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2020-12-17 04:59:04
The Theory and practice of brewing
1762. <i>A Lovely Copy, in Original State<br /></i><br />COMBRUNE, Michael. The Theory and practice of brewing. London: J. Haberkorn, 1762.<br /><br />4to. 1 p.l., vi, xii, 172, 165-298, [1] pp. Original interim blue boards, shadowing of another printed page on the upper board, paper spine, printed label on spine (label possibly later), edges of boards rubbed, some spotting on a few pages due to leaves having once been pressed in the book. <br /><br />An amazing copy of the FIRST EDITION of this classic in 18th-century beer literature. Michael Combrune was a philosophically inclined brewer who sought to introduce the thermometer as a diagnostic tool in brewing. "The choice of format would have sent a clear message to the readers of the day: here was not a cheap, portable manual of practical advice aimed principally at the literate artisan brewer, but (at least in intention) a bona fide philosophical treatise, fit to grace the shelves of a gentleman's library. <br /><br />Combrune was bidding to be seen, not as a communicator of philosophical ideas, but as a philosopher in his own right." - Sumner, "Michael Combrune, Peter Shaw and commercial chemistry: the Boerhaavian chemical origins of brewing thermometry," Ambix, Vol. 54, No. 1, March 2007. <br /><br /> The theory and practice occupy separate parts of the book. Combrune's earlier work, <i>An Essay on brewing</i> (first ed.: 1758), was the first significant beer-making text to recommend the use of a thermometer. In the current work, <i>An Essay</i> occupies the first part of the work, largely in unamended form. "The seco … [Click Below for Full Description]
Bookseller: Ben Kinmont Bookseller [United States]
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