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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]
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 porcelain was about half blue-and-white and half with overglaze enamels, the latter having suffered from the extended immersion in the sea. It may well be the ship recorded as lost at sea in 1608, which the Dutch East India Company (VOC) had arranged to carry a cargo, mainly of Chinese silk , to their station at Johore in modern Malaysia ...
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 ...
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]
The onion pattern was designed as a white ware decorated with cobalt blue underglaze pattern. Sometimes dishes have gold leaf accents on them. Some rare dishes have a green, red, pink, or black pattern instead of the cobalt blue. A very rare type is called red bud because there are red accents on the blue-and-white dishes. [1]