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Dictionnaire Des Substances Alimentaires Et De Leurs Propriétés, Volume 1, by Alexis François Aulagnier, is a comprehensive dictionary detailing food substances and their properties. Written in French, this volume offers a wealth of information on various alimentary substances, making it an invaluable resource for culinary historians, nutritionists, and those interested in the historical aspects of food science. This dictionary provides detailed descriptions and properties, offering insights into the culinary practices and scientific understanding of the era. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.