Le Cuisinier Et Le Médecin: Et Le Médecin Et Le Cuisinier ... [French]

By Lombard

"Le Cuisinier Et Le M decin" by L andre-Mo se Lombard offers a fascinating glimpse into the culinary and medical perspectives of 18th-century France. This intriguing work explores the intersection of cooking and medicine, revealing the beliefs and practices surrounding food, health, and well-being during this period. Lombard delves into the historical context of French cuisine, presenting readers with a unique blend of culinary knowledge and medical insights.

Discover the culinary customs and medical theories that shaped the lives of people in the 1700s, as "Le Cuisinier Et Le M decin" illuminates the relationship between diet and health. A valuable resource for those interested in culinary history, French culture, and the history of medicine.

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.

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• Format: Paperback
• Language: French
• ISBN: 1270974572
• ISBN13: 9781270974574
• Release Date: November 2011
• Publisher: Nabu Press
• Length: 690 Pages
• Weight: 2.67 lbs.
• Dimensions: 1.4" x 7.4" x 9.7"