Table Fork
1836-1837 (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.'
Design & Designing
From the 1840s mass-produced cutlery, machine-made in Sheffield, expanded the choice of quality and pattern for consumers. This fork was made in the popular Fiddle, thread and shell pattern, but the Sheffield manufacturers James Dixon & Sons offered 28 different designs for cutlery sets in their catalogue of 1892.
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.'
Design & Designing
From the 1840s mass-produced cutlery, machine-made in Sheffield, expanded the choice of quality and pattern for consumers. This fork was made in the popular Fiddle, thread and shell 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 | Silver, die stamped |
| Brief description | Table fork, silver, one of a set of twenty six pieces, including twelve table forks, six dessert forks and eight dessert spoons, Fiddle, thread and shell pattern, all made by Hayne and Co, 1836-37 except six table forks by William Eaton 1831-32 |
| Physical description | Fork, silver, with fiddle, thread and shell pattern |
| Dimensions |
|
| Production type | Mass produced |
| Marks and inscriptions | Marked on the back of the handle with a London hallmark, duty mark, sterling mark, date letter for for 1836-7, maker's mark for Samuel Hayne and Dudley Cater, comprising four copperplate letters of 'SH' above 'DC'.
Crest of a boar's head. (Hall marks and maker's mark on back of handle. Boar's head on front of handle.) |
| Gallery label |
|
| Credit line | 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.' Design & Designing From the 1840s mass-produced cutlery, machine-made in Sheffield, expanded the choice of quality and pattern for consumers. This fork was made in the popular Fiddle, thread and shell pattern, but the Sheffield manufacturers James Dixon & Sons offered 28 different designs for cutlery sets in their catalogue of 1892. |
| 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.' Design & Designing From the 1840s mass-produced cutlery, machine-made in Sheffield, expanded the choice of quality and pattern for consumers. This fork was made in the popular Fiddle, thread and shell pattern, but the Sheffield manufacturers James Dixon & Sons offered 28 different designs for cutlery sets in their catalogue of 1892. |
| Bibliographic references |
|
| Collection | |
| Accession number | M.183:4-1977 |
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 | August 20, 2003 |
| Record URL |
Download as: JSON
