The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the WorldSoyer, Alexis
History
The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World
Soyer, Alexis
Cooking; Food; Gastronomy
When we compare the cookery of the ancients with our own--and the
parallel naturally presents itself to the mind--it often betrays strange
anomalies, monstrous differences, singular perversions of taste, and
incomprehensible amalgamations, which baffle every attempt at
justification. Apicius himself, or perhaps the Cœlius of the 3rd
century, to whom we owe the celebrated treatise “_De Opeoniis_,” would
run great risk--if he were now to rise from his tomb, and attempted to
give vogue to his ten books of recipes--either of passing for a poisoner
or of being put under restraint as a subject decidedly insane. It
follows, then, that although we have borrowed his curious lucubrations,
we leave to the Roman epicurean and to his times the entire
responsibility of his work.
The reader will also remark, in the course of this volume, asserted
facts of a striking oddity, certain valuations which appear to be
exaggerated, some descriptions he will pronounce fabulous or
impossible. Now, we have never failed to give our authorities, but we
are far from being willing to add our personal guarantee; so that we
leave all those antique frauds--if any--to be placed to the account of
the writers who have traitorously furnished them.
We think, however, that most persons will peruse with some interest
(and, let us hope, a little indulgence) these studies on an art which,
like all arts invented by necessity or inspired by pleasure, has kept
pace with the genius of nations, and became more refined and more
perfect in proportion as they themselves became more polite.
It appears that the luxury and enchantments of the table were first
appreciated by the Assyrians and Persians, those voluptuous Asiatics,
who, by reason of the enervating mildness of the climate, were powerless
to resist sensual seductions.
Greece--“beloved daughter of the gods”--speedily embellished the
culinary art with all the exquisite delicacy of her poetic genius. “The
people of Athens,” says an amiable writer, whom we regret to quote from
memory, “took delight in exercising their creative power, in giving
existence to new arts, in enlarging the aureola of civilisation. At
their voice, the gods hastened to inhabit the antique oak; they
disported in the fountains and the streams; they dispersed themselves in
gamesome groups on the tops of the mountains and in the shade of the
valleys, while their songs and their balmy breath mingled with the
harmonious whisperings of the gentle breeze.”
What cooks! what a table! what guests! in that Eden of paganism--that
land of intoxicating perfumes, of generous wines, and inexhaustible
laughter! The Lacedæmonians alone, those cynics of Greece, threw a
saddening shade over the delicious picture of present happiness
undisturbed by any thought of to-morrow.
Public-domain text, read in full here on John Shaqi.
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