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Toleware coffee pot, circa 1940. The term tôle, derived from the French tôle peinte, "painted sheet metal", is synonymous in English usage with japanning on tin, [1] such as the tôle shades for bouillotte lamps and other candle shades, and trays and lidded canisters, in which stenciling and gilding often features, almost always on a black ground.
Repoussé (French: ⓘ) or repoussage (ⓘ) is a metalworking technique in which a malleable metal is shaped by hammering from the reverse side to create a design in low relief. Chasing (French: ciselure) or embossing is a similar technique in which the piece is hammered on the front side, sinking the metal. The two techniques are often used in ...
The work, a departure from machine-made commercial cutlery and hollowware, was named Martelé, from the French verb marteler, "to hammer".The line was made from 1896 through the 1930s by the Gorham Manufacturing Company of Providence, Rhode Island under the direction of Gorham's chief executive, Edward Holbrook, and his chief designer, William Christmas Codman who was brought over from England ...
Later coffee tables were designed as low tables, and this idea may have come from the Ottoman Empire, based on the tables in use in tea gardens. As the Anglo-Japanese style was popular in Britain throughout the 1870s and 1880s, [ 5 ] and low tables were common in Japan , this seems to be an equally likely source for the concept of a long low table.
Many tables are made of wood or wood-based products; some are made of other materials including metal and glass. Most tables are composed of a flat surface and one or more supports (legs). A table with a single, central foot is a pedestal table. Long tables often have extra legs for support. Dinner table and chairs
Created by masters of their craft, the best of these coffee pots were done in silver (which does not rust or tarnish easily) and were often intricately decorated. [2] [3] [4] [1] François Thomas Germain was a widely noted master silversmith and metal worker in mid-18th-century Paris.
It is used for cooking at table, notably in gueridon service, or as a food warmer for keeping dishes at a buffet warm. Historically, a chafing dish (from the French chauffer , "to make warm") is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier , [ 1 ] and used for foods that require gentle cooking, away ...
In a manual percolator the pot is removed from the stove or the heat reduced to stop the percolation. Brewed coffee left continuously percolating at the boiling point will over extract, making the resulting coffee harsh and excessively bitter. Some coffee percolators have an integral electric heating element and are not used on a stove. Most of ...
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