By stressing the congruence between cooking ceramics and tableware, and food and its consumption, this book offers a completely new view on ceramic science. It provides an interdisciplinary approach by linking ceramic science and engineering, archaeology, art history, and lifestyle. The selection of ceramic objects by the authors has been guided by historical significance, technological interest, aesthetic appeal, and mastery of craftsmanship.
Readers are being acquainted with the science of ceramics and their technology, and with the artistry of ceramic masterpieces fashioned by ancient master potters. Ceramics treated in this book range from Near Eastern pottery to the Meissen porcelain wonders, from the Greek black-on-red and the Minoan Crete masterpieces to British bone china, and from Roman Terra Sigillata to the celadon stoneware and porcelain produced in the kilns of China, Japan and ancient Siam. Ancient and historical ceramic plates, pots, beakers and cups are juxtaposed with food preparations that likely may have been cooked in and served on these ceramic objects in the distant past.
Author(s): Robert B. Heimann, Marino Maggetti
Publisher: Schweizerbart Sche Vlgsb.
Year: 2014
Language: English
Pages: 578
City: Stuttgart
Cover
Title
Copyright
Table of Contents
Preface
Acknowledgements
Exordium
Part I Fundamentals
1 The nature of ceramics
1.1 Materials and technological evolution of societies
1.2 Ancient roots
1.3 Holistic and prescriptive technologies
1.4 Ceramics and their production environment
1.5 Ceramics and cooking
1.6 Ceramics as subject of archaeometry
2 Classification and properties of ceramics
2.1 Classification and types of ceramics
2.2 Definitions of common ceramic types
2.3 Properties and functions of ceramic cooking pots
3 Clay raw materials: origin, composition, and properties
3.1 Types of raw materials
3.2 The formation of clay minerals
3.3 Nomenclature and structure of clay minerals
3.4 Mineralogy of clay minerals relevant for pottery
3.5 Clay-water interactions
4 Processing of clay, and forming and finishing of pottery
4.1 The operational sequence of making ceramics
4.2 Preparation of clay
4.3 Forming of ceramic green bodies
4.4 Drying of green pottery
4.5 Glazes and glazing
4.6 Post-firing painting
5 Ceramic phase diagrams
5.1 Introduction
5.2 Anatomy of three-component (ternary) phase diagrams
5.3 Selected model ceramic phase diagrams
6 Materials science of ceramics
6.1 Ceramics as man-made ‘rocks’
6.2 Firing temperature vs. state of sintering
6.3 Thermal transformations in kaolinitic clays
6.4 Thermal transformations in illitic clays
6.5 Thermal transformations in phosphatic ceramics
6.6 Densification during firing
6.7 Determination of firing temperatures
7 Pottery kilns and firing technology
7.1 Pottery firing structures and devices
7.2 Fuel consumption and production economy
Part II Selected ceramics and culinary traditions
8 Ancient Near Eastern wares
8.1 Neolithic cultures in the Near East
8.2 Mesopotamia
8.3 Anatolia
8.4 Egypt
8.5 Iran
8.6 Hidden messages from Neolithic cooking pots
9 Aegean Neolithic, Bronze and Iron Age pottery
9.1 Setting the stage
9.2 Neolithic to Bronze Age Thessalian pottery
9.3 Cretan pottery
9.4 Bronze Age (Helladic) pottery
9.5 Iron Age Greek wares
9.6 Culinary traditions: Greek delicacies revealed
10 Roman earthenware
10.1 Historical development
10.2 Italian and Provincial Roman Terra Sigillata
10.3 Manufacturing technique
10.4 Materials science of Terra Sigillata
10.5 A Roman Terra Sigillata workshop in Tabernae, 2nd century CE
10.6 What distinguishes a mould from the Terra Sigillata pottery?
10.7 The Roman gourmet Apicius and his legacy
11 Medieval and early modern German stoneware
11.1 Unglazed Carolingian earthenware: Badorf, Mayen, Pingsdorf
11.2 Rhenish stoneware: Siegburg, Frechen, Cologne, Westerwald, Raeren
11.3 Saxon stoneware
11.4 Bunzlau stoneware
11.5 Of late medieval broth and mush
12 English and French white earthenware (creamware, faïence fine)
12.1 French Renaissance precursors
12.2 English white earthenware (creamware)
12.3 French white earthenware (faïence fine)
12.4 Scientific analyses of English and French white earthenware
12.5 Fast food and sweet cake
13 Tin-glazed ceramics from the Near East and Italy
13.1 Technological background
13.2 The beginnings of the tin-glaze technique
13.3 The spreading of tin-glaze technology in Europe
13.4 Italian maiolica
13.5 Renaissance gastronomy
14 French soft-paste porcelain
14.1 A short history of selected French manufactures
14.2 Technology of French soft-paste porcelain
14.3 Conclusion
14.4 The ‘plaisirs de table’ of Louis XV and his favourite, Marquise de Pompadour
15 The first European hard-paste porcelain: Meissen
15.1 Historical beginnings
15.2 The invention of European porcelain at Meissen
15.3 Material basis and technology of Böttger stoneware
15.4 Development of porcelain microstructure
15.5 From the royal table of Augustus the Strong
16 English bone china
16.1 Early developments
16.2 Forerunners of bone china
16.3 The invention of bone china
16.4 Microstructure of bone china
16.5 Staffordshire potter’s favourite dishes
17 Prehistoric New World pottery
17.1 South American pottery
17.2 Central American pottery
17.3 South-western United States
17.4 Mississippian culture
17.5 Native cuisine of the Americas
18 Chinese pottery: From earthenware to stoneware to porcelain
18.1 The European perspective
18.2 Chinese history and pottery
18.3 Neolithic earthenware ceramics
18.4 Earthenware and stoneware of the Xia and Shang dynasties
18.5 Chinese proto-porcelain
18.6 True Chinese porcelain
18.7 Ancient Chinese cookery: a feast of plenty, perfectly balanced
19 Thai ceramics
19.1 Historical account
19.2 Neolithic pottery
19.3 High-fired glazed stoneware
19.4 Northern Thai (Lan Na) kilns
19.5 Ancient Thai cuisine
20 Japanese ceramics
20.1 A philosophy of natural aesthetics
20.2 Jōmōn, Yayoi and Kofun (Yamato) pottery
20.3 Asuka, Nara and Heian periods
20.4 Kamakura and Muromachi period
20.5 Momoyama wares
20.6 Edo period
20.7 Ancient Japanese cooking: what Samurai and Sumōtori enjoyed
References
Ceramic index
Location index
Names index
Recipe index
