Dessert Fork
1845-1846 (made)
| Artist/Maker | |
| Place of origin |
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.'
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.'
Object details
| Categories | |
| Object type | |
| Materials and techniques | Silver, diestamped |
| Brief description | Dessert fork, silver, one of a set of twelve table and dessert forks, Fiddle, thread and shell pattern, made by Hayne and Co, London, 1845-1846 |
| Physical description | Fork, silver, Fiddle, thread and shell pattern |
| Dimensions |
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| Production type | Mass produced |
| Marks and inscriptions |
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| Gallery label |
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| Credit line | Bequeathed by Miss D.B. Simpson |
| Object history | Bequeathed by Miss D. B. Simpson |
| Historical context | 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.' |
| Summary | 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.' |
| Bibliographic reference | John Culme, The Directory of Gold and Silversmiths, Jewellers and Allied Traders 1838-1914, Vol. 1, Woodbridge, Antique Collectors' Club, 1987 pp. 223-4 |
| Collection | |
| Accession number | M.181F-1977 |
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| Record created | July 23, 2003 |
| Record URL |
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