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2020-09-15 13:42:32
Rambaldi, Angelo
Ambrosia arabica, overo della salutare bevanda café
Longhi, 1691. <i>With Examples of How Coffee was Prepared </i><i>in the 17th Century</i><br /><br />12mo. One woodcut initial and one woodcut tailpiece. 69, [3 - blank] pp. Contemporary gilt-stamped vellum, end papers renewed with early paper at some point, light wear to the binding.<br /><br />FIRST EDITION. Angelo Rambaldi was a Bolognese physician, who describes himself as an avid coffee drinker for over thirty-six years. Supportive of coffee drinking in general, he provides early descriptions of the various ways coffee was prepared during the 17th century:<br /><i><br />The quantity of water and powder has no certain rule, by reason of the difference of our nature and tastes, each one after some experience will use his own judgment to adjust it to his desire and liking.</i><br /><i>Maronita infused two ounces of powder in three litres of water. Cotovico in his voyage to Jerusalem affirms that he has observed six ounces of the former to 20 litres of the latter, boiled until it was reduced to half the quantity. Thévenot asserts that the Turks in three cups of water are contented with a good spoonful of powder. I have observed however that in Africa, France and England, into about six ounces of water (which with them is one cup), a dram of the powder is infused and this agrees with my taste - but I have wished at times to change the dose.</i> - as translated by Uckers, All about coffee, p. 626 (from Rambaldi's pp. 20-23). <br /><br /> Hünersdorff, in his extensive coffee bibliography, describes the Rambaldi as "A comprehensive treatise arranged in eighteen sections, treat … [Click Below for Full Description]
Bookseller: Ben Kinmont Bookseller [United States]
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