PARMENTIER, Antoine Augustin (1737-1813). - photo 1
PARMENTIER, Antoine Augustin (1737-1813). - photo 2
PARMENTIER, Antoine Augustin (1737-1813). - photo 3

PARMENTIER, Antoine Augustin (1737-1813).

Lot 174
23.03.2023 15:00UTC +01:00
Classic
Sold
€ 378
AuctioneerCHRISTIE'S
Event locationFrance, Paris
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Archive
ID 921743
Lot 174 | PARMENTIER, Antoine Augustin (1737-1813).
Estimate value
€ 300 – 400
PARMENTIER, Antoine Augustin (1737-1813).

Expériences et réflexions relatives à l’Analyse du Bled et des Farines. Paris : Monory, 1776.

Où en seroit M. Sage, si on le prioit de rentre compte des expériences qu’il a faites, autres que les miennes… (p. 49)



Édition originale très rare. Exemplaire en reliure de l’époque.

Parmentier, dont toutes les recherches ont pour but d’améliorer la qualité de la nourriture, publie cet ouvrage en réponse à l’Analyse des blés et expériences propres à faire connaître la qualité du froment (Imprimerie royale, 1776), de l’apothicaire Balthazar-Georges Sage. Accusant ce dernier de tirer parti de ses propres expériences sans le citer, et réfutant point par point la plupart de ses conclusions, Parmentier détaille en particulier les avantages du son dans le pain, mais aussi le seigle, le froment, le son de froment, l'amidon, et le maïs. « Le but que M. Parmentier s’est proposé dans cette réfutation, est de faire connoître les sources où M. Sage a puisé pour composer son Analyse des bleds, & d’apprécier ce qui paraissoit lui appartenir » (Mercure de France). Balland, La Chimie alimentaire dans l’œuvre de Parmentier, 10 ; Mercure de France, mai 1776, p. 123 ; Muratori-Philip, Parmentier, 12.



In-8 (195 x 117 mm). (Rousseurs éparses, plus prononcées en début de volume.) Reliure de l’époque : veau marbré, filet à froid en encadrement, dos lisse orné de fers et fleurons dorés, pièce de titre de maroquin rouge, tranches rouges.



First edition, bound in contemporary calf.

Place of origin:Western Europe, France, Europe
Auction house category:Printed books
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