Details
ACCUM, Friedrich Christian (1769-1838). Culinary Chemistry, exhibiting the Scientific Principles of Cookery, with concise instructions for preparing good and wholesome pickles, vinegar, conserves, fruit jellies, marmalades. London: R. Ackermann, 1821. 12° (192 x 112mm). Hand-coloured engraved frontispiece and title vignette, publisher's catalogue bound-in at end (frontispiece starting to detach, occasional light spotting). 20th-century boards, old label. Provenance: Mrs Devey (signature on pastedown) -- Wilhelmina M. Drake (perforated stamp on endpaper).
FIRST EDITION of this classic work on the chemistry of cookery with frontispiece and title vignette illustrating stoves and cooking utensils, and introductory chapters on such subjects as "Difference between an epicure and a glutton," "Extraordinarily great eaters, and observations on abstinence," and "Comparative alimentary effects of animal and vegetable foods." Accum's early chemical training was at the apothecary's shop of Brande in Hanover, he then came to London in 1793 and took up work at the Brande pharmacy in Arlington Street, Brande at that time serving as apothecary to George III as ruler of both Hanover and Great Britain. Bitting p.2; Oxford 150; Vicaire 4.
FIRST EDITION of this classic work on the chemistry of cookery with frontispiece and title vignette illustrating stoves and cooking utensils, and introductory chapters on such subjects as "Difference between an epicure and a glutton," "Extraordinarily great eaters, and observations on abstinence," and "Comparative alimentary effects of animal and vegetable foods." Accum's early chemical training was at the apothecary's shop of Brande in Hanover, he then came to London in 1793 and took up work at the Brande pharmacy in Arlington Street, Brande at that time serving as apothecary to George III as ruler of both Hanover and Great Britain. Bitting p.2; Oxford 150; Vicaire 4.
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