The handbook of dining; or, How to dine, theoretically, philosophically and historically considered : Based chiefly upon the Physiologie du goût of Brillat-Savarin / By Leonard Francis Simpson.

Public Domain Mark

You can use this work for any purpose without restriction under copyright law. Read more about this licence.

Credit

The handbook of dining; or, How to dine, theoretically, philosophically and historically considered : Based chiefly upon the Physiologie du goût of Brillat-Savarin / By Leonard Francis Simpson. Public Domain Mark. Source: Wellcome Collection.

Provider

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.