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Introduction to modern, general and political history author Baron de Pufendorff and M. Bruzen de la Martiniere Paris edition. New edition made by M. de Grace volumes 8

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Introduction to modern, general and political history author Baron de Pufendorff and M. Bruzen de la Martiniere Paris edition. New edition made by M. de Grace volumes 8

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EULER, Leonhard. Introductio in Analysin Infinitorum. Lausanne, Bousquet, 1748 2 tomi in 1 vol. in-4to, mm. 250x200; Leg. piena pergamena coeva, tassello al dorso, tagli in rosso; pp. 4 nn., XVI, 320, Antip. allegorica inc in r. da Soubeyran, Ritratto inc. da Ficquet, una tabella f.t. ripieg.; pp. 4 nn., 398, 2 nn., la prima carta bianca; 40 Tavole ripieg. f.t. numer. I-XL, inserite entro i volumi, disegnate all’epoca con filigrana e contromarca “AHF con leone”. Nota di appartenza mss. al Front. di antico possessore “Zangiacomi Gius. Val. Cav. Opiterginum”. Fresco e bell’esemplare. Prima edizione dell’opera più celebre di Eulero. Honeyman: “The first appearance of the definition of mathematical function, one of the fundamental concepts of modern mathematics”. PMM: “In his ‘Introduction to Mathematical Analysis’ Euler did for modern anlysis what Euclid had done for ancient geometry. It contains an exposition of algebra, trigonometry and analytical geometry, both plane and solid, a definition of logarithms as exponents, and important contributions to the theory of equations. He evolved the modern exponential treatment of logarithms, including the fact that each number has an infinity of natural logarithms. In the early chapters there appears for the first time the definition of mathematical function, one of the fundamental concepts of modern mathematics.” Cajori: “A work that caused a revolution in analytical mathematics, a subject which had hitherto never been presented in so general systematic manner.” Honeyman, n. 1065; P.M.M., 196; Cajori, p. 233; Norman 732. 2 tomes in 1 vol. 4to, mm. 250x200; contemporary full vellum binding, label on the back, red edges; pp. 4 not numbered, XVI, 320, illustrated Frontispiece engraved by Soubeyran, portrait by Ficquet, 1 folded table out text; pp. 4 nn., 398, 2 nn., first sheet blank; 40 manuscript folded plates out text numbered I-XL, at the time included within the volumes, not as states by the publisher at the end of the work, for normal printed copies. Watermark "AHF with lion". On the Title-page note of possession of “Zangiacomi Gius. Val. Cav. Opiterginum”. Nice and fresh specimen. First edition of the most famous work of Euler. Honeyman: “The first appearance of the definition of mathematical function, one of the fundamental concepts of modern mathematics”. PMM: “In his 'Introduction to Mathematical Analysis' Euler did for modern anlysis what Euclid had done for ancient geometry. It contains an exposition of algebra, trigonometry and analytical geometry, both plane and solid, a definition of logarithms as exponents, and important contributions to the theory of equations. He evolved the modern exponential treatment of logarithms, including the fact that each number has an infinity of natural logarithms. In the early chapters there appears for the first time the definition of mathematical function, one of the fundamental concepts of modern mathematics.” Cajori: “A work that caused a revolution in analytical mathematics, a subject which had hitherto never been presented in so general systematic manner.”Honeyman, n. 1065; P.M.M., 196; Cajori, p. 233; Norman 732.

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.”