Artist: Ted Noten

"Ted Noten is a Dutch jewellery designer who constantly explores the boundaries of his profession. Once a bricklayer and a psychiatric nurse, he graduated from the Amsterdam Gerrit Rietveld Academy in 1990 and started working on an oeuvre that has certainly influenced the contemporary jewellery field. Noten has participated in a number of exhibitions worldwide and a broad spectrum of galleries and museum collections now represent his oeuvre. Sawing up a Mercedes Benz car into brooches, sealing a little dead mouse wearing a tiny pearl necklace inside a block of acrylic: his work is never far from controversy. Still, Noten honours the specific qualities of jewellery design that centre around emotions, humour and small stories.

Ted Noten started his career in the early nineties when he worked as a soloist. Since 2005 he has been going by the name of Atelier Ted Noten, working with a regular group of contributors on bigger and smaller design projects, installations and commissions for a range of collectors, governments, and cultural institutions.

Incidental collaborations with the Haunting Dogs full of Grace, 2005
A group of designers who love to do projects and discuss the necessity of
serious design, provocative, humour and avant-garde.
Till now HDfoG did a presentation on the Salone del Mobile 2005 " Grazie de Fior" and the refurbishing of the entrance of the Museum Boijmans van Beuningen 2008.
Future project will follow."

Meatbag - Porkchop cast in acrylic 18ct gold-leather handles


Golden Pile 14 Object 30°—27°—25cm
ready-made crockery by Blokker/fixed
gold lustre
certified one-of-a-kind


Golden Pile 9 Object 50°—dia:25cm
ready-made crockery by Blokker/fixed
gold lustre
certified one-of-a-kind
Collection: Museum Boijmans Van Beuningen Rotterdam , NL

Own Reflections on Brief

Food.

   On reflection of the brief and the first day we had back in our new studio; the aspect of the idea of an "invitation to dinner" interests me in a way that we use food as a status symbol for class and wealth. To be seen eating caviar or drinking champagne screams luxury. It'd be very interesting to find out why this is so? Is this a media rouge? Or something more cultural.

   I think my development would benefit from looking at delicacies from different countries.

Food and Eating: An Anthropological Perspective

by Robin Fox

"In the process of social climbing people have to learn to like caviar, artichokes, snails, and asparagus, and scorn dumplings, fish and chips, and meat and potato pie – all more nutritious, but fatally tainted with lower-class associations."

"The insecure will cling desperately to home food habits: English housewives on the continent even break open tea bags to make a “proper” cup of tea (the taste is identical)."

"It took the elaborate dining habits of the upper classes to refine the use of multiple forks (as well as knives, spoons, and glasses)."

"There is no nutritional sense to the timing of eating."

"Sweet should not be eaten before savoury,"

"A knowledge of foreign food indicates the eater’s urbanity and cosmopolitanism."

"The very word “gourmet” has become a title of respect like “guru” or “mahatma.”"

"This can vary from the inevitable putting on of the kettle to make tea in British and Irish homes, through the bringing of bread and salt in Russia, to the gargantuan hospitality of the Near East where if the guest does not finish the enormous dish of sheep’s eyes in aspic the host is mortally affronted."

"The French anthropologist Claude Levi-Strauss, like all his countrymen attuned to the niceties of food customs, notes how we reserve “rich” food for the grandest occasions. The ordinary daily menu is not served, he says, and cites saumon mayonnaise, turbot sauce mousseline, aspics de foie gras, together with fine wines. “These are some of the delicacies which one would not buy and consume alone without a vague feeling of guilt,”"

"It is food meant to be shared, and to be shared with those we wish to impress."

Weighting

6B2	25% (blog/ visual oral presentation / PPD portfolio) STRATEGY PRESENTATION, & RESEARCH JOURNAL (portfolio based) – to include evidence of critical engagement with a range of appropriate theoretical, conceptual and/or contextual source material. There should be written evidence of personal reflection and critical awareness when evaluating individual progress in relation to set briefs
6A2 6C2	25% Website 25% TARGETED PROMOTIONAL MATERIAL – to include evidence of the ability to effectively plan, carry out, document, present and evaluate the practical and conceptual development of appropriate solutions to identified problems
6D2	25% (portfolio based) to include evidence of the ability to effectively plan, carry out, document, present and evaluate the practical and conceptual development of appropriate solutions to identified problems

Brief

Brief Title		Module Tutor(s)
OUAD602 Personal and Professional Practice 3		Cheryl Huntbach, Paula Chambers, Steve Hoffman, Mike Flower, Elizabeth Riley
Briefing Date	30/09/2013	Brief Weighting	100
Context This is a period of exploratory studio practice and reflection during which students analyse and research their practice and its professional presentation. Students synthesise professional and contextual research, skills and creative intentions with understanding of professional practice position and career ambitions in a global context. The module prepares students for their Extended Project and progression to employment, self-employment or post-graduate study This module is an opportunity for students to develop relationships with the creative industries, cultural environments and communities of practice through their work based on previous levels of study and through continued experiences such as work/practice based learning, conferences, exhibitions and other professional engagement and activities. The module also enables students to engage with Group for International Design Education (GIDE). The GIDE framework (annual project theme, international workshop and exhibition and ERASMUS exchanges with seven EU partner schools) offers a support structure nurturing potential intercultural / cross-disciplinary collaboration. The module runs concurrently with COP3- You may decide to incorporate the GIDE brief as part of this module in order to more fully develop the outcomes and dissemination of “Celebration: Invitation to Dinner”. You should negotiate this with Cheryl and your Cop3 supervisor
Brief 50% Self-directed project: • Plan, carry out and document a self-directed project appropriate to your developing practice direction • Present your ongoing practice in the studio, throughout its development and at a final crit • Use a range of professional strategies to present your project to relevant audiences • Create an individual response to this year’s GIDE theme “Celebration: Invitation to Dinner” 30% Website: • Present this project in the context of your practice to an international  audience 20% Research and strategy reflection • Evidence research and evaluation of your professional practice position, personal skills, career or progression opportunities (e.g. blog, folder, visual/oral presentation)