Curated cutlery

08 : 09 : 2016 Jouw : The New Sublimity : Steinbeisser

Amsterdam – A new online store dedicated to experimental cutlery and dishware has opened.

  • Jouw re-addresses the rituals of dining by introducing a sense of unfamiliarity to cutlery and tableware
  • The store features work by eight artists from around the world
Plate by Tatjana Giorgadse for Steinbeisser on Jouw, Amsterdam Plate by Tatjana Giorgadse for Steinbeisser on Jouw, Amsterdam
Plate from Deborah Rudolph for Steinbeisser on Jouw, Amsterdam Plate from Deborah Rudolph for Steinbeisser on Jouw, Amsterdam
Cutlery from Nils Hint for Steinbeisser on Jouw, Amsterdam Cutlery from Nils Hint for Steinbeisser on Jouw, Amsterdam
Vessel from Tala Yuan for Steinbeisser on Jouw, Amsterdam Vessel from Tala Yuan for Steinbeisser on Jouw, Amsterdam

Dutch design studio Steinbeisser has collaborated with Lloyd Hotel and Cultural Embassy to create Jouw, an online store selling unusual cutlery and dishware.

The concept for the online store came out of Steinbeisser’s Experimental Gastronomy initiative. The series of curated events in 2012 brought together a group of enterprising chefs and artists from around the globe, who were challenged to create entirely vegan dishes accompanied by upcycled tableware.

Works by eight of these artists have now been chosen for Jouw’s online shop collection. The works play on the experience of eating in a novel way and include pieces such as Nils Hint’s Crown Fork, which is made from objects found in Estonia’s junkyards and covered with gold leaf to enhance the sweet elements of food.

Jouw co-founder Martin Kullik explained that the unfamiliar cutlery put people out of their comfort zone and encouraged them to eat more slowly. He tells LS:N Global that the take-home tableware range was designed for everyone as a way of ‘triggering their curiosity and showing different perspectives of how we can relate to food and to one another’.

The Big Picture

The slow and mindful approach of The New Sublimity is moving on. Now it is taking slow food and mixing it up to make it a more challenging but ultimately fulfilling experience.

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