(Food History) Jeaffreson, John Cordy. A Book About the Table. 2 vols.

Brown cloth tooled in blind, gilt-lettered spines. First Edition. London: Hurst & Blackett, 1875.

Minor rubbing to spine ends & corners, else a near fine set, with fascinating chapters on the history of table manners and traditions, from the Greeks forward. Medieval menus, Apician precepts, forks and napery, carving and carvers, etc.