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Möllendorff Dinner Service
The Möllendorff Dinner Service of Meissen porcelain was designed in about 1762 by Frederick II the Great, King of Prussia (1712–86), in collaboration with Karl Jacob Christian Klipfel, a Meissen artist and musician. Some of the figures were modelled by Johann Joachim Kändler (1706–75). The factory's renown was in great part due to the ingenuity of Kändler, a court sculptor who became chief modeller for Meissen and worked there for 42 years. The service, which originally consisted of over 960 pieces, was presented to the Prussian Major-General (later Field-Marshal) Wichard Joachim Heinrich von Möllendorf (1724–1816), as a reward for his military achievements during Frederick II's Seven Years' War (1756–63) against Austria for possession of Silesia. Divided up in the 19th century, groups of the Möllendorff Dinner Service are now held in both public and private collections worldwide. Meissen porcelain Meissen was the first European factory to make porcelain successfu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meissen Dinner Service
Meissen (in German orthography: ''Meißen'', ) is a town of approximately 30,000 about northwest of Dresden on both banks of the Elbe river in the Free State of Saxony, in eastern Germany. Meissen is the home of Meissen porcelain, the Albrechtsburg castle, the Gothic architecture, Gothic Meissen Cathedral and the Meissen Frauenkirche. The ''Große Kreisstadt'' is the capital of the Meissen district. Names * german: Meißen * french: Meissen, ou, selon l'orthographe allemande: ''Meißen''; en français suranné: ''Misnie'' * la, Misnia, Misena, Misnensium * pl, Miśnia * cs, Míšeň * hsb, Mišno * dsb, Mišnjo * zh, 迈森 (pinyin: ) History Meissen is sometimes known as the "cradle of Saxony". It grew out of the early Polabian Slavs, West Slavic settlement of ''Misni'' inhabited by Glomatians and was founded as a German town law, German town by King Henry the Fowler in 929. In 968, the Diocese of Meissen was founded, and Meissen became the episcopal see of a bishop. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup Tureen From The Mollendorff Service, C
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and '' consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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