Tablespoon
1893-1894 (hallmarked)
| Artist/Maker | |
| Place of origin |
Object Type
Large spoons or tablespoons, as distinct from dessert or teaspoons, evolved in the late 17th century as dining became more refined. People continued to use tablespoons to eat soup until the early 20th century.The Manners and Tone of Good Society, written in about 1880, recommended: 'Table spoons are always used when partaking of soup; it would be considered ridiculous to use a dessert spoon for that purpose.'
The Victorian Meal
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 food 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. The Habits of Good Society, written around 1859 to give guidance on etiquette, described a place setting: 'Two large knives and a silver fork and fork for fish, a table spoon for soup, three large forks, a glass for sherry, a glass for hock and a glass for champagne.'
Design & Designing
From the 1840s mass-produced cutlery, machine-made in Sheffield, expanded the choice of quality and pattern for consumers. This spoon 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 spoons or tablespoons, as distinct from dessert or teaspoons, evolved in the late 17th century as dining became more refined. People continued to use tablespoons to eat soup until the early 20th century.The Manners and Tone of Good Society, written in about 1880, recommended: 'Table spoons are always used when partaking of soup; it would be considered ridiculous to use a dessert spoon for that purpose.'
The Victorian Meal
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 food 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. The Habits of Good Society, written around 1859 to give guidance on etiquette, described a place setting: 'Two large knives and a silver fork and fork for fish, a table spoon for soup, three large forks, a glass for sherry, a glass for hock and a glass for champagne.'
Design & Designing
From the 1840s mass-produced cutlery, machine-made in Sheffield, expanded the choice of quality and pattern for consumers. This spoon 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 | |
| Materials and techniques | |
| Brief description | Table spoon, silver, King's pattern made by Charles Boyton, London; 1893-4 |
| Dimensions |
|
| Marks and inscriptions | Leopard's head for London, sterling, date letter for 1893-4, maker's mark for Charles Boyton. (On the back of the handle.; stamped) |
| Gallery label | British Galleries:
Tablespoons were used for drinking soup until the early 20th century, when a specialised soup spoon with a rounded bowl was introduced. A dozen King's Pattern tablespoons were priced at œ8 in the Goldsmiths and Silversmiths Co. catalogue of 1896.(27/03/2003) |
| Object history | Manufactured by Charles Boyton, London |
| Historical context | Object Type Large spoons or tablespoons, as distinct from dessert or teaspoons, evolved in the late 17th century as dining became more refined. People continued to use tablespoons to eat soup until the early 20th century.The Manners and Tone of Good Society, written in about 1880, recommended: 'Table spoons are always used when partaking of soup; it would be considered ridiculous to use a dessert spoon for that purpose.' The Victorian Meal 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 food 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. The Habits of Good Society, written around 1859 to give guidance on etiquette, described a place setting: 'Two large knives and a silver fork and fork for fish, a table spoon for soup, three large forks, a glass for sherry, a glass for hock and a glass for champagne.' Design & Designing From the 1840s mass-produced cutlery, machine-made in Sheffield, expanded the choice of quality and pattern for consumers. This spoon 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 | Hallmarking year runs from May 1893- May 1894 |
| Summary | Object Type Large spoons or tablespoons, as distinct from dessert or teaspoons, evolved in the late 17th century as dining became more refined. People continued to use tablespoons to eat soup until the early 20th century.The Manners and Tone of Good Society, written in about 1880, recommended: 'Table spoons are always used when partaking of soup; it would be considered ridiculous to use a dessert spoon for that purpose.' The Victorian Meal 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 food 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. The Habits of Good Society, written around 1859 to give guidance on etiquette, described a place setting: 'Two large knives and a silver fork and fork for fish, a table spoon for soup, three large forks, a glass for sherry, a glass for hock and a glass for champagne.' Design & Designing From the 1840s mass-produced cutlery, machine-made in Sheffield, expanded the choice of quality and pattern for consumers. This spoon 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 Goldsmith and Silversmiths, Jewellers and Allied Traders 1838-1914, Vol 1, 1987 p. 55 |
| Collection | |
| Accession number | M.39-2000 |
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 | September 20, 2000 |
| Record URL |
Download as: JSON
