1765 · In Firenze
by Manetti, Saverio
In Firenze: Nella Stamperia Moück, 1765. 8vo. 225 x 165 mm., [9 x 6 ½ inches]. [8], 237 [1 blank], [1 register] pp. Printed on very good paper and bound in early 20th century paste paper boards. Bookplate of Claudio Benporat. .
First edition, followed the next year with an edition printed Venice by Antonio Zatta. Manetti’s study of the cultivation wheat and grains and the preparation of bread was initiated during the famine in 1763-66 and the need of feeding a hungry population. His text, consisting of both agricultural methods and culinary recipes, was considered one of the most important works of its kind published in the 18th century. Manetti expanded on the agricultural research of Giovanni Targioni-Tozzetti, a botanist and collaborator also from Florence, by including practical recipes for substituting wheat, grains, and cereals and producing breads of various textures and qualities that would curtail the impact of failed agricultural crops.
Saverio Manetti (1723-1785) was born in Florence, educated at Pisa, and upon receiving his medical degree practiced at the hospital of Santa Maria Nuovo where he spent his entire career. There he did further research under the direction of the renown surgeon Antonio Cocchi and the became involved in the work of Targioni-Tozzetti mentioned above. He was a co-founder with Targioni-Tozzetti of the first school of agriculture in Florence. He was also the author of an essay on the inoculation against small pox, a five-volume set on the natural history of birds, and a study of the flora a fauna of Florence.
Although first published in Florence, it is the Venetian edition that is cited by both Vicaire and Bitting. Both editions are found to be rare in the United States, with copies located at Dumbarton Oaks, NYPL, Berkeley, Yale, Indiana, Library of Congress, and the National Agricultural Library only.
Vicaire, Bibliographie Gastronomique, p. 406; Bitting, Gastronomic Bibliography, p. 185. Both listed under the name Andrea Ginori, president of the “Imperial Societa’ Fisico – Botanica Fiorentina”. (Inventory #: 1383)
First edition, followed the next year with an edition printed Venice by Antonio Zatta. Manetti’s study of the cultivation wheat and grains and the preparation of bread was initiated during the famine in 1763-66 and the need of feeding a hungry population. His text, consisting of both agricultural methods and culinary recipes, was considered one of the most important works of its kind published in the 18th century. Manetti expanded on the agricultural research of Giovanni Targioni-Tozzetti, a botanist and collaborator also from Florence, by including practical recipes for substituting wheat, grains, and cereals and producing breads of various textures and qualities that would curtail the impact of failed agricultural crops.
Saverio Manetti (1723-1785) was born in Florence, educated at Pisa, and upon receiving his medical degree practiced at the hospital of Santa Maria Nuovo where he spent his entire career. There he did further research under the direction of the renown surgeon Antonio Cocchi and the became involved in the work of Targioni-Tozzetti mentioned above. He was a co-founder with Targioni-Tozzetti of the first school of agriculture in Florence. He was also the author of an essay on the inoculation against small pox, a five-volume set on the natural history of birds, and a study of the flora a fauna of Florence.
Although first published in Florence, it is the Venetian edition that is cited by both Vicaire and Bitting. Both editions are found to be rare in the United States, with copies located at Dumbarton Oaks, NYPL, Berkeley, Yale, Indiana, Library of Congress, and the National Agricultural Library only.
Vicaire, Bibliographie Gastronomique, p. 406; Bitting, Gastronomic Bibliography, p. 185. Both listed under the name Andrea Ginori, president of the “Imperial Societa’ Fisico – Botanica Fiorentina”. (Inventory #: 1383)
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