A plate is a broad, mainly flat vessel on which food can be served.[1] A plate can also be used for ceremonial or decorative purposes. Most plates are circular, but they may be any shape, or made of any water-resistant material. Generally plates are raised round the edges, either by a curving up, or a wider lip or raised portion. Vessels with no lip, especially if they have a more rounded profile, are likely to be considered as bowls or dishes, as are very large vessels with a plate shape. Plates are dishware, and tableware. Plates in wood, pottery and metal go back into antiquity in many cultures.
Chelsea porcelain botanical plate with spray of fruiting Indian bean tree; circa 1755; overall: 4 × 23.2 × 23.2 cm; Metropolitan Museum of ArtTypical Chinese plate or dish shape, with narrow lip. Jingdezhen ware, Yuan dynasty, 1271–1368Silver-gilt plate, 1605, from the dinner service of Constance of Austria. Probably used as a charger to place other tableware on
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.
The well, the bottom of the plate, where food is placed.
The lip, the flattish raised outer part of the plate (sometimes wrongly called the rim). Its width in proportion to the well can vary greatly. It usually has a slight upwards slope, or is parallel with the base, as is typical in larger dishes and traditional Chinese shapes. Not all plates have a distinct lip.
The rim, the outer edge of the piece; often decorated, for example with gilding.
The base, the underside.
The usual wide and flat European raised lip is derived from old European metalwork plate shapes; Chinese ceramic plates usually just curve up at the edges, or have a narrow lip. A completely flat serving plate, only practical for dry foods, may be called a trencher, especially if in wood.
MaterialsEdit
Plates are commonly made from ceramic materials such as bone china, porcelain, earthenware, and stoneware, as well as other traditional materials like, glass, wood or metal; occasionally, stone has been used. Despite a range of plastics and other modern materials, ceramics and other traditional materials remain the most common, except for specialized uses such as plates for young children. Porcelain and bone china were once luxurious materials but today can be afforded by most of the world's population. Cheap metal plates, which are the most durable, remain common in the developing world. Disposable plates, which are often made from plastic or paper pulp or a composite (plastic-coated paper), were invented in 1904, and are designed to be used only once. Also melamine resin or tempered glass such as Corelle can be used.
Size and typeEdit
As the food availability increased, so did the plate sizes. The increase in the diameter of a typical dinner plate is estimated as 65% since 1000 AD.[2]
Plate sizes from dinner (bottom of the stack) to saucer (top)
Modern plates for serving food come in a variety of sizes and types, such as:[3]
Dinner plate (also full plate, meat plate, joint plate): large, 9–13 inches (23–33 cm) in diameter,[4] only buffet/serving plates are larger. This is the main (at times only) individual plate, during its disappearance in Europe that happened with the fall of the Roman Empire the trencher plates made of bread (or wood) were used. Regular plates returned to fashion at the French court under Francis I of France around 1536;[5]
Entrée plate (also half plate, dessert plate, fish plate) has a diameter of 8.5 inches (22 cm) and is used for hors d'oeuvre, fish, entrée, or a dessert.
Dessert plate (also sweet plate, half plate, fruit plate) has a diameter of 8 inches (20 cm), usually is substituted by an entrée plate
Side plate (also bread and butter plate, B&B plate, quarter plate, cheese plate) has a diameter of 7 inches (18 cm), also used as an underplate for soup bowl
Salad plate can be either round, 7 to 8.5 inches (18 to 22 cm) in diameter,[6] or intended to be positioned snugly to the right of a full plate, the latter usually has a crescent shape (hence another name, a crescent plate);[6]
Tea saucer is a small plate with an indentation for a cup and a diameter of 6 inches (15 cm). A demi-tasse saucer, or coffee saucer is 4.5 inches (11 cm) in diameter
Soup plate has a diameter of 9 inches (23 cm),[7] a much deeper well and wide rim ("lip"). If the lip is lacking, as often seen in contemporary tableware, it is a "soup bowl". May also be used for desserts.
Luncheon plate, typically 9–9.5 inches (23–24 cm) in diameter, fell out of popularity at the end of 19th century, together with the luncheons for ladies;[8]
Platters (US English) or serving plates: oversized dishes from which food for several people may be distributed at table
Decorative plates: for display rather than used for food. Commemorative plates have designs reflecting a particular theme.
Charger (also a buffet plate, cover plate, lay plate, place plate, all names are due to the various uses of this large plate in the past and in the present[9]): a plate typically placed under a separate plate used to hold food, largest and therefore most expensive plate in the set at 11–14 inches (28–36 cm) in diameter with an 8–9 inches (20–23 cm) well. The antique service plates were smaller, with 9 inches (23 cm) size and a 6–6.5 inches (15–17 cm) well,[10] due to different use: modern etiquette allows the use of the service plates for the main course in an informal dining arrangement (thus the larger well), while in the old times (and the modern formal dining) the service plate is only used as a base for the appetizer and soup. [11]
Plates can be any shape, but almost all have a rim to prevent food from falling off the edge. They are often white or off-white, but can be any color, including patterns and artistic designs. Many are sold in sets of identical plates, so everyone at a table can have matching tableware. Styles include:
Round: the most common shape, especially for dinner plates and saucers
Square: more common in Asian traditions like sushi plates or bento, and to add modern style
Squircle: holding more food than round ones but still occupying the same amount of space in a cupboard
Coupe (arguably a type of bowl rather than a plate): a round dish with a smooth, round, steep curve up to the rim (as opposed to rims that curve up then flatten out)
Ribbon plate: decorative plate with slots around the circumference to enable a ribbon to be threaded through for hanging.
Commemorative plate by Spode (1971) depicting winner of the St Leger Stakes, Athens Wood
Plates as collectiblesEdit
Objects in Chinese porcelain including plates had long been avidly collected in the Islamic world and then Europe, and strongly influenced their fine pottery wares, especially in terms of their decoration. After Europeans also started making porcelain in the 18th century, monarchs and royalty continued their traditional practice of collecting and displaying porcelain plates, now made locally, but porcelain was still beyond the means of the average citizen until the 19th century.
The practice of collecting "souvenir" or "commemorative" plates was popularized in the 19th century by Patrick Palmer-Thomas, a Dutch-English nobleman whose plates featured transfer designs commemorating special events or picturesque locales—mainly in blue and white. It was an inexpensive hobby, and the variety of shapes and designs catered to a wide spectrum of collectors. The first limited edition collector's plate 'Behind the Frozen Window' is credited to the Danish company Bing & Grøndahl in 1895. Christmas plates became very popular with many European companies producing them most notably Royal Copenhagen in 1910, and a Rosenthal series which began in 1910.
Wansink, B; Wansink, C S (23 March 2010). "The largest Last Supper: depictions of food portions and plate size increased over the millennium". International Journal of Obesity. 34 (5): 943–944. doi:10.1038/ijo.2010.37. eISSN 1476-5497. ISSN 0307-0565. PMID 20308996. S2CID 25106530.
Dias, Peter (1996). The Steward. Orient Blackswan. pp. 63–. ISBN9788125003250.
Von Drachenfels, Suzanne (8 November 2000). "Plates: Piece by piece". The Art of the Table: A Complete Guide to Table Setting, Table Manners, and Tableware. Simon and Schuster. pp. 81–95. ISBN978-0-684-84732-0.
The Bradford Book of Collector's Plates 1987, Brian J. Taylor, Chicago, IL
Wikimedia Commons has media related to Plates.
SN:18949/700002376186
October 26, 2023
plate, dishware, plate, broad, mainly, flat, vessel, which, food, served, plate, also, used, ceremonial, decorative, purposes, most, plates, circular, they, shape, made, water, resistant, material, generally, plates, raised, round, edges, either, curving, wide. A plate is a broad mainly flat vessel on which food can be served 1 A plate can also be used for ceremonial or decorative purposes Most plates are circular but they may be any shape or made of any water resistant material Generally plates are raised round the edges either by a curving up or a wider lip or raised portion Vessels with no lip especially if they have a more rounded profile are likely to be considered as bowls or dishes as are very large vessels with a plate shape Plates are dishware and tableware Plates in wood pottery and metal go back into antiquity in many cultures Chelsea porcelain botanical plate with spray of fruiting Indian bean tree circa 1755 overall 4 23 2 23 2 cm Metropolitan Museum of ArtTypical Chinese plate or dish shape with narrow lip Jingdezhen ware Yuan dynasty 1271 1368Silver gilt plate 1605 from the dinner service of Constance of Austria Probably used as a charger to place other tableware onIn 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 Contents 1 Design 1 1 Shape 1 2 Materials 1 3 Size and type 2 Plates as collectibles 3 Gallery 4 References 5 SourcesDesign EditShape Edit A plate is typically composed of The well the bottom of the plate where food is placed The lip the flattish raised outer part of the plate sometimes wrongly called the rim Its width in proportion to the well can vary greatly It usually has a slight upwards slope or is parallel with the base as is typical in larger dishes and traditional Chinese shapes Not all plates have a distinct lip The rim the outer edge of the piece often decorated for example with gilding The base the underside The usual wide and flat European raised lip is derived from old European metalwork plate shapes Chinese ceramic plates usually just curve up at the edges or have a narrow lip A completely flat serving plate only practical for dry foods may be called a trencher especially if in wood Materials Edit Plates are commonly made from ceramic materials such as bone china porcelain earthenware and stoneware as well as other traditional materials like glass wood or metal occasionally stone has been used Despite a range of plastics and other modern materials ceramics and other traditional materials remain the most common except for specialized uses such as plates for young children Porcelain and bone china were once luxurious materials but today can be afforded by most of the world s population Cheap metal plates which are the most durable remain common in the developing world Disposable plates which are often made from plastic or paper pulp or a composite plastic coated paper were invented in 1904 and are designed to be used only once Also melamine resin or tempered glass such as Corelle can be used Size and type Edit As the food availability increased so did the plate sizes The increase in the diameter of a typical dinner plate is estimated as 65 since 1000 AD 2 nbsp Plate sizes from dinner bottom of the stack to saucer top Modern plates for serving food come in a variety of sizes and types such as 3 Dinner plate also full plate meat plate joint plate large 9 13 inches 23 33 cm in diameter 4 only buffet serving plates are larger This is the main at times only individual plate during its disappearance in Europe that happened with the fall of the Roman Empire the trencher plates made of bread or wood were used Regular plates returned to fashion at the French court under Francis I of France around 1536 5 Entree plate also half plate dessert plate fish plate has a diameter of 8 5 inches 22 cm and is used for hors d oeuvre fish entree or a dessert Dessert plate also sweet plate half plate fruit plate has a diameter of 8 inches 20 cm usually is substituted by an entree plate Side plate also bread and butter plate B amp B plate quarter plate cheese plate has a diameter of 7 inches 18 cm also used as an underplate for soup bowl Salad plate can be either round 7 to 8 5 inches 18 to 22 cm in diameter 6 or intended to be positioned snugly to the right of a full plate the latter usually has a crescent shape hence another name a crescent plate 6 Tea saucer is a small plate with an indentation for a cup and a diameter of 6 inches 15 cm A demi tasse saucer or coffee saucer is 4 5 inches 11 cm in diameter Soup plate has a diameter of 9 inches 23 cm 7 a much deeper well and wide rim lip If the lip is lacking as often seen in contemporary tableware it is a soup bowl May also be used for desserts Cereal bowl also oatmeal bowl cereal plate at 7 5 inches 19 cm in diameter used for porridge and breakfast cereal at the breakfast time as well as milk pudding compote apple pie with custard sauce Luncheon plate typically 9 9 5 inches 23 24 cm in diameter fell out of popularity at the end of 19th century together with the luncheons for ladies 8 Platters US English or serving plates oversized dishes from which food for several people may be distributed at table Decorative plates for display rather than used for food Commemorative plates have designs reflecting a particular theme Charger also a buffet plate cover plate lay plate place plate all names are due to the various uses of this large plate in the past and in the present 9 a plate typically placed under a separate plate used to hold food largest and therefore most expensive plate in the set at 11 14 inches 28 36 cm in diameter with an 8 9 inches 20 23 cm well The antique service plates were smaller with 9 inches 23 cm size and a 6 6 5 inches 15 17 cm well 10 due to different use modern etiquette allows the use of the service plates for the main course in an informal dining arrangement thus the larger well while in the old times and the modern formal dining the service plate is only used as a base for the appetizer and soup 11 Plates can be any shape but almost all have a rim to prevent food from falling off the edge They are often white or off white but can be any color including patterns and artistic designs Many are sold in sets of identical plates so everyone at a table can have matching tableware Styles include Round the most common shape especially for dinner plates and saucers Square more common in Asian traditions like sushi plates or bento and to add modern style Squircle holding more food than round ones but still occupying the same amount of space in a cupboard Coupe arguably a type of bowl rather than a plate a round dish with a smooth round steep curve up to the rim as opposed to rims that curve up then flatten out Ribbon plate decorative plate with slots around the circumference to enable a ribbon to be threaded through for hanging nbsp Commemorative plate by Spode 1971 depicting winner of the St Leger Stakes Athens WoodPlates as collectibles EditObjects in Chinese porcelain including plates had long been avidly collected in the Islamic world and then Europe and strongly influenced their fine pottery wares especially in terms of their decoration After Europeans also started making porcelain in the 18th century monarchs and royalty continued their traditional practice of collecting and displaying porcelain plates now made locally but porcelain was still beyond the means of the average citizen until the 19th century The practice of collecting souvenir or commemorative plates was popularized in the 19th century by Patrick Palmer Thomas a Dutch English nobleman whose plates featured transfer designs commemorating special events or picturesque locales mainly in blue and white It was an inexpensive hobby and the variety of shapes and designs catered to a wide spectrum of collectors The first limited edition collector s plate Behind the Frozen Window is credited to the Danish company Bing amp Grondahl in 1895 Christmas plates became very popular with many European companies producing them most notably Royal Copenhagen in 1910 and a Rosenthal series which began in 1910 Souvenir plates nbsp Collectable plate from World War I era France featuring portraits of Poincare George V Nicholas II and Albert I nbsp Souvenir plate of Marejada fiesta was made in Itajai Brazil by Germer Porcelanas Finas SA nbsp Christmas 1937 plate by Konigliche Porzellan Manufaktur BerlinGallery Edit nbsp Gallo Roman silver plates in the Gallo Roman Museum of Lyon Fourviere Lyon France nbsp Soup plate 19th century Meissen porcelain nbsp Spode plate Stoke on Trent England c 1792 94 nbsp Vitreous enamel on metal nbsp Steel Plate nbsp Geometric plate Seuso Treasure nbsp Romanian decorative plate featuring a traditional model nbsp Persian plate or dish featuring a king hunting nbsp A typical paper plateReferences Edit Venable Charles L et al 2000 China and Glass in America 1880 1980 From Table Top to TV Tray New York Harry N Abrams ISBN 0 8109 6692 1 Wansink amp Wansink 2010 p 944 Dias 1996 pp 63 64 Condrasky et al 2007 p 2088 Von Drachenfels 2000 pp 85 86 a b Von Drachenfels 2000 p 89 Dias 1996 p 63 Von Drachenfels 2000 pp 88 89 Von Drachenfels 2000 pp 84 85 Von Drachenfels 2000 p 82 Von Drachenfels 2000 pp 82 84 Sources EditWansink B Wansink C S 23 March 2010 The largest Last Supper depictions of food portions and plate size increased over the millennium International Journal of Obesity 34 5 943 944 doi 10 1038 ijo 2010 37 eISSN 1476 5497 ISSN 0307 0565 PMID 20308996 S2CID 25106530 Condrasky Marge Ledikwe Jenny H Flood Julie E Rolls Barbara J August 2007 Chefs Opinions of Restaurant Portion Sizes Obesity 15 8 2086 2094 doi 10 1038 oby 2007 248 eISSN 1930 739X ISSN 1930 7381 PMID 17712127 S2CID 37977315 Dias Peter 1996 The Steward Orient Blackswan pp 63 ISBN 9788125003250 Von Drachenfels Suzanne 8 November 2000 Plates Piece by piece The Art of the Table A Complete Guide to Table Setting Table Manners and Tableware Simon and Schuster pp 81 95 ISBN 978 0 684 84732 0 The Bradford Book of Collector s Plates 1987 Brian J Taylor Chicago IL nbsp Wikimedia Commons has media related to Plates SN 18949 700002376186 Retrieved from https en wikipedia org w index php title Plate dishware amp oldid 1181395331, wikipedia, wiki, book, books, library,
