Natural Material Studio has developed a new conceptual crockery range called “Shellware”, made out of leftover seashells. Designed in collaboration with Michelin restaurant Noma, the research was conducted by using scallops and other seafood shells heading to landfill.
Through experimentation, Natural Material Studio has found the main part of some shells, calcium carbonate, can turn it into calcium oxide when heated to 900 degrees. Carbon Oxide is equivalent to bone ash (or bone china) – the crucial ingredient used in Shellware.
In addition sea-snails, king crabs and sea urchin shells have been used to create crockery glazes in a variety of colourway’s.
Photo Credit – Natural Material Studio
Location – Copenhagen, Denmark