Food, Cookery, and Dining in Ancient Times: Alexis Soyer's Pantropheon [NOOK Book]

Overview


Enlightening account of the many different aspects of food and its preparation by the ancient Greeks, Romans, Assyrians, Egyptians, and Jews covers a wide array of subjects: the mythological origin of specific foods; agricultural, milling, and marketing practices; treatment of dinner guests; descriptions of seasonings, pastries, and exotic dishes; more. 38 black-and-white illustrations.
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Food, Cookery, and Dining in Ancient Times: Alexis Soyer's Pantropheon

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Overview


Enlightening account of the many different aspects of food and its preparation by the ancient Greeks, Romans, Assyrians, Egyptians, and Jews covers a wide array of subjects: the mythological origin of specific foods; agricultural, milling, and marketing practices; treatment of dinner guests; descriptions of seasonings, pastries, and exotic dishes; more. 38 black-and-white illustrations.
Read More Show Less

Product Details

  • ISBN-13: 9780486143033
  • Publisher: Dover Publications
  • Publication date: 3/13/2013
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 560
  • File size: 10 MB

Table of Contents

PANTROPHEON
I. AGRICULTURE
II. CEREALS
III. GRINDING OF CORN
IV. MANIPULATION OF FLOUR
V. FRUMENTA
VI. GRAINS : SEEDS
VII. VEGETABLES
VIII. DRIED VEGETABLES
Beans
Haricots
Peas
Lentils
IX. 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-Cresses
X. 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
Wormwood
XI. FRUITS
XII. STONE FRUIT
Olive Tree
Palm Tree
Cherry Tree
Apricot Tree
Peach Tree
Plum Tree
XIII. PIP FRUIT
Quince Tree
Pear Tree
Apple Tree
Lemon Tree
Orange Tree
Fig Tree
Raspberry Tree
Currant Tree
Strawberry Plant
Mulberry Tree
XIV. SHELL FRUIT
Almond Tree
Walnut Tree
Nut Tree
Pistachio Tree
Chestnut Tree
Pomegranate
XV. ANIMAL FOOD
Rearing of Cattle
Markets
Butchers
XVI. ANIMALS
The Pig
The Ox
The Lamb
The Kid
The Ass
The Dog
XVII. POULTRY
The Cock
The Capon
The Hen
The Chicken
The Duck
The Goose
The Pigeon
The Guinea Hen
The Turkey hen
The Peacock
XVIII. "MILK, BUTTER, CHEESE, AND EGGS"
Milk
Butter
Cheese
Eggs
XIX. HUNTING
The Stag
The Roebuck
The Deer
The Wild Boar
The Hare
The Rabbit
The Fox
The Hedgehog
The Squirrel
The Camel
The Elephant
XX. 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
Frogs
XXII. THE COOK
THE KITCHEN
XXIII. SEASONINGS
Salt
Brine
Digestive Salts
Garum
Honey
Sugar
Cinnamon
Cloves
Pepper
Verjuice
Vinegar
Truffle
Mushrooms
XXIV. PASTRY
XXV. WATER
XXVI. BEVERAGS
Tea
Coffee
Chocolate
XXVII. DRINKING CUPS
XXVIII. WINE
LIQUEUR WINE
XXIX. REPASTS
XXX. VARIETY OF REPASTS
XXXI. THE DINING-ROOM
XXXII. THE TABLE
THE TABLE SEATS
XXXIII. THE SERVANTS
XXXIV. THE GUESTS
XXXV. A ROMAN SUPPER
BIOGRAPHICAL NOTES
MODERN BANQUETS
TABLE OF REFERENCES
TABLE OF RECIPES
INDEX
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