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P The Pantropheon Or, History of Food, Its Preparation, from the Earliest Ages of the World Alexis Soyer
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The Pantropheon

Or, History of Food, Its Preparation, from the Earliest Ages of the World

by Alexis Soyer

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Read by Lynda Marie Neilson, Lynne T, DrPGould and others · 17 h 36 min · 39 parts

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  1. Pantropheon

    15:22

  2. Agriculture

    24:49

  3. Cereals

    13:49

  4. Grinding of Corn

    18:02

  5. Manipulation of Flour

    26:46

  6. Frumenta

    15:33

  7. Grains : Seeds

    8:41

  8. Vegetables

    9:38

  9. Dried Vegetables

    15:10

  10. Kitchen Garden Part 1

    29:43

  11. Kitchen Garden Part 2

    30:07

  12. Plants Used in Seasoning

    17:48

  13. Fruits

    4:20

  14. Stone Fruit

    27:48

  15. Pip Fruit

    32:44

  16. Shell Fruit

    16:12

  17. Animal Food

    26:56

  18. Animals

    42:31

  19. Poultry

    42:17

  20. Milk, Butter, Cheese and Eggs

    27:16

  21. Hunting

    32:09

  22. Feathered Game

    42:05

  23. Fish part 1

    53:44

  24. Fish part 2

    42:13

  25. The Cook; The Kitchen

    35:10

  26. Seasonings

    40:02

  27. Pastry

    28:43

  28. Water

    13:44

  29. Beverages

    46:44

  30. Drinking Cups

    17:08

  31. Wine; Liqueur Wine

    49:56

  32. Repasts

    48:33

  33. Variety of Repasts

    25:35

  34. The Dining Room

    10:16

  35. The Table; The Table Seats

    25:35

  36. The Servants

    9:55

  37. The Guests

    18:50

  38. The Roman Banquet

    33:52

  39. Modern Banquets

    36:41

The Pantropheon (1853) is a public domain work.

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About this book

From fields and mills to kitchens and dining rooms, Alexis Soyer traces the many stages behind a meal. Published in 1853, this history of food ranges across grains, vegetables, fruit, meat, fish, seasonings and drinks. Its contents also give attention to utensils, servants, guests and the arrangement of the table, placing cooking within the wider customs of daily life.

The account draws heavily on Greece and Rome, where elaborate banquets become evidence of wealth, ambition and culinary skill. Soyer describes cooks who imitate expensive fish with cheaper varieties and a royal meal made entirely from vegetables despite its appearance. Alongside such stories, references, recipes and an index give the volume a practical structure. Readers interested in food history can find both familiar ingredients and the extravagant dining habits that this nineteenth-century writer chose to preserve.

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Book facts

Reading time
About 13 hours
Formats
PDF, EPUB, Read online, Audiobook
Audio read by
Lynda Marie Neilson, Lynne T, DrPGould and others