During the K'ang-hsi period (1667-1722) some beautiful blood red, peach-bloom, crushed strawberry, maroon red, and flambe red glazes were produced. I recently decided to produce modern day versions of some of these glazes, using bottle and ovoid forms.I first read about glazes and clays of the period, and did research on important collections such as those in the Percival Foundation in London, the Palace Museum in Taiwan, and the Philadelphia Museum of Art and Freer Gallery of Art in the United States. I knew that careful empirical research and trial and error would be required since today's porcelain and ingredients would be different from the past. For instance, fine copper carbonate is now used, as opposed to copper flakes during the reign of K'ang-hsi.1
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