Food, Cookery, and Dining in Ancient Times: Alexis Soyer's Pantropheon

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.
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Product Details

  • ISBN-13: 9780486432106
  • Publisher: Dover Publications
  • Publication date: 11/2/2011
  • Pages: 560
  • Product dimensions: 5.40 (w) x 8.40 (h) x 1.20 (d)

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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