Duncan Phyfe designs were common in 19th century American dining rooms.
The 19th century found the dining room elevated to the status of commanding a separate room for the function of dining both in America and England. Earlier years incorporated the dining room into the kitchen, and that design evolution returned in the late 20th and early 21st centuries. But in the 19th century, specific furniture, tableware and service defined the formal dining room.
The Dining Table
Families gathered around the dining table for all three meals, and eating became a social event in the 19th century. The dining table occupied the center of the room and frequently sat atop a lush area rug. Mahogany, oak and bog oak that darkens with age were the most common furniture woods of the century. Early in the 19th century, the table designs were of clean lines and neo-classical design. However, neo-Gothic, Rococo and Greek Revivalist designs became favorites by mid-century, and ornate tables became favored on both sides of the ocean.
Dining Chairs
Duncan Phyfe and Chippendale are furniture styles used in 19th century America. Both are simple and elegant. As the century progressed, more elaborate chair designs found their way into dining rooms, with ornately carved legs leading to heavy ball-claw feet. Arms were used on chairs at the head and foot of the table, and the chairs were raised higher than the side dining chairs to accommodate carving and serving. Leather and upholstered seats gave way to velvet seats and backs.
The Sideboard
Breakfast was usually served buffet style, which gave rise to the sideboard as a serving station. Chippendale designed sideboards of mahogany with elaborate inlays and brass rails around three sides. The English sideboard consisted of a table and hutch combination where plates and silverware were stored in shelves above and drawers below, and food was served on the center table piece.
Tableware
Georgian and Victorian crystal and china decorated tables set for 19th century dining. These were ornate pieces, with cut crystal decanters strategically placed atop the table, and several wine glasses set for each diner. Porcelain dinner service was found in elegant homes, and commercial china or tin was used in typical working-class homes. Silver was used for serving and eating, and for many, pewter replaced costly silver service. In 19th century America, diners were given only one glass for wine and used a wiping cloth to clean the glass between wine service.
Decor
The 19th century dining room was usually paneled in a dark wood, and a fireplace provided heat for the large room. Chandeliers were elegant and made of crystal or wrought iron and were lit with candles. Windows were trimmed with heavy and elaborate damask fabrics for warmth, and they framed lace sheers that allowed light to enter but were pulled closed to keep insects out during the warmer months.
Table Service
The serving of food went through several transitions during the 19th century with the French style of bringing all the food for the entire meal out at the same time being replaced by servants or by the hostess plating each course and serving it individually. Menu cards placed on the table alerted diners of the different courses to be served and allowed them to plan ahead which courses they would eat completely or which ones they would just courteously taste.
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