Hostname: page-component-78c5997874-4rdpn Total loading time: 0 Render date: 2024-11-09T22:30:47.803Z Has data issue: false hasContentIssue false
  • English
  • Français

Alexis Soyer (1809–1858)—an historical note on his contributions in applied nutrition

Published online by Cambridge University Press:  28 February 2007

F. Le Gros Clark
F. Le Gros Clark
Affiliation:
35 Llanoanor Road, London, N.W.2
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
The Human Factor in Group Feeding
Information
Proceedings of the Nutrition Society , Volume 18 , Issue 1 , March 1959 , pp. 1 - 6
Copyright
Copyright © The Nutrition Society 1959

References

REFERENCES

Morris, H. (1938). Portrait of a Chef. Cambridge: University Press.Google Scholar
Soyer, A. (1847). Charitable Cookery or the Poor Man's Regenerator. London: Simpkin Marshall & Co. and John Ollivier.Google Scholar
Soyer, A. (1850). The Modern Housewife, 2nd ed. London: Simpkin Marshall & Co.Google Scholar
Soyer, A. (1854). Soyer's Shilling Cookery. London: G. Routledge & Co.Google Scholar
Soyer, A. (1857 a). Instructions to Military Hospital Cooks. England. Army Regulations and Orders. II. Cookery. London: H.M. Stationery Office.Google Scholar
Soyer, A. (1857 b). Soyer's Culinary Campaign. London: G. Routledge & Co.Google Scholar