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The Pantropheon; or, History of Food, Its Preparation, from the Earliest Ages of the World, authored by Alexis Soyer, is a comprehensive and fascinating exploration of the culinary traditions and food culture of ancient civilizations. Drawing from a wealth of historical...
The flamboyant Frenchman Alexis Soyer was the most renowned chef in Victorian England. This is his colourful account of his time at the front in the Crimean War, where he joined British troops in order to improve the quality of the food they were eating. Divulging the...
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