Sardine tongs
- Place of origin:
Sheffield, England (made)
- Date:
- Artist/Maker:
Lee & Wigfull Ltd. (manufacturers)
- Materials and Techniques:
Electroplated nickel silver
- Museum number:
- Gallery location:
British Galleries, room 125b, case 2
- Image in copyright
Object Type
The complicated dining etiquette of the period encouraged the development of specific utensils for eating and serving particular foods. Sardine tongs were a Victorian refinement for serving the expensive and popular tinned fish.
Dining Etiquette
Dining etiquette formed an important part of the Victorian code of polite society. The Manners and Tone of Good Society, first published in 1879, outlined the correct conduct of the dinner party but focused on the complicated and changing use of cutlery. With a few exceptions (such as for eating bread and some fruit) touching food with the fingers was frowned upon. During the Victorian era diners were presented with an alarming and growing range of specialist utensils for eating particular foods. It was important to be able to recognise items such as lobster picks, sardine tongs and grape scissors, and to know how to use them correctly.
Design & Designing
The fish form, which is part of the design, suggests the function. However, some metal trade catalogues show that consumers could choose from a number of decorative patterned tongs described as 'asparagus eaters or sardine servers', which were less specific and could be used for more than one food. Around 1890 Elkington & Co. sold similar tongs for between 3s (15p) and 10s (50p), depending on the type and quantity of decoration.
Place of Origin
Sheffield, England (made)
Date
1879-1898 (made)
Artist/maker
Lee & Wigfull Ltd. (manufacturers)
Materials and Techniques
Electroplated nickel silver
Marks and inscriptions
Mark: GSL and an anchor for George Shadford Lee of Sheffield.
Dimensions
Length: 12.5 cm, Width: 5.7 cm maximum, Depth: 4 cm
Historical context note
Object Type
The complicated dining etiquette of the period encouraged the development of specific utensils for eating and serving particular foods. Sardine tongs were a Victorian refinement for serving the expensive and popular tinned fish.
Dining Etiquette
Dining etiquette formed an important part of the Victorian code of polite society. The Manners and Tone of Good Society, first published in 1879, outlined the correct conduct of the dinner party but focused on the complicated and changing use of cutlery. With a few exceptions (such as for eating bread and some fruit) touching food with the fingers was frowned upon. During the Victorian era diners were presented with an alarming and growing range of specialist utensils for eating particular foods. It was important to be able to recognise items such as lobster picks, sardine tongs and grape scissors, and to know how to use them correctly.
Design & Designing
The fish form, which is part of the design, suggests the function. However, some metal trade catalogues show that consumers could choose from a number of decorative patterned tongs described as 'asparagus eaters or sardine servers', which were less specific and could be used for more than one food. Around 1890 Elkington &Co. sold similar tongs for between 3s (15p) and 10s (50p), depending on the type and quantity of decoration.
Descriptive line
Sardine tongs, electroplated nickel silver, made by George Shadford Lee and Henry Wigfull, Sheffield; 1879-1898.
Bibliographic References (Citation, Note/Abstract, NAL no)
Andrea de Giovanni, Sheffield and Birmingham Victorian Electroplaters Book of Marks, Italy, 1991, p.119
John Culme, The Directory of Gold and Silversmiths, 1838-1914, Antique Collectors Club, 1987, Vol.1 p.289
Labels and date
British Galleries
Tongs were sometimes used to serve sardines if a fork was not used. Sardines were a favourite Victorian dish and could be served with oysters, caviar, anchovies, prawns and other seafood. Sardines were also offered as a savoury at the end of the meal.
Materials
Nickel silver
Categories
British Galleries; Metalwork; Tableware & cutlery; Eating
Collection code
MET
