Soup Tureen
ca. 1790 (made)
| Artist/Maker | |
| Place of origin |
Object Type
Soup tureens of similar form to this were illustrated in creamware manufacturers' pattern books from the 1770s to the early 19th century (creamware is a type of lead-glazed earthenware).
Design & Designing
Just as the increasing popular custom of serving soup spread from the Continent, so the designers of the new English creamware tureens drew their inspiration from contemporary Continental porcelain, faience (tin-glazed earthenware) and silver. The lobed form added strength and could easily be press-moulded. Instead of separate curved legs, however, a practical flanged base was used. By the late 18th century the Neo-classical boat-shaped or squat, round, urn-shaped tureen, modelled on Sheffield plate, had become more or less standardised, often with crisply enamelled borders. Nevertheless, a demand for the old Rococo curves remained, particularly in the growing creamware export market from the Staffordshire and Yorkshire factories to The Netherlands, France, Spain, Germany and Russia.
Soup tureens of similar form to this were illustrated in creamware manufacturers' pattern books from the 1770s to the early 19th century (creamware is a type of lead-glazed earthenware).
Design & Designing
Just as the increasing popular custom of serving soup spread from the Continent, so the designers of the new English creamware tureens drew their inspiration from contemporary Continental porcelain, faience (tin-glazed earthenware) and silver. The lobed form added strength and could easily be press-moulded. Instead of separate curved legs, however, a practical flanged base was used. By the late 18th century the Neo-classical boat-shaped or squat, round, urn-shaped tureen, modelled on Sheffield plate, had become more or less standardised, often with crisply enamelled borders. Nevertheless, a demand for the old Rococo curves remained, particularly in the growing creamware export market from the Staffordshire and Yorkshire factories to The Netherlands, France, Spain, Germany and Russia.
Object details
| Categories | |
| Object type | |
| Parts | This object consists of 2 parts.
|
| Materials and techniques | Creamware, moulded and modelled |
| Brief description | C C |
| Physical description | Soup tureen |
| Dimensions |
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| Gallery label | British Galleries:
As forks were increasingly used to lift food to the mouth, rather than as prongs to aid cutting, the all-purpose broth, eaten with a spoon, declined. In its place, a range of sophisticated recipes for soups emerged. Tureens developed to do justice to the newly refined image of soup, frequently taking centre stage on the dining table.(27/03/2003) |
| Credit line | Given by Comdr. J. A. L. Drummond, R.N. from the Lily Antrobus Collection. |
| Summary | Object Type Soup tureens of similar form to this were illustrated in creamware manufacturers' pattern books from the 1770s to the early 19th century (creamware is a type of lead-glazed earthenware). Design & Designing Just as the increasing popular custom of serving soup spread from the Continent, so the designers of the new English creamware tureens drew their inspiration from contemporary Continental porcelain, faience (tin-glazed earthenware) and silver. The lobed form added strength and could easily be press-moulded. Instead of separate curved legs, however, a practical flanged base was used. By the late 18th century the Neo-classical boat-shaped or squat, round, urn-shaped tureen, modelled on Sheffield plate, had become more or less standardised, often with crisply enamelled borders. Nevertheless, a demand for the old Rococo curves remained, particularly in the growing creamware export market from the Staffordshire and Yorkshire factories to The Netherlands, France, Spain, Germany and Russia. |
| Collection | |
| Accession number | C.17&A-1945 |
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| Record created | March 27, 2003 |
| Record URL |
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