Libri de Piscibus Marinis
Lyon, apud Matthiam Bonhomme, 1554.
FIRST EDITION. Folio. [xvi] 583 [xxv] Roman and Italic letter, historiated woodcut initials, head- and tail-pieces, t.p. with printer’s device of Perseus with the head of Medusa within architectural border, woodcut portrait of the author on verso of a8, 248 woodcut illustrations of fish and other sea creatures after the designs of Georges Reverdi. Light age yellowing, waterstaining to first and last few gatherings, single wormhole throughout at inner margin of book occasionally just touching text, wormtrail to upper margin of a few gatherings, very neatly restored. Near contemporary ms ex libris autography of “Jo[hann]is Dominici De San[?]y eq[itis] [aur]ati Cas Sti Andrea”, C19 Nordkirchen bookplate of the Dukes of Arenberg on inside cover, remains of ms vellum stubbs. A clean and well margined copy in contemporary calf over thick wooden boards, richly blind-rolled in ornate, deeply cut panels with corner pieces, a central diamond and blind stamp depiction of the three crosses at Golgotha, rolls in a floral motif with unnamed portrait medallions, spine triple-ruled in five compartments with raised bands, each stamped with ornaments, slight tearing at upper and lower joints, defective at head and tail, lacking clasps.
FIRST EDITION of Rondelet’s seminal work on all aquatic animals the most important published up to that time. The first four books are a general discussion about fish with comparative anatomy and specific treatment of anatomical anomalies such as gills, tentacles, stingers, etc. Through an experiment he argues that fish must take in some type of air from the water into their gills: he proves this by keeping a bowl sealed tight which causes the fish inside to suffocate. The rest of the book comprises of around 300 descriptions, the majority illustrated, of marine life, listing the names of each in local languages, its living and feeding habits, anatomical features, and for those fish he could observe and dissect personally, even more information on nutrition, reproduction, and natural habitats. An encyclopedia of sealife would be remiss if it were to by pass a good meal, but luckily Rondelet includes cooking tips and recipes for fish-based meals throughout the entries. For instance, Bream, a small freshwater fish, is good “‘boiled in water and wine as is done in France’, but it is equally good in a variety of other ways. It can be grilled after placing fennel and rosemary in its belly; it can be roasted or served cold; or can even be baked in a crust, [etc.].’ […] Not only has Rondelet given us a series of potential recipes for this fish but he has also revealed some regional culinary preferences.” (Fitzpatrick cit. infr.)
Guillaume Rondelet (1507-1566) studied medicine at Montpellier, but “although he was active in several branches of biology, Rondelet’s reputation effectively depends on his massive compendium on aquatic life, which covered far more species than any earlier work in that field. Despite its theoretical limitation, it laid the foundations for later ichthyological research and was the standard reference work for over a century.[…]In his own day Rondelet was almost as well known as an anatomist as a zoologist. A popular lecturer, Rondelet attracted scholars from all over Europe: Coiter and Bauhin; L’Écluse; L’Obel, who inherited his botanical manuscripts; and Daleschamps. Gesner and Aldrovandi also studied briefly under him.” (DSB cit. infr.)
Adams R-746. Baudrier X 239. DSB XI 527-528. Garrison-Morton 282. Osler 3821. Nissen I 3474. Joan Fitzpatrick, Renaissance Food from Rabelais to Shakespeare , 33.