THE PANTROPHEON or A HISTORY OF FOOD AND ITS PREPARATION IN ANCIENT TIMES; Embellished with Forty-One Engravings Illustrating the Greatest Gastronomic Marvels of Antiquity
New York: Paddington Press Ltd, 1977. Hardcover. 469 pages. 24 x 16 cm. A fascinating exploration of the culinary practices of ancient civilizations, particularly the Egyptians, Greeks, and Romans. Soyer, a renowned French chef known for his culinary innovations and public service work in the mid-19th century, took a deep interest in the history of food, particularly the way ancient cultures approached cooking, eating, and food preservation. The book is both a historical treatise and a cookbook, blending narrative with recipes and descriptions of the ancient kitchens, food preparation techniques, and utensils. Soyer's text is illustrated with engravings that depict ancient food-related artifacts, from utensils to banquet scenes, as well as sketches of kitchens and culinary equipment. The book reflects Soyer’s admiration for the ancients’ culinary artistry and sophisticated tastes, yet it’s written in an accessible and engaging style, meant to educate and entertain contemporary readers. Pages toned. Boards and dust wrapper crisp and clean. In protective mylar cover. Green embellished cloth covered boards. Very good, in near fine dust wrapper. Item #4428
Price: $35.00