Fruit Dish
1759-1769 (made)
| Artist/Maker | |
| Place of origin |
Object Type
The lobed boder, elaborate enamelled decoation and lavish use of gilding all suggest that this dish was used for serving stewed or fresh fruit during the dessert course of a grand meal.
Materials & Making
The Chelsea porcelain factory announced the 'Mazarine' blue ground used here in 1756. Although this was described as 'inimitable' in an advertisement of 1761, it was itself an imitation, inspired by the dark gros bleu colour of the Royal French porcelain factory at Sèvres. The glaze used at Chelsea during the 1760s was frequently thick, as here, and is now often 'crazed' (riddled with fine cracks). The Chelsea porcelain body was not hard wearing and was best suited to light or ornamental use.
Trading
The Chelsea factory aimed for the top end of the market. It sold its wares from the factory site, from factory-run warehouses in the West End of London, through London ceramic dealers, and at auctions held in London, Dublin in Ireland, and probably elsewhere. A sale of Chelsea porcelain held in London in 1770 included a dessert service that was probably similar to this piece. This comprised 'seventeen dishes and compoteers [bowls for stewed fruit], and twenty-four plates of the rich mazarine blue and gold' and was sold for £134 4s. In the mid-18th century shopkeepers and skilled craftsmen might earn around £1 a week.
The lobed boder, elaborate enamelled decoation and lavish use of gilding all suggest that this dish was used for serving stewed or fresh fruit during the dessert course of a grand meal.
Materials & Making
The Chelsea porcelain factory announced the 'Mazarine' blue ground used here in 1756. Although this was described as 'inimitable' in an advertisement of 1761, it was itself an imitation, inspired by the dark gros bleu colour of the Royal French porcelain factory at Sèvres. The glaze used at Chelsea during the 1760s was frequently thick, as here, and is now often 'crazed' (riddled with fine cracks). The Chelsea porcelain body was not hard wearing and was best suited to light or ornamental use.
Trading
The Chelsea factory aimed for the top end of the market. It sold its wares from the factory site, from factory-run warehouses in the West End of London, through London ceramic dealers, and at auctions held in London, Dublin in Ireland, and probably elsewhere. A sale of Chelsea porcelain held in London in 1770 included a dessert service that was probably similar to this piece. This comprised 'seventeen dishes and compoteers [bowls for stewed fruit], and twenty-four plates of the rich mazarine blue and gold' and was sold for £134 4s. In the mid-18th century shopkeepers and skilled craftsmen might earn around £1 a week.
Object details
| Categories | |
| Object type | |
| Materials and techniques | Soft-paste porcelain, painted in enamels and gilt |
| Brief description | Fruit dish, porcelain, Chelsea Porcelain factory, London, 1759-1769 |
| Dimensions |
|
| Gallery label | British Galleries:
Great ingenuity and expense went into making ceramics for the dessert, the climax of the dinner. Like the luxurious fruit and confectionery, fine porcelain was costly and fragile, satisfying the taste for artifice and luxury.(27/03/2003) |
| Credit line | Bequeathed by Miss Emily S. Thomson |
| Subject depicted | |
| Summary | Object Type The lobed boder, elaborate enamelled decoation and lavish use of gilding all suggest that this dish was used for serving stewed or fresh fruit during the dessert course of a grand meal. Materials & Making The Chelsea porcelain factory announced the 'Mazarine' blue ground used here in 1756. Although this was described as 'inimitable' in an advertisement of 1761, it was itself an imitation, inspired by the dark gros bleu colour of the Royal French porcelain factory at Sèvres. The glaze used at Chelsea during the 1760s was frequently thick, as here, and is now often 'crazed' (riddled with fine cracks). The Chelsea porcelain body was not hard wearing and was best suited to light or ornamental use. Trading The Chelsea factory aimed for the top end of the market. It sold its wares from the factory site, from factory-run warehouses in the West End of London, through London ceramic dealers, and at auctions held in London, Dublin in Ireland, and probably elsewhere. A sale of Chelsea porcelain held in London in 1770 included a dessert service that was probably similar to this piece. This comprised 'seventeen dishes and compoteers [bowls for stewed fruit], and twenty-four plates of the rich mazarine blue and gold' and was sold for £134 4s. In the mid-18th century shopkeepers and skilled craftsmen might earn around £1 a week. |
| Collection | |
| Accession number | 524-1902 |
About this object record
Explore the Collections contains over a million catalogue records, and over half a million images. It is a working database that includes information compiled over the life of the museum. Some of our records may contain offensive and discriminatory language, or reflect outdated ideas, practice and analysis. We are committed to addressing these issues, and to review and update our records accordingly.
You can write to us to suggest improvements to the record.
Suggest feedback
You can write to us to suggest improvements to the record.
Suggest feedback
| Record created | March 27, 2003 |
| Record URL |
Download as: JSONIIIF Manifest
