KURLAND

KURLAND Currywurst bowl

White

85,00€

Create your own design

It is believed that Herta Heuwer, a Berlin snack stand owner, invented the Currywurst on September 4, 1949. Allegedly, she had few customers that day, so she experimented with her ingredients and invented one of the most popular dishes in Germany. Since then, the Currywurst has become as indispensable to Berlin as the Königliche Porzellan-Manufaktur, which is based in the metropolis. Both originated here and have achieved cult status worldwide. Z

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KURLAND currywurst tray 85,00€

KURLAND currywurst tray White

85,00€

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History

Client: Peter von Biron, Duke of Kurland Year: 1790 Material: Porcelain

Commissioned by Peter von Biron, Duke of Kurland, a series in strict classical form, following the new aesthetic, was created in Berlin around 1790, which was to become an icon of the Königliche Porzellan-Manufaktur Berlin: KURLAND. Its form is a tribute to the ideals and design of the ancient world. Objectivity, austerity and symmetry combine to create a noble, self-contained and timeless form – probably the most important porcelain collection of Classicism.

Product details

item number

42701500

Width

110mm

length

190mm

height

35mm

weight

0.23kg

Dishwasher safe Microwave safe Hand-painted Hand printed 24k Gold Gloss platinum

Product description

It was presumably Berlin snack bar owner Herta Heuwer who invented the Currywurst on September 4, 1949. It is said that she had few customers that day, so she experimented with her ingredients and invented one of Germany's most popular dishes. Since then, Currywurst has become as much a part of Berlin as the Königliche Porzellan-Manufaktur, which is at home in the metropolis. Both were created here and have achieved cult status worldwide.

To mark the 225th anniversary of the famous KURLAND collection in 2015, KPM Berlin has expanded the bestseller to include a stylish porcelain Currywurst bowl. The design by head designer Thomas Wenzel allows the wave shape of the classic cardboard bowl to merge into the typical KURLAND relief, thus bridging the gap between fast food and haute cuisine, sustainability and craftsmanship.