Coffee As It Is, And As It Ought To Be (1850) - Simmonds, Peter Lund
14,99 €
inkl. MwSt.

Versandfertig in 1-2 Wochen
  • Broschiertes Buch

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.

Andere Kunden interessierten sich auch für
Produktbeschreibung
This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Autorenporträt
Peter Lund Simmonds, a prolific 19th-century writer and editor, authored the noteworthy work "The Curiosities of Food: Or, The Dainties and Delicacies of Different Nations Obtained from the Animal Kingdom." Simmonds became an English author, agriculturalist, and advocate for technological advancements in agriculture in the course of the Victorian era. In his masterful book, "The Curiosities of Food," Simmonds explores the fascinating and diverse global of culinary delights from diverse cultures. The subtitle, "Or The Dainties And Delicacies Of Different Nations Obtained From The Animal Kingdom," guidelines at the focal point at the animal nation as a source of diverse and uncommon ingredients. Simmonds in all likelihood takes readers on a gastronomic journey, detailing specific and curious culinary practices, elements, and dishes from around the globe. The book may delve into the ancient, cultural, and medical factors of meals, offering insights into the ways specific societies have harnessed the bounty of the animal country for sustenance and satisfaction. Simmonds, recognized for his know-how in agricultural and culinary topics, may additionally have infused the book with a blend of clinical inquiry and an appreciation for the wealthy tapestry of world food traditions.