A treatise of foods, in general. I. The Difference and Choice which ought to be made of each Sort in particular. II. The Good and Ill Effects produced by them. III. The Principles wherewith they abound. And, IV. The Time, Age and Constitution they suit with. To which are added, remarks upon each chapter; wherein their Nature and Uses are explained, according to the Principles of Chymistry and Mechanism. Written in French, by M. Louis Lemery, Regent Doctor of the Faculty of Physick at Paris, and of the Academy Royal of Sciences. Now done into English.

Format:

Book

Author/Creator:

Lémery, Louis, 1677-1743.

Standardized Title:

Traité des aliments. English

Language:

English

Subjects (All):

Cookery--Early works to 1800.

Cookery.

Food--Early works to 1800.

Food.

Physical Description:

1 online resource ([20],xx,320,[8]p. )

Other Title:

Treatise of foods,

Place of Publication:

London : printed for Andrew Bell at the Cross Keys and Bible in Cornhill, 1706.

Notes:

The titlepage is a cancel; probably a reimpression of the 1704 edition.

With an initial leaf of approbation, an index and final advertisement leaf for J. Taylor.

Reproduction of original from British Library.

Cited in:

English Short Title Catalog, T129361.

OCLC:

642359164