Food, Cookery, and Dining in Ancient Times: Alexis Soyer's Pantropheon (Dover Cookbook Series) (Paperback)

by Alexis Soyer (Author)

Editorial Reviews

Product Description

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; more. 38 black-and-white illustrations.

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Product Details Paperback: 560 pages Publisher: Dover Publications (January 22, 2004) Language: English ISBN-10: 0486432106 ISBN-13: 978-0486432106 Product Dimensions: 8.5 x 5.5 x 1.1 inches Shipping Weight: 1.2 pounds (View shipping rates and policies) Average Customer Review: 4.0 out of 5 stars See all reviews (1 customer review) Amazon.com Sales Rank: #615,962 in Books (See Bestsellers in Books)

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1 Review 5 star:    (0) 4 star:  (1) 3 star:    (0) 2 star:    (0) 1 star:    (0)           Average Customer Review 4.0 out of 5 stars (1 customer review)		Share your thoughts with other customers:
Most Helpful Customer Reviews 2 of 4 people found the following review helpful: 4.0 out of 5 stars A classic of the history of dining and cuisine, June 28, 2006 By  Joanna Daneman (Middletown, DE USA) - See all my reviews (TOP 10 REVIEWER)    (COMMUNITY FORUM 04)       Prepare to be grossed out! If you are a history buff, a teacher or a chef, amateur or professional, this is a really fun book to read. You will what dishes were preferred in Ancient Rome and Greece, and how cuisine developed through the ages. The section on cooking meat is probably the most horrific; I should warn animal rights activists and vegans to utterly avoid reading this book if they are queasy. Some of our forebears enjoyed gladiator battles as a sort of reality tv, and their idea of party food was equally cruel. I am neither PETA member (unless it's People Eating Tasty Animals) or a vegan but I was utterly dismayed at some of the ways animals were treated. Truly, the Old Testament prohibition against cooking a kid in its mother's milk was to teach people to be mindful about cruelty. Another fascinating facet was to see how many writers have used this book as a source for historical writing. For example, Taylor Caldwell used one whole section on Roman orgies to write a scene in "Dear and Glorious Physician", a novel about the life of the apostle Luke. It's interesting reading to find out what was considered good-tasting in Ancient Rome--I was constantly amazed at the use of certain strong herbs for seasoning; perhaps to cover the taste of meat that was not refrigerated, but also to stimulate a jaded palate. If you are curious about cooking through the ages, I recommend this book.		Ad feedback   Search Customer Reviews Only search this product's reviews

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Product Details

• Paperback: 560 pages
• Publisher: Dover Publications (January 22, 2004)
• Language: English
• ISBN-10: 0486432106
• ISBN-13: 978-0486432106
• Product Dimensions: 8.5 x 5.5 x 1.1 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars See all reviews (1 customer review)
• Amazon.com Sales Rank: #615,962 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

2 of 4 people found the following review helpful:

4.0 out of 5 stars A classic of the history of dining and cuisine, June 28, 2006

By	Joanna Daneman (Middletown, DE USA) - See all my reviews (TOP 10 REVIEWER)    (COMMUNITY FORUM 04)

Prepare to be grossed out! If you are a history buff, a teacher or a chef, amateur or professional, this is a really fun book to read. You will what dishes were preferred in Ancient Rome and Greece, and how cuisine developed through the ages.

The section on cooking meat is probably the most horrific; I should warn animal rights activists and vegans to utterly avoid reading this book if they are queasy. Some of our forebears enjoyed gladiator battles as a sort of reality tv, and their idea of party food was equally cruel. I am neither PETA member (unless it's People Eating Tasty Animals) or a vegan but I was utterly dismayed at some of the ways animals were treated. Truly, the Old Testament prohibition against cooking a kid in its mother's milk was to teach people to be mindful about cruelty.

Another fascinating facet was to see how many writers have used this book as a source for historical writing. For example, Taylor Caldwell used one whole section on Roman orgies to write a scene in "Dear and Glorious Physician", a novel about the life of the apostle Luke.

It's interesting reading to find out what was considered good-tasting in Ancient Rome--I was constantly amazed at the use of certain strong herbs for seasoning; perhaps to cover the taste of meat that was not refrigerated, but also to stimulate a jaded palate. If you are curious about cooking through the ages, I recommend this book.