Tasse, cup; all from Persian tas, goblet), a word generally adopted by archaeologists and connoisseurs for a type of drinking vessel.
Some recent connoisseurs, however, ask us to restrict to seven the number of his genuine extant engravings - which appears unreasonable.
In explanation of the fact that he did not essay this route in former times, it may be noted, first, that he had only a limited acquaintance with the wares in question; secondly, that Japanese connoisseurs never attached any value to their countrymens imitation of Chinese porcelains so long as the originals were obtainable; thirdly, that the ceramic art of China not having fallen into, its present state of decadence, the idea of competing with it did not occur to outsiders; and fourthly, that Europe and America had not developed their present keen appreciation of Chinese masterpieces.
Japanese connoisseurs indicate the end of the 17th century as the golden period of the art, and so deeply rooted is this belief that whenever a date has to be assigned to any specimen of exceptionally fine quality, it is unhesitatingly referred to the time of Joken-in (Tsunayoshi).
Except in the case of a select few, Irving's preaching awakened little interest among the congregation of Chalmers, Chalmers himself, with no partiality for its bravuras and flourishes, comparing it to "Italian music, appreciated only by connoisseurs"; but as a missionary among the poorer classes he wielded an influence that was altogether unique.
They have long been known as "sables," doubtless owing to the density of colour to which many of them attain, and they have always been held in the highest esteem by connoisseurs as possessing a combination of rare qualities.
He also wrote short explanatory introductions and notes to a collection of copper-plate engravings, much valued by connoisseurs, called Histoires du Vieux et du Nouveau Testament, representees par des figures gravees en taille-douce par R.
Indeed, many connoisseurs hold that when a Moselle ceases to show signs of the somewhat prolonged secondary fermentation, characterized by the slight prickling sensation produced on the palate (caused by the presence of bubbles of carbonic acid gas in the wine), that it has passed its best.
French wines and luxury brands are appreciated by connoisseurs (another French concept) everywhere.
Not without full reason have Western connoisseurs lavished panegyrics upon that exquisite production.
While that untrained voice, with its incorrect breathing and labored transitions, was sounding, even the connoisseurs said nothing, but only delighted in it and wished to hear it again.