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Dictionnaire Des Substances Alimentaires: Des Falsifications Qu'on Leur Fait Subir; Moyen De Les Reconnaitre
Paperback
ISBN13: 9781142661342
Publisher: Nabu Press
Published: Jan 4 2010
Pages: 386
Weight: 1.19
Height: 0.80 Width: 6.14 Depth: 9.21
Language: French
Dictionnaire Des Substances Alimentaires by Alphonse Chevallier, published in 1874, provides a comprehensive overview of food substances and the falsifications to which they are subjected, along with methods for their recognition. Written in French, this historical dictionary offers valuable insights into the practices and concerns surrounding food purity during the 19th century. The book delves into the chemical properties of various food items, exploring the techniques used to adulterate them and offering guidance on how to identify these fraudulent practices.
This meticulously detailed work serves as a crucial resource for understanding the historical context of food safety and quality control. It is an essential read for historians, food scientists, and anyone interested in the evolution of culinary practices and the challenges of maintaining food integrity.
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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