Market Assistant, The

New York: Hurd and Houghton, 1867. A comprehensive guide to the Public Markets of Major Cities,
including New York, Boston, Philadelphia, and Brooklyn

DE VOE, Thomas. The Market Assistant, Containing a brief description of every article of human food sold in the public markets of the Cities of New York, Boston, Philadelphia, and Brooklyn; including the various domestic and wild animals, poultry, game, fish, vegetables, fruits, &c., &c. With many curious incidents and anecdotes... New York: Hurd and Houghton, 1867.

First edition. Octavo (7 1/2 x 4 7/8 inches; 192 x 124 mm.). Engraved frontispiece with tissue-guard, [2, title, imprint], [5]-455, [1, blank], [15, advertisement], [1, blank] pp. Several illustrations within the text.

The frontispiece is an engraving of the author's shop, showing a butcher incongruously attired in a tall dress hat and butcher's apron, cutting a rib of beef.

Publishers brown cloth, covers decoratively bordered in blind, spine ruled and lettered in gilt, yellow coated endpapers. Frontispiece lightly foxed otherwise a near fine copy.

Thomas F. De Voe, (1811-1892). Thomas De Voe's The Market Assistant, serves as a comprehensive guide to the public markets of major cities, including New York, Boston, Philadelphia, and Brooklyn. The book provides a detailed and descriptive overview of various articles of human food available in these markets, encompassing domestic and wild animals, poultry, game, fish, vegetables, fruits, and more.

The content goes beyond a mere listing of food items; it includes interesting anecdotes and incidents related to the markets, offering readers a vivid portrayal of the bustling and diverse food scenes in these urban centers during the
mid-19th century. Such information provides historical insights into the food culture, market dynamics, and culinary preferences of the time.

De Voe's work reflects the growing interest in gastronomy and culinary literature during the 19th century, as urban populations expanded, and markets played a central role in the distribution of food. The Market Assistant likely served as a practical guide for both consumers and those involved in the food trade, offering valuable information about the availability, quality, and diversity of food items in the public markets of these major cities.

In addition to its utilitarian purpose, the book contributes to the broader cultural and historical understanding of the relationship between people and food in urban settings during the mid-19th century. It captures the vibrancy of market life and provides a snapshot of the culinary landscape of that era.

Bitting, page 124; Brown 2367; Phillips, page 100.