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Commençons par l'histoire de l'alimentation

Published online by Cambridge University Press:  26 July 2017

Robert Philippe
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Type
Enquêtes Ouvertes
Information
Annales. Histoire, Sciences Sociales , Volume 16 , Issue 3 , June 1961 , pp. 549 - 552
Copyright
Copyright © Les Éditions de l’EHESS 1961 

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References

page 550 note 1. Composés de l'azote organique fournis par la viande, les laitages, les oeufs… (protéines animales), les pois, les lentilles, les haricots… (protéines végétales).

page 550 note 2. Graisses (acides gras et graisses saponifiées).

page 550 note 3. Sucres (hydrates de carbone).

page 551 note 1. Medievalia et humanistica, 1955