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Out of the red. The new emerging generation of Chinese photographers…

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AUTORI VARI Out of the red. The new emerging generation of Chinese photographers 2004 Catalogo illustrato 32 x 24,5 cm Edizione Damiani Pagine 237 Difetti

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AUTORI VARI Out of the red. The new emerging generation of Chinese photographers 2004 Catalogo illustrato 32 x 24,5 cm Edizione Damiani Pagine 237 Difetti

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MENON. La science du maître d'hôtel cuisinier, avec des observations sur la connoissance & propriétés des Alimens. Paris, Paulus-du-Mesnil, 1749 In 12mo. 160x90 mm. Legatura coeva in piena pelle marmorizzata, fogli di guardia marmorizzati, dorso a nervi con titolo e fregi in oro, tagli rossi. Pagine [4], XCVI, 552, [8]. Lievi tracce d’uso e sporadico foxing, buon esemplare. Rara prima edizione, opera chiave di uno dei cuochi più influenti del secolo. L’esemplare reca la firma dell’autore in fondo alla prima pagina numerata, in autentica dell’edizione. Il testo è preceduto da una “Dissertation préliminaire sur la cuisine moderne", scritta da É. de Foncemagne secondo Barbier, da un indice alfabetico dei piatti e da alcuni menu stagionali. Willan: “François Menon was the most influential and prolific French cookbook author of the eighteenth century. During his time, today's familiar categories of French cooking were emerging, and Menon was a master of them all: nouvelle cuisine (a term that each generation redefines); haute or classical cuisine; and cuisine bourgeoise. He even wrote the first French cookbook devoted specifically to a woman cook (La cuisinìere bourgeoise) ... Menon first described the new cuisine in detail in the third and final volume of Nouveau Traité de la cuisine (New Treatise on Cooking, 1742). In contrast to traditional cooking, he wrote, the key to nouvelle cuisine was delicacy. Sauces were lighter but at the same time more nourishing; seasonings aimed to enhance rather than mask lead ingredients... Menon not only wrote about the practicalities of nouvelle cuisine; he was also concerned with philosophy, linking his mission closely to that of the leading thinkers of the Enlightenment: to advance and disseminate knowledge that allows humankind to live in a state of nature perfected.”Bitting, p. 320; Cagle 343; Vicaire, p. 590; Willan, The Cookbook Library, pp. 218-19. Cfr. Barbier, IV, p. 226. In 12mo. 160x90 mm. Contemporary binding in full marbled leather, ribbed spine with gilt title and friezes, marbled endpapers, red edges. Pages [4], XCVI, 552, [8]. Slight traces of wear and sporadic foxing, good copy. Rare first edition, key work by one of the most influential chefs of the century. The copy bears the author's signature at the bottom of the first numbered page, authenticating the edition. The text is preceded by a "Dissertation préliminaire sur la cuisine moderne", written by É. de Foncemagne according to Barbier, by an alphabetical index of the dishes and by some seasonal menus.Willan: “François Menon was the most influential and prolific French cookbook author of the eighteenth century. During his time, today's familiar categories of French cooking were emerging, and Menon was a master of them all: nouvelle cuisine (a term that each generation redefines); haute or classical cuisine; and bourgeois cuisine. He even wrote the first French cookbook devoted specifically to a woman cook (La cuisinìere bourgeoise) ... Menon first described the new cuisine in detail in the third and final volume of Nouveau Traité de la cuisine (New Treatise on Cooking, 1742). In contrast to traditional cooking, he wrote, the key to nouvelle cuisine was delicacy. Sauces were lighter but at the same time more nourishing; seasonings aimed to enhance rather than mask lead ingredients... Menon not only wrote about the practicalities of nouvelle cuisine; he was also concerned with philosophy, linking his mission closely to that of the leading thinkers of the Enlightenment: to advance and disseminate knowledge that allows humankind to live in a state of nature perfected.”

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