Over the years I’ve repeatedly seen this viral picture of a tin-glazed earthenware plate from 1661 recirculated everywhere from Tumblr and Instagram to Twitter and Facebook. In 2019, the composer ...

As historian and author, Frances Lichten noted in her book, “Rural Folk Art of Pennsylvania,” our Pennsylvania Dutch ancestors landing at the port of Philadelphia and found the colony rich in ...

Across East Asia and elsewhere in the world, most families' main staple is rice, and in Korea it's joined with the triumvirate of the Korean kitchen: soy sauce, hot pepper paste and brown bean paste.

Red painted spirals swirl in distinct patterns across the surfaces of these vessels, testifying to the sophisticated material and aesthetic cultures of northeastern Thailand more than two thousand ...

The taste of pappu pulusu (lentils cooked in tamarind juice) that antique collector Y Krishnamurthy’s mother used to make in a ratichippa (stone cooking pot) still lingers on his tongue. In fact, even ...

Cleaning earthen pots and pans requires special care. Rinse with warm water, scrub with mild dish soap, soak in vinegar, use baking soda paste, lemon and salt scrub, sun-dry, and apply mineral oil.

Click to share on Facebook (Opens in new window) Facebook Click to share on X (Opens in new window) X The magic of the wood-fired kilns turning earth into a beautiful ceramic form or redware pottery, ...

*This is the first part in our series, “Onggi, traditional earthenware vessel in Korea.” This series of articles explains how to make traditional Korean pottery and how to use the large jars. We tried ...