The pantropheon
Subtitle: or, History of food and its preparation : from the earliest ages of the world
By: by A. Soyer
Publisher: Ticknor, Reed, and Fields
Published: 1853
Place of publication: Boston
Language: eng
Number of pages: 475
Subjects: Food; Gastronomy; Cooking; Social life and customs
Other titles: Soyer's Pantropheon; History of food and its preparation from the earlierst ages of the world
Description: Soyer presents a history of food focusing on the table of classical antiquity and food in ancient times: agriculture, milling, recipes, mythological origin, ingredients, utensils, exotic dishes, dining habits and customs, and spices and seasonings.
Notes: Half-title: Soyer's pantropheon.

Lowenstein, 596; compare Bitting, p. 443.

"Errata": p. [470]

Includes index.

"Table of references to ancient and modern writers," p. 413-443.

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