MARC record from Internet Archive

LEADER: 04575cam 2200889Mi 4500
001 on1236808333
003 OCoLC
005 20211129163621.0
008 800731s1853 mauaf b 001 0 eng d
040 $aEYM$beng$erda$cEYM$dIUL$dOCLCF$dPAU$dAQM$dOCLCO$dOCLCA$dOCL$dOCLCO
019 $a6574409$a249018236$a959510367
035 $a(OCoLC)1236808333$z(OCoLC)6574409$z(OCoLC)249018236$z(OCoLC)959510367
050 4 $aTX353.S731$bP19
100 1 $aSoyer, Alexis,$d1809-1858,$eauthor.
245 14 $aThe pantropheon, or, History of food, and its preparation, from the earliest ages of the world /$cby A. Soyer ... ; embellished with forty-two steel plates, illustrating the greatest gastronomic marvels of antiquity.
246 1 $iHalf title page:$aSoyer's Pantropheon
246 18 $aSoyer's Pantropheon, or, The history of food and its preparation from the earlierst ages of the world
246 13 $aHistory of food and its preparation from the earlierst ages of the world
264 1 $aBoston :$bTicknor, Reed, and Fields,$c1853.
264 3 $aLondon :$bVizetelly and Company, Printers and Engravers
300 $axvi, 474, 2 unnumbered pages, 42 unnumbered leaves of plates (2 double leaves) :$billustrations, 1 portrait ;$c25 cm
336 $atext$btxt$2rdacontent
336 $astill image$bsti$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aFirst American edition of a work originally published the same year in London.
500 $aActually written by a Frenchman, Adolphe Duhart-Fauvet, who sold it to Soyer to translate and complete. Soyer completed and published the work under his own name. Consult Cowen, Ruth. Relish : the extraordinary life of Alexis Soyer, Victorian celebrity chef.
520 $aSoyer presents a history of food focusing on the table of classical antiquity and food in ancient times: agriculture, milling, recipes, mythological origin, ingredients, utensils, exotic dishes, dining habits and customs, and spices and seasonings.
500 $aBlue cloth binding, with gilt designs on covers and spine; gilt spine title. Title printed in black and gold. Plates with guardsheets.
500 $aFront cover design stamped in gilt: Knights & Co.
500 $aAdvertisements at end.
500 $aIncludes publisher's advertisements.
500 $aIncludes blank pages for notes and recipes.
500 $aSome recipes include wine or liquor as ingredients.
510 4 $aCagle & Stafford,$c725
510 4 $aBitting,$cpage 443
510 4 $aLowenstein,$c596
500 $a"Works by A. Soyer": pages 471-475.
500 $a"Note by the author" (page 476) adds information on Garum and Muria in the text on pages 269.
500 $a"Errata": page 470.
504 $a"Table of references to ancient and modern writers": pages 413-443.
500 $aIncludes index.
650 0 $aFood.
650 0 $aFood$xHistory.
650 0 $aGastronomy.
650 0 $aCooking.
650 0 $aCooks$zEngland.
651 0 $aRome$xSocial life and customs.
651 0 $aGreece$xSocial life and customs.
651 0 $aEgypt$xSocial life and customs$yTo 332 B.C.
600 10 $aSoyer, Alexis,$d1809-1858.
650 12 $aFood$xhistory.
650 22 $aAnimal Husbandry$xhistory.
650 22 $aCooking$xhistory.
650 22 $aRoman World.
650 4 $aJanice Bluestein Longone Culinary Archive.
600 17 $aSoyer, Alexis,$d1809-1858.$2fast$0(OCoLC)fst00155675
650 7 $aManners and customs.$2fast$0(OCoLC)fst01007815
650 7 $aCooks.$2fast$0(OCoLC)fst00878051
650 7 $aCooking.$2fast$0(OCoLC)fst01754966
650 7 $aFood.$2fast$0(OCoLC)fst00930458
650 7 $aGastronomy.$2fast$0(OCoLC)fst00938901
651 7 $aRome (Empire)$2fast$0(OCoLC)fst01204885
651 7 $aGreece.$2fast$0(OCoLC)fst01208380
651 7 $aEngland.$2fast$0(OCoLC)fst01219920
651 7 $aEgypt.$2fast$0(OCoLC)fst01208755
648 7 $aTo 332 B.C.$2fast
655 7 $aHistory.$2fast$0(OCoLC)fst01411628
655 7 $aPublishers' advertisements$zMassachusetts$zBoston.$2rbgenr
700 1 $aDuhart-Fauvet, Adolphe,$eassociated name.
710 2 $aTicknor, Reed, and Fields,$epublisher.
710 2 $aVizetelly and Company (1850-1855),$eprinter,$eengraver.
710 2 $aKnights & Co.,$ebook designer.
776 08 $iOnline version:$aSoyer, Alexis, 1809-1858.$tPantropheon.$dBoston : Ticknor, Reed, and Fields, 1853$w(OCoLC)793583145
029 1 $aAU@$b000046085241
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 17 OTHER HOLDINGS