{"meta":{"version":"2.1","_links":{"self":{"href":"https://api.vam.ac.uk/v2/object/O78067"},"collection_page":{"href":"https://collections.vam.ac.uk/item/O78067/"}},"images":{"_primary_thumbnail":"https://framemark.vam.ac.uk/collections/2006AM6657/full/!100,100/0/default.jpg","_iiif_image":"https://framemark.vam.ac.uk/collections/2006AM6657/","_alt_iiif_image":[],"imageResolution":"high","_images_meta":[{"assetRef":"2006AM6657","copyright":"© Victoria and Albert Museum, London","sensitiveImage":false}]},"see_also":{"_iiif_pres":"https://iiif.vam.ac.uk/collections/O78067/manifest.json","_alt_iiif_pres":[]}},"record":{"systemNumber":"O78067","accessionNumber":"CIRC.434-1967","objectType":"Centrepiece","titles":[],"summaryDescription":"<b>Object Type</b><br>This rare creamware object is an attempt to copy the porcelain centrepieces made in the 1750s and 1760s by the factories at Bow in London and elsewhere. Essentially two tiers of three shell dishes, it would have provided a practical and inexpensive means of dispensing sweetmeats and crystalised fruits.<br><br><b>Design & Designing</b><br>In addition to the pyramids of glass salvers loaded with jelly and custard glasses, the more fashionable dessert tables would often have included English porcelain centrepieces loaded with sweetmeats. The designer of this object, with its tiers of scallop shells, has looked back to these porcelain prototypes which were so typical of the English Rococo of the mid-18th century - a style, however, ill-suited to the plain buttery colour of early creamware. Curiously, this design does not appear in any of the Staffordshire or Yorkshire creamware manufacturers' catalogues, covering the period 1773 to about 1840.","physicalDescription":"","artistMakerPerson":[{"name":{"text":"Unknown","id":"A1848"},"association":{"text":"","id":""},"note":""}],"artistMakerOrganisations":[],"artistMakerPeople":[],"materials":[],"techniques":[],"materialsAndTechniques":"Moulded creamware (lead-glazed earthenware)","categories":[{"text":"Ceramics","id":"THES48982"},{"text":"Food vessels & Tableware","id":"THES48952"}],"styles":[],"collectionCode":{"text":"CER","id":"THES48594"},"images":["2006AM6657"],"imageResolution":"high","galleryLocations":[{"current":{"text":"118A (VA)","id":"THES49236"},"free":"","case":"CA5","shelf":"","box":"18"}],"partTypes":[[{"text":"Centrepiece","id":""}]],"contentWarnings":[{"apprise":"","note":""}],"placesOfOrigin":[{"place":{"text":"Staffordshire","id":"x29181"},"association":{"text":"made","id":"x28654"},"note":"possibly"},{"place":{"text":"Yorkshire","id":"x29523"},"association":{"text":"made","id":"x28654"},"note":"possibly"}],"productionDates":[{"date":{"text":"1780-1790","earliest":"1780-01-01","latest":"1790-12-31"},"association":{"text":"made","id":"x28654"},"note":""}],"associatedObjects":[],"creditLine":"Bequeathed by Mrs Mary B. Sargeant","dimensions":[{"dimension":"Height","value":"26.5","unit":"cm","qualifier":"","date":{"text":"","earliest":null,"latest":null},"part":"","note":""},{"dimension":"Width","value":"24","unit":"cm","qualifier":"","date":{"text":"","earliest":null,"latest":null},"part":"","note":""},{"dimension":"Depth","value":"24","unit":"cm","qualifier":"","date":{"text":"","earliest":null,"latest":null},"part":"","note":""}],"dimensionsNote":"Dimensions checked: Measured; 26/07/2000 by APS","marksAndInscriptions":[],"objectHistory":"Made in Staffordshire or Yorkshire","historicalContext":"","briefDescription":"Leeds glazed earthenware scallop shell centrepiece","bibliographicReferences":[],"production":"","productionType":{"text":"","id":""},"contentDescription":"","contentPlaces":[],"associatedPlaces":[],"contentPerson":[],"associatedPerson":[],"contentOrganisations":[],"associatedOrganisations":[],"contentPeople":[],"associatedPeople":[],"contentEvents":[],"associatedEvents":[],"contentOthers":[],"contentConcepts":[],"contentLiteraryRefs":[],"galleryLabels":[{"text":"British Galleries:\nCentrepieces served both an ornamental and a practical function. They remained on the table throughout the meal and the tiers of dishes contained sweetmeats such as sugared almonds, biscuits or fruit.","date":{"text":"27/03/2003","earliest":"2003-03-27","latest":"2003-03-27"}}],"partNumbers":["CIRC.434-1967"],"accessionNumberNum":"434","accessionNumberPrefix":"CIRC","accessionYear":1967,"otherNumbers":[],"copyNumber":"","aspects":["WHOLE"],"assets":["2019LR0374","2019LP8362","2019LU5281"],"recordModificationDate":"2025-04-25","recordCreationDate":"2003-03-27","availableToBook":false}}