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The handbook of dining, or corpulency and leanness scientifically considered : comprising the art of dining on correct principles consistent with easy digestion, the avoidance of corpulency, and the cure of leanness; together with special remarks on these subjects

Archive Print Item: Cookery B/BRI Contains digital media

Details

Type of record: Book

Title: The handbook of dining, or corpulency and leanness scientifically considered : comprising the art of dining on correct principles consistent with easy digestion, the avoidance of corpulency, and the cure of leanness; together with special remarks on these subjects

Other titles: Physiologie du goût

Level: Item

Classmark: Cookery B/BRI

Creator(s): Brillat-Savarin, Jean-Anthelme

Additional creator(s): Simpson, Leonard Francis (Other)

Related people: Simpson, Leonard Francis

Publisher: Longman, Green, Longman, Roberts, & Green

Publication city: London

Date(s): 1864

Language: English

Size and medium: x, 170, 32 p

Persistent link: https://explore.library.leeds.ac.uk/special-collections-explore/253273

Printed items catalogue: https://leeds.primo.exlibrisgroup.com/discovery/fulldisplay?vid=44LEE_INST:VU1&docid=alma991016096029705181

Collection group(s): Cookery Collection

Description

"Based upon the ʻPhysiologie du goût of Brillat-Savarin... Many parts have been condensed, others omitted."--Introduction.


Last 32 pages are advertisements.

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