1882 · Milano
by Figuier, Luigi
Milano: Fratelli Treves, 1882. Together 2 volumes in one. Large 4to. 300 x 220 mm., [12 x 8 ½ inches]. [4] 337 pp. Illustrated with 237 wood engravings. Bound with:  L’Acqua le Bevande Gaziose. [4], 307 pp. Illustrated with 165 wood engravings.  Expertly rebound in half black calf over the original marbled paper boards. Text block foxed in places, paper stock in very good condition.
First Italian Editions. Luigi Fiquier (1819-1894) was a French physician and PhD in natural history who took up the mantle of reporter of popular science and published a series of works under the banner Meraviglie dell’Industria (Marvels of Science). The above two works are Italian translations published with the permission of the author and dedicated to the agricultural sector of the Italian economy. The Italian editors have adapted the text to furnish Italian farmers and farm managers with information that reflects the condition of the agricultural community during the last quarter of the 19th century.
The first volume focuses on the growing of wheat, potatoes, olives, coffee and tea. Each subject is discussed with the latest planting methods in mind and describes the most recent technological advancements in machinery and fertilizers that are in current use. There are long chapters on the cultivation of wheat and flour, and the production of milk and the making of butter and cheese. Each is very well illustrated showing a step by step method for the manufacture and preservation of the product. One of the common elements of each chapter is the recording of agricultural statistics which show the development of the production of individual crops over time.Â
The second volume contains more pure science as it focuses on the experiments conducted to produce gaseous liquids for both industrial and commercial use. Using water as the base element, the science represented in this work includes the use of river water, methods of purification, standards for use in different applications, chemical analysis of mineral water, removal of salt from water, etc. All this is the prelude to the commercial application of the scientific method to produce products of use in the food and beverage industry. Very well illustrated.
Paleari Henssler, Maria. Bibliografia Latino-Italiana di Gastronomia, I, p. 298. (Inventory #: 1382)
First Italian Editions. Luigi Fiquier (1819-1894) was a French physician and PhD in natural history who took up the mantle of reporter of popular science and published a series of works under the banner Meraviglie dell’Industria (Marvels of Science). The above two works are Italian translations published with the permission of the author and dedicated to the agricultural sector of the Italian economy. The Italian editors have adapted the text to furnish Italian farmers and farm managers with information that reflects the condition of the agricultural community during the last quarter of the 19th century.
The first volume focuses on the growing of wheat, potatoes, olives, coffee and tea. Each subject is discussed with the latest planting methods in mind and describes the most recent technological advancements in machinery and fertilizers that are in current use. There are long chapters on the cultivation of wheat and flour, and the production of milk and the making of butter and cheese. Each is very well illustrated showing a step by step method for the manufacture and preservation of the product. One of the common elements of each chapter is the recording of agricultural statistics which show the development of the production of individual crops over time.Â
The second volume contains more pure science as it focuses on the experiments conducted to produce gaseous liquids for both industrial and commercial use. Using water as the base element, the science represented in this work includes the use of river water, methods of purification, standards for use in different applications, chemical analysis of mineral water, removal of salt from water, etc. All this is the prelude to the commercial application of the scientific method to produce products of use in the food and beverage industry. Very well illustrated.
Paleari Henssler, Maria. Bibliografia Latino-Italiana di Gastronomia, I, p. 298. (Inventory #: 1382)
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