Observations Historical, Critical, and Medical, on the Wines of the Ancients. And the Analogy between them and Modern Wines. With General Observations on the Principles and Qualities of Water, and in particular those of Bath. -
Sir Edward Barry
1775 - T. Cadell, London - First Edition
‘The earliest work of any importance written in English about wines.’ - Andre Simon.
A fine and finely bound first edition of this classic text on the history of wine-making from the ancient times to the late 18th century. The appendix provides a survey of the principal wine-making regions of Europe. This is also the first book in English to discuss ‘modern wines’ [Gabler]. Illustrated with the wonderful engraved frontispiece and two engraved vignettes on title-page. Sir Edward Barry, the Dublin-born physician, published this, the first scientific treatment of wine in Britain. ‘Although the work is now recognised for its innovations and is a valuable research document, it did not fare very well at the hands of an early reviewer, the irascible Gilbert Stuart.
Writing in the Edinburgh Magazine and Review, IV (1775), he commented "the author appears to be acquainted with no theory of fermentation posterior to that of Boerhaave, and, in particular, he seems to be ignorant of the late ingenious discoveries concerning fixed air.... The author discovers considerable knowledge, and much acquaintance with the writers of antiquity.
We are sorry, however, to observe, that the reader does not always obtain satisfaction." To soften these blows, he also comments, with some irony, on the binding of the copy he is reviewing, "The binding of the work is, nevertheless, fine, nay superlative, which, being the most important feature of a book, must therefore raise its value to an inestimable height."
Andre Simon was far more positive, stressing the importance of this book in bringing to light ancient writings on wine which otherwise would have been ‘buried in oblivion, and also by drawing the attention not only of the public but also other writers to the fact that Wine was a subject of great interest both historically and scientifically.’
The above with thanks to Eberhard Buehler.
References: Eberhard Buehler, Viniana, B7. Cagle, A Matter of Taste, 556. Marcus and Elizabeth Crahan, Sotheby’s Auction, 245. Gabler, Wine into Words, G12120. Maclean, Household and Cookery Books, 8. Jancis Robinson, Oxford Companion to Wine, 368, 405. André Simon, Bibliotheca Gastronomica, 158. André Simon, Bibliotheca Vinaria, 4. Vicaire, Bibliographie Gastronomique, 66.
Quarto (binding size 27.8x23.2cm), pp. [2] xii 479 [1 (errata)] [2]. In later full brown crushed morocco, spine lettered in gilt, multiple fillet borders in blind to spine and boards, all edges gently trimmed. Condition: Fine (some offsetting from frontispiece), in near fine binding, gently and uniformly faded spine. Ref: 102728 Price: HK$ 40,000
A fine and finely bound first edition of this classic text on the history of wine-making from the ancient times to the late 18th century. The appendix provides a survey of the principal wine-making regions of Europe. This is also the first book in English to discuss ‘modern wines’ [Gabler]. Illustrated with the wonderful engraved frontispiece and two engraved vignettes on title-page. Sir Edward Barry, the Dublin-born physician, published this, the first scientific treatment of wine in Britain. ‘Although the work is now recognised for its innovations and is a valuable research document, it did not fare very well at the hands of an early reviewer, the irascible Gilbert Stuart.
Writing in the Edinburgh Magazine and Review, IV (1775), he commented "the author appears to be acquainted with no theory of fermentation posterior to that of Boerhaave, and, in particular, he seems to be ignorant of the late ingenious discoveries concerning fixed air.... The author discovers considerable knowledge, and much acquaintance with the writers of antiquity.
We are sorry, however, to observe, that the reader does not always obtain satisfaction." To soften these blows, he also comments, with some irony, on the binding of the copy he is reviewing, "The binding of the work is, nevertheless, fine, nay superlative, which, being the most important feature of a book, must therefore raise its value to an inestimable height."
Andre Simon was far more positive, stressing the importance of this book in bringing to light ancient writings on wine which otherwise would have been ‘buried in oblivion, and also by drawing the attention not only of the public but also other writers to the fact that Wine was a subject of great interest both historically and scientifically.’
The above with thanks to Eberhard Buehler.
References: Eberhard Buehler, Viniana, B7. Cagle, A Matter of Taste, 556. Marcus and Elizabeth Crahan, Sotheby’s Auction, 245. Gabler, Wine into Words, G12120. Maclean, Household and Cookery Books, 8. Jancis Robinson, Oxford Companion to Wine, 368, 405. André Simon, Bibliotheca Gastronomica, 158. André Simon, Bibliotheca Vinaria, 4. Vicaire, Bibliographie Gastronomique, 66.
Quarto (binding size 27.8x23.2cm), pp. [2] xii 479 [1 (errata)] [2]. In later full brown crushed morocco, spine lettered in gilt, multiple fillet borders in blind to spine and boards, all edges gently trimmed. Condition: Fine (some offsetting from frontispiece), in near fine binding, gently and uniformly faded spine. Ref: 102728 Price: HK$ 40,000