Oriental Culinary Art First Edition - George I. Kwon - Bauman Rare Books

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Oriental Culinary Art

George I. KWON | Pacifico MAGPIONG

Item#: 104461 We're sorry, this item has been sold

Oriental Culinary Art

Oriental Culinary Art

"CIVILIZED MAN CAN NOT LIVE WITHOUT COOKS"

KWON, George I. and MAGPIONG, Pacifico. Oriental Culinary Art. Los Angeles, California: George I. Kwon, (1933). Octavo, original gilt-stamped pictorial burgundy cloth.

First edition of this early Asian-American cookbook, one of the first to feature Korean and Filipino recipes alongside the more common Chinese and Japanese offerings.

Written by a pair of UCLA graduates who worked as a grocery store clerk and a waiter during the Depression, this book aims to bring alive the food of their home cultures (Korean and Filipino) as well as that of two Asian cultures that were better known in the pre-war era (Chinese and Japanese). While it is obvious that the authors possess a wealth of knowledge about Pacific and Asian food, the volume is notable for the authors' inclusion of Chop Suey—an American invention—which both reflects a lack of knowledge (or concern) about authenticity and reveals the emergence of a California-Asian cuisine. Paginated back to front, but with text entirely in English. Bitting 266. Cagle & Stafford 426.

Light rubbing to spine ends and gilt. A very nearly fine copy.

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Aquatint Copperplate process by which the plate is “bitten” by exposure to acid. By changing the areas of the plate that are exposed and the length of time the plate is submerged in the acid bath, the engraver can obtain fine and varying shades of gray that closely resemble watercolor washes. Although the name contains the word “tint”, this is a black-and-white printing process; aquatint plates can often be hand colored, however.
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