Slice
Tableware for traditional dishes

This is a project i did for college. The assignement was to study local traditional cuisine and provide a design solution for serving those meals. The meals i chose are the traditional argentinian "asado", wich is served on the slice dish, a stackable, slick, very stable dish. And the "Locro" a meal that is very fluid but also has all types of vegetables and meat, that is served on the slice "cuenco".
The slice bowl was designed taking into account the tradition of holding the bowl with one hand while eating, that's why thanks to it's double sided wall, the air trapped inside isolates hot content from the users hands. It provides an ergonomic, anthropometrically correct handle that serves the purpose of resting the thumb while placing the other fingers on a small depression on the back of the bowl. In order to get thicker walls on specific high strained areas, the two molds used on the construction have more porous sections on specific areas to provide a faster absorbtion of the ceramic material and a faster sedimentation.
The aestetics of both pieces of tableware were inspired on functional geometrical shapes, with an organic touch to avoid rough angles and help with the cleaning. Color was applied following the basic natural rule of curves and ondulations and how two surfaces of a same body with different growth can produce a curve.

Currently building molds for prototyping, more to come !