The Pantropheon or a history of food and its preparation in ancient times is embellished with forty-one engravings illustrating the greatest gastronomic marvels of antiquity.

Alexis Soyer (1809-1859), was a talented, dashing, flamboyant, French egocentric whose gastronomic genius was the rage and envy of mid-nineteenth-century England. He served as cook to various French and English notables between 1821 and 1837. Among them was Prince Polignac of the French Foreign Office, the Duke of Cambridge, the Duke of Sutherland, the Marquis of Waterford, and William Lloyd of Aston Hall, Oswestry. Soyer was widely known for his triumphant tenure as master chef of the London Reform Club, a post he accepted in 1837. The day of Queen Victoria's coronation, June 28, 1838, Soyer executed one of the greatest culinary extravaganzas of all time: a breakfast for two thousand people at Gwydyr House, where the club was temporarily housed. His banquet de luxe for 150 guests for Ibraham Pasha on July 3, 1846, has also become a culinary legend

Pantropheon

3

(6)

I

Agriculture

9

(10)

II

Cereals

19

(4)

III

Grinding of Corn

23

(7)

IV

Manipulation of Flour

30

(11)

V

Frumenta

41

(5)

VI

Grains: Seeds

46

(3)

VII

Vegetables

49

(4)

VIII

Dried Vegetables

53

(6)

Beans

53

(2)

Haricots

55

(1)

Peas

56

(1)

Lentils

57

(2)

IX

Kitchen Garden

59

(27)

Cabbage

60

(2)

Beet

62

(1)

Spinach

63

(1)

Mallows

64

(1)

Asparagus

64

(2)

Gourd

66

(1)

Turnips

67

(1)

Carrots

68

(1)

Blit (a sort of Beet)

68

(1)

Purslaine

68

(1)

Sorrel

69

(1)

Brocoli

69

(1)

Artichoke

70

(1)

Pompion

71

(1)

Cucumber

72

(2)

Lettuce

74

(1)

Endive

75

(1)

Onions

76

(1)

Leeks

77

(1)

Melon

77

(2)

Radish

79

(1)

Horse-Radish

80

(1)

Garlic

81

(1)

Eschalots

82

(1)

Parsley

82

(2)

Chervil

84

(1)

Water-Cresses

84

(2)

X

Plants Used in Seasoning

86

(9)

Poppy

86

(1)

Sesame

86

(1)

Sow-Thistle

87

(1)

Orach

87

(1)

Rocket

87

(1)

Fennel

88

(1)

Dill

88

(1)

Anise Seed

88

(1)

Hyssop

88

(1)

Wild Marjoram

89

(1)

Savory

89

(1)

Thyme

89

(1)

Wild Thyme

89

(1)

Sweet Marjoram

89

(1)

Pennyroyal

90

(1)

Rue

90

(1)

Mint

90

(1)

Spanish Camomile

90

(1)

Cummin

91

(1)

Alisander

91

(1)

Capers

91

(1)

Aeafoetida

91

(1)

Sumach

92

(1)

Ginger

92

(1)

Wormwood

93

(2)

XI

Fruits

95

(2)

XII

Stone Fruit

97

(9)

Olive Tree

97

(3)

Palm Tree

100

(2)

Cherry Tree

102

(1)

Apricot Tree

103

(1)

Peach Tree

104

(1)

Plum Tree

105

(1)

XIII

Pip Fruit

106

(11)

Quince Tree

106

(1)

Pear Tree

107

(1)

Apple Tree

108

(1)

Lemon Tree

109

(1)

Orange Tree

110

(2)

Pig Tree

112

(3)

Raspberry Tree

115

(1)

Current Tree

115

(1)

Strawberry Plant

115

(1)

Mulberry Tree

116

(1)

XIV

Shell Fruit

117

(6)

Almond Tree

117

(1)

Walnut Tree

118

(2)

Nut Tree

120

(1)

Pistachio Tree

120

(1)

Chesnut Tree

121

(1)

Pomegranate

122

(1)

XV

Animal Food

123

(10)

Rearing of Cattle

127

(1)

Markets

128

(1)

Butchers

129

(4)

XVI

Animals

133

(19)

The Pig

133

(9)

The Ox

142

(4)

The Lamb

146

(2)

The Hid

148

(2)

The Ass

150

(1)

The Dog

150

(2)

XVII

Poultry

152

(16)

The Cock

153

(1)

The Capon

154

(1)

The Hen

155

(1)

The Chicken

156

(2)

The Duck

158

(1)

The Goose

159

(3)

The Pigeon

162

(1)

The Guinea Hen

163

(1)

The Turkey Hen

163

(3)

The Peacock

166

(2)

XVIII

Milk, Butter, Cheese, and Eggs

168

(11)

Milk

168

(2)

Butter

170

(3)

Cheese

173

(2)

Eggs

175

(4)

XIX

Hunting

179

(14)

The Stag

182

(2)

The Roebuck

184

(1)

The Deer

184

(1)

The Wild Bear

185

(3)

The Hare

188

(1)

The Rabbit

189

(1)

The Fox

190

(1)

The Hedgehog

190

(1)

The Squirrel

190

(1)

The Camel

190

(1)

The Elephant

191

(2)

XX

Feathered Game

193

(17)

The Pheasant

194

(1)

The Partridge

195

(1)

The Quail

196

(1)

The Thrush

197

(2)

The Blackbird

199

(1)

The Starling

200

(1)

The Flamingo

200

(1)

Fig-Pecker, or Beccafico

201

(2)

The Ortolan

203

(1)

The Ostrich

203

(1)

The Stork

204

(1)

The Sea-Swallow

204

(2)

The Wood-Hen, Bustard, Water-Hen, and Teal

206

(1)

The Woodcock, Snipe, Curlew, Crow, Turtle Dove, and Lark

207

(3)

XXI

Fish

210

(31)

Sturgeon

216

(2)

Red Mullet

218

(2)

Sea-Eel

220

(2)

Lamprey

222

(1)

Sea-Wolf

223

(1)

Scarus, or Parrot-Fish

223

(1)

Turbot

224

(1)

Tunny

225

(1)

Conger-Eel

226

(1)

Eel

227

(1)

Pike

228

(1)

Carp

229

(1)

Eel Pout

229

(1)

Trout

230

(1)

Gold Fish

230

(1)

Whiting

230

(1)

Cod Fish

231

(1)

Perch

232

(1)

Scate

233

(1)

Salmon

233

(1)

Sepia, or Cuttle-Fish

234

(1)

Swordfish

234

(1)

Shad

234

(1)

Rhombo, or Rhombus

235

(1)

Mugil

235

(1)

Mackerel

235

(1)

Haddock

236

(1)

Tench

236

(1)

Dragon Weaver

237

(1)

Loligo

237

(1)

Sole

237

(1)

Angel-Fish

237

(1)

File-Fish

237

(1)

Pilchard

238

(1)

Leach

238

(1)

Gudgeon

238

(1)

Herring

239

(1)

Anchovy

240

(1)

Shell-Fish

241

(10)

Oysters

242

(3)

Sea-Hedgehog

245

(1)

Mussel

245

(1)

Scallop

246

(1)

Tortoise

246

(1)

Sea-Crayfish

247

(1)

Lobster

247

(1)

River Crayfish

248

(1)

Crab

248

(2)

Frogs

250

(11)

XXII

The Cook

251

(8)

The Kitchen

259

(7)

XXIII

Seasoning

266

(18)

Salt

267

(1)

Brine

268

(1)

Digestive Salts

269

(1)

Garum

269

(4)

Honey

273

(2)

Sugar

275

(1)

Cinnamon

275

(1)

Cloves

276

(1)

Pepper

277

(1)

Verjuice

277

(1)

Vinegar

278

(1)

Truffle

279

(3)

Mushrooms

282

(2)

XXIV

Pastry

284

(9)

XXV

Water

293

(6)

XXVI

Beverages

299

(17)

Tea

306

(4)

Coffee

310

(2)

Chocolate

312

(4)

XXVII

Drinking Cups

316

(6)

XXVIII

Wine

322

(10)

Liqueur Wine

332

(7)

XXIX

Repasts

339

(15)

XXX

Variety of Repasts

354

(9)

XXXI

The Dining-Room

363

(5)

XXXII

The Table

368

(4)

The Table Seats

372

(4)

XXXIII

The Servants

376

(4)

XXXIV

The Guests

380

(6)

XXXV

A Roman Supper

386

(13)

Biographical Notes

399

(2)

Modern Banquets

401

(12)

Table of References

413

(31)

Table of Recipes

444

(5)

Index

449

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The Pantropheon: A History of Food and Its Preparation in Ancient Times

9781589633599

1589633598

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Summary

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