The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World
By Alexis Soyer
Length18h 9m
About this audiobook
In "The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World," Alexis Soyer crafts a comprehensive and engaging exploration of culinary history, tracing the evolution of food and its preparation from ancient civilizations to his contemporary era. Employing a vivid narrative style enriched with anecdotal evidence and practical insights, Soyer not only documents the recipes and cooking techniques of various cultures but also critically examines the social and historical contexts that shaped culinary practices. The work serves both as a historical account and a reflection on the dual nature of food—both sustenance and cultural artifact—illuminating how gastronomy has played a pivotal role throughout human history. Alexis Soyer, a pioneering French chef and culinary writer of the 19th century, significantly influenced the gastronomic landscape with his innovative approaches to cooking and his advocacy for social reform in food distribution. Soyer's background, marked by his experiences in the kitchens of elite society, coupled with his humanitarian efforts to improve the diets of the poor during the Irish Famine, likely informed his desire to publish a comprehensive work on food that elevated cooking from mere utility to an art form worthy of historical consideration. This book is a must-read for culinary enthusiasts, historians, and anyone interested in the dynamic interplay between food and culture. Soyer's insightful presentation and meticulous research offer readers a rich understanding of the culinary arts, making it an invaluable resource that celebrates the historical significance of food in shaping societies across time.
Audiobook details
GenreOther
Length18 hrs 9 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateSep 4, 2022
LanguageEnglish
Table of contents
1List of Illustrations.
26POMPION.
2I. AGRICULTURE
27CUCUMBER.
3II. CEREALS.
28LETTUCE.
4III. GRINDING OF CORN.
29ENDIVE.
5IV. MANIPULATION OF FLOUR.
30ONIONS.
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6V. FRUMENTA.
31LEEKS.
7VI. GRAINS: SEEDS.
32MELON.
8VII. VEGETABLES.
33RADISH.
9BEANS.
34HORSE-RADISH.
10HARICOTS.
35GARLIC.
11PEAS.
36ESCHALOTS.
12LENTILS.
37PARSLEY.
13CABBAGE.
38CHERVIL.
14BEET.
39WATER-CRESSES.
15SPINACH.
40POPPY.
16MALLOWS.
41SESAME.
17ASPARAGUS.
42SOW-THISTLE.
18GOURD.
43ORACH.
19TURNIPS.
44ROCKET.
20CARROTS.
45FENNEL.
21BLIT
46DILL.
22PURSLAINE.
47ANISE-SEED.
23SORREL.
48HYSSOP.
24BROCOLI.
49WILD MARJORAM.
25ARTICHOKE.
50SAVORY.
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