The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World (eBook, ePUB) - Soyer, Alexis
1,99 €
inkl. MwSt.
Sofort per Download lieferbar
  • Format: ePub

Alexis Soyer's 'The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World' is a culinary masterpiece that delves into the rich history of food preparation and consumption throughout different epochs. Soyer's writing style is both informative and engaging, providing readers with a comprehensive look at the gastronomic practices of ancient civilizations to modern times. This book not only explores the evolution of culinary techniques but also highlights the cultural significance of food in society. Soyer's meticulous research and vivid descriptions bring to life…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
Alexis Soyer's 'The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World' is a culinary masterpiece that delves into the rich history of food preparation and consumption throughout different epochs. Soyer's writing style is both informative and engaging, providing readers with a comprehensive look at the gastronomic practices of ancient civilizations to modern times. This book not only explores the evolution of culinary techniques but also highlights the cultural significance of food in society. Soyer's meticulous research and vivid descriptions bring to life the smells and flavors of global cuisines, making it a must-read for food enthusiasts and history buffs alike. By blending historical facts with culinary anecdotes, Soyer provides a unique lens through which to view the world of food and its impact on human civilization. His exploration of food trends and innovations offers valuable insights into the origins of contemporary culinary practices, making 'The Pantropheon' a valuable resource for anyone interested in the intersection of food and culture.
Autorenporträt
Alexis Soyer (1810–1858) was a renowned French chef who became one of the most celebrated cookery writers of the Victorian era. Embarking on his culinary career at a young age, Soyer rose to prominence in London as the chef of the Reform Club, where he revolutionized the kitchens with his innovative approaches to gastronomy and kitchen management. Famed for his charitable work during the Irish Famine and the Crimean War, where he devised more efficient ways to feed the soldiers, Soyer mastered the art of merging social concerns with culinary arts. Throughout his life, Soyer authored several influential cookbooks, but perhaps his most notable work is 'The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World'. This comprehensive tome is an epicurean delight that traces the history and cultural significance of food, accompanied by a vast collection of recipes and culinary commentary. Soyer's writing reflects his profound knowledge of gastronomy alongside a flair for literary elegance, making it both an educational resource and a pleasure to read for food enthusiasts and historians alike. His contributions to the culinary world and his exceptional literary output continue to resonate, influencing modern culinary practices and historical food studies.