The handbook of dining, or corpulency and leanness scientifically considered : comprising the art of dining on correct principles consistent with easy digestion, the avoidance of corpulency, and the cure of leanness; together with special remarks on these subjects / by Brillat-Savarin ; translated by L.F. Simpson.

  • Brillat-Savarin, Jean-Anthelme.
Date:
1864
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view The handbook of dining, or corpulency and leanness scientifically considered : comprising the art of dining on correct principles consistent with easy digestion, the avoidance of corpulency, and the cure of leanness; together with special remarks on these subjects / by Brillat-Savarin ; translated by L.F. Simpson.

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The handbook of dining, or corpulency and leanness scientifically considered : comprising the art of dining on correct principles consistent with easy digestion, the avoidance of corpulency, and the cure of leanness; together with special remarks on these subjects / by Brillat-Savarin ; translated by L.F. Simpson. Public Domain Mark. Source: Wellcome Collection.

Provider

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

About this work

Also known as

Physiologie du goût. English

Publication/Creation

London : Longman, Green, Longman, Roberts, & Green, 1864.

Physical description

x, 170, 32 pages ; 18 cm

Edition

[Second edition].

Notes

"Based upon the ʻPhysiologie du goût́ of Brillat-Savarin ... Many parts have been condensed, others omitted."--Introduction
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Location of original

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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