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Du Régime Alimentaire Des Anciens: Et Des Résultats De La Difference De Leur Nourriture Avec Celle Des Modernes
Paperback
Cookbooks GeneralMedical ReferenceAncient History General
ISBN13: 9781141433049
Publisher: Nabu Press
Published: Jan 1 2010
Pages: 58
Weight: 0.21
Height: 0.12 Width: 6.14 Depth: 9.21
Language: French
Du Régime Alimentaire Des Anciens explores the dietary habits of ancient civilizations and contrasts them with the eating habits of modern society. Written by Julien-Joseph Virey and published in 1813, this historical work delves into the composition of ancient diets, examining how these alimentary practices influenced the health and well-being of past populations. Virey's study provides insights into the differences between ancient and modern nutrition, offering a unique perspective on the evolution of dietary customs.
This book is a valuable resource for historians, nutritionists, and anyone interested in the historical roots of dietary science. It offers a glimpse into the past, revealing how different cultures approached food and nutrition, and provides a context for understanding contemporary dietary practices.
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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