Trivet is a small stand, often made of metal or wood, used to hold hot pots or dishes to protect surfaces. It can also refer to a detachable support or frame used to elevate objects. In everyday usage, you’ll typically hear it in kitchens or dining contexts. The term is formal enough for manuals but common in older or traditional settings.
"She placed the hot pan on the copper trivet to prevent scorching the countertop."
"The antique brass trivet on the shelf adds a classic touch to the kitchen."
"During the banquet, several ornate trivets supported the warmed serving dishes."
"He explained how a tripod-like trivet can be adjusted to different heights for stability."
Trivet comes from the Old French word trivet, derived from tri- (three) and -vet, referring to a three-pronged stand or support. The English adoption likely entered in the late Middle Ages, with early forms used for a simple three-legged stand to elevate cookware. The idea evolved to include a metal or ceramic frame that keeps heat away from surfaces. Over time, trivets diversified into designs with ornate motifs, often featuring three legs or a ring-like form that stabilizes pots of varying sizes. In dictionaries of the 16th–18th centuries, trivets appear in household inventories and cookbooks as essential kitchen tools, sometimes described alongside pot stands and trivets boards. The word’s core meaning—an item that supports hot vessels—has remained stable, while materials shifted from iron and brass to decorative brass, ceramic, and heat-resistant alloys. First known usages are documented in English culinary texts from the 15th to 17th centuries, with widespread domestic usage by the 18th century. Today, the term also appears in metaphorical contexts, such as “to set a trivet for discussion,” though this usage is rare and more playful than standard. Historically, trivets reflected living conditions and cooking technologies, moving from simple three-legged frames to crafted, artisanal pieces in modern kitchens.
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Words that rhyme with "Trivet"
-me) sounds
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Trivet is pronounced with the stress on the first syllable: /ˈtrɪv.ət/. Start with a clear short i as in 'kit', followed by a quick, relaxed schwa in the second syllable. The t at the end is light but audible. Audio references: You can compare with dictionaries offering pronunciation audio and practice with minimal pairs like 'trivial' for the initial /ˈtrɪv/ portion. IPA: US /ˈtrɪv.ɪt/ or /ˈtrɪv.ət/; UK /ˈtrɪv.ɪt/;AU /ˈtrɪv.ɪt/.
Common errors: (1) Misplacing the stress, saying it as tri-VE T; (2) Lengthening the first vowel too much, turning /ɪ/ into a longer vowel; (3) Dropping the second syllable or making it a quick, hard 't'. Correction: keep the first syllable stressed /ˈtrɪv/ with a short, lax /ɪ/, then a quick, unstressed /ət/ or /ɪt/ at the end. Practice with slow, deliberate syllable tapping: TRIV-ET, then blend. Use minimal pairs to sharpen the /ɪ/ and final /t/ timing.
US and UK accents share /ˈtrɪv.ɪt/ with a strong initial syllable. The rhoticity is not crucial here; both sides keep /ɪ/ in the first syllable. UK speakers may slightly reduce the second syllable, producing a nearer /tə/ in casual speech, though careful speech preserves /ɪt/. Australian speakers typically adopt the same rhythm, with a slightly broader vowel in the first syllable; the second syllable remains a short /ɪt/ or /ət/. In all, the main differences are rhythm and vowel reduction rather than consonant changes.
The difficulty lies in maintaining the two-syllable structure with a clear stressed first syllable and a quick, light final /t/. The first vowel /ɪ/ is short and can easily be lengthened or reduced to schwa in casual speech. The ending /ət/ or /ɪt/ can be devoiced in rapid speech, making it hard to hear. Another challenge is not merging it with similar-sounding words like 'trivet' vs. 'tributet' or 'trivet' as mishearing from nearby kitchen terms. Focus on crisp /ˈtrɪv.ɪt/ with full release on the final /t/ in slow speech.
A unique angle is the steady, quick termination of the final consonant. After the stressed /ˈtrɪv/, you want a short, quick glide into the final /t/ without delaying the release. This requires precise tongue tip placement at the alveolar ridge and a light air burst for a crisp /t/. In careful, studio-like speech, you can practice by tapping the first syllable and then releasing the second syllable with minimal vowel duration; you’ll hear the clean boundary between /ˈtrɪv/ and /t/.
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