The Pantropheon
- Subtitle
- Or, History of Food, Its Preparation, from the Earliest Ages of the World
Read The Pantropheon by Alexis Soyer online. Browse the complete text, chapters and notes.
Editions
Table of contents
1. Front matter2. Introductory material3. I. AGRICULTURE4. II. CEREALS.5. III. GRINDING OF CORN.6. IV. MANIPULATION OF FLOUR.7. V. FRUMENTA.8. VI. GRAINS: SEEDS.9. VII. VEGETABLES.10. VIII. DRIED VEGETABLES.11. IX. KITCHEN GARDEN.12. X. PLANTS USED IN SEASONING.13. XI. FRUITS.14. XII. STONE FRUIT.15. XIII. PIP FRUIT.16. XIV. SHELL FRUIT.17. XV. ANIMAL FOOD.18. XVI. ANIMALS.19. XVII. POULTRY.20. XVIII. MILK, BUTTER, CHEESE, AND EGGS.21. XIX. HUNTING.22. XX. FEATHERED GAME.23. XXI. FISH.24. XXII.25. XXIII. SEASONINGS.26. XXIV. PASTRY.27. XXV. WATER.28. XXVI. BEVERAGES, OF WHICH WATER IS THE FOUNDATION.29. XXVII. DRINKING CUPS.30. XXVIII. WINE.31. XXIX. REPASTS.32. XXX. VARIETY OF REPASTS.33. XXXI. THE DINING-ROOM.34. XXXII. THE TABLE.35. XXXIII. THE SERVANTS.36. XXXIV. THE GUESTS.37. XXXV. A ROMAN SUPPER.38. BIOGRAPHICAL NOTES.39. MODERN BANQUETS.[E]40. TABLE OF REFERENCES TO41. TABLE OF RECIPES OF Ancient Cookery, and for the making of various Dishes.42. INDEX.43. ERRATA.