how did the mastery of the lost-wax casting technique transfer from ife to benin
Benin Bronzes In tropical Africa of the continent's center, the technique of lost-wax casting was developed early, as the works from Benin show. When a king died, his successor would order that a bronze head be made of his predecessor. Approximately 170 of these sculptures exist, and the oldest date from the twelfth century.[15] The Oba, or king, monopolized the materials that were most difficult to obtain, such as gold, elephant tusks, and bronze. These kings made possible the creation of the splendid Benin bronzes; thus, the royal courts contributed substantially to the development of sub-Saharan art.[16] In 1939, heads very similar to those of the Benin Empire were discovered in Ife, the holy city of the Yoruba, which dated to the fourteenth and fifteenth centuries. This discovery supported an earlier tradition holding that it was artists from Ife who had taught Benin the techniques of bronze metalworking.[17] Recognition of the antiquity of the technology in Benin advanced when these sculptures were dated definitively to that era.[18]
Blind-baking Blind baking can be accomplished by different methods. In one technique, the pie crust is lined with aluminium foil or parchment paper, then filled with pastry- or pie weights (sometimes called "baking beans") to ensure the crust retains its shape while baking. Pie-weights are available as ceramic or metal beads, but rice, dried peas, lentils, beans or other pulses can be used instead. When using this method for a fully baked crust, the weights are removed before the pre-baking is complete in order to achieve a browned crust.[3] Another technique dispenses with weights by placing a second pie tin on top of the crust, then inverting the tins to bake. In this method, the crust browns between the tins.[1] A further simplified technique involves piercing the crust repeatedly with the tines of a fork to produce small holes, allowing steam to escape and preventing the crust from bubbling up, but that does not work with soft doughs such as pâte sucrée.[2]