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A number of ceramists are experimenting with Egyptian faience, [34] though some of the compositions bear only a passing resemblance to the original Egyptian formulae. There has also been a recent interest in the use of Egyptian faience in 3-d printing technology. [35] It may be possible to fire faience-like materials in a microwave. [35]
All ancient Greek and ancient Roman pottery is earthenware, as is the Hispano-Moresque ware of the late Middle Ages, which developed into tin-glazed pottery or faience traditions in several parts of Europe, mostly notably the painted maiolica of the Italian Renaissance, and Dutch Delftware.
Glazing of pottery followed the invention of glass around 1500 BC, in the Middle East and Egypt with alkali glazes including ash glaze, and in China, using ground feldspar. By around 100 BC lead-glazing was widespread in the Old World. [3] Glazed brick goes back to the Elamite Temple at Chogha Zanbil, dated to the 13th century BC.
Depending on its nature and intended effect, a glaze may be applied before or after cooking. It may be either sweet or savory (in pâtisserie , the former is known as glaçage ); typical glazes include brushed egg whites , some types of icing , and jam (as in nappage ), and may or may not include butter , sugar , milk , [ 1 ] oil , [ 2 ] and ...
An important classification system for Egyptian pottery is the Vienna system, which was developed by Dorothea Arnold, Manfred Bietak, Janine Bourriau, Helen and Jean Jacquet, and Hans-Åke Nordström at a meeting in Vienna in 1980. Seriation of Egyptian pottery has proven useful for the relative chronology of ancient Egypt.
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Modern bowl in a traditional pattern, made in Faenza, Italy, which gave its name to the type Sophisticated Rococo Niderviller faience, by a French factory that also made porcelain, 1760–65. Faience or faïence (/ f aɪ ˈ ɑː n s, f eɪ ˈ-,-ˈ ɒ̃ s /; French: ⓘ) is the general English language term for fine tin-glazed pottery.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...