Description
Joseph FAVRE. Universal Dictionary of Cuisine and Food Hygiene. Modification of man by food. The Dictionary includes: The etymology, the synonymy in three languages, the history, the chemical analysis of all natural and compound foods, the hygienic properties appropriate to ages and sexes, according to the need claimed by the individual; the diet, the prophylactics, the mineral waters, the climatology, the respiratory foods; the vegetarian, Assyrian, Greek, Roman, French, English, German cuisines, the recipe of dishes, desserts, delicatessen, confectionery, pastry, ice-cream, distillery and food preserves; the bibliography of the illustrious cooks and the culinary terminology. Paris, sd (1893), 4 volumes in-4 bound in 2 volumes posterior half-chagrin, spine with nerves. Illustrated with numerous figures. First edition.
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Joseph FAVRE. Universal Dictionary of Cuisine and Food Hygiene. Modification of man by food. The Dictionary includes: The etymology, the synonymy in three languages, the history, the chemical analysis of all natural and compound foods, the hygienic properties appropriate to ages and sexes, according to the need claimed by the individual; the diet, the prophylactics, the mineral waters, the climatology, the respiratory foods; the vegetarian, Assyrian, Greek, Roman, French, English, German cuisines, the recipe of dishes, desserts, delicatessen, confectionery, pastry, ice-cream, distillery and food preserves; the bibliography of the illustrious cooks and the culinary terminology. Paris, sd (1893), 4 volumes in-4 bound in 2 volumes posterior half-chagrin, spine with nerves. Illustrated with numerous figures. First edition.
