Food, Cookery, And Dining In Ancient TimesFood, Cookery, And Dining In Ancient Times (Paperback) by Soyer, Alexis
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Written in 1853 by a flamboyant Frenchman, the Pantropheon covers many different aspects of food and its preparation in ancient times. Its topics include, among others, the mythological origin of specific foods: agricultural, milling, and marketing practices; complete recipes for preparing vegetables, poultry, fish, game, and other dishes; and the treatment of guests.