Japneet Keith
Location
Chandigarh, India
About
Born in Chandigarh in 1983, Japneet Keith’s journey into the world of art and design began with a degree in Sculpture from Chandigarh College of Arts in 2004. She further honed her skills in Industrial Design at the National Institute of Design, Ahmedabad, in 2005, where her passion for pottery took shape under the guidance of master potter Shantanu Jena. Japneet credits her design faculty, Nellima Hasija, for refining her analytical and research skills and deepening her understanding of design and form.
After completing her studies, Japneet gained valuable hands-on experience at Ruby Jhunjhunwala’s ceramic studio in Pune, mastering production techniques and studio practices. By 2007, she had set up her first studio, which evolved into Red Mug in 2010—a space dedicated to exploring clay and glass through workshops and creative collaborations. Her workshops are designed to help participants connect emotionally with the mediums, learning as they mold and are molded by clay.
Nature serves as a profound inspiration for Japneet’s work, which features elements like seashells, hummingbirds, and the geometric motifs of Iznik pottery. Her travels enrich her artistry, and her creations have been showcased in exhibitions both nationally and internationally.
Now an artist in residence and Pottery Gallery Manager at Commonage Pottery, Australia, Japneet shares her expertise through glaze development workshops, mentoring aspiring potters, and creating customized pieces. She also documents her small projects and research, publishing insights in various design and craft publications. With a vision to bridge ancient traditions and modern innovation, Japneet continues to inspire through her artistry, teaching, and storytelling.
Artist Statement
From Bharani to Kimchi: The Enduring Legacy of Traditional Pickling Vessels"
Explores the cultural, historical, and functional significance of traditional pickling vessels, with a focus on the Indian Bharani. Growing up in Northern India, I observed how Bharanis—simple, cylindrical ceramic jars with tight-fitting lids—were essential to the art of pickle-making. These vessels not only preserved food but also carried cultural meaning, embodying a blend of tradition and utility.
This presentation traces the origins of Bharanis, potentially linked to repurposed British chemical containers, and highlights their evolution as an indispensable part of Indian culinary heritage.
In parallel, it examines the resurgence of fermentation in the West, with foods like kimchi gaining popularity for their health benefits. By exploring the Bharani’s unique material and design—its non-reactive ceramic composition and airtight seal – the talk underscores its suitability for safe, effective fermentation.
Through comparative and visual analyses, this research bridges the gap between Indian heritage and contemporary food trends, emphasizing the relevance of traditional vessels in a globalized world. Concluding with personal reflections, the presentation invites a re-evaluation of traditional pickling vessels as enduring icons of cultural and culinary connection.