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Tureen
A tureen is a serving dish for foods such as soups or stews, often shaped as a broad, deep, oval vessel with fixed handles and a low domed cover with a knob or handle. Over the centuries, tureens have appeared in many different forms: round, rectangular, or made into fanciful shapes such as animals or wildfowl. Tureens may be ceramic—either the glazed earthenware called faience, or porcelain—or silver, and customarily they stand on an undertray or platter made ''en suite''. Etymology The tureen as a piece of tableware called a ''pot à oille''—a Catalan-Provençal soup—came into use in late seventeenth-century France. Alternative explanations for the etymology are that it is related to the earlier word ''terrine'', a borrowing from the French for 'a large, circular, earthenware dish'''The Concise Oxford Dictionary of Current English'' (Oxford 1995: 9th edition; ed. Thompson), p. 1503 or that it is named to honour the French military hero Marshal Tur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tureen Paul Charvel
A tureen is a serving dish for foods such as soups or stews, often shaped as a broad, deep, oval vessel with fixed handles and a low domed cover with a knob or handle. Over the centuries, tureens have appeared in many different forms: round, rectangular, or made into fanciful shapes such as animals or wildfowl. Tureens may be ceramic—either the glazed earthenware called faience, or porcelain—or silver, and customarily they stand on an undertray or platter made ''en suite''. Etymology The tureen as a piece of tableware called a ''pot à oille''—a Catalan-Provençal soup—came into use in late seventeenth-century France. Alternative explanations for the etymology are that it is related to the earlier word ''terrine'', a borrowing from the French for 'a large, circular, earthenware dish'''The Concise Oxford Dictionary of Current English'' (Oxford 1995: 9th edition; ed. Thompson), p. 1503 or that it is named to honour the French military hero Marshal Turenne ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chelsea Porcelain
Chelsea porcelain is the porcelain made by the Chelsea porcelain manufactory, the first important porcelain manufactory in England, established around 1743–45, and operating independently until 1770, when it was merged with Derby porcelain. It made soft-paste porcelain throughout its history, though there were several changes in the "body" material and glaze used. Its wares were aimed at a luxury market, and its site in Chelsea, London, was close to the fashionable Ranelagh Gardens pleasure ground, opened in 1742. The first known wares are the "goat and bee" cream jugs with seated goats at the base, some examples of which are incised with "Chelsea", "1745" and a triangle. The entrepreneurial director, at least from 1750, was Nicholas Sprimont, a Huguenot silversmith in Soho, but few private documents survive to aid a picture of the factory's history. Early tablewares, being produced in profusion by 1750, depend on Meissen porcelain models and on silverware prototypes, su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thomas Germain
Thomas Germain (1673–1748) was the pre-eminent Parisian silversmith of the Rococo. The son of a Paris silversmith Pierre Germain (none of whose work survives) he did not at first train in the family workshop, but began as a painter, spending the years 1687–1702 in Rome, where he turned his hand towards goldsmith's work. Once again in Paris he received the status of ''maître''(master) in 1720 and was appointed an ''orfèvre du Roi''(or, per a literal translation, the title of the "King's Goldsmith"). Much of his output was to royal commissions, including a number of presentation swords given to the likes of Marshal Foch and Alain Porée, Captain of the Corsairs. His most spectacular surviving piece, a ''surtout de table'' on a hunting theme, with dogs and horns and putti, was begun in the years 1729–31 for the tax-farmer Samuel-Jacques Bernard but remained unsold at the time of Germain's death, when it was sold in 1757 to the duke of Aveiro, who took it to Portugal; it is c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veuve Perrin
Veuve Perrin (Widow Perrin) was a factory in Marseille, France, that manufactured Faïence Faience or faïence (; ) is the general English language term for fine tin-glazed pottery. The invention of a white pottery glaze suitable for painted decoration, by the addition of an oxide of tin to the slip of a lead glaze, was a major ad ... wares between 1748 and 1803. History Claude Perrin, born in Nevers on 20 April 1696, settled in Marseille in 1733 where he died on 25 March 1748. Pierette Candelot, widow of Claude Perrin, took over the factory after her husband's death. It became known as Veuve Perrin. She entered into a partnership agreement with Honoré Savy, who was a member of the Academy of Painting and Sculpture in Marseille. This cooperation lasted from 1760 to 1770, but was less active after 1764, where Savy founded his own company. In 1774 the widow Perrin formed a second association with his son and Antoine Abellard, grandson of Antoine Clérissy. This continu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Service à La Russe
The historical form of (; "service in the Russian style") is a manner of dining that involves courses being brought to the table sequentially, and the food being portioned on the plate by the waiter (usually at a sideboard in the dining room) before being given to the diner. It became the norm in very formal dining in the Western world over the 19th century. It contrasts with the older (; "service in the French style") in which all the food (or at least several courses) is brought out simultaneously, in an impressive display of tureens and serving dishes, and the diners put it on their plates themselves. It had the advantage of the food being much hotter when reaching the diner, and reducing the number of dishes and condiments on the table at a given time. It ensured that everybody could taste everything they wanted, which in practice the old system often did not allow. On the other hand, the effect of magnificent profusion was reduced, and many more footmen and more tablewar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soft-paste Porcelain
Soft-paste porcelain (sometimes simply "soft paste", or "artificial porcelain") is a type of ceramic material in pottery, usually accepted as a type of porcelain. It is weaker than "true" hard-paste porcelain, and does not require either the high firing temperatures or the special mineral ingredients needed for that. There are many types, using a range of materials. The material originated in the attempts by many European potters to replicate hard-paste Chinese export porcelain, especially in the 18th century, and the best versions match hard-paste in whiteness and translucency, but not in strength. But the look and feel of the material can be highly attractive, and it can take painted decoration very well. The ingredients varied considerably, but always included clay, often ball clay, and often ground glass, bone ash, soapstone (steatite), flint, and quartz. They rarely included the key ingredients necessary for hard-paste, china clay including kaolin, or the English china stone, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chantilly Porcelain
Chantilly porcelain is French soft-paste porcelain produced between 1730 and 1800 by the manufactory of Chantilly in Oise, France. The wares are usually divided into three periods, 1730-51, 1751-1760, and a gradual decline from 1760 to 1800. The factory made table and tea wares, small vases, and some figures, these all of Orientals. Foundation Outbuildings were purchased in March 1730 on the banks of the small river Nonette near the extensive park of his château de Chantilly by Louis Henri de Bourbon, prince de Condé, the prince of the blood exiled from Court, who founded the factory. At this period, the capital investment required for establishing a porcelain manufactory was so extensive that a royal or aristocratic patron was essential; only in Britain was early porcelain manufacture capitalized by the merchant class. The elite wares of Chantilly were intended to compete with Saint-Cloud porcelain, a pioneer among French soft-paste porcelain manufactures, and other s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tableware
Tableware is any dish or dishware used for setting a table, serving food, and dining. It includes cutlery, glassware, serving dishes, and other items for practical as well as decorative purposes. The quality, nature, variety and number of objects varies according to culture, religion, number of diners, cuisine and occasion. For example, Middle Eastern, Indian or Polynesian food culture and cuisine sometimes limits tableware to serving dishes, using bread or leaves as individual plates. Special occasions are usually reflected in higher quality tableware. Cutlery is more usually known as ''silverware'' or ''flatware'' in the United States, where ''cutlery'' usually means knives and related cutting instruments; elsewhere cutlery includes all the forks, spoons and other silverware items. Outside the US, ''flatware'' is a term for "open-shaped" dishware items such as plates, dishes and bowls (as opposed to "closed" shapes like jugs and vases). ''Dinnerware'' is another term use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entrée
An entrée (, ; ) in modern French table service and that of much of the English-speaking world (apart from the United States and parts of Canada) is a dish served before the main course of a meal. Outside North America, it is generally synonymous with the terms '' hors d'oeuvre'', appetizer, or starter. It may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of Canada, the term ''entrée'' refers to the main dish or the only dish of a meal. Early use of the term The word ''entrée'' as a culinary term first appears in print around 1536, in the ''Petit traicté auquel verrez la maniere de faire cuisine'', in a collection of menus at the end of the book. There, the first stage of each meal is called the ''entree de table'' (entrance to the table); the second stage consists of '' potaiges'' (foods boiled or simmered "in pots"); the third consists of one or more ''services de rost'' (meat or fowl "roasted" in dry h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Faience
Faience or faïence (; ) is the general English language term for fine tin-glazed pottery. The invention of a white pottery glaze suitable for painted decoration, by the addition of an oxide of tin to the slip of a lead glaze, was a major advance in the history of pottery. The invention seems to have been made in Iran or the Middle East before the ninth century. A kiln capable of producing temperatures exceeding was required to achieve this result, the result of millennia of refined pottery-making traditions. The term is now used for a wide variety of pottery from several parts of the world, including many types of European painted wares, often produced as cheaper versions of porcelain styles. English generally uses various other terms for well-known sub-types of faience. Italian tin-glazed earthenware, at least the early forms, is called maiolica in English, Dutch wares are called Delftware, and their English equivalents English delftware, leaving "faience" as the normal te ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porcelain
Porcelain () is a ceramic material made by heating substances, generally including materials such as kaolinite, in a kiln to temperatures between . The strength and translucence of porcelain, relative to other types of pottery, arises mainly from vitrification and formation of the mineral mullite within the body at these high temperatures. Though definitions vary, porcelain can be divided into three main categories: hard-paste, soft-paste, and bone china. The category that an object belongs to depends on the composition of the paste used to make the body of the porcelain object and the firing conditions. Porcelain slowly evolved in China and was finally achieved (depending on the definition used) at some point about 2,000 to 1,200 years ago; it slowly spread to other East Asian countries, then to Europe, and eventually to the rest of the world. Its manufacturing process is more demanding than that for earthenware and stoneware, the two other main types of pottery, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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