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Die Nahrungs- und Genussmittelkunde, historisch, naturwissenschaftlich und hygieinisch.
Paperback
Diet & NutritionSports GeneralGeneral European History
ISBN13: 9781148289311
Publisher: Nabu Press
Published: Apr 1 2010
Pages: 640
Weight: 1.95
Height: 1.29 Width: 6.14 Depth: 9.21
Language: German
Die Nahrungs- und Genussmittelkunde, historisch, naturwissenschaftlich und hygieinisch by Eduard Reich offers a detailed exploration of food and stimulants from historical, scientific, and hygienic perspectives. Published in 1860, this book provides insights into the understanding of nutrition and its impact on health during the mid-19th century. Reich delves into the historical uses of various foods, examines their scientific properties, and discusses their hygienic implications for maintaining well-being. This comprehensive study reflects the era's growing interest in the relationship between diet and health, making it a valuable resource for historians of science, medicine, and culinary 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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