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The contents of the Blanc-de-Chine page were merged into Blanc de Chine on 15:43, 16 May 2008. For the contribution history and old versions of the merged article please see its history. |
The merge proposal is initiated by User:Marshall46
I think these three articles should be merged to one article because The three are overlapped and all at start status. I think Blanc-de-Chine could absorb the others but I'm not sure this French title is "common name in English speaking world for the porcelains produced in Dehua. According to Britannica it is named as "Dehua porcelain". -- Appletrees ( talk) 01:08, 31 March 2008 (UTC)
Thank you for your comments. The consensus appears to be in favour of merging the three articles under the heading Blanc de Chine. I am willing to do this but I will not be able to do it until the end of April. I have P.J.Donelly's Blanc de Chine, which is a well-respected and comprehensive work on the subject, although Nigel Wood's Chinese Glazes is better on the technical aspects. The wares from Dehua that are not Blanc de Chine, although of less importance, do, however, need to be dealt with somewhere. Marshall46 ( talk) 19:14, 31 March 2008 (UTC)
Now merged in Blanc de Chine. Marshall46 ( talk) 13:36, 16 May 2008 (UTC)
This redirect does not require a rating on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||
|
The contents of the Blanc-de-Chine page were merged into Blanc de Chine on 15:43, 16 May 2008. For the contribution history and old versions of the merged article please see its history. |
The merge proposal is initiated by User:Marshall46
I think these three articles should be merged to one article because The three are overlapped and all at start status. I think Blanc-de-Chine could absorb the others but I'm not sure this French title is "common name in English speaking world for the porcelains produced in Dehua. According to Britannica it is named as "Dehua porcelain". -- Appletrees ( talk) 01:08, 31 March 2008 (UTC)
Thank you for your comments. The consensus appears to be in favour of merging the three articles under the heading Blanc de Chine. I am willing to do this but I will not be able to do it until the end of April. I have P.J.Donelly's Blanc de Chine, which is a well-respected and comprehensive work on the subject, although Nigel Wood's Chinese Glazes is better on the technical aspects. The wares from Dehua that are not Blanc de Chine, although of less importance, do, however, need to be dealt with somewhere. Marshall46 ( talk) 19:14, 31 March 2008 (UTC)
Now merged in Blanc de Chine. Marshall46 ( talk) 13:36, 16 May 2008 (UTC)