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

This book focuses on the history of food and its preparation throughout different periods of history, including the earliest ages of the world. Written by Alexis Soyer, a 19th-century French chef. The book covers topics such as agriculture, cereals, vegetables, fruits, animal food, and hunting, among others, and includes illustrations of the greatest gastronomic marvels of antiquity. It also includes recipes and biographical notes.