Dear Patricia,
I have included a bibliography of materials science studies of
ceramics from the historic period. While several major research
projects have considered European stoneware, majolica and other tin-
glazed earthenwares from around the world, North American
earthenwares, and English and American Porcelains, none have examined
Cream-colored ware, with China or clear-glaze, nor white improved
earthenwares. I echo Mary Beaudry's concerns about the terms
creamware, pearlware, and whiteware, and point you to Miller and
Hunter's excellent article (which is online at that address in it's
entirety, I think, including most figures).
I would like to know what you hope to learn from your analyses. I
would be very cautious to recommend investing in these analyses
without knowing what you hope to learn- the international movement of
raw clays, which were increasingly milled and blended, the
interconnectedness of multiple factories through subcontracted
production runs, and many other concerns make meaningful materials
science analysis very, very challenging.
Please do share what you would like to learn!
Best,
Tim Scarlett
Some papers on the topic:
http://www.ss.mtu.edu/faculty/Scarlett/research/sha08.htm
Working Bibliography on the Application of Materials Science to
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On Nov 3, 2008, at 3:53 PM, Mary C. Beaudry wrote:
> Best to consult is the following. Nb: I think that George and Rob
> would
> consider doing chemical analysis of paste & glaze on these wares to be
> overkill and largely unnecessary unless what you were investigating
> was
> differences in clay sources and glaze formulae among various
> potters/potteries in Stoke-on-Trent.
>
> *George L. Miller and Robert Hunter*
> How Creamware Got the Blues: The Origins of China Glaze and Pearlware.
> *Ceramics
> in America 2001.*
>
> One of the most common earthenwares found on American archaeological
> sites
> dating from the 1780s until the 1830s has a bluish tint to its
> glaze. It is
> generally known by the term "pearlware," a name adopted from Josiah
> Wedgwood's Pearl White, which he introduced in 1779. The other
> Staffordshire
> potters, however, called this ware "China glaze" and appear to have
> begun
> producing it as early as 1775. This paper explores what led to the
> development of China glaze, and how its name disappeared from
> general usage
> until the mid-twentieth century.
>
> This from an extract at:
>
> http://www.chipstone.org/publications/CIA/2001/MillerHunter/MillHuntIndex.html
>
> On Mon, Nov 3, 2008 at 4:17 PM, Daniel Schavelzon <
> [log in to unmask]> wrote:
>
>> Anybody knows if there is a paper about chemical composition of
>> clay and
>> glaze of English Creamware, Pearlware and Whiteware? I want to make
>> analysis
>> on these wares found in archaeological excavations in Buenos Aires
>> and then
>> compare results.
>> Thank you
>>
>> Patricia Frazzi
>> Conservator Restorator
>> Center of Urban Archaeology
>> University of Buenos Aires
>> Argentina
>>
>
>
>
> --
> Mary C. Beaudry, PhD, RPA, FSA
> Professor of Archaeology & Anthropology
> Department of Archaeology
> Boston University
> 675 Commonwealth Avenue
> Boston, MA 02215-1406
> tel. 617-358-1650
>
> people.bu.edu/beaudry/Mary_Beaudrys_Research/Welcome.html
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