A dictionary of diet
Subtitle: being a practical treatise on all pabulary and nutritive substances, solid and fluid with their compounds, used as food; including the observations of eminent philosophers, physicians, gastronomers, and other industrious inquirers into the true science of eating, drinking and preserving health, through the medium of well regulated and easily digestible food, founded on the known specific properties of all kinds of human ailment; with the means of prevention and cure of the diseases resulting from a deranged condition of the organs of digestion, etc., etc
Edition: 2nd ed.
Publisher: John Churchill
Published: 1834
Place of publication: London
Language: eng
Number of pages: 403
Subjects: Food; Dictionaries; Cooking