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The Philosophy of Eating

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The Philosophy of Eating
1st edition
AuthorAlbert Bellows
Original titleTHE PHILOSOPHY OF EATING
LanguageEnglish
PublisherNew York: Hurd and Houghton; Boston: E. P. Dutton and Company
Publication date
1860's through to recent reprints
Publication placeUnited States
Published in English
November 1867
Pages342

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.

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 .[1]

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

  1. ^ George Davey (2013) The Library of Congress, published by Corn Publishing 2013.

See also

Template:Albert Jones Bellows

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