13 Secrets of Rare Book Dealers

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iStock

In the digital age, the rare book trade might seem like an antiquated trend from a bygone era, known for its dusty tomes and pedantic old men. But e-books have actually awakened readers to the fact that a printed book is more than just the written text—it’s an historical object itself. Thanks to the internet, information on this esoteric subject is now widely available, and more people than ever are learning about book collecting. Dealers are also handling a wider variety of material, and these fresh perspectives are electrifying a once-sleepy, rarified world. With these developments, the trade has changed more in the last 20 years than in the last 200. Rebecca Romney, a rare book dealer based in Brooklyn, shares some secrets and surprises of this quirky corner of book culture with Mental Floss in this list.

1. AN OLD BOOK ISN’T NECESSARILY A RARE BOOK.

A shelf of older books, some with damaged covers
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In book collecting, supply and demand are king. A book becomes “rare” when it’s both hard to find and highly sought. If the supply side or the demand side isn’t extreme, it doesn’t qualify. This means a book from 1850 isn't necessarily “rare” if no one wants it. And no, a book from the 1800s isn’t automatically desirable because it’s “old.” In rare books, the word "old" is relative: Within the 500 years of printed history we handle, a book from 1850 isn't really that old. The only books old enough to be highly sought-after just for their age are those printed in the 1400s, from the earliest years of printed books in the West.

2. IT’S NOT JUST BOOKS.

Yes, our profession is called the rare book trade, but that's because it’s easier to say. In fact, we handle manuscripts, scrolls, etchings, and other prints, archives—even sometimes ventriloquist dummies from itinerant woman preachers. Is there text? Or does the item have a connection to books in some way? That’s good enough for us.

3. YES, DUST JACKETS REALLY ARE THAT IMPORTANT.

A bookseller holding a first edition of The Great Gatsby at the London International Antiquarian Book Fair in 2013
Oli Scarff/Getty Images

“Completeness” is a key standard of book collecting—the idea is that a book should retain all the parts with which it was historically issued. In modern books, this often means the dust jacket: A first edition’s price can rise or fall exponentially based on the original dust jacket. An extreme example is The Great Gatsby: Without the jacket, a first edition currently runs around $4000-$6000. In a decent, unrestored original dust jacket, the price leaps closer to $100,000.

4. WE LITERALLY COUNT EVERY PAGE OF A BOOK.

This is especially true for books from before about 1800, in what we call the “handpress” period. The earlier in print history you go, the more likely you are to discover missing pages. Objectionable passages are torn from banned books. Stunning engravings are excised to be framed and put on a wall. The blank pages in the front or back of a book are often missing, too: Historically, paper was an expensive commodity, so owners would tear out those blank pages for use. Dealers must go through a book page by page to make sure that everything has remained intact. We even have a specialized method of counting based on how the book was formatted by the printer. And we hate being interrupted in the middle of counting a 500-page book. One of my friends puts a sign on her desk that reads, “Don’t bother me: I’m counting.”

5. YOU DON’T HAVE TO HAVE A LOT OF MONEY TO COLLECT.

A stack of bills inside an older book
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The books that make the headlines are the $6 million Shakespeare First Folio or the $150,000 first edition of Walt Whitman’s Leaves of Grass. But often the most interesting collections—the ones that end up housed at some prestigious institution—are built by people who aren’t buying the most expensive books. In 2015, Duke University acquired the collection of Lisa Baskin, which documents women at work through the past five centuries, to much fanfare. Baskin formed this world-class collection for a fraction of the expense one might expect—because for most of the 40 years she was collecting, she was purchasing books that weren’t popularly sought. Today we say, “an 18th-century woman entomologist who published her own drawings of her scientific observations? Yes please!” But in the 1980s, such works were met with a shrug.

This year my company established a book collecting prize for women aged 30 and under with an eye toward demonstrating that great collections don’t have to be valuable tomes kept behind glass. Our first winner collects romance novels.

6. WE HATE IT WHEN YOU TALK ABOUT A BOOK’S SMELL.

We’ve all held a beloved old book and smelled the pages, taking in that vanilla-like aroma. It’s cozy. It’s peaceful. It reminds us of rainy days, blankets and tea, secret gardens. And it’s not relevant to most rare books. That particular smell comes from the lignin in cheaply produced paper, a chemical introduced when wood pulp was added to papermaking processes in the 1840s. For most of the history of printed books—over 500 years—a book with a smell means mold, or dirt, or any number of unpleasant materials that have been rubbed into the pages over the years. Smells are a red flag that something is wrong. We do not want our books to smell. Walking into our shop and remarking on the smell is like exclaiming, “Your books are gross!”

7. WE DON’T USE WHITE GLOVES. AND WE’RE NOT SORRY.

A senior specialist for rare books and manuscripts at Christie's holds a copy of former President George Washington's personal copy of the Constitution and Bill of Rights in 2012
Spencer Platt/Getty Images

This is probably the single biggest misconception about rare books. Random strangers yell at me for it all the time. In fact, it was established years ago that gloves weaken your tactile sensitivity. That means you're much more likely to tear a page, or otherwise damage the book (like, heaven forbid, dropping it) while wearing them. Instead, conservationists simply recommend handling them with washed and well-dried hands. This myth has been perpetuated by the exceptions: A very small percentage of materials, like metal bindings and photographic film, do require gloves. But rare book curators from such institutions as the Harvard library system and the British Library [PDF] have made it very clear that white gloves have no place in a rare book room.

8. DIFFICULT CLIENTS DON’T GET OFFERED THE BEST MATERIAL.

Say you’ve acquired the find of a lifetime. You know there are at least three collectors who would jump for the chance to add it to their library. Who gets the first offer? The guy who beats you up about your price and denigrates the material as part of his haggling strategy, or the guy who smiles and asks you how you’ve been before you get to the serious talk? Many collectors think haggling gets them the better deal, but it’s a dangerous game: Become too difficult or stressful to work with, and you will get fewer phone calls from the dealers who find the material you want to buy.

9. THERE IS AN ASSOCIATION OF ANTIQUARIAN BOOKSELLERS, WITH BYLAWS AND A CODE OF ETHICS.

Two men at the Park Avenue Armory during the New York Antiquarian Book Fair in 2013
Spencer Platt/Getty Images

If you’re a new rare book dealer, one of your most important goals is getting into the ABAA, or the Antiquarian Booksellers’ Association of America. You must demonstrate a record of professional dealings for at least four years in order to apply. Current members are surveyed and asked whether new applicants pay their bills, accurately describe their material, and run their business ethically. Once you join the ABAA, there are a number of important perks. Besides carrying the seal of approval in the American rare book trade, you are eligible to showcase your inventory at the ABAA-organized book fairs, including the biggest one in the country, at the Armory in New York City. For some dealers, the sales from the New York book fair alone can make up 25 percent to 50 percent of their annual revenue.

10. IT’S NOT JUST OLD WHITE MEN. BUT IT IS PRETTY MUCH ALL WHITE.

In this business, dealers in their 40s are considered the young whippersnappers. But the new generation of younger dealers is making its presence felt, especially in handling material outside the traditional canon of dead white men: LGBTQ material, African Americana, women’s history, pulp publications, punk ephemera [PDF], and more.

Women are making significant inroads as well. While there have always been formidable women at the top of the rare book trade, we’re seeing an increasing number of women running their own businesses or being offered equity in established firms. We also recently established a successful schedule of networking events to provide support, mentoring, and business opportunities for women in the trade.

We still have a major problem with racial diversity, however. The trade is taking steps to attract and train people from underrepresented groups, but we have a long way to go. One of the most important new developments is the Belle da Costa Greene scholarship, named after J.P. Morgan’s brilliant book buyer and librarian, who was African-American. It is awarded annually to a person from an underrepresented or disadvantaged community to attend the Colorado Antiquarian Book Seminar, commonly known as “Bookseller Bootcamp” for dealers.

11. MANY RARE BOOK DEALERS ARE ALSO SCHOLARS IN THEIR CHOSEN FIELDS.

A bookseller at the London International Antiquarian Book Fair in 2013
Oli Scarff/Getty Images

Many of the best rare book dealers specialize in particular subject areas. Because of their endless research with primary source materials, they earn a reputation of expertise in that topic. One famous example is the 20th century rare book dealer Madeleine Stern, who tracked down Louisa May Alcott's pseudonyms in her search for material to sell and discovered that the author of Little Women had for years been writing sensational "blood and thunder" stories—19th century pulp fiction—under a pen name.

12. MOST COMPANIES ARE PRETTY MUCH MOM-AND-POP SHOPS.

Many rare book dealers are one- or two-person operations. Only a small fraction of companies have three or more employees. A company is huge if it has over ten people. On the one hand, this gives the job a decidedly anti-corporate atmosphere: Many of us joke that we are unemployable elsewhere. On the other hand, it also means we do everything needed to run the business, from shipping to website design, on our own. Besides the bootstrapping, it also means living with the risks of a small business. For example, I know of only a handful of rare book firms who offer health insurance or some kind of retirement plan. Frankly, most of us plan to keep dealing until we drop dead mid-sale.

13. RARE BOOK DEALERS ARE ONE BIG FAMILY.

This is a small world. We all know each other. The ABAA is made up of perhaps 400 active members across the nation. Many of my best friends are fellow dealers, even if they live across the country. We see each other a few times a year, mostly during book fairs, where we celebrate our regular reunions with lots of alcohol. We know which dealers have chronic money problems, which are most likely to be casually sexist, and whom we can go to in a crisis. We know each other’s strengths, so we’ll often refer people with books to sell to a colleague who specializes in that subject. ABAA book fairs, in many ways, are like Thanksgiving dinner with extended family. We may not all get along, but we all made the same decision: to try making a living in this odd world, risking our livelihood to help save and preserve history.

10 of the Most Popular Portable Bluetooth Speakers on Amazon

Altech/Bose/JBL/Amazon
Altech/Bose/JBL/Amazon

As convenient as smartphones and tablets are, they don’t necessarily offer the best sound quality. But a well-built portable speaker can fill that need. And whether you’re looking for a speaker to use in the shower or a device to take on a long camping trip, these bestselling models from Amazon have you covered.

1. OontZ Angle 3 Bluetooth Portable Speaker; $26-$30 (4.4 stars)

Oontz portable bluetooth speaker
Cambridge Soundworks/Amazon

Of the 57,000-plus reviews that users have left for this speaker on Amazon, 72 percent of them are five stars. So it should come as no surprise that this is currently the best-selling portable Bluetooth speaker on the site. It comes in eight different colors and can play for up to 14 hours straight after a full charge. Plus, it’s splash proof, making it a perfect speaker for the shower, beach, or pool.

Buy it: Amazon

2. JBL Charge 3 Waterproof Portable Bluetooth Speaker; $110 (4.6 stars)

JBL portable bluetooth speaker
JBL/Amazon

This nifty speaker can connect with up to three devices at one time, so you and your friends can take turns sharing your favorite music. Its built-in battery can play music for up to 20 hours, and it can even charge smartphones and tablets via USB.

Buy it: Amazon

3. Anker Soundcore Bluetooth Speaker; $25-$28 (4.6 stars)

Anker portable bluetooth speaker
Anker/Amazon

This speaker boasts 24-hour battery life and a strong Bluetooth connection within a 66-foot radius. It also comes with a built-in microphone so you can easily take calls over speakerphone.

Buy it: Amazon

4. Bose SoundLink Color Bluetooth Speaker; $129 (4.4 stars)

Bose portable bluetooth speaker
Bose/Amazon

Bose is well-known for building user-friendly products that offer excellent sound quality. This portable speaker lets you connect to the Bose app, which makes it easier to switch between devices and personalize your settings. It’s also water-resistant, making it durable enough to handle a day at the pool or beach.

Buy it: Amazon

5. DOSS Soundbox Touch Portable Wireless Bluetooth Speaker; $28-$33 (4.4 stars)

DOSS portable bluetooth speaker
DOSS/Amazon

This portable speaker features an elegant system of touch controls that lets you easily switch between three methods of playing audio—Bluetooth, Micro SD, or auxiliary input. It can play for up to 20 hours after a full charge.

Buy it: Amazon

6. Altec Lansing Mini Wireless Bluetooth Speaker; $15-$20 (4.3 stars)

Altec Lansing portable bluetooth speaker
Altec Lansing/Amazon

This lightweight speaker is built for the outdoors. With its certified IP67 rating—meaning that it’s fully waterproof, shockproof, and dust proof—it’s durable enough to withstand harsh environments. Plus, it comes with a carabiner that can attach to a backpack or belt loop.

Buy it: Amazon

7. Tribit XSound Go Bluetooth Speaker; $33-$38 (4.6 stars)

Tribit portable bluetooth speaker
Tribit/Amazon

Tribit’s portable Bluetooth speaker weighs less than a pound and is fully waterproof and resistant to scratches and drops. It also comes with a tear-resistant strap for easy transportation, and the rechargeable battery can handle up to 24 hours of continuous use after a full charge. In 2020, it was Wirecutter's pick as the best budget portable Bluetooth speaker on the market.

Buy it: Amazon

8. VicTsing SoundHot C6 Portable Bluetooth Speaker; $18 (4.3 stars)

VicTsing portable bluetooth speaker
VicTsing/Amazon

The SoundHot portable Bluetooth speaker is designed for convenience wherever you go. It comes with a detachable suction cup and a carabiner so you can keep it secure while you’re showering, kayaking, or hiking, to name just a few.

Buy it: Amazon

9. AOMAIS Sport II Portable Wireless Bluetooth Speaker; $30 (4.4 stars)

AOMAIS portable bluetooth speaker
AOMAIS/Amazon

This portable speaker is certified to handle deep waters and harsh weather, making it perfect for your next big adventure. It can play for up to 15 hours on a full charge and offers a stable Bluetooth connection within a 100-foot radius.

Buy it: Amazon

10. XLEADER SoundAngel Touch Bluetooth Speaker; $19-$23 (4.4 stars)

XLeader portable bluetooth speaker
XLEADER/Amazon

This stylish device is available in black, silver, gold, and rose gold. Plus, it’s equipped with Bluetooth 5.0, a more powerful technology that can pair with devices up to 800 feet away. The SoundAngel speaker itself isn’t water-resistant, but it comes with a waterproof case for protection in less-than-ideal conditions.

Buy it: Amazon

This article contains affiliate links to products selected by our editors. Mental Floss may receive a commission for purchases made through these links.

Meet Ice Cream Scientist Dr. Maya Warren

Maya Warren
Maya Warren

Most people don’t think about the chemistry in their cone when enjoying a scoop of ice cream, but as a professional ice cream scientist, Dr. Maya Warren can’t stop thinking about it. A lot of complex science goes into every pint of ice cream, and it’s her job to share that knowledge with the people who make it—and to use that information to develop some innovative flavors of her own.

Unlike many people’s idea of a typical scientist, Warren isn’t stuck in a lab all day. Her role as senior director for international research and development for Cold Stone Creamery takes her to countries around the world. And after winning the 25th season of The Amazing Race in 2014, she’s now back in front of the camera to host Ice Cream Sundays with Dr. Maya on Instagram. In honor of National Ice Cream Month this July, we spoke with Dr. Warren about her sweet job.

How did you get involved in food science?

I fell in love with science at a really young age. I got Gak as a kid, you know the Nickelodeon stuff? And I remember wanting to make my own Gak. I remember getting a little kit and putting together the glue and all the coloring and whatever else I needed to make it. I also had make-your-own gummy candy sets. So I was always into making things myself.

I didn't really connect that to chemistry until later on in life. When I was in high school, I fell in love with chemistry. I decided at that point I should go to college to become a high school chemistry teacher. One day I was over at my best friend's house in college, and she had the TV on in her apartment. I remember watching the Food Network and there was a show on called Unwrapped, and they go in and show you how food is made on a manufacturing, production scale. In that particular episode, they went into a flavor chemistry lab. It was basically a wall full of vials with clear liquid inside them. They were about to flavor soda to make it taste like different parts of a traditional Thanksgiving meal. So you had green bean casserole-flavored soda, you had turkey and gravy-flavored soda, cranberry sauce soda. And I was like, "Oh my gosh, like how disgusting is this? But how cool is this! I could do this. I'm a chemist."

I love the science of food and how intriguing it is, and I had to ask myself, "Maya, what do you love?" And I was like, "I love ice cream! I’m going to become one of the world’s experts in frozen aerated deserts." I found a professor at UW Madison [where I earned my Ph.D. in food science], Dr. Richard Hartel, and he took me under his wing. Six and half years later, I’ve become an expert in ice cream and all its close cousins.

How did you arrive at your current position?

I didn't actually apply for the job. Six years ago, I was running The Amazing Race, the television show on CBS. After I was on it, a lot of publications reached out wanting to interview me. I did a couple of interviews and someone from Cold Stone found my interview. They noticed that I’m a scientist, and they were looking for someone with my background, so they reached out to me. I was actually writing my dissertation, and I was like, "I'm not looking for a job right now. I just want to go home and sleep."

I originally told myself I wasn't going to work for a year because I was so exhausted after graduate school and I needed some time off. But I ended up going to their office in Scottsdale for an interview. At that time, I still wasn't sure if was going to do it or not because I didn't want to move to Arizona. It's just so incredibly hot. I ended up being able to work something out with them where I didn't have to move Arizona. I came on board back in 2016. I started as a consultant at first because I didn't want to move. But then I proved I could make this work from afar.

What does your job at Cold Stone Creamery entail?

I'm the senior director for international research and development for Cold Stone Creamery. A lot of what I do is establishing dairies and building ice cream mixes for countries all across the globe. Dairy is a very expensive commodity. Milk fat is quite pricey. Cold Stone has locations all over the world, and they all need ice cream mixes. But sometimes bringing that ice cream from the United States into that country is extremely expensive, because of conflicts, because of taxes, different importation laws. A lot of what I do is helping those countries figure out how they can build their own dairies, or how can they work with local dairies to make ice cream mixes more affordable.

The other part of what I do is create new ice cream flavors for these places. I look at a local ingredient and say, "I see people in this country eating a lot of blank. Why don’t we turn that into ice cream? How would people feel about that?" I try to get these places to realize that ice cream is so much more than a scoop. In the States, we have ice cream bars, ice cream floats, ice cream sandwiches. But many countries don’t see ice cream like that. So getting these places to come on board with different ideas and platforms to grow their business is a big part of my job.

Ice cream scientist Maya Warren.
Maya Warren

What’s your favorite ice cream flavor you made on the job?

I made a product called honey cornbread and blackberry jam ice cream. Ice cream to me is a blank canvas. You can throw all kinds of paint at it—blue and red and yellow and orange and metallic and glitter and whatever else you want—and it becomes this masterpiece. That's how I look at ice cream.

Ice cream starts out with a white base that's full of milk fat and sugar and nonfat dry milk. It’s plain, it’s simple. For this flavor, I thought, "Why don’t I throw cornbread in ice cream mix?" I put in some honey, because that’s a good sweetener, and a little sea salt, because salt elevates taste, especially in sweeter desserts. And why don’t I use blackberry jam? When you’re eating it, you feel the gritty texture of cornbread, which is quite interesting. You get that pop of the berry flavor. There’s a complexity to the flavors, which is what I enjoy about what you can do with ice cream.

What is the most rewarding part of your job?

One of the most rewarding things is being able to produce a product and see people eat it. The other part of it is being able to have a hand in helping people in different countries get on their feet. Ice cream isn’t a luxury for many people in America, but there are people in other countries that would look at it that way. Being able to introduce ice cream to these countries is fascinating to me. And being able to provide job opportunities for people, that sincerely touches my heart.

The last part is the fact that when I tell people I’m an ice cream scientist, it doesn’t matter how old the person is, they can’t believe it. I’m like, "I know, could you imagine doing what you love every day?" And that’s what I do. I love ice cream.

What are some misconceptions about being an ice cream scientist?

When I tell people what I do, they automatically think I just put flavors in ice cream. They don’t know that there’s a whole other part of it before you get to adding flavor. They don't think about the balancing of a mix, the chemistry that goes into ice cream, the microbiology part that goes into ice cream, the flavor science that goes into ice cream. There’s so much hardcore science that goes into being an ice cream scientist. Ice cream, believe it or not, is one of the most complex foods known to man (and woman). It is a solid, it’s a gas, and it’s also a liquid all in one. So the solid phase comes in via the ice crystals and partially coalesced fat globules. The gas phase comes in via the air cells. Ice cream usually ranges from 27 to 30 percent overrun, which is the measurement of aeration in ice cream. You also have your liquid phase. There’s a semi-liquid to component to ice cream that we don’t see, but there’s a little bit of liquid in there.

People don’t think about ice crystals and air cells when they think about ice cream. They really don’t think partially coalesced fat globules. But it’s really fun to connect the science of ice cream to the common knowledge people have about this product they eat so much.

If you weren't doing this, what would you be doing?

If I wasn’t an ice cream scientist, I think that I would have been a motivational speaker. When I was a kid, my parents would send me to camp, and I remember having a lot of motivational speakers that would come in and talk to us. I always wanted to do that as a kid. So it’s either between that or a sport medicine doctor, because that was the track I was on in college. So if I didn’t figure out food science, I probably would have gone back to sports medicine. But I’m glad I didn’t go down that path, because I think I have one of the coolest and sweetest jobs—pun intended—that exists on planet Earth.

You’ve been hosting Ice Cream Sundays on Instagram Live since May. What inspired this?

At the beginning of quarantine, I was like, "What am I going to do? I can't travel anywhere. What am I going to do with all this extra time?" I was on Instagram, and I started seeing people at the very beginning of this make all this bread. And I was like, "I need to start talking about ice cream more. Ice cream can’t be left out of this conversation."

I started making ice cream and posting here and there, and people would ask me about it, and I would ask them, "Do you have an ice cream maker?" I put a poll up and 70, 80 percent of people who replied did not have ice cream makers. So I was like, "How am I going to make people happy with ice cream if all I do is show photos and they can’t make it?" Then I decided to make a no-churn ice cream. That’s not how you make it in the industry, but it’s how you make it at home if you don’t have an ice cream machine. I think it was around May 3, I decided I was going to do an Instagram Live. I’m going to call it Ice Cream Sundays with Dr. Maya, and I’ll just see where it goes from there.

I did one, and from the beginning, people were so in love with it. Then I thought, "Whoa, I guess I should continue doing this." I’ve made a calendar. People really attend. People make the ice cream. People watch me on Live. I’ve always wanted to have a television show on ice cream. I figured, if I can’t do a show on ice cream right now on a major network, I might as well start a show on Instagram.

What advice do you give to young people interested in becoming ice cream scientists?

My advice is: If you want to do it, do it. Don’t forget to work hard, but have fun along the way. And if ice cream isn’t necessarily the realm for you, make sure whatever you do makes your heart flutter. My heart flutters when I think about ice cream. I am so intrigued with it. So if you find something that makes your heart flutter, no one can ever take away your desire for it. If it is ice cream, we can get down and dirty with it. I can tell them about the science behind it, the biology, the microbiology that goes into ice cream itself. But I just encourage people to follow their heart and have fun with whatever they do.

What’s your favorite ice cream flavor?

If we’re talking just general flavors, I love a good cookies and cream. I’m an Oreo fan. I also make a double butter candy pecan that is my absolute jam.