Sang De Boeuf Glaze

""Sang De Boeuf Glaze: Its Chinese Historical References And Local Reduction Experiments In Electric Firing Kilns"" is a book written by John M. Matthews that delves into the history and techniques behind the creation of the Sang De Boeuf glaze. The Sang De Boeuf glaze is a type of red glaze that was first developed in China during the Ming dynasty and became popular during the Qing dynasty. The book explores the historical references to the glaze in Chinese ceramics and the various techniques used to create it. In addition to the historical aspect, the book also covers local reduction experiments in electric firing kilns. Matthews discusses the process of creating the Sang De Boeuf glaze using modern technology and how it differs from the traditional methods. The book provides detailed information on the materials and equipment needed to create the glaze, as well as step-by-step instructions on how to achieve the desired results.Overall, ""Sang De Boeuf Glaze: Its Chinese Historical References And Local Reduction Experiments In Electric Firing Kilns"" is a comprehensive guide for artists, potters, and ceramic enthusiasts who are interested in learning more about the Sang De Boeuf glaze and its rich history.The Emporia State Research Studies, V6, No. 1, September, 1957.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.