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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.

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

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

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