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Similar pottery, also characterized by incised and dotted wavy lines, along with barbed bone points, was discovered in the Lake Turkana Basin of Kenya. [1] This pottery is much like that of Northeast Africa, especially the Khartoum pottery, but there are some regional differences in the decorating motifs, implements, and tempers used in the ...
Making a pot with the coiling technique. Coiling is a method of creating pottery. It has been used to shape clay into vessels for many thousands of years. It is found across the cultures of the world, including Africa, Greece, China, and Native American cultures of New Mexico. Using the coiling technique, it is possible to build thicker or ...
Mangbetu pots are mostly mono-chromatic, made entirely with clay and fired in its natural form. As a result, most decorative pots are a dark gray color while the nembwo and Small Pots lean more towards russet. To serve as a decorative quality, patterns are often carved onto the surface of the pots in addition to the animal/human figures.
Pottery is the process and the products of forming vessels and other objects with clay and other raw materials, which are fired at high temperatures to give them a hard and durable form. The place where such wares are made by a potter is also called a pottery (plural potteries).
Ladi Kwali or Ladi Dosei Kwali, OON NNOM, MBE (c. 1925 – 12 August 1984) [1] was a Nigerian potter, ceramicist and educator. [2]Ladi Kwali was born in the village of Kwali in the Gwari region of Northern Nigeria, where pottery was an indigenous occupation among women. [3]
María and Julián Martinez pit firing blackware pottery at San Ildefonso Pueblo in New Mexico (c.1920). Pit-firing continued in some parts of Africa until modern times. In Mali, a firing mound, a large version of the pit, is still used at Kalabougou to make pottery that is commercial, mainly made by the women of the village to be sold in the towns.
Clay roasting pots called Römertopf ('Roman pot') are a recreation of the wet-clay cooking vessels used by the Etruscans, and appropriated by the Romans, by at least the first century BC. [ 1 ] [ 2 ] They are used for a variety of dishes in the oven and are always immersed in water and soaked for at least fifteen minutes before being placed in ...
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