Food, Cookery, and Dining in Ancient Times

Food, Cookery, and Dining in Ancient Times"Tell me what thou eatest," Alexis Soyer declared in a familiar refrain, "and I will tell thee who thou art." In his book Pantropheon, originally published in 1853, the flamboyant Frenchman (and world's first celebrity chef) ventures to answer that question as he presents a wealth of entertaining and enlightening information on what food the people of ancient civilizations ate and how they prepared it. Describing the culinary achievements of the

this edition of the biography offers not only Schindler's intimate view of the composer — his music

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An unusual aspect of Madame David-Neel’s book is that she herself experienced many of the phenomena she describes

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This single volume of selections will enable naval officers

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