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.
113THE DEER.
2I. AGRICULTURE
114THE WILD BOAR.
3II. CEREALS.
115THE HARE.
4III. GRINDING OF CORN.
116THE RABBIT.
5IV. MANIPULATION OF FLOUR.
117THE FOX.
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6V. FRUMENTA.
118THE HEDGEHOG.
7VI. GRAINS: SEEDS.
119THE SQUIRREL.
8VII. VEGETABLES.
120THE CAMEL.
9BEANS.
121THE ELEPHANT.
10HARICOTS.
122THE PHEASANT.
11PEAS.
123THE PARTRIDGE.
12LENTILS.
124THE QUAIL.
13CABBAGE.
125THE THRUSH.
14BEET.
126THE BLACKBIRD.
15SPINACH.
127THE STARLING.
16MALLOWS.
128THE FLAMINGO.
17ASPARAGUS.
129FIG-PECKER, or, BECAFICO.
18GOURD.
130THE ORTOLAN.
19TURNIPS.
131THE OSTRICH.
20CARROTS.
132THE STORK.
21BLIT
133THE SEA-SWALLOW.
22PURSLAINE.
134ST. HULDRYCHE.
23SORREL.
135STURGEON.
24BROCOLI.
136RED MULLET.
25ARTICHOKE.
137SEA-EEL.
26POMPION.
138LAMPREY.
27CUCUMBER.
139SEA-WOLF.
28LETTUCE.
140SCARUS, or, PARROT-FISH.
29ENDIVE.
141TURBOT.
30ONIONS.
142TUNNY.
31LEEKS.
143CONGER-EEL.
32MELON.
144EEL.
33RADISH.
145PIKE.
34HORSE-RADISH.
146CARP.
35GARLIC.
147EEL-POUT.
36ESCHALOTS.
148TROUT.
37PARSLEY.
149GOLD FISH.
38CHERVIL.
150WHITING.
39WATER-CRESSES.
151COD FISH.
40POPPY.
152PERCH.
41SESAME.
153SCATE.
42SOW-THISTLE.
154SALMON.
43ORACH.
155SEPIA, or, CUTTLE-FISH.
44ROCKET.
156SWORDFISH.
45FENNEL.
157SHAD.
46DILL.
158RHOMBO, or, RHOMBUS.
47ANISE-SEED.
159MUGIL.
48HYSSOP.
160MACKEREL.
49WILD MARJORAM.
161HADDOCK.
50SAVORY.
162TENCH.
51THYME.
163DRAGON WEAVER.
52WILD THYME.
164LOLIGO.
53SWEET MARJORAM.[X_31]
165SOLE.
54PENNYROYAL.
166ANGEL-FISH.
55RUE.
167FILE-FISH.
56MINT.
168PILCHARD.
57SPANISH CAMOMILE.
169LOACH.
58CUMMIN.
170GUDGEON.
59ALISANDER.
171HERRING.
60CAPERS.
172ANCHOVY.
61ASAFŒTIDA.
173SHELL FISH.
62SUMACH.
174OYSTER.
63GINGER.
175SEA-HEDGEHOG.
64WORMWOOD.
176MUSSEL.
65XI. FRUITS.
177SCALLOP.
66OLIVE TREE.
178TORTOISE.
67PALM TREE.
179SEA-CRAWFISH.
68CHERRY TREE.
180LOBSTER.
69APRICOT TREE.
181RIVER CRAYFISH.
70PEACH TREE.
182CRAB.
71PLUM TREE.
183FROGS.
72QUINCE TREE.
184THE COOK.
73PEAR TREE.
185THE KITCHEN.
74APPLE TREE.
186SALT.
75LEMON TREE.
187BRINE.
76ORANGE TREE.
188DIGESTIVE SALTS.
77FIG TREE.
189GARUM.
78RASPBERRY TREE.
190HONEY.
79CURRANT TREE.
191SUGAR.
80STRAWBERRY PLANT.
192CINNAMON.
81MULBERRY TREE.
193CLOVES.
82ALMOND TREE.
194PEPPER.
83WALNUT TREE.
195VERJUICE.
84NUT TREE.
196VINEGAR.
85PISTACHIO TREE.
197TRUFFLE.
86CHESNUT TREE.
198MUSHROOMS.
87POMEGRANATE.
199XXIV. PASTRY.
88REARING OF CATTLE.
200XXV. WATER.
89MARKETS.
201TEA.
90BUTCHERS.
202COFFEE.
91THE PIG.
203CHOCOLATE.
92THE OX.
204XXVII. DRINKING CUPS.
93THE LAMB.
205LIQUEUR WINE.
94THE KID.
206XXIX. REPASTS.
95THE ASS.
207XXX. VARIETY OF REPASTS.
96THE DOG.
208XXXI. THE DINING-ROOM.
97THE COCK.
209THE TABLE SEATS.
98THE CAPON.
210XXXIII. THE SERVANTS.
99THE HEN.
211XXXIV. THE GUESTS.
100THE CHICKEN.
212XXXV. A ROMAN SUPPER.
101THE DUCK.
213NERO.
102THE GOOSE.
214HELIOGABALUS.
103THE PIGEON.
215EPICURUS.
104THE GUINEA HEN.
216BILL OF FARE FOR THE ROYAL TABLE.
105THE TURKEY HEN.
217GENERAL BILL OF FARE FOR 248 GUESTS.
106THE PEACOCK.
218BILL OF FARE.
107MILK.
219GRAND AGRICULTURAL PAVILION DINNER.
108BUTTER.
220FOOTNOTES:
109CHEESE.
221TABLE OF REFERENCES TO (pt. 1)
110EGGS.
222TABLE OF REFERENCES TO (pt. 2)
111THE STAG.
223TABLE OF RECIPES OF Ancient Cookery, and for the making of various Dishes.
112THE ROEBUCK.
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