Spanish pottery

I saw everyday pottery from before the modern era in various parts of Spain. In a village museum in Andalucia I saw the plate shown in the featured photo. The decoration looked very modern. When I looked at the date, it turned out to be from the early 20th century. I liked the red colour of the fired clay, which you see in the rim. The thin white glaze and the faded green decoration looked very nice too.

Andalucian pottery, early 20th century Andalucian pottery, early 17th century

In the same place, I saw the pieces which you see above in the photo on the left. These pieces are also Andalucian and come from the early 20th century. On the right, above, is a detail from a painting by Murillo. If it shows contemporary pottery, then it is Andalucian, and from the early 17th century. Three hundred years has changed this pottery a little. The shapes are very similar. The newer pottery has somewhat of a brighter glaze.Castillian pottery, early 19th century This could be because the firing kilns are hotter, and therefore allow different glazing.

Finally, I leave you with photos of pottery I saw in Toledo, said to be from El Greco’s time. If this is an example of mid-16th century Castillian pottery, then it is remarkably similar in colour and design to tiles from other parts of Spain and Portugal of that time. Interestingly, even now one finds in southern France, pottery with similar decoration.

Spanish bread

The 17th century Spanish painter, Murillo, caught the texture of his country’s bread perfectly. While looking at a large canvas, I saw this detail in one corner and took the featured photo. It seems that Spanish bread has not changed in three or four centuries.

If one is used to baguettes from France or the crusty broetchen of Germany, then this seems very different. But the main difference seems to be that the crust is very soft. It is possible that this bread is baked in an oven whose temperature is much smaller. The bread is a little more doughy, which could also be due to the same low temperature baking. As a result, this bread is perfect for soaking up olive oil.