巧克力罐 - 美国大都会艺术博物馆展品查阅

品名（中）	巧克力罐
品名（英）	Chocolate pot
入馆年号	1948年，48.187.407
策展部门	欧洲雕塑和装饰艺术（European Sculpture and Decorative Arts）
创作者	François Thomas Germain【1726 至 1791】【法国人】
创作年份	公元 1765 - 公元 1766
创作地区
分类	金属制品银（Metalwork-Silver）
尺寸	整体 (with handle): 9 1/4 × 8 3/4 英寸 (23.5 × 22.2 厘米)
介绍（中）	巧克力在17世纪末传入法国，特别是作为早晨饮料很快就流行起来。这一时期的一些法国版画描绘了时尚情侣喝巧克力的情景，这表明这种新的热饮已经立即被接受。热巧克力需要搅拌，以防止巧克力沉淀在锅底。因此，大多数法国巧克力壶的盖子上都有一个孔，由一个旋转的小盖子盖住，一根叫做慕斯索的长棍可以插入其中搅拌这款巧克力壶大约是在同一位银匠弗朗索瓦·托马斯·德曼（1726–1791）制作类似咖啡壶（33.165.1）十年后生产的。它的基本形状与早期的咖啡壶相同，但装饰采用了新兴的新古典主义风格。尽管身上有漩涡状的通道，但巧克力壶缺乏咖啡壶中如此明显的运动感，腿和壶嘴上图案的对称排列反映了新古典主义的抑制影响。1760年代在法国生产的许多装饰物，如这只巧克力壶，都是所谓的过渡风格，洛可可风格的特点与新时尚的新古典主义图案相结合。
介绍（英）	Chocolate was introduced into France in the late seventeenth century, and it quickly became popular as a morning beverage in particular. A number of French prints from this period illustrate fashionable couples drinking chocolate, indicating that this new hot drink had gained immediate acceptance. Hot chocolate needed to be stirred in order to prevent the chocolate from settling at the bottom of the pot. Thus, most French chocolate pots were equipped with a hole in the lid, concealed by a small cover that swiveled, through which a long stick, known as a moussoir, could be inserted for stirring. This chocolate pot was produced approximately ten years after a similar coffeepot (33.165.1) by the same silversmith, François Thomas German (1726–1791). It has the same basic shape as the earlier coffeepot but is decorated in the emerging Neoclassical style. Despite the swirling channels on the body, the chocolate pot lacks the sense of movement that is so pronounced in the coffeepot, and the symmetrical arrangement of the motifs on the legs and spout reflects the restraining influence of Neoclassicism. Many of the decorative objects produced in France in the 1760s, such as this chocolate pot, are in the so-called Transitional style, in which Rococo stylistic features are combined with newly fashionable Neoclassical motifs.