Foods

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The book presents a scientific exploration of food's nutritional value, structured into three parts: Solid Foods, Liquids, and Gaseous Foods, the latter examining air as nourishment. It features tables and graphs that detail the composition of various foods, catering to both scientific and general audiences. Additionally, the author includes fifteen recipes from the historic "Cury," a manuscript by Richard II's master cook, enriching the text with culinary history.