table.
The design is based on the interchangeability of the arrangement of the three parts.
By rearranging the two upper parts you can switch from cooking to steaming at the open fire.
The models are made of the french limoges-porcelain mixed with pigment. The three parts are colored in three shades of black pigment. On the inside they are glazed. The white part is glazed on both sides.