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On Food: Being Lectures Delivered at the South Kensington Museum
Paperback
Food WritingSports GeneralGeneral World History
ISBN13: 9781145983922
Publisher: Nabu Press
Published: Feb 26 2010
Pages: 458
Weight: 1.40
Height: 0.93 Width: 6.14 Depth: 9.21
Language: English
On Food: Being Lectures Delivered at the South Kensington Museum by Edwin Lankester offers a fascinating glimpse into Victorian attitudes toward diet, nutrition, and public health. Originally presented as a series of lectures, this work explores the science of food and its impact on society. Lankester examines various food sources, their nutritional properties, and the social implications of food consumption during a period of rapid industrial and social change.
This book provides valuable insights into the historical understanding of food and its role in shaping Victorian society. Its accessible style makes it a compelling read for anyone interested in food history, social history, or the history of science.
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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