Trembleuse

Vienna porcelain trembleuse cup with gallery from the du Paquier period, 1730
Gobelet et soucoupe enfoncé by Sèvres c. 1776

A trembleuse, tasse trembleuse[1]: 32  or chocolate cup,[2] is a drinking cup and saucer with the saucer given a raised holding area, called the "gallery", in which the cup sits more securely than in the normal style. The saucer therefore becomes more of a cup holder than the normal shallow near-plate.[3]: 349 

A different design, also often called a trembleuse, or gobelet et soucoupe enfoncé in 18th-century Sèvres catalogues, has a socket or well below the main plane of the saucer, in which the cup sits, achieving a similar effect of stability. The main plane of the saucer is raised high.[4][5]

Vienna porcelain set of 1735-40, small porcelain tray holding matching cup and water glass, both with gold galleries

They allowed people with a weak grip or a medical condition involving shaking or trembling hands to drink a beverage, initially tea or hot chocolate;[6] whether this was the original motivation for the design is doubtful. Cups were designed with or without handles (two handles were common), and sometimes a lid. Typically the raised gallery of the saucer is in openwork. They were normally sold singly or in pairs, rather than in larger sets. A lavish Vienna porcelain set of 1735-40 has a small porcelain tray holding matching cup and water glass, both with gold galleries and covers. Between the two cups is a vertical gold shell shape to hold a spoon, set in a plaque of lapis lazuli. This is described as an "ensemble for chocolate" by the Metropolitan Museum of Art.[7]

A well-known pastel, The Chocolate Girl (Das Schokoladenmadchen) by Jean-Étienne Liotard (now Gemäldegalerie Alte Meister, Dresden) shows a young maid carrying a tray with a Meissen trembleuse with a silver gallery, and a plain glass of water.[8]

The name "trembleuse", meaning "one (female) who trembles", is 19th-century or later: in their 18th-century heyday they were called a variety of names by various manufacturers. Sèvres used the term Gobelet et soucoupe enfoncé for a saucer with a well in catalogues from 1759,[1]: 46  also tasses à toilette et sou-coupes. Meissen used Schokoladetassen ("chocolate cup"), Vienna Schokoladebecher mit Einsatztasse, and Höchst Porcelain Kronenschale ("crowned cup").[9]

Many of the most famous porcelain manufacturers, such as Sèvres and Vienna, produced trembleuses, but they were not often made by English manufacturers in the 18th century. When they were they were called "chocolate cups",[10] although "trembleuse" is often preferred today (especially by Americans). The saucer can be called a "chocolate-stand.[11] However, cups with two handles and a cover are often called a "chocolate cup", when the saucer is the conventional type used by teacups.[12]

Origins

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Such saucers with galleries had been common in Chinese ceramics for centuries, where they are most often called "cup stands". In many Chinese examples the well in the stand is open at the bottom. As tea-drinking became poular in the Ottoman Empire the zarf cup-holder, somewhat like a large eggcup, developed, mostly to hold small Chinese export porcelain tea-bowls. Whether the Chinese or Turkish forms played a role in the emergence of the trembleuse is unclear. In Europe the trembleuse originated in Paris in the 1690s, and were originally associated with drinking chocolate rather than tea or coffee, perhaps more influenced by the Hispanic mancerina (see below) than the Asia types.[13]: 130 

Mancerina

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A Spanish type, generally designed for a smaller handleless cup, and perhaps the original Western form, was introduced by, or at least named after, Pedro de Toledo, 1st Marquis of Mancera in the mid-17th century, when he was Viceroy of Peru. It was mostly used for drinking chocolate.[14] In South America, the Spanish colonists took over the indigenous way of drinking chocolate: hot, strong and bitter, in very small cups either made from dried gourds, or replicating this shape in pottery. These cups lacked a stable base, which did not suit the Spanish, who therefore invented the galleried saucer to hold them.[15]

Notes

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  1. ^ a b Jones, Christine A. (29 April 2016). "Caution, Contents May Be Hot: A Cultural Anatomy of the Tasse Trembleuse". In Baird, Ileana; Ionescu, Christina (eds.). Eighteenth-Century Thing Theory in a Global Context: From Consumerism to Celebrity Culture. Routledge. pp. 31–48. ISBN 978-0903485258.
  2. ^ Savage and Newman, 76
  3. ^ Bagdade, Susan (2004). Warman's English & Continental Pottery & Porcelain: Identification & Price Guide. Krause Publications. ISBN 9780873495059.
  4. ^ Hillier, 63
  5. ^ Savage and Newman, 298
  6. ^ Hillier, 63
  7. ^ "Ensemble for chocolate"
  8. ^ Hillier, 63, plate 30
  9. ^ Hillier, 63
  10. ^ Savage and Newman, 75
  11. ^ Savage and Newman, 76
  12. ^ "Chocolate Cup, Cover and Saucer", Victoria & Albert Museum
  13. ^ Jones, Christine (13 May 2013). Shapely Bodies: The Image of Porcelain in Eighteenth-Century France. University of Delaware. ISBN 9781611494099.
  14. ^ Denver Art Museum (which is wrong to say Mexico - it was Peru)
  15. ^ Jones (2013), 124-125

References

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  • Hillier, Bevis, Pottery and Porcelain 1700-1914: England, Europe and North America (series The Social History of the Decorative Arts), 1968, Weidenfeld & Nicolson, ISBN 0297176684
  • Savage, George, and Newman, Harold, An Illustrated Dictionary of Ceramics, 1985, Thames & Hudson, ISBN 0500273804
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Media related to Trembleuse at Wikimedia Commons

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