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On food : its varieties, chemical composition, nutritive value, comparative digestibility, physiological functions and uses, preparation, culinary treatment, preservation, adulteration, etc. : being the substance of four Cantor lectures, delivered before the Society for the Encouragement of Arts, Manufactures, and Commerce, in the months of January and February, 1868 / by H. Letheby.

Letheby, H. 1816-1876.
Date
1872

Available online

view On food : its varieties, chemical composition, nutritive value, comparative digestibility, physiological functions and uses, preparation, culinary treatment, preservation, adulteration, etc. : being the substance of four Cantor lectures, delivered before the Society for the Encouragement of Arts, Manufactures, and Commerce, in the months of January and February, 1868 / by H. Letheby.
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Credit: On food : its varieties, chemical composition, nutritive value, comparative digestibility, physiological functions and uses, preparation, culinary treatment, preservation, adulteration, etc. : being the substance of four Cantor lectures, delivered before the Society for the Encouragement of Arts, Manufactures, and Commerce, in the months of January and February, 1868 / by H. Letheby. Public Domain Mark

About this work

Publication/Creation

London : Baillière, Tindall and Cox, 1872.

Physical description

xv, 255 pages ; 18 cm.

Edition

2nd ed., enl. and improved.

Location of original

This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.
The Royal College of Surgeons of England

Type/Technique

Language

  • English


Where to find it

Location of original

This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.
The Royal College of Surgeons of England

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