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<p>[QUOTE="Ken Yap, post: 4311983, member: 18699"]Thank you for your view.</p><p><br /></p><p>As far as I know, min yao just means "of the common people" and as such there is no need for them to be marked. As I said, these 3 bowls were probably made as rough roadside restaurant wares, the type used by itinerant hawkers or found in stopover rest houses in China (the type in which there is inevitably a fight in old kungfu films), or used by coolies abroad.</p><p><br /></p><p>Kitchen Qing was invented as a term in an effort to separate colourful festive nonyaware used predominantly by the Peranakans, from their daily use blue-&-white wares. One mistake that book made was to include all provincial B&W wares, the finer as well as the crude. Whereas the colourful variety featured were predominantly used by the Peranakans, some of the coarser B&W variety were not. That book compared a crate of different coloured apples to a crate of different coloured fruits.</p><p><br /></p><p>Nonya daughters were given 2 sets of crockery for their wedding: the "kitchen Qing" was meant for daily use and the colourful variety for festive use, as the overglazed enamels would be melted by the oily food in no time at all. These 3 bowls would be considered too cheap to be given as a wedding present and would be a loss of face for the family.</p><p><br /></p><p><br /></p><p>For the Peranakans, the finer ware was called "Shanghai ware", which includes the finer B&W wares, the really fine ones. The coarse ware they called "batik ware". These 3 bowls would fall under the latter category, if at all. Of course Peranakans could also use them in the kitchen - for cooking and condiments, but not to eat from unless they were impoverished - hence "kitchen Qing" is not wrong of course, but I still prefer boerenming or, to coin another term, boerenqing... farmers' ware in the Ming and Qing periods.</p><p><br /></p><p>I hope I am not seen as insulting the beauty of these bows, as I love rustic charm myself, quite often preferring the crude to the fine.</p><p><br /></p><p>Post script: Flipping through the book again, I see vases, chamber pots and some pieces which could well have been taken as family heirlooms by the indigenous peoples, so again the term "kitchen" doesn't sit too well with me.[/QUOTE]</p><p><br /></p>
[QUOTE="Ken Yap, post: 4311983, member: 18699"]Thank you for your view. As far as I know, min yao just means "of the common people" and as such there is no need for them to be marked. As I said, these 3 bowls were probably made as rough roadside restaurant wares, the type used by itinerant hawkers or found in stopover rest houses in China (the type in which there is inevitably a fight in old kungfu films), or used by coolies abroad. Kitchen Qing was invented as a term in an effort to separate colourful festive nonyaware used predominantly by the Peranakans, from their daily use blue-&-white wares. One mistake that book made was to include all provincial B&W wares, the finer as well as the crude. Whereas the colourful variety featured were predominantly used by the Peranakans, some of the coarser B&W variety were not. That book compared a crate of different coloured apples to a crate of different coloured fruits. Nonya daughters were given 2 sets of crockery for their wedding: the "kitchen Qing" was meant for daily use and the colourful variety for festive use, as the overglazed enamels would be melted by the oily food in no time at all. These 3 bowls would be considered too cheap to be given as a wedding present and would be a loss of face for the family. For the Peranakans, the finer ware was called "Shanghai ware", which includes the finer B&W wares, the really fine ones. The coarse ware they called "batik ware". These 3 bowls would fall under the latter category, if at all. Of course Peranakans could also use them in the kitchen - for cooking and condiments, but not to eat from unless they were impoverished - hence "kitchen Qing" is not wrong of course, but I still prefer boerenming or, to coin another term, boerenqing... farmers' ware in the Ming and Qing periods. I hope I am not seen as insulting the beauty of these bows, as I love rustic charm myself, quite often preferring the crude to the fine. Post script: Flipping through the book again, I see vases, chamber pots and some pieces which could well have been taken as family heirlooms by the indigenous peoples, so again the term "kitchen" doesn't sit too well with me.[/QUOTE]
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