Table fork
Table Fork
1893-1894 (hallmarked)
1893-1894 (hallmarked)
| Artist/Maker | |
| Place of origin |
Object Type
Large table forks evolved in the early 18th century as cutlery became specialised. A desire to eat more elegantly prompted the need for table equipment that could be used only at particular points in the meal or with certain foods. Table forks formed part of a matching cutlery set.
The Victorian Dining Table
From the 1860s Victorian society embraced the new method of serving dinner known as à la Russe, which fundamentally changed the look of the dining table. Previously foods had been set out in silver and ceramic dishes and diners helped themselves, but with dinner à la Russe each course was served individually to guests by servants. The silver entrée dishes and ceramic tureens gave way to lavish floral displays in glass vases and ceramic fruit stands. The cover or place setting assumed a greater importance and occupied a larger area of the dining table. Mrs Beeton's Book of Household Management advised in 1888: 'We now come to the knives and forks ... it is usual to lay two large of each, flanked to the right by a fish knife and a soup spoon, and on the left by the fish fork; other knives and forks are supplied with the plates for the different courses.'
Design & Designing
From the 1840s mass-produced cutlery, machine-made in Sheffield, expanded the choice of quality and pattern for consumers. This fork was made in the popular King's pattern, but the Sheffield manufacturers James Dixon & Sons offered 28 different designs for cutlery sets in their catalogue of 1892.
Large table forks evolved in the early 18th century as cutlery became specialised. A desire to eat more elegantly prompted the need for table equipment that could be used only at particular points in the meal or with certain foods. Table forks formed part of a matching cutlery set.
The Victorian Dining Table
From the 1860s Victorian society embraced the new method of serving dinner known as à la Russe, which fundamentally changed the look of the dining table. Previously foods had been set out in silver and ceramic dishes and diners helped themselves, but with dinner à la Russe each course was served individually to guests by servants. The silver entrée dishes and ceramic tureens gave way to lavish floral displays in glass vases and ceramic fruit stands. The cover or place setting assumed a greater importance and occupied a larger area of the dining table. Mrs Beeton's Book of Household Management advised in 1888: 'We now come to the knives and forks ... it is usual to lay two large of each, flanked to the right by a fish knife and a soup spoon, and on the left by the fish fork; other knives and forks are supplied with the plates for the different courses.'
Design & Designing
From the 1840s mass-produced cutlery, machine-made in Sheffield, expanded the choice of quality and pattern for consumers. This fork was made in the popular King's pattern, but the Sheffield manufacturers James Dixon & Sons offered 28 different designs for cutlery sets in their catalogue of 1892.
Object details
| Categories | |
| Object type | |
| Title | Table fork |
| Materials and techniques | |
| Brief description | Table fork, silver, Kings pattern, made by Charles Boyton, London; 1893. |
| Physical description | Fork, silver, Kings pattern |
| Dimensions |
|
| Production type | Mass produced |
| Marks and inscriptions | Leopard's head, sterling, date letter S for 1893-4 and maker's mark of " CB " for Charles Boyton. (On the back of the handle.) |
| Gallery label | British Galleries:
TABLE KNIVES AND FORKS This pattern of cutlery, known as King's Pattern, was highly popular and became a standard design. It was more expensive than many patterns. A dozen silver table forks could cost £8 whereas a dozen Fiddle Pattern forks were sold by the Goldsmiths and Silversmiths Co. for only £5 12s 6d (£5.62.5p) in 1896.(27/03/2003) |
| Object history | Manufactured by Charles Boyton, London |
| Historical context | Object Type Large table forks evolved in the early 18th century as cutlery became specialised. A desire to eat more elegantly prompted the need for table equipment that could be used only at particular points in the meal or with certain foods. Table forks formed part of a matching cutlery set. The Victorian Dining Table From the 1860s Victorian society embraced the new method of serving dinner known as à la Russe, which fundamentally changed the look of the dining table. Previously foods had been set out in silver and ceramic dishes and diners helped themselves, but with dinner à la Russe each course was served individually to guests by servants. The silver entrée dishes and ceramic tureens gave way to lavish floral displays in glass vases and ceramic fruit stands. The cover or place setting assumed a greater importance and occupied a larger area of the dining table. Mrs Beeton's Book of Household Management advised in 1888: 'We now come to the knives and forks ... it is usual to lay two large of each, flanked to the right by a fish knife and a soup spoon, and on the left by the fish fork; other knives and forks are supplied with the plates for the different courses.' Design & Designing From the 1840s mass-produced cutlery, machine-made in Sheffield, expanded the choice of quality and pattern for consumers. This fork was made in the popular King's pattern, but the Sheffield manufacturers James Dixon & Sons offered 28 different designs for cutlery sets in their catalogue of 1892. |
| Production | Hall marking year from May 1893- May 1894 |
| Summary | Object Type Large table forks evolved in the early 18th century as cutlery became specialised. A desire to eat more elegantly prompted the need for table equipment that could be used only at particular points in the meal or with certain foods. Table forks formed part of a matching cutlery set. The Victorian Dining Table From the 1860s Victorian society embraced the new method of serving dinner known as à la Russe, which fundamentally changed the look of the dining table. Previously foods had been set out in silver and ceramic dishes and diners helped themselves, but with dinner à la Russe each course was served individually to guests by servants. The silver entrée dishes and ceramic tureens gave way to lavish floral displays in glass vases and ceramic fruit stands. The cover or place setting assumed a greater importance and occupied a larger area of the dining table. Mrs Beeton's Book of Household Management advised in 1888: 'We now come to the knives and forks ... it is usual to lay two large of each, flanked to the right by a fish knife and a soup spoon, and on the left by the fish fork; other knives and forks are supplied with the plates for the different courses.' Design & Designing From the 1840s mass-produced cutlery, machine-made in Sheffield, expanded the choice of quality and pattern for consumers. This fork was made in the popular King's pattern, but the Sheffield manufacturers James Dixon & Sons offered 28 different designs for cutlery sets in their catalogue of 1892. |
| Bibliographic reference | John Culme, The Directory of Gold and Silversmiths, Jewellers and Allied Traders 1838-1914, Vol. 1, Antique Collectors' Club, 1987 p. 95 |
| Collection | |
| Accession number | M.35-2000 |
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| Record created | September 20, 2000 |
| Record URL |
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