| caption: |
Chapter One. The Material Background |
| caption: |
pottery; shape and size of pots |
| text: |
All Konyak pots had rounded bases and did not stand without the support of a plaited bamboo ring. When used for cooking, they rested on the stones of the hearth. |
| text: |
The size of pots varied according to the purpose for which they were intended. Small pots with a diameter of about 4 inches were often taken to the fields for boiling tea, but household cooking pots had a diameter of more than 12 inches. To steam rice, Konyaks made pots with perforated bases, and these were placed on top of larger pots in which water was boiling. |
