The Philosophy of Eating: Difference between revisions
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[[Robert L. Freedman Anthropologist|Robert L. Freedman]] bibliography published in 1981 book called ''Human Food Uses: A Cross-cultural, Comprehensive Annotated Bibliography, Volume 1'. [[Human Food Uses: A Cross-cultural, Comprehensive Annotated Bibliography, Volume 1]] |
[[Robert L. Freedman Anthropologist|Robert L. Freedman]] bibliography published in 1981 book called ''Human Food Uses: A Cross-cultural, Comprehensive Annotated Bibliography, Volume 1'. [[Human Food Uses: A Cross-cultural, Comprehensive Annotated Bibliography, Volume 1]] |
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.<ref>Dorothy J. Cattle (2009) [http://onlinelibrary.wiley.com/doi/10.1525/aa.1982.84.3.02a00230/abstract American Anthropologist, published by Wiley Online Library 1982.</ref> This bibliographic work of that time cited in its very thorough coverage for anthropological assay of food in culture. |
.<ref>Dorothy J. Cattle (2009) [http://onlinelibrary.wiley.com/doi/10.1525/aa.1982.84.3.02a00230/abstract American Anthropologist, published by Wiley Online Library]] 1982.</ref> This bibliographic work of that time cited in its very thorough coverage for anthropological assay of food in culture. |
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A follow on work to this book [[How Not to Be Sick|How Not to Be Sick]] |
A follow on work to this book [[How Not to Be Sick|How Not to Be Sick]] |
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Revision as of 05:04, 21 October 2013
 1st edition | |
| Author | Albert Bellows |
|---|---|
| Original title | THE PHILOSOPHY OF EATING |
| Language | English |
| Publisher | New York: Hurd and Houghton; Boston: E. P. Dutton and Company |
Publication date | 1860's through to recent reprints |
| Publication place | United States |
Published in English | November 1867 |
| Pages | 342 |
The Philosophy of Eating was written by Albert Bellows, published in 1867 with the post posthumous edition descriptor line Late Professor of Chemistry, Physiology, and Hygiene, and reprinted in later years to the current Philosophy of Eating. Entered, according to Act of Congress, in the year 1867, by Albert Bellows, in the Clerk's Office of the District Court of the District Massachusetts stereotyped at the Boston Stereotype Foundary.
Introductory section by Dr. Bellows dedicates this edition to The Five Thousand Ladies who, from the twenty-nine years starting in 1838 to 1858, attended my lectures on Physiology, Chemistry, and Hygiene. This attributed from his address
In the preface, Bellows states that we have excellent practical treatises on Agriculture and Horticulture, and every intelligent farmer or gardener may learn what element is deficient, in order to cultivate his grapes, his vegetables, or his grains; and having also chemical analyses of these fruits and grains, and of the materials from which to obtain his deficient elements, he has the means of adapting his soil to all desirable productions.
Robert L. Freedman bibliography published in 1981 book called Human Food Uses: A Cross-cultural, Comprehensive Annotated Bibliography, Volume 1'. Human Food Uses: A Cross-cultural, Comprehensive Annotated Bibliography, Volume 1 .[1] This bibliographic work of that time cited in its very thorough coverage for anthropological assay of food in culture.
A follow on work to this book How Not to Be Sick guided the reader into a deeper set of specifics started with this original work. George Davey who published a 2013 book called Break the Trance. Break the Trance .[2]
George Davey consolidated into a modernized with scientific breakdown in relation to more modern processed foods that entered the western cultural diets of the new millennium.
Notes and references
- ^ Dorothy J. Cattle (2009) American Anthropologist, published by Wiley Online Library] 1982.
- ^ George Davey (2013) The Library of Congress, published by Corn Publishing 2013.
See also
External links
- The Philosophy of Eating. by Albert J. Bellows, M.D. (E-book available for free, Google Play Store)
- The Philosophy of Eating. by Albert J. Bellows, M.D. (Book and Kindle, Amazon)
- The Philosophy of Eating Break the Trance. by George Davey, updated 2013 new release. (book and Kindle, Amazon)