TABLEWARE AND CROCKERY

 

Tableware and crockery, which were used during the daily meals in the Cypriot rural household, were characterized by their limited variety and small numbers, as well their simplicity in form with emphasis placed on functionality.

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Metal or ceramic piata (plates), as well as glazed kouppes (bowls) were used for food consumption. Koutalia (spoons), protses (forks) and masherka (knives) were either locally produced, or imported. Koutalia were often wooden, while metal masherka had handles made of bone, wood or horn.

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Water, wine and other liquids were served using small clay jugs, such as kouzes or botides, glass potses (bottles), as well as kolotzia (bottle-shaped gourds). The latter were very popular, and they were often decorated with numerous incised motifs.

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The table salt was placed in wooden or glass alateres/salieres (salt cellars).