Food, Cookery, and Dining in Ancient Times
Alexis Soyer's Pantropheon.

Soyer, A.

Paperback. 412 pp. illustrated in b/w. Dover Publications 2004

Enlightening account of the many different aspects of food and its preparation by the ancient Greeks, Romans, Assyrians, Egyptians, and Jews covers a wide array of subjects: the mythological origin of specific foods; agricultural, milling, and marketing practices; treatment of dinner guests; descriptions of seasonings, pastries, and exotic dishes.
Each product has its own chapter.

Reprint of: The Pantropheon, or A History of Food and Its Preparation in Ancient Times, Simpkin, Marshall. London, 1853 edition.
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