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Display: Global Gastronomy
Culinary Technique: transport

Date: 20th Century

Dimensions: 16" h x 9.5" w x 9" d

A practical method for carrying and serving hot food, stacked, multivessel food carriers are used in Asian and Middle Eastern countries from Thailand to Turkey. The tiffin is convenient for serving meals consisting of multiple dishes, with the basis of the meal, often rice, held in the largest bottom container. The vertical rods screw the tiers together and lock them tightly in place. A geometric pattern decorates the lower container, and fish encircle the upper levels. Each container opens to become two bowls, so food can be served in the lids. Some tiffins use eating utensils as the connector rods.