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 / by Brillat-Savarin ; translated by L.F. Simpson.

  • Brillat-Savarin, Jean-Anthelme.
Date:
1864
Catalogue details

Licence: Public Domain Mark

Credit: 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 / by Brillat-Savarin ; translated by L.F. Simpson. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    CHAP. VIL ON FOOD. What is food? The general definition is : Every- thing which nourishes us. The scientific definition is this: By food we mean those substances which, submitted to the stomach, are susceptible of ani- malisation by means of digestion, and repam the losses which the human body suffers from the course of life. Thus, the distinctive quality of food consists in the property of undergoing animal assimilation. The animal kingdom and the vegetable king- dom are those which have hitherto provided food to the human species. As yet, nothing has been extracted from minerals hut remedies or poisons. Since analytic chemistry has become an adopted science, great steps in advance have been made in ascertaining the double nature of the elements of which the human body consists, and in dis- covering the substances which nature seems to have destined to restore the losses it sustains.