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Remberti Dodonaei Mechliniensis Medici De Frugum Historia.
Paperback
Medieval & Renaissance HistoryBotany & Horticulture
ISBN13: 9781247997360
Publisher: Nabu Press
Published: Oct 8 2011
Pages: 180
Weight: 0.57
Height: 0.38 Width: 6.14 Depth: 9.21
Language: Latin
Remberti Dodonaei Mechliniensis Medici De Frugum Historia, written in Latin, is a significant work by Rembert Dodoens, a renowned physician and botanist of the 16th century. This book represents an important contribution to the field of botany during the Renaissance, detailing the history and properties of various fruits and plants known at the time.
Dodoens' meticulous observations and descriptions offer valuable insights into the botanical knowledge and practices of the period. This historical text is a treasure for scholars and enthusiasts interested in the history of science, botany, and herbal medicine. It showcases the intellectual curiosity and scientific rigor that characterized the Renaissance era, making it a valuable resource for understanding the evolution of botanical studies.
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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