Items related to Pantropheon: History of Food and Its Preparation in...
The Pantropheon was a cornucopia of food data dealing with the preparation of food for the table in classical antiquity. In it Soyer calls upon the ancient Greeks, Romans, Assyrians, Egyptians and Jewish peoples to reveal themselves and their traditional ways of eating and drinking
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About the Author:
Soyer was a talented, dashing, flamboyant, French egocentric whose gastronomic genius was the rage and envy of mid-nineteenth-century England. He served as cook to various French and English notables between 1821 and 1837. Among them was Prince Polignac of the French Foreign Office, the Duke of Cambridge, the Duke of Sutherland, the Marquis of Waterford, and William Lloyd of Aston Hall, Oswestry. He was widely known for his triumphant tenure as master chef of the London Reform Club, a post he accepted in 1837. The day of Queen Victoria's coronation, June 28, 1838, he executed one of the greatest culinary extravaganzas of all time: a breakfast for two thousand people at Gwydyr House, where the club was temporarily housed. His banquet de luxe for 150 guests for Ibraham Pasha on July 3, 1846, has also become a culinary legend.
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- PublisherPaddington Press
- Publication date1977
- ISBN 10 0709209835
- ISBN 13 9780709209836
- BindingHardcover
- Number of pages576
- IllustratorIllus. With Engravings
- Rating
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