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Blue and white ware did not accord with Chinese taste at that time, the early Ming work Gegu Yaolun (格古要論) in fact described blue as well as multi-coloured wares as "exceedingly vulgar". [16] Blue and white porcelain however came back to prominence in the 15th century with the Xuande Emperor, and again developed from that time on. [14]
Before refrigerators existed, a covered dish made of crystal, silver, or china housed the butter. [2] These butter dishes were made to hold the traditional round shape of butter at the time and came with an "ice chamber" to keep the butter cold. [3] Another type of butter dish, a French butter dish, keeps butter fresh by using water to keep the ...
Dish with parrot, c. 1795 Davenport Pottery was an English earthenware and porcelain manufacturer based in Longport , Staffordshire . [ 1 ] It was in business, owned and run by the Davenport family, between 1794 and 1887, making mostly tablewares in the main types of Staffordshire pottery .
The two most prevalent colors on the dish are white and blue, which is a direct influence of Chinese art. The base of the ceramic is white color so that the blue intricate designs will display great contrast. The blue color used on the dish is striking, allowing the delicate vegetal designs to power through and shine. [55]
Qingbai in Chinese literally means "clear blue-white". The qingbai glaze is a porcelain glaze, so-called because it was made using pottery stone. The qingbai glaze is clear, but contains iron in small amounts. When applied over a white porcelain body the glaze produces a greenish-blue colour that gives the glaze its name.
This water-based expansion of Chinese blue and white porcelain can be confirmed by finds in Japan, Korea, and South-East Asia. The demand for Chinese blue and white porcelain in the Middle East influenced Chinese production of these products in both the quantity of blue and white porcelain's production and the type of objects being produced.