Rozenburg Sugar Basin

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Rozenburg Sugar Basin

Sugar basin, Painted by J.W. van Rossum, Manufactured by Rozenburg, Holland, 1900.

Porcelain; height 5 1/8 inches.

Copyright Christie's Images Ltd. 2009.

Innovation

The ceramic body used to make this sugar basin was developed by J. Jurriaan Kok and M. N. Engelen at the Rozenburg Royal Delftware Factory in The Hague. It is so thinly cast it is called eggshell porcelain.

Design

The square body of this basin emulates Chinese vessels, while the asymmetry and exaggerated curves of the design reflect the influence of the French and Belgian art nouveau style.  The exuberant finial on this lid, as well as many other Rozenburg pieces, has been described as "whipped cream."

Production

This piece, like most made at Rozenburg, was made by a designer, who conceived of the shape, and a painter, who was responsible for the decoration.

Business

Rozenburg's eggshell porcelain was debuted at the 1900 Paris World's Fair and sold out almost immediately. Although this line was successful the company struggled financial and ceased production in 1914.

In History

A sugar basin such as this would have been part of a tea service.  The custom of adding lumps of sugar to tea was introduced in England and Europe in the eighteen century, and at the end of the nineteenth century sugar importation was over eight million tons.

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NYG 2013

Porcelain Tray

Estimate: $150 - $300 (FMV)

Listed By: Stephanie Retz

Location: Providence, RI

Estimate By: Jorge Luis González

The thick potting, simple decoration, small size and deep shape of the tray would indicate late 18th or early 19th century continental manufacture.

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