.jpg?w=1)
Lot Essay
Previously sold in London, 15 June 1982, lot 63.
It appears that the present dish is unique in having as many as twenty-five florettes decorating the everted mouthrim. Three similar dishes designed in this 'floating relief' technique are published. All three examples are decorated with a lively dragon, additional ruyi-clouds in the medallion, and florettes on the mouthrim, fired in the biscuit. The first dish with twelve florettes around the rim is in the collection of the Topkapi Saray Museum, Istanbul, illustrated by J. Ayers (Ed.), Chinese Ceramics in the Topkapi Saray Museum, vol. I, p. 211, no. 109. Another dish with eighteen florettes, in the Cleveland Museum of Art, is illustrated by Y. Mino and K. Tsiang, Ice and Green Clouds, p. 206, no. 84. The dish in the Percival David Foundation has seventeen florettes and is illustrated by R. Scott, A Guide to the Collection, fig. 49, no. 61, where the author discussed the appearance of this 14th century technique as a response to tastes in the Near East.
It appears that the present dish is unique in having as many as twenty-five florettes decorating the everted mouthrim. Three similar dishes designed in this 'floating relief' technique are published. All three examples are decorated with a lively dragon, additional ruyi-clouds in the medallion, and florettes on the mouthrim, fired in the biscuit. The first dish with twelve florettes around the rim is in the collection of the Topkapi Saray Museum, Istanbul, illustrated by J. Ayers (Ed.), Chinese Ceramics in the Topkapi Saray Museum, vol. I, p. 211, no. 109. Another dish with eighteen florettes, in the Cleveland Museum of Art, is illustrated by Y. Mino and K. Tsiang, Ice and Green Clouds, p. 206, no. 84. The dish in the Percival David Foundation has seventeen florettes and is illustrated by R. Scott, A Guide to the Collection, fig. 49, no. 61, where the author discussed the appearance of this 14th century technique as a response to tastes in the Near East.