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Essai Sur Les Alimens, Pour Servir De Commentaire Aux Livres Diététiques D'hippocrate; Volume 1
Paperback
Diet & NutritionMedical ReferenceFrench History
ISBN13: 9781179927824
Publisher: Nabu Press
Published: Sep 9 2011
Pages: 486
Weight: 1.49
Height: 0.98 Width: 6.14 Depth: 9.21
Language: French
Essai Sur Les Alimens, Pour Servir De Commentaire Aux Livres Diététiques D'hippocrate, Volume 1, by Anna Karl Lorry, delves into the study of food and its properties, serving as a commentary on Hippocrates's dietetic works. Written in French, this historical text provides insights into 18th-century medical thought and the understanding of nutrition during that era. The book offers a detailed examination of various aliments, their effects on the body, and their role in maintaining health, reflecting the medical practices and theories prevalent at the time. It is a valuable resource for those interested in the history of medicine, nutrition, and the influence of classical medical knowledge on subsequent generations.
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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