Food, Cookery, and Dining in Ancient Times (eBook)

Alexis Soyer's Pantropheon

Alexis Soyer (Autor)

eBook Download: EPUB

2013
560 Seiten
Dover Publications (Verlag)
978-0-486-14303-3 (ISBN)

Infos

Intriguing information on mythological origin of specific foods, treatment of dinner guests, dishes prepared by the Greeks, Romans, Assyrians, Egyptians, and Jews — from pigeon and peacock to wild boar and elephant. 38 black-and-white illustrations.

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"e;Tell me what thou eatest,"e; Alexis Soyer declared in a familiar refrain, "e;and I will tell thee who thou art."e; In his book Pantropheon, originally published in 1853, the flamboyant Frenchman (and world's first celebrity chef) ventures to answer that question as he presents a wealth of entertaining and enlightening information on what food the people of ancient civilizations ate and how they prepared it.Describing the culinary achievements of the Greeks, Romans, Assyrians, Egyptians, and Jews, Soyer covers such topics as the mythological origin of specific foods (pomegranates and eels, for example); agricultural, milling, and marketing practices; descriptions of seasonings, pastries, and exotic dishes; the treatment of dinner guests; as well as suggestions for serving pigeon, peacock, wild boar, camel, elephant, flamingo, and other wildlife.Enhanced by 38 illustrations depicting food-related objects and antiquity's gastronomic wonders, this witty and literal study of epicurean delights will charm history buffs and food enthusiasts alike.

Inhalt

PANTROPHEONI. AGRICULTUREII. CEREALSIII. GRINDING OF CORNIV. MANIPULATION OF FLOURV. FRUMENTAVI. GRAINS : SEEDSVII. VEGETABLESVIII. DRIED VEGETABLES Beans Haricots Peas LentilsIX. KITCHEN GARDEN Cabbage Beet Spinach Mallows Asparagus Gourd Turnips Carrots Blit (a sort of Beet) Purslaine Sorrel Brocoli Artichoke Pompion Cucumber Lettuce Endive Onions Leeks Melon Radish Horse-Radish Garlic Eschalots Parsley Chervil Water-CressesX. PLANTS USED IN SEASONING Poppy Sesame Sow-Thistle Orach Rocket Fennel Dill Anise-Seed Hyssop Wild Marjoram Savory Thyme Wild Thyme Sweet Marjoram Pennyroyal Rue Mint Spanish Camomile Cummin Alisander Capers Asafœtida Sumach Ginger WormwoodXI. FRUITSXII. STONE FRUIT Olive Tree Palm Tree Cherry Tree Apricot Tree Peach Tree Plum TreeXIII. PIP FRUIT Quince Tree Pear Tree Apple Tree Lemon Tree Orange Tree Fig Tree Raspberry Tree Currant Tree Strawberry Plant Mulberry TreeXIV. SHELL FRUIT Almond Tree Walnut Tree Nut Tree Pistachio Tree Chestnut Tree PomegranateXV. ANIMAL FOOD Rearing of Cattle Markets ButchersXVI. ANIMALS The Pig The Ox The Lamb The Kid The Ass The DogXVII. POULTRY The Cock The Capon The Hen The Chicken The Duck The Goose The Pigeon The Guinea Hen The Turkey hen The PeacockXVIII. "MILK, BUTTER, CHEESE, AND EGGS" Milk Butter Cheese EggsXIX. HUNTING The Stag The Roebuck The Deer The Wild Boar The Hare The Rabbit The Fox The Hedgehog The Squirrel The Camel The ElephantXX. FEATHERED GAME The Pheasant The Partridge The Quail The Thrush The Blackbird The Starling The Flamingo "Fig-Pecker, or Beccafico" The Ortolan The Ostrich The Stork The Sea-Swallow "The Wood-Hen, Bustard, Water-Hen, and Teal" "The Woodcock, Snipe, Curlew, Crow, Turtle Dove, and Lark"XXI. FISH Sturgeon Red Mullet Sea-Eel Lamprey Sea-Wolf "Scarus, or Parrot-Fish" Turbot Tunny Conger-Eel Eel Pike Carp Eel·Pout Trout Gold Fish Whiting Cod Fish Perch Scate Salmon "Sepia, or Cuttle-Fish" Swordfish Shad "Rhombo, or Rhombus" Mugil Mackerel Haddock Tench Dragon Weaver Loligo Sole Angel-Fish File-Fish Pilchard Loach Gudgeon Herring Anchovy SHELL-FISH Oysters Sea-Hedgehog Mussel Scallop Tortoise Sea-Crawfish Lobster River Crayfish Crab FrogsXXII. THE COOK THE KITCHENXXIII. SEASONINGS Salt Brine Digestive Salts Garum Honey Sugar Cinnamon Cloves Pepper Verjuice Vinegar Truffle MushroomsXXIV. PASTRYXXV. WATERXXVI. BEVERAGS Tea Coffee ChocolateXXVII. DRINKING CUPSXXVIII. WINE LIQUEUR WINEXXIX. REPASTSXXX. VARIETY OF REPASTSXXXI. THE DINING-ROOMXXXII. THE TABLE THE TABLE SEATSXXXIII. THE SERVANTSXXXIV. THE GUESTSXXXV. A ROMAN SUPPERBIOGRAPHICAL NOTESMODERN BANQUETSTABLE OF REFERENCESTABLE OF RECIPESINDEX

Produkt-Details

• Erscheint lt. Verlag: 10.4.2013
• Sprache: englisch
• Maße: 140 x 140 mm
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
• ISBN-10: 0-486-14303-1 / 0486143031
• ISBN-13: 978-0-486-14303-3 / 9780486143033