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Preparing and Carving Meat in the Baroque Period - A New Bibliography by Uwe Frenzel

The Hamburg collector Uwe Frenzel has published a new bibliography about a delightful and delicious field of collecting. His book "Deutschsprachige Tranchierbücher des Barock" provides a detailed and well-founded summary of baroque literature on preparing and carving meat, covering the period between the years 1620 and 1724.
Published on 22 Sept. 2018
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The Hamburg collector Uwe Frenzel has published a new bibliography about a delightful and delicious field of collecting. His book “Deutschsprachige Tranchierbücher des Barock” provides a detailed and well-founded summary of baroque literature on preparing and carving meat, covering the period between the years 1620 and 1724. The bibliography describes 70 books with annotations, numerous illustrations and bibliographical data. The titles, including line breaks, are cited in chronological order, followed by publishers and places of printing, a detailed collation with signature titles, illustrations and book formats. For each book the location of copies in collections and libraries is given. Three different indices help to browse Frenzel’s impressive work which is a complimentary reference to Hans U. Weiss’ “Gastronomia. Bibliographie zur deutschsprachigen Literatur, 1484-1914”. An introduction provides the historical background information.

Frenzel, Uwe: Deutschsprachige Tranchierbücher des Barock (1620-1724)


Hamburg, published by the author 2012. With 85 illustrations of title pages, frontispices, halftitles and text illustrations. 128 pp. Oblong-Small-8vo. (11 : 15,5 cm). Original cloth with gilt title on spine and board.

Printed in 390 copies on laid paper, numbered by hand. Price: 70 Euro.

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