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Porringer – a shallow bowl, 4–6 inches (10–15 cm) in diameter, and 1.5–3 inches (3.8–7.6 cm) deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge.
Plain sigillata table vessels, which included large platters, shallow dishes in several sizes, slightly deeper bowls, and small cups, were made on the wheel using a range of templates to create very precise profiles. The sizes were also standardised, which would have facilitated the firing, storage and transport of the huge numbers that were made.
A silver porringer created by John Coney, c. 1710, Birmingham Museum of Art. A porringer is a shallow bowl, between 4 and 6 inches (100 to 150mm) in diameter, and 1½" to 3" (40 to 80mm) deep; the form originated in the medieval period in Europe and was made in wood, ceramic, pewter, cast iron and silver.
Pottery of this period were made in shapes like hemi-spherical deep bowl, funnel shaped lid, shallow dish and three-legged pots among others. The vessels appear in three kinds of fabrics: polished black and red ware, all-black ware, and bright and coarse dull-red ware. [2]
Absinthe glass, a short, thick-stemmed glass with a tall, wide bowl and some feature (like a ridge, bead, or bulge) indicating a correct serving of absinthe; Chalice or goblet, an ornate stem glass, especially one for ceremonial purposes; Champagne coupe, a stem glass with a wide, shallow bowl, for champagne (similar to a cocktail glass)
Over the late Middle Ages there is a movement from deep bowls with narrow rims to shallower bowls and much wider rims. [3] In the 13th and 14th century rims tend to be simple and plain, only about 1 cm deep without lettering, 15th and 16th century rims are very characteristic with a very deep (3–4 cm moulded form) often with lettering.
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