Summi Adulatricis Medicinae Artificis, De re Culinaria libri decem.; Cremonensis de Tuenda Valetudine, Natura rerum, & Popinae Scientia libri X.; de Facultatibus alimentorum Tractatus
Luguduni [sic: Lyon]: Seb. Gryphium [Sebastian Gryphius], 1541. Early reprint. Leatherbound. 12mo. Pp. 314 [13]. Early 18th-C. tree calf, five raised bands with gilt tooled decorations and lettering piece, edges trimmed and dyed red. Decorative initial caps, italic text with roman titles, table of Latin and Greek chapter titles, marginal notes, index following text, followed by a tail-piece (that of a gryffin, in reference to printer Gryphius). Includes Appendicula de condituris varijs, ex Ioanne Damasceno, a section of fourteen recipes for “condimenta” and “condituræ” between De Re Culinaria and Facultatibus alimentorum. Spine ends chipped, edges rubbed, endpapers stained, marginal annotations in ink, tight binding. Good. Item #6509 The collection of Roman recipes De Re Culinaria attributed to Apicius, first appeared in this form in the fifth century AD. Torinus' sources were "codexes" found in Maguelone and Transylvania. Bartolomeo (Sacchi) Platina's De Honesta Voluptate (given an alternate title by Torinus) was the first movable-type cookbook, based on Maestro Martino da Como's recipes. Paul of Aegina was a Byzantine Greek physician. Gryphius learned printing from his father in Germany then in Venice, moving to Lyon around 1520. By the 1540s he had the city's largest printing establishment and reputation for a high standard of editing and impression, specializing in Humanist works in small format modeled on Aldus Manutius. DURLING, (Sixteenth Century Printed Books in the National Library of Medicine), 232.
Presents four culinary and health texts, as called for, appearing together with Torinus' introduction the same year as a nearly identical Basel edition but in smaller format for a different market.
Price: $3,250.00