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A trencher (from Old French trancher 'to cut') is a type of tableware, commonly used in medieval cuisine. A trencher was originally a flat round of (usually stale) bread used as a plate, upon which the food could be placed to eat. [1] At the end of the meal, the trencher could be eaten with sauce, but could also be given as alms to the poor.
Burl bowl, probably USA, circa 1820 Lathe-turned Walnut Burl Bowl, painted c. 1936. In North America, Native Americans carved tree burls into durable wooden objects with uniquely marbled grain. [6] Burls were rare in Europe because the old-growth forests where they are commonly found had largely been logged out of existence. [7]
Once logs arrive at the Great Alaskan Bowl Co., they go through a 22-step process of carving, sanding and oiling to become wooden bowls, says cutter and sander Klaus Reeck.
A silver porringer created by John Coney, c. 1710, Birmingham Museum of Art. A porringer is a shallow bowl, between 4 and 6 inches (100–150 mm) in diameter, and 1 + 1 ⁄ 2 to 3 inches (38–76 mm) deep; the form originated in the medieval period in Europe and was made in wood, ceramic, pewter, cast iron and silver.
A bowl made around 900 years ago has just fetched $38 million at auction, setting a new record for Chinese porcelain. The antique Chinese bowl was made around 900 years ago during the Song Dynasty ...
Lailey lived in Miles Green, near the Berkshire village of Bucklebury Common, near Newbury.Both his grandfather, George William Lailey (1782–1871) [1] and his father William (1847–1912) were also bowl-turners, specialising in the production of bowls and plates from elm wood using a pole lathe. [2]
Plates in wood, pottery and metal go back into antiquity in many cultures. In Western culture and many other cultures, the plate is the typical form of vessel off which food is eaten, and on which it is served if not too liquid. The main rival is the bowl. The banana leaf predominates in some South Asian and Southeast Asian cultures.
A trencher salt is a small salt cellar located next to the trencher (i.e., place setting). [5] Open salt and salt dip refer to salt dishes that are uncovered. The term salt cellar is also used generally to describe any container for table salt, thus encompassing salt shakers and salt pigs.
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