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Gravy Boat
A sauce boat, gravy boat, or saucière is a low jug or pitcher with a handle in which sauce or gravy is served. The typical shape is considered boat-like, hence the name. It often sits on a matching saucer, sometimes attached to the pitcher, to catch dripping sauce. Some gravy boats also function as gravy separators, with a spout that pours from the bottom of the container, thus leaving any surface-floating fat in the container. History While some vessels have been identified as being used for sauces since ancient times, the modern fashion for sauce boats probably derived from fashion in the late 17th century French court. Silver sauce boats with two handles and two spouts were reported as early as 1690 and appear to have developed in response to the new and original ''nouvelle cuisine''. French fashion was highly influential in 18th century England where such sauce boats were copied in English silver, and from the 1740s, in English porcelain. Sauceboats became an important ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce Boat
A sauce boat, gravy boat, or saucière is a low jug or pitcher with a handle in which sauce or gravy is served. The typical shape is considered boat-like, hence the name. It often sits on a matching saucer, sometimes attached to the pitcher, to catch dripping sauce. Some gravy boats also function as gravy separators, with a spout that pours from the bottom of the container, thus leaving any surface-floating fat in the container. History While some vessels have been identified as being used for sauces since ancient times, the modern fashion for sauce boats probably derived from fashion in the late 17th century French court. Silver sauce boats with two handles and two spouts were reported as early as 1690 and appear to have developed in response to the new and original ''nouvelle cuisine''. French fashion was highly influential in 18th century England where such sauce boats were copied in English silver, and from the 1740s, in English porcelain. Sauceboats became an important ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bow Porcelain
The Bow porcelain factory (active c. 1747–64 and closed in 1776) was an emulative rival of the Chelsea porcelain factory in the manufacture of early soft-paste porcelain in Great Britain. The two London factories were the first in England. It was originally located near Bow, in what is now the London Borough of Tower Hamlets, but by 1749 it had moved to "New Canton", sited east of the River Lea, and then in Essex, now in the London Borough of Newham. Designs imitated imported Chinese and Japanese porcelains and the wares being produced at Chelsea, at the other end of London. From about 1753, Meissen figures were copied, both directly and indirectly through Chelsea. Quality was notoriously uneven; the warm, creamy body of Bow porcelains is glassy and the glaze tends towards ivory. The paste included bone ash, and Bow figures were made by pressing the paste into moulds, rather than the slipcasting used at Chelsea. Bow appears to have been the largest English factory of its per ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Lover's Companion
''Food Lover’s Companion'' is a book containing culinary terminology and conversion tables for cooking. Five editions have been published as of 2019. The main section of the work is an A-to-Z list of defined culinary terminology, followed by a series of appendices. The Second Edition is a searchable source text at Epicurious, and the Third Edition is a searchable source text at Answers.com. Sharon Tyler Herbst—the primary author—wrote 16 food and beverage related books before her death on 26 January 2007. Her husband Ron—who writes about wine and cheese—finished editing the Fourth Edition after her death and is credited as the coauthor. Reception ''Bon Appetit'' hailed the book as "one of the best reference books we’ve seen, a must for every cook’s library", and ''The New York Times'' described it "As thick and as satisfying as a well-stuffed sandwich". Famous chef Emeril Lagasse called it his favorite book, and it is required reading at the New England Culin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wedgwood
Wedgwood is an English fine china, porcelain and luxury accessories manufacturer that was founded on 1 May 1759 by the potter and entrepreneur Josiah Wedgwood and was first incorporated in 1895 as Josiah Wedgwood and Sons Ltd. It was rapidly successful and was soon one of the largest manufacturers of Staffordshire pottery, "a firm that has done more to spread the knowledge and enhance the reputation of British ceramic art than any other manufacturer", exporting across Europe as far as Russia, and to the Americas. It was especially successful at producing fine earthenware and stoneware that were accepted as equivalent in quality to porcelain (which Wedgwood only made later) but were considerably cheaper. Wedgwood is especially associated with the "dry-bodied" (unglazed) stoneware Jasperware in contrasting colours, and in particular that in "Wedgwood blue" and white, always much the most popular colours, though there are several others. Jasperware has been made continuously ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Creamware
Creamware is a cream-coloured refined earthenware with a lead glaze over a pale body, known in France as '' faïence fine'', in the Netherlands as ''Engels porselein'', and in Italy as ''terraglia inglese''.Osborne, 140 It was created about 1750 by the potters of Staffordshire, England, who refined the materials and techniques of salt-glazed earthenware towards a finer, thinner, whiter body with a brilliant glassy lead glaze, which proved so ideal for domestic ware that it supplanted white salt-glaze wares by about 1780. It was popular until the 1840s. Variations of creamware were known as "tortoiseshell ware" or "Whieldon ware" were developed by the master potter Thomas Whieldon with coloured stains under the glaze. It served as an inexpensive substitute for the soft-paste porcelains being developed by contemporary English manufactories, initially in competition with Chinese export porcelains. It was often made in the same fashionable and refined styles as porcelain. The m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Worcester Porcelain
Royal Worcester is a porcelain brand based in Worcester, England. It was established in 1751 and is believed to be the oldest or second oldest remaining English porcelain brand still in existence today, although this is disputed by Royal Crown Derby, which claims 1750 as its year of establishment. Part of the Portmeirion Group since 2009, Royal Worcester remains in the luxury tableware and giftware market, although production in Worcester itself has ended. Technically, the Worcester Royal Porcelain Co. Ltd. (known as Royal Worcester) was formed in 1862, and although the company had a royal warrant of appointment from 1788, wares produced before that time, as well as those produced at two other factories in Worcester, are known as Worcester porcelain. The enterprise has followed the pattern of other leading English porcelain brands, with increasing success during the 18th and 19th centuries, then a gradual decline during the 20th century, especially the latter half. Early histor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lunds Bristol
Bristol porcelain covers porcelain made in Bristol, England by several companies in the 18th and 19th centuries. The plain term "Bristol porcelain" is most likely to refer to the factory moved from Plymouth in 1770, the second Bristol factory. The product of the earliest factory is usually called Lund's Bristol ware and was made from about 1750 until 1752, when the operation was merged with Worcester porcelain; this was soft-paste porcelain. In 1770 the Plymouth porcelain factory, which made England's first hard-paste porcelain, moved to Bristol, where it operated until 1782. This called itself the Bristol China Manufactory. A further factory called the Water Lane Pottery made non-porcelain earthenware very successfully from about 1682 until the 1880s, and briefly made porcelain in about 1845–50. Bristol was England's second business city after London in the mid-18th century, and a major port for the Atlantic trade. It had long been, after London and together with Liverpoo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chelsea Porcelain
Chelsea porcelain is the porcelain made by the Chelsea porcelain manufactory, the first important porcelain manufactory in England, established around 1743–45, and operating independently until 1770, when it was merged with Derby porcelain. It made soft-paste porcelain throughout its history, though there were several changes in the "body" material and glaze used. Its wares were aimed at a luxury market, and its site in Chelsea, London, was close to the fashionable Ranelagh Gardens pleasure ground, opened in 1742. The first known wares are the "goat and bee" cream jugs with seated goats at the base, some examples of which are incised with "Chelsea", "1745" and a triangle. The entrepreneurial director, at least from 1750, was Nicholas Sprimont, a Huguenot silversmith in Soho, but few private documents survive to aid a picture of the factory's history. Early tablewares, being produced in profusion by 1750, depend on Meissen porcelain models and on silverware prototypes, such ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Export Porcelain
Chinese export porcelain includes a wide range of Chinese porcelain that was made (almost) exclusively for export to Europe and later to North America between the 16th and the 20th century. Whether wares made for non-Western markets are covered by the term depends on context. Chinese ceramics made mainly for export go back to the Tang dynasty if not earlier, though initially they may not be regarded as porcelain. It is typically not used as a descriptive term for the much earlier wares that were produced to reflect Islamic taste and exported to the Middle East and Central Asia, though these were also very important, apparently driving the development of Chinese blue and white porcelain in the Yuan and Ming dynasties (see Chinese influences on Islamic pottery). Longquan celadon, which is mostly not porcelain on Western definitions, is one of the wares to produce large dishes that reflected Islamic dining habits, rather than the deeper bowls used by the Chinese. In general wares ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bow Sauceboat
Bow often refers to: * Bow and arrow, a weapon * Bowing, bending the upper body as a social gesture * An ornamental knot made of ribbon Bow may also refer to: * Bow (watercraft), the foremost part of a ship or boat * Bow (position), the rower seated in the bow of a racing shell Knots * Bow knot, a shoelace knot or a rosette * Bow tie, a type of necktie * Pussy bow, a style of neckwear Music * Bow (music), used to play a stringed instrument * Musical bow, a musical instrument resembling an archer's bow * EBow, electronic device for playing the electric guitar * Bows (band), a band from the UK Porcelain * Bow porcelain factory Places England * Bow, Devon, a village in mid Devon * Bow, a hamlet in the parish of Ashprington in South Devon * Bow, London, a district * Bow, Oxfordshire, a hamlet United States * Bow, Kentucky * Bow, New Hampshire * Bow, Washington Canada * The Bow (skyscraper), Calgary, Alberta * Bow River, Alberta Other * Bow (name), including a list of people wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porcelain
Porcelain () is a ceramic material made by heating substances, generally including materials such as kaolinite, in a kiln to temperatures between . The strength and translucence of porcelain, relative to other types of pottery, arises mainly from vitrification and formation of the mineral mullite within the body at these high temperatures. Though definitions vary, porcelain can be divided into three main categories: hard-paste, soft-paste, and bone china. The category that an object belongs to depends on the composition of the paste used to make the body of the porcelain object and the firing conditions. Porcelain slowly evolved in China and was finally achieved (depending on the definition used) at some point about 2,000 to 1,200 years ago; it slowly spread to other East Asian countries, then to Europe, and eventually to the rest of the world. Its manufacturing process is more demanding than that for earthenware and stoneware, the two other main types of pottery, and it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nouvelle Cuisine
''Nouvelle cuisine'' (; ) is an approach to cooking and food presentation in French cuisine. In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation. It was popularized in the 1960s by the food critic Henri Gault, who invented the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau, or ''Le Nouveau Guide''. History The term "nouvelle cuisine" has been used several times in the history of French cuisine, to mark a clean break with the past. In the 1730s and 1740s, several French writers emphasized their break with tradition, calling their cooking "modern" or "new". Vincent La Chapelle published his ''Cuisinier moderne'' in 1733–1735. The first volumes of Menon's ''Nouveau traité de la cuisine'' was published in 1739. And it was in 1742 that Menon introduced the term ''nouvelle cuisine'' as the title of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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