{"id":3329,"date":"2018-07-26T12:01:39","date_gmt":"2018-07-26T12:01:39","guid":{"rendered":"https:\/\/costa-verde.com\/?p=3329"},"modified":"2021-01-20T09:44:25","modified_gmt":"2021-01-20T09:44:25","slug":"porcelain-before-now-table","status":"publish","type":"post","link":"https:\/\/costa-verde.celsoalmeida.pt\/en\/porcelain-before-now-table\/","title":{"rendered":"Porcelain: before and now. What has changed at the table?"},"content":{"rendered":"

Porcelain<\/strong>, as well as the use we make of it, has changed a lot in the last 10 to 15 years. Consequently, producers<\/strong> have rethought their business. We too, at Costa Verde<\/strong><\/a>, have made several reflections on the path(s) to follow, regarding product development<\/strong>.<\/p>\n

Do you still remember the well-known and popular dining services<\/strong> with 70 pieces, in the case of Portugal? And of the 57 pieces of the Spanish market or other complex compositions for different geographies? In the past, who did not have at least one terrine<\/strong>, which served as an element of decoration when it was not used?<\/p>\n

Do you remember the coffee or tea services <\/strong>with 27 articles that included, besides cups and saucers, a coffee maker? It was in this vessel that the coffee, previously prepared on the stove, in an aluminium utensil. This was at a time when the concept of espresso<\/strong> was only accessible in beverage establishments.<\/p>\n

The use of certain porcelain<\/strong><\/a> items or pieces is, undoubtedly, closely associated to uses<\/strong>. But it also stems from the lifestyle and family structure of each of us. However, all these variables have been changing. In fact, the only certainty we have, for the moment, is change<\/strong>!<\/p>\n

Nowadays, the indispensable pieces in any kitchen<\/strong><\/a> are clearly passing through dishes<\/strong>, some bowls<\/strong> and salad bowls<\/strong> and one or another serving piece, such as the platter<\/strong>. Curiously, these are also the articles needed at a professional hostelry<\/strong><\/a> operation. Moreover, the quantities<\/strong> were reduced and improved.<\/p>\n

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From great porcelain services to minimalism<\/h2>\n

Gone are the days when, in every house, there was a service<\/strong> that was placed in a cupboard and that counted on flat plates, of soup, dessert and bread. Today, only flat plates<\/strong>, dessert plates<\/strong> and soup bowls<\/strong> are used. The latter also serve as breakfast cereal bowls<\/strong><\/a> or small individual salad bowls. They can even be used as serving pieces or replace the ancestor saucers or canning dishes.<\/p>\n

Also, the platters<\/strong> saw their number reduced. In the past, the services consisted of three pieces of different sizes<\/strong>, usually oval. In addition, they had two plates with 30 or 32cm, one of them deep, which served as a rice dish. Today, everything is solved with one or two pieces, at most.<\/p>\n

Of course, the cups <\/strong>of coffee and tea, with the due saucers, still have their place. There was, however, a marked increase in the use of mugs<\/strong>. These articles, which originated in the Stone Age, have been asserting themselves a bit throughout the world.<\/p>\n

At Costa Verde<\/strong>, we have been following all these trends. Indeed, we have long offered open porcelain concepts, which we call open stock<\/strong>. This means that the\u00a0pieces<\/strong><\/a> are made available separately and the customer is the one who makes up his service!<\/p>\n

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