A TREATISE OF FOODS In GENERAL:
1. The Difference and Choice which ought to be made of each Sort in particular. 11. The Good and Ill Effects produced by them. 111. The Principles wherewith they abound. And, 1V. The Time, Age and Constitution they [f]suit with. To which are added, Remarks upon each Chapter; wherein their Nature and U[f]ses are explained, according to the Principles of Chymi[f]siry and Mechani[f]sm. Written in French, By M. LOUIS LEMERY, Regent-Doctor of the Faculty of Phy[f]sick at Paris, and of the Academy Royal of Sciences. Now done into English. LONDON, Printed for Andrew Bell, at the Cross Keys and Bible in Cornhill. 1706.
8vo. 1 fep. [1] Sponsors page dated 1703. Title Page. The Appropriation page. 3p To Monsieur Boudin. [1] 6p The Preface. 6p A Table of Chapters. (1)11-XX Of Foods in General. 1-320. 6 p Index. 2p Advertisements. 1 fep. The pages are evenly and very lightly age browned. Overall a very nice copy. Very nice contemporary dark brown two tone paneled calf boards and calf spine with raised bands.
- M. Louis Lémery, - 1677–1743, wrote and published the first French edition of ‘Traité des alimens‘ in 1702. In 1704 the very rare first translated English edition was published. This second English translation of 1706 is equally as scarce to rare. The French editions appear on the market more often, but are still quite scarce. Oxford as usual is perceptive. He states - "It is a very interesting book and full of ancient lore and superstition" as well as having good 18th century information on all sorts of contemporary food items. Rather than the usual rote following of a recipe, this book can be picked up and read more conventionally. Due to its rarity it does not appear in most of the great collections sold in past auctions.
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Antiquarian category
ref number:
11192