Description
This work, signed by Édouard de Pomiane and titled *Vingt plats qui donnent la goutte*, falls within the realm of gastronomy, specifically addressing a medical and culinary approach to foods reputed to be harmful to health, namely those associated with gout. The author, known for his work on dietetics and practical cooking, develops a reflection on dishes to avoid or adapt to prevent this condition. The bibliophilic interest of this title lies in its original subject for the time, blending science and culinary art, as well as in its edition, the physical condition of which will need to be assessed to appreciate its preservation. Classified among practical books, this work thus offers a rare angle in ancient culinary literature.


























