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

Alexis Soyer

Soyer the chef turns historian in the Pantropheon: grinding of corn, frumenta, vegetables, and the food of the earliest ages reconstructed with a showman's flair. How antiquity farmed, cooked, and feasted, told by Victorian London's most famous kitchen celebrity. Food history written by a man who could actually cook it. Dine across the millennia.