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

Format:

Book

Author/Creator:

Soyer, Alexis, 1809-1858

Language:

English

Physical Description:

1 online resource : multiple file formats

Place of Publication:

Salt Lake City, UT : Project Gutenberg,

Summary:

"The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages" by A. Soyer is a historical account written in the mid-19th century. The book explores the evolution of food and cooking practices throughout history, delving into various cultures and their culinary traditions. It aims to provide insights into how dietary customs have shaped societies and reflects on humanity's relationship with food from ancient times to the author's contemporary period. The opening of the work introduces the theme of culinary history, highlighting the essential role of food in the daily lives of people, alongside the acknowledgment of historical battles and politics. Soyer discusses how significant agricultural practices and the preparation of food have influenced civilization, drawing parallels between ancient societies and their gastronomic choices. He emphasizes the importance of studying historical writings and cultural customs related to food, setting the stage for a comprehensive examination of various food sources, preparation methods, and the culinary arts across different eras and cultures. (This is an automatically generated summary.)

Credits:

Produced by Chuck Greif and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images available at The Internet Archive)

Notes:

Reading ease score: 63.1 (8th & 9th grade). Neither easy nor difficult to read.

Release date is 2016-02-21