Stem Cup
Description
Subject Matter:
A porcelain sang de boeuf Lang yao copper red glazed vase of the Kangxi period (1662-1722). Copper red glazes are among the most difficult to be mastered as the oxygen in the kiln during firing must be reduced, or the glaze turns greenish-grey instead of a brilliant red. Lang yao red was considered a great triumph by its creator, official kiln supervisor Lang Tingji. Because of its glossy ox-blood color, it became known as sang de boeuf in the West. Kangxi, the second emperor of the Manchurian Qing dynasty, took the throne at the age of eight and ruled for a total of sixty-one years, the longest of any Chinese emperor. Being a foreign ruler in China, he assimilated by learning Chinese, becoming Buddhist, and studied the Classics to gain public support. He accomplished many great feats such as completing the unification of China, improving government administration, and decreasing corruption. Of most importance to the production of porcelain, he reinstated the official kilns at Jingdezhen and opened the overseas trade. During Kangxi’s reign (1662-1722) there were many advancements to porcelain manufacture and the introduction of many new types and forms. Kangxi achieved this by appointing two different kiln supervisors during his tenure, Zang Yingxuan and Lang Tingji who are the names behind Zang yao (ware) and Lang yao (ware), respectively. Other types discovered and produced during this time include, but are not limited to, various refined monochromatic and copper red glazes including Lang yao—or sang de boeuf—and peach-bloom, underglaze blue in five colors, famille verte, bisquit, fencai—powder colors—and falangcai—enameled colors. Porcelains produced under the Kangxi reign appealed both to the elites of Chinese society as well as those overseas.
Physical Description:
This oxblood stem cup has a stout base with a bowl shaped body. There is an interior carving on the bowl and a reign mark on base.
Usage Rights:
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