The idiom “food is the god of the people” has been recorded as early as in history story, Chinese “food culture” has been in the blood of the Chinese people since ancient times. However, as the bearer of food — tableware, its material has undergone many changes for thousands of years, but it is still dominated by ceramic tableware, and continues to this day.
Different from glass products by hot and cold crack, ceramic texture has good heat insulation ability, slow heat conduction, not easy hot; And the ceramic itself is tasteless, the surface is attached to the glaze, the texture is tight, does not react with food, smooth and not easy to be contaminated with food residue, easy to clean. Compared with other materials, the safety of ceramics is very outstanding.
From the tang and Song Dynasties, ceramic firing technology became increasingly advanced, ceramic products output increased, ceramic tableware can be used by more people, its manufacturing cost is much lower than glass or precious metals, while mass production can also meet the different needs of users, making ceramic tableware become popular.
Also because porcelain has decorous feeling, when pick it up you will feel exquisite, with elegant temperament. At this point wooden or metal cannot compare with it. At the same time with the help of rich glaze color, the shape and color of ceramic tableware can achieve a unique style, which with artistic appreciation value, will be practical and beautiful.
Ceramic as a representative of Chinese culture is one of the national business card, is not only the art of earth and fire fusion, but also has a sense of national identity of culture heritage. Using ceramic tableware is inherited from the generations of people living habits, become a “low key” tradition into our idea. In the modern, the ceramics as the main tableware can be said to be logical.
Nowadays, more and more kinds of ceramic tableware give people more choices, which not only promotes the commercialization of the market, but also reflects people’s pursuit of a higher level of artistic sense and aesthetics in the food culture.