元代卵白釉瓷器利坯方式探讨——以景德镇地区出土卵白釉瓷片标本为中心

To investigate the egg white glaze porcelain by Li Yuan

卵白釉瓷器是元代景德镇创烧的白瓷品种。其釉面呈乳浊感白色质感,略泛鸭蛋青,因此称之为'卵白'。其底足普遍较为厚重,但口沿及腹壁修至较薄,与底部厚度不成协调比例。本文主要从陶瓷制作工艺角度探究卵白釉瓷器的利坯[1]方式。

egg glaze porcelain is a kind of white porcelain produced in Jingdezhen in Yuan dynasty. The milky white glaze a sense of texture, slightly pan duck egg, so called "egg". The foot of the foot is generally heavy, but the edges of the mouth and abdomen are thinner and not in proportion to the thickness of the bottom. The biscuit [trimming the paper is mainly to explore the egg white glaze porcelain from the ceramic production technology: also called "trimming", an important part of Jingdezhen porcelain in the process, the role is to forming good ceramic blank to regular shaving tools. Manner.