The pantropheon, or, History of food, and its preparation, from the earliest ages of the world

Book digitized by Google from the library of Harvard University and uploaded to the Internet Archive by user tpb. xvi, 474, 2 unnumbered pages, 42 unnumbered leaves of plates (2 double leaves) : 25 cm Soyer presents a history of food focusing on the table of classical antiquity and food in ancient times: agriculture, milling, recipes, mythological origin, ingredients, utensils, exotic dishes, dining habits and customs, and spices and seasonings First American edition of a work originally published the same year in London Actually written by a Frenchman, Adolphe Duhart-Fauvet, who sold it to Soyer to translate and complete. Soyer completed and published the work under his own name. Consult Cowen, Ruth. Relish : the extraordinary life of Alexis Soyer, Victorian celebrity chef Blue cloth binding, with gilt designs on covers and spine; gilt spine title. Title printed in black and gold. Plates with guardsheets Front cover design stamped in gilt: Knights & Co Advertisements at end Includes publisher's advertisements Includes blank pages for notes and recipes Some recipes include wine or liquor as ingredients "Works by A. Soyer": pages 471-475 "Note by the author" (page 476) adds information on Garum and Muria in the text on pages 269 "Errata": page 470 "Table of references to ancient and modern writers": pages 413-443 Includes index