1. The handbook of dining, or, Corpulency and leanness scientifically considered: comprising the art of dining on correct principles consistent with easy digestion, the avoidance of corpulency, and the cure of leanness : together with special remarks on these subjects Author(s): Brillat-Savarin, 1755-1826 Publication: New York : D. Appleton and Co., 1865 Subject(s): FoodCookingOverweightThinness
