Sir John Franklin And The Arctic Regions - Simmonds, Peter Lund
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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for…mehr

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Produktbeschreibung
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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.