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2020-09-17 18:31:02
De cierlycke voorsnydinge aller tafel-gerechten
Sweerts, 1664. <i>The Extremely Rare First Edition of an Important Baroque Carving Book</i><br /><br />Oblong 8vo. Engraved title page and thirty-two plates, one of which is a large folding plate. 96 pp. Contemporary Dutch vellum, one paper flaw to the margin of the plate facing page 80 (not affecting image). <br /><br />The extremely rare FIRST EDITION of this well-known carving book, and with a good contemporary provenance (see below). During the Middle Ages and Renaissance, carving was a form of courtly table-side entertainment as well as an exhibition of the host's power: a well-dressed man, bearing very sharp knives and in the employ of the host, slicing various cooked animals, often in mid-air, and laying them out upon the plates of the guests. The carver was an expert with all blades, and one of the most trusted of the host's staff, an <i>officier de bouche</i> that was an important part of court culture. <br />The carver was also the intermediary between the kitchen and the diners. It was up to the carver to slice and serve meats and fish, and in some cases, fruits and vegetables to those at the table, especially in noble households where guests should not be seen extending any effort to cut their own food. In the <i>De cierlycke voorsnydinge</i>, instructions are provided for the carving of various birds, beef, pork, veal, crayfish, fish, cakes, pastries, and even artichokes. Each set of instructions is supported by finely engraved plates, almost all of which indicate the various cuts to be made, with each incision numbered. <br />The engraved title shows a gentlem … [Click Below for Full Description]
Bookseller: Ben Kinmont Bookseller [United States]
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