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Most of the bowls have a carinated (angled) profile, some of them with flat projections forming an undulating line in a birds eye view. Similar morphological types are also found in red or in buff colors. Additional ceramic types have features that are reminiscent of Chalcolithic types. In addition the ledge handle is also prominent in this period.
Red gloss terra sigillata ware with relief decoration. Compare the plain unglossed restored section to the left. The designation 'fine wares' is used by archaeologists for Roman pottery intended for serving food and drink at table, as opposed to those designed for cooking and food preparation, storage, transport and other purposes.
Porringer – a shallow bowl, 4–6 inches (10–15 cm) in diameter, and 1.5–3 inches (3.8–7.6 cm) deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge.
This set includes everything an avid baker or professional host needs, including a large mixing bowl with measurement markings that go up to 10 cups (or 2.5 quarts), as well as ceramic measuring cups.
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A Sèvres soup tureen and tray. Sèvres porcelain, National Gallery of Victoria, Australia Silver-gilt tureen, Paris, 1769–70 An Émile Gallé (1846–1904) tureen A tureen is a serving dish for foods such as soups or stews, often shaped as a broad, deep, oval vessel with fixed handles and a low domed cover with a knob or handle.