MAUPIN - DURIVAL, Claude dit Le Jeune: Expériences... - Lot 278 - Vermot et Associés

Lot 278
Go to lot
Estimation :
800 - 1000 EUR
Result without fees
Result : 700EUR
MAUPIN - DURIVAL, Claude dit Le Jeune: Expériences... - Lot 278 - Vermot et Associés
MAUPIN - DURIVAL, Claude dit Le Jeune: Expériences sur la bonification de tous les vins, tant bons que mauvais, lors de la fermentation, ou L'Art de faire le vin, à l'usage de tous les vignobles du Royaume [The Art of Making Wine, for use in all the vineyards of the Kingdom], with the most essential principles on the manner of governing wines. First and second parts: Public and particular experiments, to serve as a continuation and proof of the Art of making wine, mainly with regard to the making of wine from green grapes, with the report of Messrs. Les Grands-Gardes and Gardes en charge du Corps des marchands de médecine de Paris. Memoir crowned by the Royal Academy of Sciences and Arts of Metz, without its public session of the day of S. Louis, August 25, 1776. Paris and Nancy, at Musier fils, quai des Augustins, at the corner of rue Pavée and at C.S. Lamort, printer near the RR. PP. Dominicains, 1772 (2nd edition in part Original) and 1777, ORIGINAL EDITION, collection of 3 publications bound in 1 vol. in-12, burgundy half calf, marbled paper boards, gilt filets - garland and title "Traité sur les vins" tomaison "1" on smooth spine, speckled edges, amateru binding of the end of the 19th century, beginning of the 20th century; for the Maupin: First Part: X (in Roman numerals) - (1) - from 11 to 156 - (4) pp, preface, table of chapters, approval of December 13, 1770, privilege of the King of February 17, 1770, endpapers, lettering and headbands; Second Part: X (in roman numerals) - (1) - from 12 to 127 - (4) - (1) - 10 pp, approval of January 8, 1772, privilege of the King of February 28, 1772, notice of the author; for the Durival: 87 - (1 bl.) - (4 bl.) pp. notes, illus. of 3 folding plates showing vines with sizes drawn by the author and engraved by the engraver from Nancy Yves-Dominique Collin, double signature "michon", the first one on the first blank and the second one on the penultimate blank and upside down (former owner of this work). Maupin was a French writer and agronomist of the XVIIIth century, specialist of wine. He was the valet de chambre of Queen Marie Lesczinska. We know neither his date of birth nor his date of death! His first writings date from 1763 and the last ones from 1791. There are 32 writings on the subjects of agriculture and oenology. "The experiment on the improvement of all wines" was first published in 1770. Our copy dates from 1772, that is to say a second edition but partly original by the correction and the increase of the second part, not written in 1770! This work is the most famous and the most wanted of Maupin. It was translated in several languages and even counterfeited in Switzerland! RARISSIME. Claude Durival "le jeune" (1728 - 1805) was a French economist and agronomist of Lorraine origin, author of works on agronomy in Lorraine. He is the brother of Nicolas Luton Durival, historian and Jean-Baptiste Durival, diplomat and strategist. The work presented is in the original edition and answers the following question: "What is the most suitable method of cultivation for the vine, in relation to the climate, temperature and soil of the Messin region? Complete with three beautiful folding plates by Yves-Dominique Collin (1753 - 1815), miniaturist and intaglio engraver, son and student of Dominique Collin. This work is unknown to the great specialized bibliographers! RARE. This book was part of the culinary library of Victor Michon (see the two handwritten signatures), who was one of the greatest cooks of the early 20th century. He was trained in his mother's kitchen. Even today, the Victor Michon Prize at the Concours International Gastronomique d'Arpajon is one of the titles that many "star" chefs are honored with. Cook of the Great Ones, he was the cook of the Austrian-Hungarian Embassy, located at the Hôtel Matignon in Paris at the time of the First World War. He organized the banquet of 3,000 covers for the Russian celebrations, the menu offered to the King of the Belgians by President Felix Faure and the lunch of Isabella II of Castile. But his recipes reflect a cuisine that is both bourgeois and simple. He presided over the journal "Le cuisinier français" as well as the "Académie Culinaire de France", created in 1883. Very good condition of the binding; very good condition of the paper with some very rare foxing; small paper loss at the corner of pages 65/66 of the second part of the Maupin; old traces of wetness on the author's notice of the first part of the Maupin; very good condition of the plates.
My orders
Sale information
Sales conditions
Return to catalogue