An edition of A treatise of foods in general ... (1704)

A treatise of foods, in general

first, the difference and choice which ought to be made of each sort in particular. Secondly, the good and ill effects produced by them. Thirdly, the principles wherewith they abound. And, fourthly, 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 ... Now done into English [by D. Hay]

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Cover of: A treatise of foods, in general by Louis Lémery, Louis Lémery
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Last edited by ImportBot
April 5, 2022 | History
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An edition of A treatise of foods in general ... (1704)

A treatise of foods, in general

first, the difference and choice which ought to be made of each sort in particular. Secondly, the good and ill effects produced by them. Thirdly, the principles wherewith they abound. And, fourthly, 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 ... Now done into English [by D. Hay]

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  • 1 Want to read

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Publish Date
Publisher
John Taylor
Language
English
Pages
320

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Previews available in: English

Subjects

Cooking, Early works to 1800, Food, Materia medica
Edition Availability
Cover of: A treatise of foods in general ...
A treatise of foods in general ...: to which are added, remarks upon each chapter, wherein their nature and uses are explained, according to the principles of chymistry and mechanism
1706, Printed for Andrew Bell at the Cross-Keys and Bible in Cornhill
in English
Cover of: A treatise of foods, in general
A treatise of foods, in general: first, the difference and choice which ought to be made of each sort in particular. Secondly, the good and ill effects produced by them. Thirdly, the principles wherewith they abound. And, fourthly, 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 ... Now done into English [by D. Hay]
1704, John Taylor
in English
Cover of: A treatise of foods, in general
A treatise of foods, in general: first, the difference and choice which ought to be made of each sort in particular. Secondly, the good and ill effects produced by them. Thirdly, the principles wherewith they abound. And, fourthly, 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 ... Now done into English [by D. Hay]
1704, John Taylor
in English

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Book Details

Edition Notes

Translated by D. Hay.

Statement of approval signed: Edward Browne, President ... (verso of 1st prelim. leaf); "The approbation of the Dean and Doctors Regent of the Faculty of Physick, in the University of Paris": verso of title page.

ESTC N13984.

Published in
London

The Physical Object

Pagination
10 unnumbered leaves, xx, 320 pages, 4 unnumbered leaves
Number of pages
320

ID Numbers

Open Library
OL40230005M
Internet Archive
b33022562_0001

Source records

Internet Archive item record

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