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1854 Badham's Ancient and Modern Fish Tattle - Facts and fancies about fish
1854 Badham's Ancient and Modern Fish Tattle - Facts and fancies about fish
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Prose Halieutics Or Ancient and Modern Fish Tattle
By Rev. C. David Badham.
Published by John W Parker and Son, London, 1854. First Edition. Hardback book, blind-stamped cloth with gilt title to spine. pp xii, 552.
SEE IMAGES ABOVE FOR COMPLETE LIST OF CONTENTS
CONDITION:
Good condition. Boards and spine good with a couple ofsmall tears to the cloth at the head of the spine. Binding square with all contents present. Rear inner hinge has had a repair. Name to front endaper. Pages good throughout.
SYNOPSIS:
Badham has scratched together (much from classical writers) a wealth of recondite facts and fancies about fish - from the water to the table. He begins with ancient and modern fishing and ends with chapters on opsophagy (the eating of delicacies), covering ancient fish-dealers and their tricks, Greek cooks and gluttony. Other chapters wind through such things as fish in medicine, subterranean fish, the Naples fish-market, the etymology of Cod, spurious fish sauces, ancient fishing tackle, the uses of stingray hide, and Pliny's mistakes about Lampreys. While there is enough here to satisfy any student of any aspect of fish (or classics) its greatest value now may well be to those interested in cookery, food and their history.
By Rev. C. David Badham.
Published by John W Parker and Son, London, 1854. First Edition. Hardback book, blind-stamped cloth with gilt title to spine. pp xii, 552.
SEE IMAGES ABOVE FOR COMPLETE LIST OF CONTENTS
CONDITION:
Good condition. Boards and spine good with a couple ofsmall tears to the cloth at the head of the spine. Binding square with all contents present. Rear inner hinge has had a repair. Name to front endaper. Pages good throughout.
SYNOPSIS:
Badham has scratched together (much from classical writers) a wealth of recondite facts and fancies about fish - from the water to the table. He begins with ancient and modern fishing and ends with chapters on opsophagy (the eating of delicacies), covering ancient fish-dealers and their tricks, Greek cooks and gluttony. Other chapters wind through such things as fish in medicine, subterranean fish, the Naples fish-market, the etymology of Cod, spurious fish sauces, ancient fishing tackle, the uses of stingray hide, and Pliny's mistakes about Lampreys. While there is enough here to satisfy any student of any aspect of fish (or classics) its greatest value now may well be to those interested in cookery, food and their history.
