SALT & SPICES
When we ingest salt, we are literally consuming our planet, as sodium—one of the two elements in table salt—is the most abundant element in the earth’s crust. An inexpensive commodity today, salt was historically very costly. Open ceramic dishes, simply called salts, were set on tables, allowing diners to take a small pinch. Savory stews, soups, and sauces prompted the production of many ceramic forms for serving.
Beyond salt, spices have flavored foods for thousands of years. Cinnamon, pepper, nutmeg, and other popular spices were cultivated in Asia and Africa, traveling land and sea over the spice routes. Trade with the Americas introduced vanilla, allspice, and chiles to Europe and Asia.
The first mercantile shipping expedition from Providence to China, the General Washington left the shores of Rhode Island on December 27, 1787. Providence merchant John Brown and his son-in-law John Francis supplied much of the money for this risky venture. Brown was already heavily involved in the triangle slave trade between New England, Africa, and the Caribbean, and this was the first of many voyages that also placed Providence at the center of what is called the China Trade. Ships returned to the city with highly sought-after Asian goods. These included countless pieces of Chinese export porcelain, such as the pair of blue and white oval salt cellars on the bottom shelf, which bear the monogram of Hope Brown Ives, the niece of John Brown.
Image
Image
Image
Image
Image
