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Pair of Tureens, Liners, and Stands
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Thomas Germain, metalworker; with later modifications by his son François-Thomas Germain , metalworker
French, Paris, 1726 - 1729
Silver

82.DG.12

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These large tureens were designed to serve oille, a rich stew of meat such as rabbit, venison, or boar; vegetables; and a mixture of aromatic herbs. Here the boar's head and legs reflect the tureens' usual contents. Seventy years after they were made, these tureens were still listed in an inventory with their elaborate lids, now lost, which were ornamented with artichokes, cauliflowers, birds, shells, and shrimp.

A pen and ink drawing for silver pieces, attributed to Thomas Germain, shows a preliminary sketch for a similar, lidded tureen. Very similar tureens, without lids and filled with fruit, appear in a painting by Alexandre-François Desportes, dated 1733.

The 1700s brought important changes in the way in which people dined. Dinner changed from being a stiffly formal occasion into a convivial meeting where the art of conversation reigned supreme. Silver objects like tureens, oil and vinegar frames, sauceboats, and large matching services of plates and dishes appeared on the table, enabling diners to help themselves rather than be served individually by servants. The tureen first appeared at the end of the 1600s, but it was not until the 1720s that its use became more widespread.

Detail Views

Charge mark: crowned A with Ls
Charge mark: crowned A with Ls

Charge mark: crowned A
Charge mark: crowned A

Portugese coat of arms
Portugese coat of arms

Warden
Warden's mark: crowned K

Artichoke mark
Artichoke mark

Warden
Warden's mark: crowned M

Germain
Germain's inscription


Other Views

One of pair
One of pair