The pantropheon, or, History of food, and its preparation, from the earliest ages of the world
By: by A. Soyer ; embellished with forty-two steel plates, illustrating the greatest gastronomic marvels of antiquity.
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: Simpkin, Marshall
Published: 1853
Place of publication: London
Language: eng
Number of pages: 475
Subjects: Food; Gastronomy; Cookery
Notes: Bitting, K.G.  Gastronomic bib., p. 443
"Table of references to ancient and modern writers": p. 413-443.
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.