[GASTRONOMY - WINE] GIOVANNI MARITIBiblio.com
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1772117<p>Extraordinary rare first edition of the famous treatise on Cyprus wine by Giovanni Mariti</p><p>A complete analysis on wines grapes vines and production technique</p><p>Mariti Giovanni. <em>Del vino di Cipro ragionamento di Giovanni Mariti socio corrispondente dell'Accademia dei georgofili di Firenze: Rei agrariae avgendae</em>. Firenze : G. Cambiagi MDCCLXXII 1772.</p><p>8vo 220 x 155 mm original printer cardboard pp. 2 XVI 127 1 illustrations along the text engraved title page before the dedicatory letter at leaf a1r a chalcographic vignette with coat of arms of the dedicatee Lord Nassau Clavering signature a⸠πa1 A-Hâ¸.</p><p>xylographic illustrations along the text one full page plate depicting tool for wine production</p><p>In his treatise <em>Del vino di Cipro</em> About the Cyprus Wine published in Florence in 1772 by Cambiagi Mariti dedicates an ample analysis to the wine of Cyprus discussing a lot about the types and varieties of the vines and wines produced in the different regions of the island and reporting its own "observations" made in the countryside around Larnaca where it draws indications and procedures to follow in Italy too to reach the maximus possible efficiency of the crops as Mariti himself well describe in the Preface to the volume:</p><p>"In questo mio Ragionamento ho avuto il riflesso di appagare non solo la curiosità di qualche dilettante de i grati e generosi Vini di Cipro e di dar la norma per qui allignarli ma ancora di poter giovare alla Coltivazione alla Manifattura e alla Conservazione de i nostri Vini Toscani e particolarmente per migliorare alcuna sorta di quegli che oggigiorno sogliono qui farli in scelta maniera il che mi lusingo possa ottenersi dal genio de i nostri Agricoltori Mariti 1772 p. 3. In this reasoning I had the will to satisfy not only the curiosity of some amateur of the grateful and generous Wines of Cyprus giving the rules to list them but also to be able to improve the Cultivation the Manufacture and the Conservation of our Tuscan Wines and particularly to improve the quality of the wines produced there using the support from the genius of our Farmers"</p><p>More in details he starts addressing the issue of the poor resistance of Tuscan wines to navigation deepening the observations already published in the first volume of his "Travels in Cyprus". Mariti studying grapes and winemaking processes in use in Cyprus gives an account of the island's wines distinguishing them by types based on the quality of the grapes the length of the aging process and their conservation and also giving data and figures relating to the sale of the product both in the East and in the West.</p><p>Mariti dedicated this essay on the wines of Cyprus to Lord Clavering whose arms are engraved at the top of the first leaf of the dedication. The preliminary leaves also include an account of the <em>Accademia dei Georgofili</em> devoted to the study of agriculture which was founded in Florence in 1753 and is still active today.</p><p>Giovanni Filippo Mariti 1736 –1806 he was an Italian antiquarian scientist and historian. Intellectual with multiple interests he became famous in Europe mainly for his travels in the East.</p><p>Mariti became interested since his youth in natural sciences cultivating botany and especially agronomy studies and in 1772 he became a corresponding member of the <em>Accademia dei Georgofili</em> founded in Florence on July 4 1753 by Ubaldo Montelatici under the impulse of that renewal of agriculture that the Habsburgs-Lorraine hoped for and promoted to remedy the problems that arose in their lands starting from the first decade of the second half of the century regarding crops and food supplies.</p><p>Mariti lived for seven years at Larnaca in Cyprus becoming honorary British vice-consul and became increasingly familiar with the wine-making process of the island. A shortened version of this treatise was included in the French translation of his "Travels in the Levant".</p><p>Beside <em>Del Vino di Cipro</em> he is remembered for the treatise titled <em>Della Robbia sua coltivazione suoi usi</em> Florence 1776 dedicated by Mariti to the Grand Duke of Tuscany Pietro Leopoldo concerning a plant the <em>Robbia</em> Madder cultivated in the East and used for the colouring of clothes which Mariti hoped to introduce in Europe and for <em>Odeporico o sia itinerario per le colline pisane</em> which was published in Florence in two volumes between 1797 and 1799.</p><p>The first volume of this work which remained partly unpublished deals with the agricultural history of the Tuscan hills the second is dedicated to the history of the water bath today Casciana Terme. The two volumes are divided into chapters that take the form of letters written to an imaginary friend.</p><p>George Clavering-Cowper 3rd Earl Cowper 1739 - 1789 was an English nobleman and politician. In 1780 he purchased Villa Palmieri in Fiesole with a splendid view of Florence. Skilled diplomat and politician he decided to obtain prestige by turning a blind eye on the relationship that his wife had established with the Grand Duke Pietro Leopoldo from which he managed to obtain the title of Prince of Nassau d'Auverquerque.</p><p>The art collection that Count Cowper built during his years in Florence was a great investment of time and money for him. Among the most important works that were part of his collection we mention two paintings by Raphael the first known with the name of <em>Piccola Madonna Cowper</em> and the other as <em>Madonna Niccolini-Cowper</em>.</p><p>Conditions: fine copy untrimmed in its original printer paper board small restoration at spine.</p><p>Provenance: I. Ownership signature dated 1868 at rear inside board. II. Handwritten title at front board and spine.</p><p>References: Lastri p.82; Sormanni p.79; <em>Bibl. </em><em>Vinaria</em> p. 139; Andre Simon Bibliotheca Gastronomica page 97 No 1002</p> G. Cambiagi hardcover
19663554907241761966. Oudaia-Rabat 1966. Seventh Edition print run 5000 copies on the presses of the Agdal Printing House in Rabat. A softback. Quarto. 209 pages. Not issued with a dustwrapper. Illustrations by J. E. Laurent. A VG copy. Front cover illustration of an Oriental Scene. Quite rare. In French. Photographs/scans available upon request. unknown
1916355490723608London: Pearson 1916. First Edition. Hard Cover. London: C. Arthur Pearson Ltd 1916. First UK Edition. Publisher's original decorative red cloth lettered in black. Advertisements to both set of end-papers page block toned throughout due to the poor quality of paper used a neat name in ink to the half-title a few leaves very slightly chipped or frayed at edges. Cloth somewhat marked faded spine a little worn with some fraying and a couple of tiny holes. The "Home Notes" Books No. 4. No dustwrapper. Inexplicably uncommon. At the time of listing we can no other example listed on the web. Photographs/scans available upon request Pearson hardcover
1934355490723575London: Cape 1934. First Edition. Hard Cover. Dust Jacket. First UK Edition. Publisher's ochre-coloured boards with green lettering to the spine. Dustiness to the top-edge; some faint foxing to the fore-edge overall VG indeed. No inscriptions. The dustwrapper is price-clipped to the front flap rubbed to the spine edges and the head and tail of the spine which is also a bit darkened. No loss to the dustwrapper. Photographs/scans available upon request. Cape hardcover
198024396<p>New York::: Simon & Schuster 1980. First Printing of the First US Edition. A Fine copy in a Near Fine unclipped dust jacket with a short closed slit to the front panel of the jacket. Root is one of the world's leading food authorities and in this comprehensive volume he shares two hundred delightful essays as well as shorter entries on the foods of the world discussing the history of food from ancient to modern times and offering a host of food facts and trivia accompanied by two hundred illustrations.</p> Simon & Schuster,, hardcover
198025533<p>New York:: Simon & Schuster 1980. First Printing of the First US Edition. A Very Good copy with a remainder mark on the bottom edge and dampstain to one corner of the text block not bleeding through to the text in a Very Good unclipped dust jacket with damp stain to inside tope edge of the jacket. Root is one of the foremost authorities on food and in this volume he provides a comprehensive guide to the foods of the world. 602 pages fully illustrated.</p> Simon & Schuster, hardcover
198022835<p>New York:: Simon & Schuster 1980. First Printing of the First Edition. A Near Fine copy with a remainder mark on the bottom edge in a Fine unclipped dust jacket. Root is one of the foremost authorites on food and in this volume he provides a comprehensive guide to the foods of the world. 602 pages fully illustrated.</p> Simon & Schuster, hardcover
19603554907242561960. Singapore: Jay-Birch & Company Limited 1960. Second Edition. A large format softback. 202 pages. Printed by Union Printing. Illustrations by Judy William. This edition includes a new section showing market produce available in Sigapore with local names of foodstuffs a section on wine by Andre L. Simon President of the Wine and Food Sociuety extracts from the Party-Givers Book by Maria Gallati and 100 additional recipes including a number by well known writers of food. Nearly half the pages are Singaporean adverts from the period. The spine of the book has: "BETTER BUY BIRD'S EYE". A VG or slightly better copy with minor surface loss at the base of the spine. Quite scarce in my experience. Photographs/scans available upon request. unknown
1934355490724031London: Heinemann 1934. First Edition. Hard Cover. Dust Jacket. First UK Edition. Illustrated by J.E. Laboureur. 7 1/2" x 5". Xavier Marcel Boulestin 1878- 20 September 1943 was a French chef restaurateur and the author of cookery books that popularised French cuisine in the English-speaking world. Publisher's original title-blocked brown cloth. Boards exceptionally bright and clean. No inscriptions. The merest hint of foxing to the fore-edge otherwise a near fine copy in a good price-clipped dustwrapper which is browned to the spine as often found and chipped to the spine ends affecting the publisher at the base of the spine and also in one place to the right-hand edge of the spine partially affecting the "L" of CHANNEL. The dustwrapper is marked in places and has wear to the corners. Quite uncommon in dustwrapper. Photographs/scans available upon request. Heinemann hardcover
1934355490724030London: Heinemann 1934. First Edition. Hard Cover. Dust Jacket. First UK Edition. FROM THE LIBRARY OF ELIZABETH DAVID. Illustrated by J.E. Laboureur. 7 1/2" x 5". Xavier Marcel Boulestin 1878- 20 September 1943 was a French chef restaurateur and the author of cookery books that popularised French cuisine in the English-speaking world. Publisher's original title-blocked brown cloth. Slight pushing at the base of the spine and dustiness to the top-edge otherwise a near fine copy with the book-plate of Elizabeth David to the front paste-down. In the rare dustwrapper priced 6/- net to the inside flap which is in bright and clean near fine condition with NO BROWNING to the spine and scarce thus. Elizabeth David the most celebrated English food writer of the 20th century praised Boulestin in her books and adopted many of his precepts. In David's hands his personality leaps from the page and she makes a good case for the lasting impact of his work. David decides that"his special gift was to get us on the move" metaphorically and intellectually" British Food in America. Elizabeth David's copy of this book is a rare find indeed. Photographs/scans available upon request. Heinemann hardcover
19493554907242211949. Hard Cover. Occupied Japan: Japan Travel Bureau 1949. Originally published as a First Edition in 1949 this is the fourth edition from February 1952. Publisher's green boards with inlay of a lobster to the front board. About VG wear and minor surface loss at the head of the spine and marks to the rear board. No inscriptions. "A collection of ordinary Japanese recipes. In the past so many foreigners have eaten and enjoyed sukiyaki and tempura but that is about all." - Preface. 162 pages. Index. Occasional colour and black & white photos. Diagrams. Text in English. An early English-language Japanese cookbook. Photographs/scans available upon request. hardcover
1981355490724395London: Faber 1981. First Edition. Hard Cover. Dust Jacket. First UK Edition. Publisher's orange boards with black lettering to the spine. A fine copy in a near fine very slightly spine-faded dustwrapper. A very nice copy indeed. "Common sense realistic recipes using real ingredients in reasonable quantities.for British cooks I cannot imagine a better more economical cookbook" GoodReads. Kitchen in the Hills is a simple cook book compiled by Mrs West during her years living in relative poverty up in the hills in their little cottage in rural Wales in the 1960's. Between each chapter the author reminisces about her life in a humourous and affectionate way.you feel like she has never quite left the hills even to this day. Elizabeth & Alan had to stretch every penny they had to last a very long time and she recalls the simple but nutritious meals that sustained them both through the lean times after they had jacked it all in leaving the rat race to try their hand at self-sufficiency and a completely different way of life. Most of the recipes contain herbs vegetables or WEEDS that they picked from the garden or meat that they received in payment for Alan's odd jobs. Photographs/scans available upon request. Faber hardcover
192618753AB1926. Dixieme édition. Paris Flammarion 1926 245 : 18 cm. LIV 772 XXV pages with over 400 illustrations in the text. Original cloth. One of the classic French works on foreign cuisine. With more then 2000 recipes collected from all over the world. - Complete rare with all the inserted advertisments. hardcover
19743554907243171974. First Edition. Hard Cover. Dust Jacket. Paris: Editions J.P. Taillandier 1974. First Edition. In French. Publisher's teal-coloured boards lettered in brown to the spine and front board. Wonderful photographic illustrations. A fine copy in a VG complete slightly spine-faded dustwrapper minisculy rubbed to the spine tips in the original green velour slipcase which is slightly rubbed. A very nice copy indeed. Photographs/scans available upon request. hardcover
19713554907243561971. First Edition. Hard Cover. Dust Jacket. Paris: Editions Jean Pierre Taillandier 1971. First Edition. In French. Publisher's orange boards with gilt lettering to the front board and spine. A near fine copy in a good edge-worn dustwrapper. With the ownership signature of Jill Norman British Food Writer and Editor. Uncommon these days in the true first edition. Photographs/scans available upon request. hardcover
1022731165.Gpaperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
199727525<p>New York:: Norton 1997. First Printing of the First Edition. A Fine copy in a Fine price clipped dust jacket. "Spotted Dog" is a kind of pudding and is also the favorite pudding of Jack Aubrey the fictional creation of writer Patrick O'Brian. Aubrey's adventures as an officer of the British Navy--and those of his friend and ship's surgeon Stephen Maturin--during the tumultuous years of the Napoleonic Wars have been masterfully detailed in O'Brian's many novels; now Anne Chotzinoff Grossman and her daughter Lisa Grossman take readers on a culinary adventure through the kitchens and cuisine of the early 19th century. Since food figures prominently in O'Brian's novels his fans will already be familiar with such names as Skillygalee Drowned Baby Soused Hog's Face and Jam Roly-Poly but they may wonder exactly what those dishes are. Lobscouse and Spotted Dog makes it all clear: Skillygalee for example is oatmeal gruel while Drowned Baby is similar to Spotted Dog only without the currants and eggs. And Spotted Dog is. You'll find the recipe in the Grossmans' book along with excerpts from the Aubrey/Maturin novels and many other authentic 19th-century dishes to test your sense of adventure your culinary prowess and possibly your waistline. Lobscouse and Spotted Dog is more than a cookbook--it's a window into the past and a delightful gastronomic companion to the novels of Patrick O'Brian.</p> Norton, hardcover
1997010743NY: Norton. First edition. Hard cover in dust jacket. Published NY: Norton 1997 first printing. 8vo. xxix304pp. illustrated. "A cookbook companion complete with historical notes for fans of Patrick O'Brien historical novels includes authentic early nineteenth-century recipes that characters Jack Aubrey and Stephen Maturin have feasted on such as Kidney Pudding Syllabub and Pig's Trotters." Previous owner name on flyleaf. Near fine clean bright in near fine dust jacket. . Near Fine. Hard. 1st. 1997. Norton unknown
199721465<p>New York:: Norton 1997. First Printing of the First Edition. A Fine copy in a Fine clipped dust jacket. "Spotted Dog" is a kind of pudding and is also the favorite pudding of Jack Aubrey the fictional creation of writer Patrick O'Brian. Aubrey's adventures as an officer of the British Navy--and those of his friend and ship's surgeon Stephen Maturin--during the tumultuous years of the Napoleonic Wars have been masterfully detailed in O'Brian's many novels; now Anne Chotzinoff Grossman and her daughter Lisa Grossman take readers on a culinary adventure through the kitchens and cuisine of the early 19th century. Since food figures prominently in O'Brian's novels his fans will already be familiar with such names as Skillygalee Drowned Baby Soused Hog's Face and Jam Roly-Poly but they may wonder exactly what those dishes are. Lobscouse and Spotted Dog makes it all clear: Skillygalee for example is oatmeal gruel while Drowned Baby is similar to Spotted Dog only without the currants and eggs. And Spotted Dog is. You'll find the recipe in the Grossmans' book along with excerpts from the Aubrey/Maturin novels and many other authentic 19th-century dishes to test your sense of adventure your culinary prowess and possibly your waistline. Lobscouse and Spotted Dog is more than a cookbook--it's a window into the past and a delightful gastronomic companion to the novels of Patrick O'Brian.</p> Norton, hardcover
19813554907239911981. First Edition. Sangam Books a Division of Orient Longman Limited 1981. First Edition. A Softback. Stiff wrappers. A VG or slightly better copy. Quite uncommon. Photographs/scans available upon request. unknown
1986355490724320London 1986. London:Published exclusively for J Sainsbury plc by Walker Books 1986. First UK edition. Illustrated by Julia Binfield. A very fine copy. As new. Not issued with a dustwrapper. A hardback. Photographs/scans available upon request. hardcover
195519857AB1955. Edinburgh and London Oliver and Boyd 1955. 22 : 145 cm. XXIV 80 pages title vignette and a further 20 in-text engravings showing various pieces of culinary equipment . Original cloth with original illustrated dust-jacket. First trade edition. - One of the first Moorish/Arab recipe books printed. - "The first purpose of this book is to provide for those Europeans who wish to make Moroccan dishes the recipes in the most approved and classical manner of Moroccan cooking. How many dishes may be of purely Mauretanian origin it would be hazardous to suggest. Some of them are know to have come from East among which is the pastry called Treed which History records as far away as Mecca. It can scarcely be thought rash to surmise this dish to have been introduced into Morocco in the time of Mulai Idris descendant of the Prophet Mohammed who fled to Morocco and whose body lies at Fez the land of his exile. It was he who brought to the West the Mohammedan religion and may not the faithful Fatima have brought to the Moors the recipe for Treed" Foreword. - Some text in Arabic. - A mint copy. hardcover
4620No Binding. Very Good. Copper plate engraving 23 x 30 cm printed surface. n.d. but c. 1775. A few folds but generally excellent with a fine impression. Charming engraving of a genre scene depicting a man grating parmesan cheese by the Venetian engraver and Volpato pupil Francesco del Pedro 1749-1806 after a painting by the Venetian painter Francesco Maggioto 1750-1805. The printer has added a moralizing motto from Horace Odes III.16 on how to the fortunate man whatever material goods are at hand are enough. Benezit VIII.186 Pedro VII. 62 Maggioto. unknown
1861179351861. Book collection 1861-1957 assembling three works on mushrooms and truffles that document the development of mycology foraging practices and culinary uses of fungi across France England and Russia. The earliest volume by French naturalist Jules Rémy presents a mid-nineteenth-century synthesis of botanical observation and gastronomy detailing identification preservation and preparation of mushrooms and truffles within a European culinary tradition. The later English work by W. Delisle Hay reflects the expansion of amateur natural history in the late nineteenth century providing accessible guidance for identifying edible and poisonous species. The twentieth-century Russian volume extends this trajectory into a more modern scientific and instructional framework incorporating photographic illustration and systematic indexing. Together the collection traces changing approaches to fungi as objects of scientific study subsistence knowledge and culinary practice across multiple linguistic and national contexts.<br /> <br /> Rémy Jules. Champignons Truffes. Paris: Librairie Agricole de la Maison Rustique 1861. First edition. Hay W. Delisle. The Fungus Hunter's Guide. London: Swan Sonnenschein Lowrey and Co. 1887. Russian-language work on mushrooms. Moscow or other city: publisher not specified 1957. Three volumes spanning France England and Russia presenting illustrated guides to mushroom identification preparation and study. Rémy's work includes twelve color lithographed plates depicting species such as morels chanterelles and ceps alongside discussion of truffle preparation and preservation. Hay's guide is intended for amateur mycologists with illustrations and indexed reference material to support field identification. The Russian volume includes photographic and illustrated content with systematic organization of species.<br /> <br /> Three volumes. Rémy: 173 pages with color plates; soft covers retaped some foxing not affecting text or plates. Hay: 154 pages in original green boards with light shelfwear. Russian volume: 168 pages in soft covers with printed and photographic illustrations. Overall very good condition. A cross-national grouping of works documenting the scientific and culinary study of mushrooms from the nineteenth to mid-twentieth centuries. unknown
Z1-C-055-01291Nabu Press. Used - Like New. Used - Like New. This is a reproduction of an out of print title. This book may have occasional imperfections such as missing or blurred pages poor pictures errant marks etc. that were either part of the original artifact or were introduced by the scanning process. Ships from UK in 48 hours or less usually same day. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. 100% money back guarantee. We are a world class secondhand bookstore based in Hertfordshire United Kingdom and specialize in high quality textbooks across an enormous variety of subjects. We aim to provide a vast range of textbooks rare and collectible books at a great price. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions. We provide a 100% money back guarantee and are dedicated to providing our customers with the highest standards of service in the bookselling industry. Nabu Press unknown
