Readnara
The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World — Alexis Soyer

The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World

Alexis Soyer

  • History
  • Book language: English
  • 563 pages

The Pantropheon is a historical survey of food and cookery from ancient times, written by the nineteenth-century chef Alexis Soyer. It covers agriculture, grains, vegetables, seasonings, and banquet customs, drawing on classical and later sources. Those interested in culinary history will find a rich, curious account of how earlier ages grew, prepared, and enjoyed food.

Listen to the opening

Listen to the first 5 pages without signing up Listen to the whole book free

Already have an account? Sign in and listen

Free with a free account. The book is read by an AI-generated voice; the text follows along.

Embed on your site

For teachers and schools: paste the code into your site or blog.

Cover of the original edition (Project Gutenberg, public domain).

Text source: gutenberg.org · The work is in the public domain.

Opening of the book

Contents.

Biographical Notes.

Modern Banquets.

Table of References.

Footnotes

Table of Recipes.

Index.: A, B, C, D, E, F, G, H, I, J, K, L, M, N, O, P, Q, R, S, T, U, V, W,

X, Y, Z

Errata.

List of Illustrations

(etext transcriber's note)

SOYER’S

Image not available: PANTROPHEON.

Image not available: Pl. A

Image not available: THE PANTROPHEON OR, HISTORY OF FOOD, And its Preparation, FROM THE EARLIEST AGES OF THE WORLD. By A.

SOYER, AUTHOR OF “The Gastronomic Regenerator” and the “Modern

Housewife, or Ménagère,” &c. EMBELLISHED WITH FORTY-TWO

STEEL PLATES, ILLUSTRATING THE GREATEST GASTRONOMIC

MARVELS OF ANTIQUITY. BOSTON: TICKNOR, REED, AND FIELDS.

MDCCCLIII. The Author reserves his right of Translating this Work.

LONDON:

VIZETELLY AND COMPANY, PRINTERS AND ENGRAVERS.

PETERBOROUGH COURT, FLEET STREET.

Contents.

Page

Pantropheon
3
I.
Agriculture
9
II.
Cereals
19
III.
Grinding of Corn
23
IV.
Manipulation of Flour
30
V.
Frumenta
41
VI.
Grains: Seeds
46
VII.
Vegetables
49
VIII.
Dried Vegetables
53
Beans
53
Haricots
55
Peas
56
Lentils
57
IX.
Kitchen Garden
59
Cabbage
60
Beet
62
Spinach
63

Mallows
64
Asparagus
64
Gourd
66
Turnips
67
Carrots
68
Blit (a sort of Beet)
68
Purslaine
68
Sorrel
69
Brocoli
69
Artichoke
70
Pompion
71
Cucumber
72
Lettuce
74
Endive
75
Onions
76
Leeks
77
Melon
77
Radish
79
Horse-Radish
80
Garlic
81
Eschalots
82
Parsley
82
Chervil
84
Water-Cresses
84
X.
Plants Used in Seasoning
86
Poppy
86
Sesame
86
Sow-Thistle
87
Orach
87

Rocket
87
Fennel
88
Dill
88
Anise-Seed
88
Hyssop
88
Wild Marjoram
89
Savory
89
Thyme
89
Wild Thyme
89
Sweet Marjoram
89
Pennyroyal
90
Rue
90
Mint
90
Spanish Camomile
90
Cummin
91
Alisander
91
Capers
91
Asafœtida
91
Sumach
92
Ginger
92
Wormwood
93
XI.
Fruits
95
XII.
Stone Fruit
97
Olive Tree
97
Palm Tree
100
Cherry Tree
102
Apricot Tree
103
Peach Tree
104

Keep listening free

Contents

  1. Contents.
  2. List of Illustrations.
  3. I. AGRICULTURE
  4. II. CEREALS.
  5. III. GRINDING OF CORN.
  6. IV. MANIPULATION OF FLOUR.
  7. V. FRUMENTA.
  8. VI. GRAINS: SEEDS.
  9. VII. VEGETABLES.
  10. VIII. DRIED VEGETABLES.
  11. IX. KITCHEN GARDEN.
  12. X. PLANTS USED IN SEASONING.
  13. XI. FRUITS.
  14. XII. STONE FRUIT.
  15. XIII. PIP FRUIT.
  16. XIV. SHELL FRUIT.
  17. XV. ANIMAL FOOD.
  18. XVI. ANIMALS.
  19. XVII. POULTRY.
  20. XVIII. MILK, BUTTER, CHEESE, AND EGGS.
  21. XIX. HUNTING.
  22. XX. FEATHERED GAME.
  23. XXI. FISH.
  24. XXII.
  25. XXIII. SEASONINGS.
  26. XXIV. PASTRY.
  27. XXV. WATER.
  28. XXVI. BEVERAGES, OF WHICH WATER IS THE FOUNDATION.
  29. XXVII. DRINKING CUPS.
  30. XXVIII. WINE.

and 15 more chapters

You may also like