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I was once told by a bonsai master that what separates humans from the rest of the animal kingdom is our ability to recognize and appreciate beauty.
But how do we not squander that aesthetic sensibility, when it’s all we can do to keep up with the crazy pace of modern life? A painting for the living room might be lovely, but it’s one more thing to dust.
Be the gift giver who infuses artistic mana into another’s daily grind — with artisan dishware. This mahogany bowl by Sharon Doughtie, of Everyday Art Hawai‘i, is an ideal example. Doughtie turns salvaged local woods into fine bowls and other kitchen items that are both beautiful and utilitarian.
Bowls are finished with walnut oil that cures the wood and, with additional applications, builds to a beautiful luster, Doughtie said. Many pieces are painted on the outside with milk paint, a nontoxic, durable paint used in colonial times. It is so named because it is made of casein powder, a dairy protein.
Doughtie has something for most budgets. Condiment bowls are $20; an especially large salad bowl, 18-3/4 inches wide and 5-1/2 inches deep, is $399.
But no matter its size, eating from a handcrafted bowl feeds the spirit as well as the tummy.
Find Doughtie at various markets, fairs and festivals. See her Instagram page, everyday_art_hawaii, for a schedule.
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Joleen Oshiro, Star-Advertiser
Have you ever thought about what was on the menu during the Korean Peace Summit in 2018? Or what Buzz Aldrin and Neil Armstrong ate during their historic moon landing? Hint: no cheese.
These types of questions pique the interest of a very specific type of person — the foodie who loves historical facts. If someone like that is on your gift list, “Menus That Made History” by Vincent Franklin and Alex Johnson (Kyle Books, $19.99) would be an ideal choice.
The book covers more than 2,000 years of menus throughout history, both real (last dinner aboard the Titanic) and fictional (the Cratchits’ Christmas menu from “A Christmas Carol”).
A few recipes are included, such as a version of the fried chicken served at Elvis Presley’s wedding. Those recipes are few, but the historical information that the authors provide is enough to satisfy the curiosity of any information-hungry reader.
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Joe Guinto, Star-Advertiser
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