Teaspoon
1830-1831 (made)
| Artist/Maker | |
| Place of origin |
Teaspoons evolved in the late 17th century as spoon types generally became more diverse. They could be purchased as part of a large canteen of cutlery or in boxed sets. The fiddle shape with shell and thread pattern dates from about 1810 and became very popular. It is still produced today.
Food & Drink
The idea of a formal afternoon tea, taken by family and friends at about 4 o'clock, emerged as people began to dine later in the evening. In the mid-18th century fashionable society dined between 3 and 4 o'clock, but by the early 19th century 7 or 8 o'clock was the rule. Afternoon tea provided welcome refreshment and an added social engagement between lunch at 1 o'clock and the later dinner hour. Apart from tea, thin bread and butter, cake and fresh fruit would be offered. Tea could also be served at other afternoon events, such as the more elaborate 'at home' teas, which combined refreshment with entertainment, or at a later, more substantial 'high tea'.
Food & Drink
The idea of a formal afternoon tea, taken by family and friends at about 4 o'clock, emerged as people began to dine later in the evening. In the mid-18th century fashionable society dined between 3 and 4 o'clock, but by the early 19th century 7 or 8 o'clock was the rule. Afternoon tea provided welcome refreshment and an added social engagement between lunch at 1 o'clock and the later dinner hour. Apart from tea, thin bread and butter, cake and fresh fruit would be offered. Tea could also be served at other afternoon events, such as the more elaborate 'at home' teas, which combined refreshment with entertainment, or at a later, more substantial 'high tea'.
Object details
| Categories | |
| Object type | |
| Materials and techniques | Silver, die stamped |
| Brief description | Teaspoon, silver, London hallmarks for 1830-31, mark of Jonathan Hayne |
| Physical description | Teaspoon, silver, fiddle, thread and shell pattern, one of a set of twelve |
| Dimensions |
|
| Marks and inscriptions | Marked on the back of the handle with London hallmark, duty sterling, date letter for 1830-31, maker's mark of Jonathan Hayne. |
| Gallery label | Teaspoon, silver, one of a set of twelve, Fiddle, thread and shell pattern, Mark of Jonathan Hayne, London, 1830-1831
Miss D.B. Simpson Bequest
M.184:3-1977 |
| Credit line | Bequeathed by Miss D.B. Simpson |
| Object history | Bequeathed by Miss D. B. Simpson |
| Historical context | Teaspoons evolved in the late 17th century as spoon types generally became more diverse. They could be purchased as part of a large canteen of cutlery or in boxed sets. The fiddle shape with shell and thread pattern dates from about 1810 and became very popular. It is still produced today. Food & Drink The idea of a formal afternoon tea, taken by family and friends at about 4 o'clock, emerged as people began to dine later in the evening. In the mid-18th century fashionable society dined between 3 and 4 o'clock, but by the early 19th century 7 or 8 o'clock was the rule. Afternoon tea provided welcome refreshment and an added social engagement between lunch at 1 o'clock and the later dinner hour. Apart from tea, thin bread and butter, cake and fresh fruit would be offered. Tea could also be served at other afternoon events, such as the more elaborate 'at home' teas, which combined refreshment with entertainment, or at a later, more substantial 'high tea'. |
| Summary | Teaspoons evolved in the late 17th century as spoon types generally became more diverse. They could be purchased as part of a large canteen of cutlery or in boxed sets. The fiddle shape with shell and thread pattern dates from about 1810 and became very popular. It is still produced today. Food & Drink The idea of a formal afternoon tea, taken by family and friends at about 4 o'clock, emerged as people began to dine later in the evening. In the mid-18th century fashionable society dined between 3 and 4 o'clock, but by the early 19th century 7 or 8 o'clock was the rule. Afternoon tea provided welcome refreshment and an added social engagement between lunch at 1 o'clock and the later dinner hour. Apart from tea, thin bread and butter, cake and fresh fruit would be offered. Tea could also be served at other afternoon events, such as the more elaborate 'at home' teas, which combined refreshment with entertainment, or at a later, more substantial 'high tea'. |
| Bibliographic reference | Arthur Grimwade, London Goldsmiths 1697-1837, London, 1976 p.106 and p. 541 |
| Collection | |
| Accession number | M.184:3-1977 |
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| Record created | July 23, 2003 |
| Record URL |
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