Near Pair of Chinese Brinjal Bowls, Kangxi (1662-1722)
Near pair of Chinese brinjal bowls, Kangxi (1662-1722), with everted rims, the biscuit body decorated in ‘egg and spinach’ green, brown and yellow enamels.
Diameter: 14cm. (5 1/2in.) and 14.6cm. (5 6/8in.)
The smaller with restored chip to rim, firing crack to footrim; the larger with two hairlines to rim and chip to footrim
The egg and spinach, or 'susancai' glaze (literally translating to ‘soft three colour’ glaze) is strikingly similar to the sancai glaze developed during the Tang dynasty (618-907), made with lead bases coloured respectively with copper, iron and cobalt oxide. The resemblance between Susancai wares and the earlier Tang ceramic tradition made them very popular during the Kangxi period, as they corresponded with the antiquarian tastes of the Emperor.