Wineglass

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Object Name: 
Wineglass
Place Made: 
Accession Number: 
51.3.195
Dimensions: 
Overall H: 15.8 cm; Rim Diam (max): 8.9 cm; Foot Diam (max): 8.3 cm
Location: 
On Display
Date: 
about 1601-1699
Credit Line: 
The Corning Museum of Glass
Primary Description: 
Wineglass. Colorless non-lead glass, of slightly yellowish cast, full of bits of un-fused "sand"; free-blown. Deep slightly waisted bell bowl with small opening in base into slender cylindrical neck at top of slender hollow baluster stem, applied irregularly circular foot with small rough pontil mark.
Department: 
Provenance: 
Strauss, Jerome (1893-1978), Source
1951-02-19
Technique: 
Material: 
Savour: Food Culture in the Age of Enlightenment
Venue(s)
Gardiner Museum 2019-10-17 through 2020-01-19
Wadsworth Atheneum 2020-03-07 through 2021-01-03
Food and dining were transformed in Europe during the age of Enlightenment by profound changes that still resonate today. What many of us eat, the way food is cooked, and how we dine continues to be influenced by radical changes that occurred in France from 1650 until the French Revolution in 1789. Savour: Food Culture in the Age of Englightenment explores the story of this transformation with rare objects, fascinating histories, and amusing stories. We start in the kitchen gardens at Versailles where advances in horticulture expanded the growing seasons of vegetables and fruits, making a greater selection of foods available year-round. Then we visit the steamy kitchens of cooks who advocated light, flavourful cuisine centuries before our times. Next, we discover surprisingly modern philosophies for healthy eating and vegetarianism, and join ardent foodies as they savour meals served on newly invented ceramic and silver wares, from sauceboats to tureens. Along the way, we explore how social changes were impacting eating then, just as now, as the grand formality of the past was abandoned in favour of informality and intimacy. Savour: Food Culture in the Age of Enlightenment is organized by the Gardiner Museum and curated by Meredith Chilton, C.M., Curator Emerita. Works of art and objects from major North American museums and private collections, as well as key pieces of contemporary ceramics and knitted art, will come together in a delectable feast for the senses designed by Opera Atelier’s Resident Set Designer, Gerard Gauci. After the Gardiner Museum, the exhibition will tour to the Wadsworth Atheneum Museum of Art, Hartford, Connecticut. The exhibition is accompanied by a cookbook title The King’s Peas: Delectable Recipes and their Stories from the Age of Enlightenment by Meredith Chilton, with contributions by Markus Bestig, Executive Chef, The York Club, Toronto.
The Culture and Technology of Glass in Renaissance Venice (1996) illustrated, p. 620 (fig. 7.23);