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WINE AND FOOD - ANDRÉ SIMON Wine and Food. A Gastronomical Quarterly, edited by André L. Simon [et al], issues 1-132 in 33 volumes, Spring 1934 to Winter 1966 (33) image 1
WINE AND FOOD - ANDRÉ SIMON Wine and Food. A Gastronomical Quarterly, edited by André L. Simon [et al], issues 1-132 in 33 volumes, Spring 1934 to Winter 1966 (33) image 2
Lot 23

WINE AND FOOD - ANDRÉ SIMON
Wine and Food. A Gastronomical Quarterly, edited by André L. Simon [et al], issues 1-132 in 33 volumes, Spring 1934 to Winter 1966 (33)

5 – 13 November 2025, 12:00 GMT
Online, London, New Bond Street

Sold for £640 inc. premium

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WINE AND FOOD - ANDRÉ SIMON

Wine and Food. A Gastronomical Quarterly, edited by André L. Simon [et al], issues 1-132 in 33 volumes, illustrations in the text from 1963 onwards, advertisements throughout (latterly in colour), near uniform red half morocco, original wrappers bound in, some spines faded, 8vo, Spring 1934 to Winter 1966 (33)

Footnotes

A continuous run of Wine and Food from the its inception in Spring 1934 to the issue for Winter 1966, from the estate of one of its contributors.

The Wine and Food Society, later the International Wine & Food Society, was founded by André Simon in 1933 in order to "bring together and serve all who believe that a right understanding of good food and wine is an essential part of personal contentment and health" (IWFS website). It was the world's first and at the time only association of gastronomic enthusiasts not associated with the wine and food trade.

The society's quarterly journal, Wine and Food, played an enormous part in helping to transform the study of gastronomy, with articles and features on restaurants and hotels, "the history of wine and food, book reviews, vintage notes, memorable meals, etc. by most of the then prominent wine and food writers" (James Gabler, Wine into words: a history and bibliography of wine books in the English language, 1985). Elizabeth David was amongst the contributors.

Provenance: Professor John Fuller (d.2001), author, Director of the Scottish Hotel School at the University of Strathclyde and Head of the Department of Catering Management at Oxford Polytechnic, bookplate in each volume; and thence by descent to the present owner.

John Fuller contributed numerous articles to Wine and Food in the post war period. One collection of his books went to Melbourne University in the late 1970s, and a second fine collection of 7,000 books and manuscripts went to be housed in the building named after him at Oxford Brookes University.

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