Food, Cookery, and Dining in Ancient Times: Alexis Soyer's Pantropheon FROM THE PUBLISHER
Written in 1853 by a flamboyant Frenchman, the Pantropheon covers many different aspects of food and its preparation in ancient times. Its topics include, among others, the mythological origin of specific foods; agricultural, milling and marketing practices; complete recipes for preparing vegetables, poultry, fish, game, and other dishes; and the treatment of guests. Unabridged republication of The Pantropheon, or A History of Food and Its Preparation in Ancient Times, originally published by Simpkin, Marshall, in London, 1853. 378 black-and-white illustrations. Index. Appendices.
SYNOPSIS
First published in 1853 as the The Pantropheon, or A History of Food and Its Preparation in Ancient Times has Soyer, the "world's first celebrity chef," describing the culinary practices of the ancient Greeks, Romans, Assyrians, Egyptians, and Jews. He explores the types of foods eaten, the equipment and practices of cooking and food preparation, the range of ingredients used, and even table manners. Annotation ©2004 Book News, Inc., Portland, OR
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