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Under the management of Bartolomé Sureda, who in 1803 replaced the old soft porcelain with a hard paste of inferior quality, useful ware was more extensively manufactured.
Thereafter a distinction was made in nomenclature between porcelaine de France or vieuse Sèvres (soft paste, or pâte tendre) and porcelaine royale (hard paste, or pâte dure).
The French generally preferred to make their figures in biscuit, an unglazed porcelain which was used both in soft paste and then hard paste.
But the French did not find kaolin -- the ingredient necessary for hard paste porcelain -- until the 1760's, decades after Meissen was already prospering.
Once it was discovered, Sèvres expanded its aesthetic and technical reputation by making porcelain in hard paste, despite the emergence of many gifted competitors.
"Fragile Diplomacy," an exhibition of almost 300 works, is about the development of hard paste porcelain and its use in the courts of 18th-century Europe.
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Bone china, hybrid hard-paste porcelain containing bone ash.
Petit porcelain, French hard-paste porcelain produced by Jacob Petit (b. 1796).
Ottweiler porcelain, true, or hard-paste, German porcelain produced in the Rhineland from 1763 onward.
The factory began making stoneware, which was then superseded by white hard-paste porcelain.
Hard-paste porcelain is preferred on the European continent, whereas bone china is preferred in Britain and the United States.
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