Alexis Soyer

The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World (eBook, ePUB)

Exploring Culinary Evolution and Cultural Significance

• Format: ePub

Produktbeschreibung

In "The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World," Alexis Soyer embarks on an extensive gastronomic journey, meticulously documenting the evolution of culinary practices from antiquity to his contemporary era. Through his engaging and innovative narrative style, Soyer combines anecdotal history with practical insights, illustrating not only the preparation of diverse dishes but also the cultural significance of food across different civilizations. His simple yet eloquent prose reflects the Enlightenment's passion for knowledge, leading readers to appreciate food as both an art form and a historical phenomenon. Alexis Soyer, a celebrated chef and culinary innovator of the 19th century, is best known for his tenure at the Reform Club in London, where he revolutionized British cooking. His experiences working with diverse cuisines across Europe and his deep-seated belief in the social role of gastronomy compelled him to craft "The Pantropheon." This work is not just a cookbook but a reflection of Soyer's vision to elevate the culinary arts and make gourmet cooking accessible to the masses, providing both inspiration and instruction. For food enthusiasts, historians, and anyone intrigued by the connection between culture and cuisine, "The Pantropheon" is a seminal text that enriches our understanding of culinary history. Soyer's profound insights and practical recipes invite readers to explore the rich tapestry of global food practices, making this work essential for anyone passionate about the art of cooking.

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Produktdetails

• Verlag: Good Press
• Seitenzahl: 2230
• Erscheinungstermin: 2. Dezember 2019
• Englisch
• ISBN-13: 4057664574480
• Artikelnr.: 58562455

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.