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Refined white earthenware, industrial whiteware, white-bodied industrial earthenware (creamware etc.) in CERAMICA CH<\/a><\/p>\n Creamware (white-bodied industrial earthenware, refined white earthenware, industrial whitewares) evolved in the 1740s from the salt-glazed white stoneware of Staffordshire and Yorkshire (England). At the time it was known as \u201ccream-coloured ware\u201d or \u201cQueen\u2019s ware\u201d. From the late 18th<\/sup> century, white-bodied industrial earthenwares or refined white earthenwares were also produced in France, Germany and Switzerland under various names (\u201cterre des pipes\u201d, \u201ccailloutage\u201d, \u201cfa\u00efence fine anglaise\u201d). For marketing purposes and because of changes in the clay compositions, the pottery industry in the 19th<\/sup> century introduced several other names, including \u201cdemi-porcelaine\u201d,\u00a0\u201cporcelaine opaque\u201d,\u00a0\u201cmi-porcelaine\u201d,\u00a0\u201ckaolina\u201d and\u00a0\u201cp\u00e9troc\u00e9rame\u201d.<\/p>\n Due to the colour and matrix of its fabric, creamware is now also known as \u201cweisse Irdenware\u201d \u2013 \u201cwhite earthenware, white-bodied industrial earthenware, refined white earthenware\u201d \u2013 \u201cterres blanches\u201d\u00a0 \u2013 \u201cterraglia\u201d. Because it was manufactured in dedicated industrial plants, refined white eartenware in all its forms is also known as \u201cindustrial pottery or industrial fineware\u201d, which puts an intentional emphasis on the fact that it was not manually produced by craftspeople.<\/p>\n As a rule, the fabric is light-coloured to light-grey, slightly cream-coloured to yellowish or almost white, very fine-grained, non-vitreous, specifically light-weight and with a clearly visible separate layer of glaze. The latter often exhibits craquelure, or crazing. From a technical perspective, creamware is lead-glazed, porous earthenware made from clay that when fired becomes white and contains kaolin and SiO2 <\/sub>(quartz, often powdered flint); it can also contain lime or feldspar or a mixture of all components. Depending on the date and place of production, the composition of the clay body can vary greatly. Creamware objects were generally biscuit-fired first. The painted or printed decoration was applied to the bisque and the piece was then glazed. The second firing at a temperature of around 1000 \u00baC is known as \u201cglost firing\u201d. A possible third step involves onglaze decorations, either painted or transfer printed, which are fixed in a third firing at around 800 \u00baC called \u201cmuffle firing\u201c.<\/p>\n By adding cobalt to the cream-coloured or yellowish clay body of \u201ccream-coloured ware\u201d, English potters developed a white variant known as \u201cwhiteware\u201d. \u201cPearlware\u201d, where cobalt was added to the glaze, was an intermediate step between the two.<\/p>\n Creamware manufacturers, mainly in England, also developed other fabrics (black, red, yellow, blue, violet and green), which are also known in the literature as \u201cFeinsteinzeug, gr\u00e8s fin or industrial fine stonewares – industrial redwares, industrial blackwares, industrial coloured wares <\/a>\u201d because in these wares the body\u00a0 was more densely fused. They can be refered to as unglazed (“dry-bodied”)\u00a0stonewares as well.<\/p>\n Over the course of the 19th<\/sup> century, the pottery industry developed yet further types of refined white earthenwares, which were considerably whiter and more impact-resistant. The clay bodies used contained greater amounts of feldspar and kaolin. These new ceramics were known by different names, including \u201cPorcelaine opaque\u201d or \u201cgranite ware\u201d. They were fired at temperatures between 1180\u00baC and 1300\u00baC, with glost firing at 1050\u00baC to 1080\u00baC.<\/p>\n Translation Sandy Haemmerle<\/p>\n Ger: Steingut<\/p>\n Fr.: Fa\u00efence fine<\/p>\n Definitions, terminology and alternative names of creamware<\/strong><\/p>\n Massey 2007 Maire 2008 Maggetti 2018 Translation Sandy Haemmerle<\/p>\n","protected":false},"excerpt":{"rendered":" \u00a0\u00a0 Refined white earthenware, industrial whiteware, white-bodied industrial earthenware (creamware etc.) in CERAMICA CH Creamware (white-bodied industrial earthenware, refined white earthenware, industrial whitewares) evolved in the 1740s from the salt-glazed white stoneware of Staffordshire and Yorkshire (England). At the time it was known as \u201ccream-coloured ware\u201d or \u201cQueen\u2019s ware\u201d. From the late 18th century, white-bodied … Continue reading Refined white earthenware (creamware, pearlware, whiteware etc.)<\/span>
\nRoger Massey, Understanding Creamware, in: Tom Walford\/Roger Massey, Creamware and Pearlware Re-examined, Beckenham 2007, 15-30.<\/p>\n
\nChristian Maire, Histoire de la fa\u00efence fine francaise 1743-1843, Le Mans 2008, 11-36<\/p>\n
\nMarino Maggetti, Archaeometric Analyses of European 18th<\/sup>-20th<\/sup> Century White Earthenware \u2013 A Review, in: Minerals, 2018, Issue 8.<\/p>\n