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<p>[QUOTE=&quot;Francisco G Kempton, post: 4393175, member: 22714&quot;]It might have been this site that you recalled the term, as quite recently there was a dicussion about the different terms and their meaning.If i recall AJ introduced us to the term Boeren Ming which is quite a good word as it is so hard to instantly date these, and Ming is so special that you hesitate to disregard the possibility. Ken introduced us to the term Minyao ware. I prefer the term kitchen qing and if someone really knows their provincial Ming then we can go form there. </p><p><br /></p><p>The three terms were</p><p><br /></p><p>1.Kitchen Qing</p><p>The Malaccan term usually applied to every day porcelain used there by the common people; mostly provincial blue and white 19th century Chinese export dishes and bowls with simplified decoration</p><p><br /></p><p>2.Minyao wares</p><p>&quot;Peoples wares&quot;. Chinese commercial porcelain made for trade, export and local markets, made at all other kilns except on Imperial command and at the Imperial porcelain kiln, in Jingdezhen, Jiangzi province.</p><p><br /></p><p>3.Boeren ming</p><p>This so-called &#039;farmer&#039;s Ming&#039; earthenware was made during the Ming dynasty, and was created for the export to the whole of Asia.</p><p><br /></p><p><br /></p><p>I think your dishes are from Qing but i really am not good/strong on Chinese Ming to say they are all fom Qing period. So i guess the term Boeren ming is more suitable and a good starting point.[/QUOTE]</p><p><br /></p>

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