The Spirit of Cookery

 

Name: The Spirit of Cookery 

  Author: J. L. W. Thudichum, M.D., F.R.C.P. Lond. 

Tags: culinary philosophy, food science, cookery ethics, medical perspective, historical treatise, 19th century, culinary terminology, London 1895, Baillière Tindall and Cox, Frederick Warne & Co., food history, interdisciplinary cooking 

Short Description: Published in 1895, this comprehensive treatise explores the history, science, ethics, and medical implications of culinary art. Authored by physician J. L. W. Thudichum, it includes a dictionary of culinary terms and reflects a deeply interdisciplinary approach to cookery. A rare gem for scholars of food philosophy and historical gastronomy.