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Aliments, Boissons Et Condiments: Repas Des Adultes Et Des Vieillards Sains, Valétudinaires Ou Malades
Paperback
DietingDiet & NutritionGeneral World History
ISBN13: 9781145023529
Publisher: Nabu Press
Published: Feb 22 2010
Pages: 522
Weight: 1.59
Height: 1.05 Width: 6.14 Depth: 9.21
Language: French
Aliments, Boissons Et Condiments: Repas Des Adultes Et Des Vieillards Sains, Valétudinaires Ou Malades, by Frederic Cayla, offers a detailed look into the nutritional understanding and dietary recommendations of the early 20th century. Written in French, this book explores suitable foods, beverages, and condiments for adults and the elderly, whether healthy, convalescing, or ill.
Cayla's work provides a fascinating glimpse into historical perspectives on health and nutrition, reflecting the culinary and medical practices of the time. It serves as a valuable resource for those interested in the history of dietetics, French culinary traditions, and the evolution of nutritional science. Readers will gain insight into the approaches used to maintain health and treat ailments through diet in an era before modern nutritional guidelines were established.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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