hmurrow at efn.org
Thu Oct 13 21:59:58 EDT 2016
On Oct 14, 2016, at 1:28 AM, Douglas Fur <23drb50 at gmail.com> wrote:
> Something about your entomology of "turning" bugs me.
Duff, check out this from wikipedia for clarification.
I don't like to presume correction, especially when the post is so cogent and generous as this one IS.
But someone with a bone to pick might jump on it and thought to give you a possible response. I love your posts, often surprising, always in good humor, something this List lacks occasionally.
Good Job and keep it up! Hank in Sasayama, readying the anagama for lighting on the 27th.
> Tournant is French for turning, tourneur is a turner.
> There is a French salt glaze tradition on their side of the Rhine. Maybe
> there is a "French Connection" through the introduction if the salt glaze
> tradition to England and on to America.
> If you look at the Frankish kingdom around the 8th century, when stoneware
> was just starting, it is centered on the Rhine. Its Eastern border was the
> Elbe. The Franks, the namesake of France, were a western Germanic culture.
> The Rhine was the center of the Rhenish stoneware tradition. By the time it
> was introduced into England the Western half of the valley was French. So
> the pots we've learned to call "German salt glazed stoneware" could have as
> easily been French as German.
> Following the Norman conquest the English court was culturally French so
> when this technology was introduced it could easily have been described
> with French terminology.
> Seola Creek
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