The caviar bowl is a piece of tableware used for serving caviar. ^[1] Caviar is a highly perishable food and is therefore frequently served on ice, ^[2] especially if offered before dinner or in a buffet arrangement. ^[3] The typical caviar bowl is therefore made of two parts, with the outer one, to be used for ice, made of fine materials ( silver plate, nickel-plated brass) in a fancy and decorative shape. The outer bowl can be used on its own for other dishes. ^[1] Occasionally, the outer bowl is made of wood. ^[4]

The smaller vessel, for the caviar, is made of glass or crystal and inserted into the outer one, ^[1] frequently has a lid. Its size is small, suitable typically for up to six servings (standard serving size is 50 grams, about 2 ounces), ^[2] usually the inner container is designed for just 1-4 servings. ^[5] If the caviar is passed around during the dinner, the outer bowl with ice is not necessary. ^[3]

See also

• Caviar spoon

References

Sources

• Ettlinger, Steve (1992). "Caviar Bowl". The Kitchenware Book. McMillan Publishing Company. p. 375. ISBN  0-02-536302-6. OCLC  1256259403.
• Vogue (1969). "Caviar". Vogue's Book of Etiquette and Good Manners. Conde Nast. p. 315. ISBN  0-671-20115-8.
• Ратушный, А. С.; Аминов, С. С. (2017). "Икра зернистая осетровых пород". Всё о еде от А до Я: Энциклопедия (in Russian). Москва: Издательско-торговая корпорация «Дашков и К°». p. 154. ISBN  978-5-394-02484-9.
• Яковлев, В. В. (2008). "Сервировка". Три века Санкт-Петербурга. Энциклопедия. Том 2. Девятнадцатый век. Книга 6. С — Т. (in Russian). Факультет филологии и искусств СПбГУ. p. 226. ISBN  9785846507685.
• Медведев, П. В.; Федотов, В.А. (2018). Изучение видов столового белья, столовой посуды и приборов на предприятиях общественного питания: методические указания (in Russian). Оренбург: Оренбургский гос. ун-т.

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