Verlag: Hong Kong: G. A. C. Herklots at the University, [c.1938], 1938
Anbieter: Peter Harrington. ABA/ ILAB., London, Vereinigtes Königreich
Erstausgabe
First edition, first printing, one of the rarer Hong Kong cookbooks from the first half of the 20th century, scarce in commerce and traced in only eight institutions worldwide. In the 1930s, following the Japanese invasion of China, the authors collaborated on a project to salt large quantities of dried fish to provide a stable food supply for the colony. For each fish, the bilingual text offers a physical description and information on seasons of availability, potential uses in the kitchen, and retail price. The authors close with 12 Chinese and 17 European recipes, including "fried fish with pork-cream", "bacon and fish rolls", and "eels in matelote". Geoffrey Herklots (1902-1986) was a reader in biology at Hong Kong University from 1928 to the Japanese occupation of 1941, when he was interned. Lin Shuyan (1903-1974) remained free and oversaw a program whereby vitamin A was extracted from fish liver oils to supplement the diet of internees. Institutional copies can be found at the British Library, Oxford Brookes, University of Hong Kong, Smithsonian, Cornell, Florida, UC Davis, and Loma Linda. A second edition, which is somewhat more common, was published in 1940. Large octavo. Original tan boards, covers lettered in black in English and Chinese with black fish vignettes. Fish illustrations in text. Paper on spine expertly consolidated with adhesive, boards stained, webbing exposed in places, contents evenly toned: a very good copy.