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Traité Des Pêches Et Histoire Des Poissons; Volume 2
Paperback
AgricultureFrench HistoryMarine Life
ISBN13: 9781148617848
Publisher: Nabu Press
Published: Apr 5 2010
Pages: 784
Weight: 2.38
Height: 1.56 Width: 6.14 Depth: 9.21
Language: French
Traité Des Pìhes Et Histoire Des Poissons, Volume 2, by Duhamel Du Monceau, offers a detailed exploration of fishing techniques and the natural history of fish. Written in French and originally published in 1779, this historical work provides insight into 18th-century perspectives on ichthyology and fisheries management. This volume explores various species, their habitats, and methods of capture prevalent during that era.
The book will appeal to historians of science, those interested in the evolution of fishing practices, and readers curious about historical approaches to natural history. Du Monceau's detailed observations provide a valuable resource for understanding the intersection of technology, natural science, and human interaction with the aquatic environment in pre-industrial France.
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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