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Dissertation Sur Le Café: Son Historique, Ses Propriétés, Et Le Procédé Pour En Obtenir La Boisson La Plus Agréable, La Plus Salutaire Et La Plus Écon
Paperback
Sports GeneralCoffee & TeaGeneral World History
ISBN13: 9781145197701
Publisher: Nabu Press
Published: Feb 23 2010
Pages: 126
Weight: 0.41
Height: 0.27 Width: 6.14 Depth: 9.21
Language: French
Dissertation Sur Le Café by Antoine-Alexis Cadet-de-Vaux, originally published in 1807, delves into the historical background and properties of coffee, along with methods for producing the most agreeable, healthy, and economical beverage. This treatise offers a fascinating glimpse into the early 19th-century understanding and appreciation of coffee.
Cadet-de-Vaux provides insights into the social and scientific aspects of coffee consumption during his time. This work is not merely a historical artifact but a window into the culinary and cultural practices surrounding one of the world's most beloved drinks. Readers interested in the history of food and beverages, as well as the social history of the early 1800s, will find this dissertation an invaluable resource.
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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