THUDICHUM, John Louis William   1829-1901

Thudichum wrote the introduction to the 1901 and 1909 editions of "Cassell's new universal cookery book" by Miss Lizzie Heritage.

• The spirit of cookery
• 1147.1 The spirit of cookery. | A popular treatise | on the | history, science, practice, and ethical | and medical import of culinary art. | With | a dictionary of culinary terms. | By | J. L. W. Thudichum, M.D., F.R.C.P. Lond.
  Transcription of imprint@London: | Baillie1re, Tindall and Cox, | and | Frederick Warne & Co.; | London and New York. | 1895.
  18.5 x 12.0 cm   Pp [i-v] vi-viii [ix] x-xxiv, 1-701   Red cloth
  GB:   LB   *LCF   LoEN   MCe   OB  
  US:   ICJ   MB  
  

  There were two editions dated 1895. They are distinguished by their imprint.% @Thudichum says in the preface that he has attempted "to produce such a system of general rules as will enable those who thoroughly master them to perform the principal culinary operations without reference to the frequently unintelligible records of the details of mere empiricism". In the first chapter pages 6-9 are headed "Qualifications for authorship in cookery"; pages 9-11 are headed "Physicians as authors on cookery"; and pages 11-17, "Acquirements necessary for authorship". All of the second chapter, pages 20-51 , is devoted to a "Sketch of the historic literature of cookery". There are chapters on different dishes or types of food # for example, soup, hare and fish # and each discusses the history of the particular dish or food. Chapter LVIII is called "Notes on the cookery and meals of former generations"; Chapter LIX, "The philosophy of dinners and dining"; and Chapter LX, "Camp cookery, or the cookery of soldiers in the f

• 1147.2 — [Title as first cited edition]
  Tindall & Cox. | 1895.
  18.5 x 12.0 cm   Pp [i-v] vi-viii [ix] x-xxiv, 1-701   Green cloth
  Bib:   B460  
  GB:   LG   *WYoLU(B)  
  US:   DLC   NcD-MC   ICJ   WaS   MB   NN   WaU   PPC   DNLM   NSyU  
  

• Cookery: its art and practice
• 1148.1 Cookery | its art and practice | the history, science and practical import | of the art of cookery | with | a dictionary of culinary terms | by | J. L. W. Thudichum, M.D., F.R.C.P. Lond.
  London and New York: Frederick Warne and Co; nd
  18.5 x 12.0 cm   Pp [i-v] vi-viii [ix] x-xxiv, 1-701   Blue cloth
  Bib:   B460  
  GB:   BeRU   LWel  
  US:   *DLC   NcGU   MiD   NIC(HA)   OCl  
  

  DLC dates this retitled edition [1905].