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The Cooking Box: How to Make and Use It; Together with Eighty Economical Recipes Adapted for...
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The Cooking Box: How to Make and Use It; Together with Eighty Economical Recipes Adapted for Fireless Cookery

by Radcliffe-Cooke, Constance

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London; Colchester: National Society's Depository; Printed by Spottiswoode, Ballantyne and Co. Ltd, 1917. Small octavo (18.5 x 12.5 cm.), viii, [ii], 82 pages. Illustrated. Table of contents. FIRST & ONLY EDITION. Soused Mackerel, Irish Stew, Sea-Pie, Tripe and Onions, Swede Turnips, Treacle Pudding, Apple Charlotte: the eighty recipes are intended to reassure readers that standard English fare can readily be prepared economically in the cooking box. The phrase "fireless cooker" gradually replaced the expression "hay box" around the turn of the twentieth century, at least in urban centers. Hay boxes, often home-made and relatively primitive, continued to accompany farmers on long days in the fields of northern Europe. Somewhat sturdier wooden boxes with shaped pot holes and hinged lids seemed an advance, though tightly-packed hay still sufficed often for insulation. A number of publications such as The Cooking Box appeared as England prepared for war and the prospect of austerity and want threatened… Read More
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The Experienced English Housekeeper. For the use and ease of ladies, housekeepers, cooks, &c., Written purely from practice. Dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper..

by Raffald, Elizabeth

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London: T. Wilson & R. Spence, 1806. Octavo, 397 pages. With three folding plates. A later, "New Edition, in which are inserted some celebrated Receipts by other modern Authors." Originally published in 1769, The Experienced English Housekeeper was one of the most celebrated and popular of 18th century cookery books, placing the author in the same sphere as Hannah Glasse. In addition to her position as housekeeper to Lady Warburton, Raffald operated the Bull's Head Pub in Manchester, and the King's Head in Salford, both notable inns, helped found a newspaper, operated a confectionery shop and ran a cooking school. All this after having provided her husband, John Raffald, with 15 daughters (or 16 depending on your source). Among the interesting recipes is one "To spin a Silver Web for covering Sweet Meats", and "Directions for a Grand Table." Internally fine, in original gilt-ruled, mottled calf boards. Handsomely and professionally rebacked in tan calf with gilt compartments and decorations. [OCLC… Read More
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The Experienced English Housekeeper. For the use and ease of ladies, housekeepers, cooks, &c., Written purely from practice. Dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper..

by Raffald, Elizabeth

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London: Printed for J. Brambles, A. Meggitt, and J. Waters, by H. Mozley, Market-place, Gainsborough, 1805. 24mo., vii, [1], 282 pages. Frontispiece depicting a kitchen table laden with fish, flesh and fowl. One folding plate, depicting the stove fires; lacking the two plates of table settings. A later, "New Edition, in which are inserted some celebrated Receipts by other modern Authors" in a handy small format. Originally published in 1769, The Experienced English Housekeeper was one of the most celebrated and popular of 18th century cookery books, placing the author in the same sphere as Hannah Glasse. In addition to her position as housekeeper to Lady Warburton, Raffald operated the Bull's Head Pub in Manchester, and the King's Head in Salford, both notable inns, helped found a newspaper, operated a confectionery shop and ran a cooking school. All this after having provided her husband, John Raffald, with fifteen daughters (or sixteen depending on your source). Recipes include To Spin a Silver Web… Read More
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The Experienced English Housekeeper. For the use and ease of ladies, housekeepers, cooks, &c.,...

The Experienced English Housekeeper. For the use and ease of ladies, housekeepers, cooks, &c., Written purely from practice. Dedicated to the Hon. Lady Elizabeth Warburton, whom the author lately served as housekeeper..

by Raffald, Elizabeth

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London: Printed for J. Brambles, A. Meggitt, and J. Waters, by H. Mozley, Gainsborough, 1814. 24mo., vii, [1], 282 pages. Illustrated with three plates (one folding). Frontispiece depicting a kitchen table laden with fish, flesh and fowl. A later "New Edition in which are inserted some celebrated "Receipts by other modern Authors" in a handy small format. Originally published in 1769, The Experienced English Housekeeper was one of the most celebrated and popular of 18th century cookery books, placing the author in the same sphere as Hannah Glasse. In addition to her position as housekeeper to Lady Warburton, Raffald operated the Bull's Head Pub in Manchester, and the King's Head in Salford, both notable inns, helped found a newspaper, operated a confectionery shop and ran a cooking school. All this after having provided her husband, John Raffald, with fifteen daughters (or sixteen depending on your source). Recipes include To Spin a Silver Web for covering Sweet Meats, and Directions for a Grand… Read More
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The Experienced English House-keeper. For the Use and Ease of Ladies, The House-keepers, Cooks,...

The Experienced English House-keeper. For the Use and Ease of Ladies, The House-keepers, Cooks, &c., Wrote Purely from Practice. Dedicated to the Hon. Lady Elizabeth Warburton, Whom the Author lately served as Housekeeper... The Seventh Edition

by Raffald, Elizabeth

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London: Printed for the author, and sold by R. Baldwin, No. 47, in Pater-noster Row, 1780. Octavo, iii, [1], 412, xiv pages. Two engraved folding plates of table settings, and one folding plate of stove fires. Stated seventh edition. One of the most celebrated and popular of 18th century cookery books, placing the author in the same sphere as Hannah Glasse. In addition to her position as housekeeper to Lady Warburton, Raffald operated the Bull's Head Pub in Manchester, and the King's Head in Salford, both notable inns, helped found a newspaper, operated a confectionery shop and ran a cooking school. All this after having provided her husband, John Raffald, with many daughters (as many as sixteen depending on your source). Among the interesting recipes is one "To spin a Silver Web for covering Sweet Meats", and "Directions for a Grand Table." Previous owner's name inked to title page, and the author's signature to page one, in an attempt to foil the cookbook pirates. Starting with the Eighth Edition… Read More
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The Experienced English House-keeper. For the Use and Ease of Ladies, The House-keepers, Cooks, &c., Wrote Purely from Practice. Dedicated to the Hon. Lady Elizabeth Warburton, Whom the Author lately served as Housekeeper..

by Raffald, Elizabeth

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Manchester: Printed by J. Harrop for the author, 1769. Octavo, iv+362 + xii pages. Two engraved folding plates of table settings. First edition. One of the most celebrated and popular of 18th century cookery books, placing the author in the same sphere as Hannah Glasse. In addition to her position as housekeeper to Lady Warburton, Raffald operated the Bull's Head Pub in Manchester, and the King's Head in Salford, both notable inns, helped found a newspaper, operated a confectionery shop and ran a cooking school. All this after having provided her husband, John Raffald, with many daughters (as many as sixteen depending on your source). Among the interesting recipes is one "To spin a Silver Web for covering Sweet Meats", and "Directions for a Grand Table." Internally there is a fair amount of light foxing throughout. Bound in old calf, and rebacked some while ago in compartmented, gilt-ruled and labeled calf. Hinges separated at the end of the first signature. With the author's signature to page one,… Read More
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Quarter of a Century with the Traveling Public and What it Taught Me, by Edwin Kachel. Price one...

Quarter of a Century with the Traveling Public and What it Taught Me, by Edwin Kachel. Price one dollar

by [Railroad food service]; Kachel, Edwin

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[Seattle: Progressive Printing Co.], 1937. Octavo (20 x14.5 cm.), [10], 113 pages. Illustrated with a portrait of the author. FIRST & ONLY EDITION. A memoir of a railroad steward, having served in dining-car service on the Portland to Seattle run since 1911. In part a guide to 'Humanized Hospitality' on the railroads, and in part profiles of some of the celebrities the author served. Green-titled wrappers, backed in brown cloth; small stain to front panel, otherwise near fine. Inscribed at length in green ink by the author on the free front endpaper, and dated 1953. [OCLC locates nine copies].
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Code Gourmand. Avec une preface de Leo d'Orfer et des illustrations de Stab

by Raisson, Horace

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Paris: Eugene Figuiere, Editeur, 1923. 192 pages. Colored illustrations in the text. Publisher's catalog pages [177]-192. Horace-Napoleon Raisson (1798-1854) was a journalist, historian, gourmet and author of numerous "codes" interpreting the manners and morals of nineteenth century French society [e.g., Le Code galant, Le Code conjugal, etc.]. He was a popular enough writer in his lifetime, although today his works are, in the words of the writer of the preface to this edition, forgotten or disregarded. The Code Gourmand was first published in 1827 nearly contemporaneous with Le Physiologie du Gout, by Jean-Anthelme Brillat-Savarin. Original printed wrappers. Spine creased and with some additional wear, front cover partially detached. Good.
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Model Meals for Every Day in the Year and How To Prepare Them: What to Eat, to Strengthen the...
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Model Meals for Every Day in the Year and How To Prepare Them: What to Eat, to Strengthen the Brain, to Make Muscle, to Establish Health. Being the third Edition of Ralston Meals, re-arranged and enlarged, with more than three times as much matter as appeared in the second edition. [Compiled by the Ralston Health Club.]

by [Ralston Company (Washington, D. C.)]. [Ralston Health Club (Washington, D.C.)]. [Webster Edgerly]

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Washington, D. C.: Ralston Company, 1895. Octavo (24 x 15.5 cm.), 46, [2] pages. Membership application at rear. Cover title: Ralston Model Meals for Every Day in the Year. ~ Evident Third Edition, but first so-titled. Originally published in 1894 under the title, Ralston Meals For Every Day... with 38 pages. A second edition, with just 31 pages, was issued in 1895, and later that year, this third, enlarged, edition. A health community cookbook with recipes numbered 30 to 253 (numbers 1-29 enumerate minimally prepared foods such as Bouillon Tea as well as selected grains and fruits). A propensity can be seen for broiled poultry and boiled vegetables, but the coverage is broadly standard for its time, as baked goods and puddings do not necessarily "interfere with the health of the stomach" (page 29). Interest lies less in the entries themselves than in the recommendations for their consumption (yams ought not be eaten more than once per week; pearl tapioca should be avoided, as should dried currants,… Read More
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Myco-Gastronomie. Avec un Preface de Robert J. Courtine
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Myco-Gastronomie. Avec un Preface de Robert J. Courtine

by Ramain, Paul; Roger Heim (introduction)

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Marseille: Laffitte Reprints, 1979. With an introduction by Roger Heim. Octavo (13 x 15.5 cm.), 109 pages. Illustrated with reproductions of the eight hand-colored woodblocks by J.-V. Prost. Facsimile edition of the very rare original publication of 1954. One of the greatest of epicurean mushroom cookbooks. This facsimile edition carries a new preface by the famed gastronome Robert J. Courtine. Some light spotting to top edge, otherwise a fine copy in publisher's gilt-stamped, morocco-grained, red cloth. Quite scarce, even in facsimile. [OCLC locates three copies of this facsimile (none in the US) and no copies of the original; Volbracht 1703 (see note)].
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The French Chef, in Private American Families

The French Chef, in Private American Families

by Raskin, Xavier

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Chicago: Rand McNally & Co, 1922. Octavo ( x cm.), 700 pages. index. FIRST EDITION. A very interesting cookbook for the American family seeking to replicate the French food they may have experienced in finer restaurants or clubs. The recipes are by no means exclusively French, with 'String Beans Mexican', 'Cottage Cheese and Pear Salad', and 'Pigs Tail with Split Pea Soup' drawn from something else altogether. With some age-toning and light soil throughout. In publisher's tan/gray cloth, titled in dark blue. Lacking the very scarce dust jacket. About very good. With the bookplate of the Sontheimer Fondation. Sontheimer was the founder of Cuisinart and a significant collector of cookbooks. His shelf number appears in pencil at the bottom of the free-front endpaper.
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Skandinavisk Illustreret Kogebog [Scandinavian Illustrated Cookbook]. Udarbeidet for skandinaviske husholdninger i Amerika [Prepared for Scandinavian Households in America]

by [Christian Rasmussen]

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Chicago: C. Rasmussens Forlag, 1884. Octavo (20 x 13.5 cm.), 319 pages. In Dano-Norwegian, with some recipe titles in English and Swedish. One advertisement (page 308). Illustrated. Decorated endpapers. Table of contents. Lists of household and food-related terms, one with Danish and Norwegian equivalents, the other with English translations. Evident FIRST EDITION. An early Nordic-American cookbook associated with its place of publication owing to the high profile of Danish and Norwegian publishers in Chicago during the last decades of the nineteenth century; at the same time an exemplar of the earliest recipe anthology issued under a title that would later appear several times under the same imprint but relocated to Minneapolis (1892, 1902, and 1916), as well as under the imprint of Brynild Anundsen in Decorah, Iowa (1913). With some seven hundred unattributed recipes, compiled to reflect the interests of Scandinavian immigrants. Representative entries: Norsk Pund-Kage (Norwegian Pound Cake, with a… Read More
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Claret and Olives, from the Garonne to the Rhon, or, Notes social, picturesque, and legendary, by...
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Claret and Olives, from the Garonne to the Rhon, or, Notes social, picturesque, and legendary, by the way

by Reach, Angus B. [Angus Bethune Reach]

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New York: G.P. Putnam, 10 Park Place, 1852. Series: Putnam's Semi-monthly Library for Travelers and the Fireside, no. vii. Octavo (18.5 x 12.5 cm.), 235 pages. Frontispiece, illustrated with an engraving signed "J.W. Orr, N.Y.". FIRST AMERICAN EDITION, following the London first of the same year. "This work is reprinted from the early proof sheets of the London edition by special arrangement." The narrative of a traveler's journey through Bordeaux, the Garonne, Jurancon and the Pyrannees, the Midi, and Burgundy, all the while relaying tales of local customs. Focus is on wine, winemaking, wine festivals, etc., with asides to insult French agriculture. The author, Angus Bethune Reach (1821-1856), a Scottish-born journalist and novelist, worked for both the Chronicle and Punch, and it was in the Chronicle that this work made its original appearance. Reach reminds the reader that the English love of the wines of Bordeaux, Burgundy and beyond is not based solely on issues of taste or proximity, but is… Read More
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Plats Nouveaux! 300 recettes inédites ou singulières. Essai de gastronomie moderne

Plats Nouveaux! 300 recettes inédites ou singulières. Essai de gastronomie moderne

by Reboux, Paul

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Paris: Ernest Flammarion, Editeur, 1927. Duodecimo (18 x 14.5 cm.), 333 pages. Text in French. FIRST EDITION. A fanciful cookbook, from Paul Reboux the French writer, journalist and gastronome, perhaps most famous for his literary pastiches of major literary figures. In 1928, he was a founding member of the Académie des Gastronomes and was co-Chairman in 1933, with Mr. Gaston Gérard, of the Ligue des Cent Mille  pour la Défense du Bon Manger ("League of the Hundred Thousand for the Defense of Good Eating"). Text block age-toned, as usual, but clean and sound. Later binding (original rear wrapper only bound-in), in marbled boards over one quarter brown calf with five raised bands and gilt-titled at the spine. Inscribed by the author to "Gustave Gotschel" on the half-title.
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Elisha Sears' Inn, Hartford

Elisha Sears' Inn, Hartford

by [Receipt for Board; Elisha Sears' Inn (Hartford, Conn.)]

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[Hartford, Conn, 1823. Printed and holograph receipt for board (14.5 x 8.5 cm.), single sheet printed recto only. Simple typographical border. The upper date limit is based on external evidence (the Inn was sold to a new owner who renamed it The Eagle Tavern in 1823(Conn. History online)). Receipt for the expenses of an unidentified client who ran up a bill of $21.27 for twenty breakfasts, eighteen dinners, and twenty suppers, as well as an unspecified amount of spirits, horses at hay, and oats. The client did not avail themselves of lodging, wines, punch, porter, cigars, or corn, all of which were - according to the receipt - offered by the Inn. It is unclear from the receipt whether Mr. Sears received payment for the services. Some smudging to the ink; traces of mounting on the verso; still very good.
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The Pocket Farrier, Or Approved Receipts Collected From Different Authors With an Intent to Cure...
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The Pocket Farrier, Or Approved Receipts Collected From Different Authors With an Intent to Cure Or Assist Any Immediate Accidents That May Happen to a Horse Till Further Help Can Be Had

by [Non-culinary recipes]

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Philadelphia: Published by Jacob Johnson, 1807. 64mo. (10 x 7 cm.) 27, [4] pages. Index (i.e. table of contents). FIRST EDITION. Copies of this work are reported both with and without the engraved frontispiece, "The Age of a Horse by His Teeth", signed "J. Trenchard sculp." This copy lacks the frontispiece, which we believe had not been included in all copies at the time of binding. Copies with the frontispiece exhibit offsetting of the image to the title page, and a good number of the copies reported in institutional holdings also lack the frontispiece. Marbled paper over boards. Rubbing on the paper over the boards, small splits to the paper along the spine, slight age-toning or creases on a couple of pages, a handsome very good or better copy, and a surprising survival. Very good. [Shaw & Shoemaker 13407].
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The Rector Cook Book. World Famous Recipes. Specialties from Noted Restaurants including those...
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The Rector Cook Book. World Famous Recipes. Specialties from Noted Restaurants including those mentioned in "A Cook's Tour" and "The Girl from Rector's" as appeared in the Saturday Evening Post

by Rector, George

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Chicago, IL: Rector Publishing Company, 1928. Octavo, 173 pages. Index; advertisements. FIRST EDITION. If you're looking for golden age recipes, this is the best of the raconteur chef George Rector's books by far. It includes recipes found in his other works and in his Saturday Evening Post column. So much of what Rector wrote was puffery; culinary historian David Kamp has called him a "congenital embellisher" while debunking the story of Diamond Jim Brady's legendary consumption, an enjoyable but apocryphal story which had Rector as a source. The recipe for Fillet of Sole, Marguery, which famously links Rector with Brady and M.F.K. Fisher is present here. Very near fine in publisher's blue gray, printed cloth. With the scarce dust jacket, with a few closed tears and a touch of soiling. Inscribed by the author, "To Marie Prindiville Sweet, with best wishes, George Rector, September 8th, 1928."
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The Rector Cook Book. World Famous Recipes. Specialties from Noted Restaurants including those...
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The Rector Cook Book. World Famous Recipes. Specialties from Noted Restaurants including those mentioned in "A Cook's Tour" and "The Girl from Rector's" as appeared in the Saturday Evening Post

by Rector, George

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Chicago, IL: Rector Publishing Company, 1928. Octavo, 173 pages. Index; advertisements. FIRST EDITION. If you're looking for golden age recipes, this is the best of the raconteur chef George Rector's books by far. It includes recipes found in his other works and in his Saturday Evening Post column. So much of what Rector wrote was puffery; culinary historian David Kamp has called him a "congenital embellisher" while debunking the story of Diamond Jim Brady's legendary consumption, an enjoyable but apocryphal story which had Rector as a source. The recipe for Fillet of Sole, Marguery, which famously links Rector with Brady and M.F.K. Fisher is present here. Very near fine in publisher's blue gray, printed cloth. Lacking the dust jacket. Inscribed by the author, "With best wishes, George Rector."
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Every Man his Own Butler, by the author of the History and description of modern wines.
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Every Man his Own Butler, by the author of the "History and description of modern wines."

by [Redding, Cyrus]

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London: Whittaker and Co., Ave Maria Lane; Printed by Manning and Mason, 1839. Duodecimo (18 x cm.), xv, 200 pages. FIRST EDITION. A guide to the buying, storing and drinking of wine by the journalist and author, Cyrus Redding, 1785-1870. 'The chief thing in the art of drinking wine is to keep within those salutary limits which mark the beneficial from the pernicious ... This is best done by studying self-respect, and the art of saying "no".' A large collection of charming aphorisms, 'wine sayings of my uncle', completes the volume: 'Your stomach is your wine-cellar - keep the stock small and cool ... Wine of the second bottle is a bad storyteller ...' In publisher's gilt-titled and decorated brown, patterned cloth. Small chip to the head of the cloth spine; some light fading to cloth at spine, otherwise near fine. Scarce. [OCLC locates twenty-one copies; Gabler G35820].
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Bacco in Toscana. Ditirambo. Colle Annotazioni Accresciute
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Bacco in Toscana. Ditirambo. Colle Annotazioni Accresciute

by Redi, Francesco (1626-1697)

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Firenze [Florence]: Per Piero Matini, 1691. Small quarto (23 cm), (8), 46; (2), 251, pages. Title page in red and black with printer's vignette; decorative head- and tail-pieces, and ornamental initial caps. Text in Italian. ~ Third edition, improved. Franceso Redi (1626-1697) used the form of Ditirambo (dithyramb), a poetic meter of the ancient Greeks in the form of a song, here a paean praising the benefits of wine, particularly Tuscan wine. "Redi's poem is thought to have its beginning in a drinking session at the Academia della Crusca in 1666. The situational irony of this learned body in a state of inebriation is transferred to Redi's verse as the praises of solemn literati are sung by a drunken Bacchus. The poem is filled with references to classical as well as contemporary winemaking practices." (Catholic Encyclopedia). The one thousand line poem is forty-six pages, followed by additional annotations including other beverages and chocolate. "One of the most famous panegyrics on wine ever… Read More
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NZ$1,689.20
NZ$26.60 shipping to USA
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