This episode is a burst of summer optimism and inspiration. We ponder the joy of Studio Pottery, discuss the power of cooking with Shiza Shahid of ‘Our Place’ and take the temperature of the art world with an incisive review of Art Basel. Plus: curator Corinne Mynatt tells us about the history of ice, from cold houses of ancient Persia to the wonders of the modern freezer.See omnystudio.com/listener for privacy information.
Whether it's a diplomatic impasse or an emotional rift that needs fixing, there's nothing like breaking bread to bring people together.
Sharing food from one communal dish has the power to unite and create a tangible kind of unity rarely find beyond the dining table.
I've often dwelt on the provenance of the word hospitality, which we often forget derives from the very meaning of what it is to heal and restore.
It's this principle that's been the driving force behind many of the stories you'll find on Confect Corner and was certainly a motivation for our guest Shehza Shahid's business Our Place, a cookware brand's whose dexterous always pan has become a cult product on stovetops around the world.
Perhaps it's no surprise that Shahid came from the world of politics before she launched Our Place and shares her thoughts on mission driven businesses and the importance of cooking with Seoul.
This episode is also a burst of summer optimism.
Sunny sojourn's an inspiration.
We'll ponder on the joy of studio pottery, the power of African fashion, and we'll take the temperature of the art world with an incisive review of Art Basel and its changing demographics.
And finally, we learn about the history of ice.
From the cold houses of ancient Persia to the wonders of the modern freezer.
This is Comfet Corner and I'm your host, Sophie Grove.
Pottery is one of those wonderful things which you can come to it completely without any experience whatsoever.
And if you are taught a nice technique, you can pretty much end up making a pot.
Shaved, cubed, crushed, shaken, stirred, on the rocks.
Summer rituals of aperitivo and romantic dates in darkened basements would be nowhere without the art of a cocktail.
We've always loved gathering and connecting and sharing food and long believed that when you break bread with someone, the sense of difference starts to fall away and you are connected in a way that's far deeper than I think through through almost any other act.
Welcome to this episode of Confect Corner.
I'm your host Sophie Grove in London and I'm joined here in the studio by Gillian De Bias and also by Confect's style director Marcella Palak in our Zurich office.
Hello to you.
Great to have you both back in the studio.