Period:Ming dynasty Production date:1643 (circa)
Materials:porcelain
Technique:glazed, underglazed,
Subjects:plant,flower
Dimensions:Height: 4.60 centimetres
Description:
Porcelain mustard pot and cover with underglaze blue decoration. This globular mustard pot, which stands on a low foot, has a flat circular cover and a notch cut out for a spoon to rest at the rim. The base is glazed. It is painted in ‘transitional’ style, with rock, flowers, shrubs and grasses on the body and on the cover with a stylized waterscape.
IMG
![图片[1]-mustard-pot BM-1984-0303.9-China Archive](https://chinaarchive.net/Ming dynasty/Ceramics/mid_00253890_001.jpg)
![图片[2]-mustard-pot BM-1984-0303.9-China Archive](https://chinaarchive.net/Ming dynasty/Ceramics/mid_RRC16469.jpg)
Comments:Harrison-Hall 2001:Mustard was regarded in the seventeenth century in England as having various magical properties. Nicholas Culpeper, the seventeenth-century scientist and astrologer, wrote that mustard, ‘being a herb from Mars’, is excellent for clarifying the blood and for weak stomachs. He also claimed mustard was a protection against ‘the malignity of mushrooms and venom of scorpions and other venomous creatures’. Mustard has been eaten in the West since ancient times. Indeed the Greeks and Romans enjoyed mustard sauce with fish. In Shakespeare’s “King Henry IV”-Part One, Falstaff when referring to the character Poins, says ‘his wit is as thick as Tewkesbury mustard’. Mustard in the early seventeenth century was prepared by crushing and soaking the seeds in vinegar, wine, buttermilk or fruit juice. Served as a table sauce, mustard spiced up foods in Tudor England which were mostly salted or dried.
Materials:porcelain
Technique:glazed, underglazed,
Subjects:plant,flower
Dimensions:Height: 4.60 centimetres
Description:
Porcelain mustard pot and cover with underglaze blue decoration. This globular mustard pot, which stands on a low foot, has a flat circular cover and a notch cut out for a spoon to rest at the rim. The base is glazed. It is painted in ‘transitional’ style, with rock, flowers, shrubs and grasses on the body and on the cover with a stylized waterscape.
IMG
Comments:Harrison-Hall 2001:Mustard was regarded in the seventeenth century in England as having various magical properties. Nicholas Culpeper, the seventeenth-century scientist and astrologer, wrote that mustard, ‘being a herb from Mars’, is excellent for clarifying the blood and for weak stomachs. He also claimed mustard was a protection against ‘the malignity of mushrooms and venom of scorpions and other venomous creatures’. Mustard has been eaten in the West since ancient times. Indeed the Greeks and Romans enjoyed mustard sauce with fish. In Shakespeare’s “King Henry IV”-Part One, Falstaff when referring to the character Poins, says ‘his wit is as thick as Tewkesbury mustard’. Mustard in the early seventeenth century was prepared by crushing and soaking the seeds in vinegar, wine, buttermilk or fruit juice. Served as a table sauce, mustard spiced up foods in Tudor England which were mostly salted or dried.
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