The Pantropheon: Or History of Food and Its Preparation

17 hrs. 11 min.

Miscellaneous

Language Russian

Author Alexis Benoit Soyer

Narrator Nadezhda Vinokurova

Description

Alexis Benoit Soyer, the famous English chef of French origin, was the greatest innovator in cooking and a true “god of the stove.” The author of several cookbooks that sold in enormous runs, Soyer dedicated this book to the history of the art of preparing food, filling it with fascinating stories about the manners and customs of famous gourmets, descriptions of luxurious feasts of the Antique world, and magnificent banquets of 19th-century London; he also included unique recipes for the most exquisite dishes. The great cook also tells when, where, and what products people preferred, providing a detailed list of foods of both plant and animal origin, and embellished his narrative with amusing parables, legends, and beautiful engravings.

Contents:

Introduction
Chapter 1 Agriculture
Chapter 2 Grain Crops
Chapter 3 Grinding Grain
Chapter 4 Manipulating Flour
Chapter 5 Grains (frumenta)
Chapter 6 Grain. Seeds
Chapter 7 Vegetables
Chapter 8 Dried Vegetables
Chapter 9 Vegetable garden
Chapter 10 Plants used to make seasonings and spices
Chapter 11 Fruits
Chapter 12 Stone fruits
Chapter 13 Pome fruits
Chapter 14 Nuts
Chapter 15 Animal food
Chapter 16 Animals
Chapter 17 Domestic fowl
Chapter 18 Milk, butter, cheese, and eggs
Chapter 19 Hunting
Chapter 20 Game birds
Chapter 21 Fish
Chapter 22 The Cook
Chapter 23 Seasonings
Chapter 24 Baking
Chapter 25 Water
Chapter 26 Water-based drinks
Chapter 27 Drinking vessels
Chapter 28 Wine
Chapter 29 Meals
Chapter 30 Variety of meals
Chapter 31 Dining room, or banqueting hall
Chapter 32 Table
Chapter 33 Servants
Chapter 34 Guests
Chapter 35 Roman supper
Feasts of the 19th century
Biographical notes