Mary Wondrausch
Encyclopedia
Mary Wondrausch, OBE
Order of the British Empire
The Most Excellent Order of the British Empire is an order of chivalry established on 4 June 1917 by George V of the United Kingdom. The Order comprises five classes in civil and military divisions...

(born 1923, Chelsea
Chelsea, London
Chelsea is an area of West London, England, bounded to the south by the River Thames, where its frontage runs from Chelsea Bridge along the Chelsea Embankment, Cheyne Walk, Lots Road and Chelsea Harbour. Its eastern boundary was once defined by the River Westbourne, which is now in a pipe above...

) is an English artist, potter, historian and writer. She trained as a potter at Farnham School of Art, latterly West Surrey College of Art and Design.

She is a fellow of the Craft Potters' Association and has work in the V&A Museum collection. She was awarded the OBE for services to the Arts in 2000. Her primary interest is continental peasant art. Originally training as a watercolor artist, she later became interested in ceramics and opened her own pottery workshop in 1974. Inspired by 17th century English slipware and Eastern European designs, such influences have informed her own work. She is known for lettering and exuberant use of colour.

Her Brickfields pottery is in Compton, near Guildford, Surrey.

Selected writings

  • Mary Wondrausch on Slipware (1986; second edition 2001; publisher; A&C Black - 1st ed. ISBN 9780713628135 2nd ed. ISBN 0-7136-2813-8)
  • Brickfields: My Life at Brickfields As a Potter, Painter, Gardener, Writer and Cook (2004; ISBN 0-9548237-0-2)
  • Hartley, Dorothy Rosaman (1893–1985) by Mary Wondrausch; Oxford Dictionary of National Biography, Oxford University Press, 2004

Contributions to symposia

  • POTTED CHAR Mary Wondrausch (p. 227-234) SYMPOSIUM ON FOOD AND COOKERY 1994 PROCEEDINGS: Studies in Foods and Dishes at Risk. Edited by Harlan Walker; 245 pages.(Acanthus)

  • SPICE CONTAINERS AND SALT CONTAINERS Mary Wondrausch (p. 285-289) OXFORD SYMPOSIUM ON FOOD AND COOKERY 1992 PROCEEDINGS Studies of Flavourings - Ancient and Modern. Edited by Harlan Walker; 294 pages.(Acanthus)

External links

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