Ceramicist Gregg Moore has created crockery for the Blue Hill at Stone Barns restaurant outside New York, that is made from the bones of the very cows whose dairy and meat is served.
The table setting encompasses a bowl, plate and cup, with paper-thin white walls that are left unglazed to allow the eerie translucency of the material to shine through.
Their distinctive, luminescent quality is achieved using an 18th-century recipe for bone china ? a type of porcelain made using animal bones.

In an as-yet unpublished study Moore has been undertaking with evolutionary biologist Dr. Tobias Landberg, the duo found that the chemical composition of a cow's bones is fundamentally different when it is allowed to graze on grass or fed grains in a contained environment. "If a cow is being raised on grass, it's also going to move more to seek out that grass, so it's a combination of both diet and exercise that transform the physical bones of the animal," Moore explained.
"There are impurities present in grain-fed bone ash, leading to a different colour spectrum, a lower firing temperature and melting point."
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