A Treatise of all Sorts of Foods, Both Animal and Vegetable: also of Drinkables: Giving an Account How to chuse the best Sort of all Kinds; Of the good and bad Effects they produce; the Principles they abound with; the Time, Age and Constitution they are adapted to. Wherein their Nature and Use is explain'd according to the Sentiments of the most eminent Physicians and Naturalists Ancient and Modern. The Whole divided into one Hundred seventy-six Chapters. With Remarks upon each. Written originally in French, By the Learned M. L. Lemery, Physician to the King, and Member of the Royal Academy. Translated by D. Hay, M. D. To which is added, An Introduction treating of Foods in general: A Table of the Chapters, and an Alphabetical Index

London: Printed for T. Osborne, 1745. Small octavo (17 x 10 cm.), [xii], 372, [24] pages. Title-page printed in red and black. Index. FIRST EDITION THUS. "The first English translation under the title A Treatise of Foods, in General... was printed in 1704. Oxford cites two imprints in 1745, the second with a frontispiece, called the third edition" (Bitting). Louis Lémery (1677-1743). His treatise reflects the 18th-century interest in understanding the nature of foods, their effects on the body, and the principles guiding their selection and consumption. It aligns with the broader tradition of literature that explored the relationship between diet and health during this period. Minor marginal worm track affecting last two leaves of text. Eighteenth century calf, covers ruled in gilt. Rebacked; spine with five raised bands, ruled in gilt, red morocco label lettered in gilt. Corners a little rubbed. Ink signature on front paste-down, "Jos.h Chettle, 1818". Additional ink signature, "William Dowse" on front flyleaf. Overall very good or better. [Bitting, pages 281-282; Cagle 822; MacLean, page 89; Simon BG 948].