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Kireçli Küp (Turkish Limewashed Vase - Medium)

$650
£499.14
€572.59
CA$913.33
A$1,022.87
CHF 533.72
MX$12,493.89
NOK 6,790.42
SEK 6,400.78
DKK 4,273.16

About the Item

This medium-sized limewashed Turkish pot was used to gather, store, and preserve food, water, or wine in the Levant. Lime-washing is a technique that has been used for centuries by Anatolian ceramicists to refresh, seal, and protect the surface of a clay vessel. A solution of lime (calcium hydroxide) mixed with water creates a thin, milky solution that is brushed or sprayed onto the vessel before it is fired in the kiln. In the heat, the lime reacts with the clay, forming a durable glaze that seals the surface. Artisans periodically reapplied the wash to ensure longevity. Pottery production in the Black Sea region, where this küp is from, flourished during the Roman Empire: a luxurious import that contributed to the region’s economic prosperity. During the Ottoman Empire, the Black Sea region was revived as a ceramic center, drawing from the rich history of techniques that had been passed down over time, including glazed pottery painted in natural hues. *One-of-a-kind and marked by time, each of these pieces will show patina and natural imperfections. From oil stains to oxidation, we consider these alterations to be portals into a time long ago.
  • Dimensions:
    Height: 22 in (55.88 cm)Diameter: 14 in (35.56 cm)
  • Style:
    Greco Roman (In the Style Of)
  • Materials and Techniques:
  • Place of Origin:
  • Period:
  • Date of Manufacture:
    Unknown
  • Condition:
    Minor fading.
  • Seller Location:
    Ojai, US
  • Reference Number:
    Seller: SKU: 08441stDibs: LU9865240678802

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Kireçli Küp (Turkish Limewashed Vase - Medium)
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Zeytin Küpü (Turkish Olive Jar - Large)
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This medium glazed küp was likely used to store cheese by generations of families in the Levant. The design is similar to jugs used to carry water, wine, or other liquids (as cheese is traditionally stored in its brine). Glazing, a traditional technique on pottery wheels in Konya and Isparta, is as functional as it is beautiful. The glaze provides a protective and hygienic layer, making these objects optimal vessels for storing food staples and preserving delicacies. Cheese is a staple in most Turkish breakfasts today, with a fascinating history springing from the Fertile Crescent: the region of Southwest Asia that includes portions of present-day Turkey, Iraq, Iran, Jordan, Lebanon, and Syria. Around 8000 BCE, the first humans to keep livestock began firing pottery that could store dairy products in the warm climate. In this process, they discovered that they could use ceramic strainers...
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