Centerpiece Etiquette and History

A thing of beauty, and social one-upmanship: An epergne, heavily laden with pineapples... an extravagant and expensive fruit in the Regency Era — “Fresh flowers were not used until the 19th century, but flowers of porcelain or silk often were part of the decoration in the 18th century. Because decorations were meant to show one’s status, rare, make-believe decorations were preferred. Large epergnes often were filled with fruit or dessert sweets in the center of the table. The 19th century hostess preferred fresh fruit, foliage and flower centerpieces. One writer suggested using a board for the table with a hole in the center. The hostess would place a tall plant beneath the hole so the leaves would form a large centerpiece.”

When Dinner-Party Centerpieces Spoke Volumes

Dinner-party decorations have been relatively unchanged for centuries. Many a hostess has been faced with a large, long table that had nothing in the center. The void has been filled with attractive vases, epergnes, figurines and fruit and flowers.

The 17th century table featured large and small platters of food. The platters, often made of silver or gold, helped to declare the wealth and importance of the host.

The food on the platters was prepared to be decorative. A cooked peacock was served with its colorful feathers adorning the platter, for instance. Some cooked animals were presented using their head and feet as decorations.

Fresh flowers were not used until the 19th century, but flowers of porcelain or silk often were part of the decoration in the 18th century. Because decorations were meant to show one’s status, rare, make-believe decorations were preferred.

Large epergnes often were filled with fruit or dessert sweets in the center of the table.

The 19th century hostess preferred fresh fruit, foliage and flower centerpieces.

One writer suggested using a board for the table with a hole in the center. The hostess would place a tall plant beneath the hole so the leaves would form a large centerpiece.

Other hostesses used high stands decorated with greenery and flowers.

Tables continued to have large centerpieces in the 20th century. Etiquette suggested that the arrangements should be low so the dinner guests could talk across the table. The wealthy arranged fruit or low flowers in silver bowls with decorations of three-dimensional cherubs or animals. Those with less money used simple bowls. — By Ralph and Terry Kovel, the Times,1999

Etiquette Enthusiast, Maura J Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia