The Dining Room
This room was used as a dining room only after the American Revolution. It was then that formal dining rooms became fashionable among wealthy families following a practice common in Europe since the mid 18th century. Prior to its exclusive use as a dining room,
this room was probably used as an office, library or additional parlor.
The mahogany pedestal dining table, c. 1820, descended in the Van Cortlandt family. The Chinese export porcelain part-service, c. 1760, was given to the Museum by two family members, Miss Charlotte Van Cortlandt and Mr. William Savage in memory of his wife Carolyn Mackie Savage. The knife boxes on the serpentine breakfront are also descended in the Van Cortlandt family.
At an elegant 18th century dinner party, two courses were generally served, a meat course followed by dessert. Guests were ushered into the room and treated to the spectacle of a table heavily laden with ham, beef, and game birds accompanied by neatly arranged platters of vegetables. For dessert, the table was cleared and the top tablecloth was removed for the presentation of a second course of puddings, creams and jellies served on fresh linen. A fine meal was concluded with fruit, nuts and wine served on the bare mahogany table. Often fruits were piled into dramatic pyramids with greenery and flowers tucked between them.