bowl, vessel, cup stand, bowl, Porcelain cup stand

This porcelain cup stand consists of a dish-shaped upper part and a cylindrical, hollow pedestal, which is sealed off at the bottom. The everted, wide rim angles down into a deeper bowl with a circular hole at the centre that connects to the hollow pedestal. The matching shape of the cup stand allows for the foot of a stem cup to be slotted into the hole at the centre and the body to be supported by the concavity of the dish-shaped upper part. The cup stand is coated with a greyish tinged glaze. The glaze is curdled at the base. The footrim is covered with kiln grit. This cup stand is plain and undecorated which is a typical feature of Joseon period porcelains. The perceived purity of the white colour and the absence of decoration and ornaments was considered the epitome of the principles of frugality and modesty taught by Neo-Confucianism, the state ideology of the Joseon dynasty (1392-1910). Utensils for ancestral rituals (Korean: jegi) made of white, undecorated porcelain were produced in large quantity and variety. Cup stands of this type held cups for alcohol and served as ceremonial wares during rituals of ancestral offerings. The elevation of the cup on a pedestal stand symbolises respect for and elevated status of the ancestors. The origin of ancestral rituals in Korea that are still performed in the same manner today can be traced back to the Joseon Dynasty when the society and its culture were structured according to Neo-Confucian ideology. The foremost concept of Neo-Confucian is that a successful governance of a nation is based on good governance of a family in which ‘filial piety (Korean: hyo)' is considered to be the principal virtue. People expressed their respect for the living older generation of one’s family but also for their ancestors, especially by means of offering regular rituals. The Joseon Dynasty published Gukjooryeui, Book on Five Major State Rites (1474), and set the standards for holding ancestral rituals mainly for the four previous generations on the anniversary of the death at one’s shrine as well as in March, October at the ancestors’ graves, the first day of the year, the 105th day after the winter solstice, the fifth day of the fifth month of the year and 15th of August according to the Korean lunar calendar. Descendants who attend a ritual prepare themselves by purifying themselves physically and mentally the day before and arrange food and rice wine after midnight. Different types of foods are positioned in a specific way: Fishes, pickled (wet) fish, jujubes, red fruits, raw vegetables, rice cake, and soup on the east side and meats, dried meat, chestnut, white fruits, cooked vegetables, noodle and rice on the west side, especially heads of fishes on the east and tales on the west side. Attendees receive the ancestors’ spirits by burning incense and by pouring rice wine into a bowl containing sand and then offer the wine for the spirits three times with a prayer. After everyone leaves the room for a moment for the spirits to enjoy the offerings the attendees would finish the rite by burning the prayer paper and by sharing the offerings together.