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Soup Tureens,
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On this page, see the Pfaltzgrff Pumpkin Shaped Tureen, Pfaltzgraff Plymouth Soup Tureen, Pfaltzgraff Napoli Soup Tureen w/Ladle, Pfaltzgraff 2009 Bicentennial Yorktowne Miniature Soup Tureen, Waterford Fine China Golden Apple Covered Vegetable Tureen, Mikasa Antique White Soup Tureen, Mikasa Italian Countryside SoupTureen, Mikasa French Country Soup Tureen, Mikasa Floral Elegance Tureen, Mikasa True Blue Tureen, Mikasa Pure Red Tureen, and the Sasaki Echo Tureen.
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Soup Tureens
From large, communal bowls, to ornate, aristocratic works of art, to whimsical, inexpensive tableware, the tureen has had an interesting development over many centuries..
A broad, deep, usually oval vessel, featuring large looped handles, the tureen is most often associated with serving soup, but is also used for stews, and other dishes. Materials used to create tureens include the most common earthenware and porcelain, but also include silver, pewter (believed to the the material of the original tureens) and melamine, and every serverware material in between. Early tureens also were footed and featured ornate, rococo-style decoration..
The earliest soup-servers were, in the days of yore when all the dishes for a meal were tabled at the onset of the meal, and for all the people to grab-at at once, communal bowls. The prevailing belief is that during the reign of France's Louis XIV, and the onset of separate courses served one-at-a-time, the ornate, covered soup "tureen" came to be, so ornate and awe-inspiring, as the first course to se served, brought to the table almost as part of a regal ceremony..
For several centuries, the tureen, likely named for French military hero Marshal Turenne*, but also referred to as a pot � oille, was the centerpiece, in all its ornate glory, of the formal table. Tureens were popular in not only the "original" oval shape, but in also in round or rectangular shapes, as well as in the form of wild animals, in particular the head of a lion. By the eighteenth century, the animal motif had gained more popularity, and tureens in the shape of rabbits gained were prized possessions, and tureens in the shape of cabbages and the like were equally popular. .
Small, individual tureens, usually served on a platter, and called a �cuelle or auci�re were also frequently seen by the eighteenth century..
Today, affordable tureens, in classic designs, reminiscent of the days of Louis XIV, and also versions resembling pumpkins, lion's heads, and the like, remain popular, and add both a sense of class and whimsey, to the dinner table.
Niftykitchen.com �2009
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*This theory is disputed, however. Critics of this etiology of the term ridicule Marshal Turenne, with a story that the tureen was named after him due to his having once consumed soup out of his helmet. Such critics believe the name came from a misspelling of the term �terrine� used for an earthenware dish or vessel.
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