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Essai Sur Les Aliments: Pour Servir De Commentaire Aux Livres Diététiques D'hippocrate; Volume 2
Paperback
Diet & NutritionMedical ReferenceFrench History
ISBN13: 9781246237412
Publisher: Nabu Press
Published: Sep 21 2011
Pages: 460
Weight: 1.41
Height: 0.93 Width: 6.14 Depth: 9.21
Language: French
Essai Sur Les Aliments, Volume 2 by Anne-Charles Lorry delves into the dietary theories and practices of the 18th century, offering commentary on the dietetic books of Hippocrates. This volume provides insights into the historical understanding of food and its impact on health, reflecting the medical knowledge and nutritional beliefs prevalent in France during that era.
Lorry's work is a valuable resource for historians of medicine and nutrition, shedding light on the evolution of dietary science and the enduring influence of classical medical thought. Explore the ideas and practices shaping early modern approaches to health and wellness through the lens of one of the period's notable medical figures.
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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