BOURDEAU (Louis). History of food. Paris, Félix Alcan, 1894. In-8, paperback. False title, title, 372 pp. 32 pp. (publisher's catalog). Interesting work, divided into six parts: nature and production of food substances, preservation processes, history of cooking, history of bread-making, history of beverages, meal service. Sociologist, Louis Bourdeau (1824-1900) also wrote about clothing, history, life, death, etc. Ex-libris Alain Huchet, former cook and Parisian bookseller specialized in gastronomy. Cover is sunned. Unclipped.

Composed of several subsidiaries, the Drouot Group is a major player in the art market. Hôtel Drouot, located in the heart of Paris, has been the world's largest public auction center since 1852. 15 salerooms are available to more than 70 auction houses. The emulation generated by an annual offer of 230,000 artworks from 21 major specialities - from Antiquity to street art - attracts some 3,000 visitors every day. The Group's digital platform, Drouot.com, offers digital sales - Live auctions (live broadcasting and participation in auctions), Online-only auctions (dematerialised auctions) and Buy Now sales (sales of lots at fixed prices). Nearly 2 million items are offered annually by 600 auction houses. Auction news is reported every week in La Gazette Drouot, the leading weekly magazine for the art market and culture published by Auctionspress.