SOYER, Alexis (1810-1858). - photo 1
SOYER, Alexis (1810-1858). - photo 2

SOYER, Alexis (1810-1858).

Lot 197
23.03.2023 15:00UTC +01:00
Classic
Sold
€ 504
AuctioneerCHRISTIE'S
Event locationFrance, Paris
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ID 921641
Lot 197 | SOYER, Alexis (1810-1858).
Estimate value
€ 400 – 600
SOYER, Alexis (1810-1858).

The Pantropheon or, History of Food, And its Preparation, From the Earliest Ages of the World. Londres : Simpkin, Marshall, & Co., 1853.

Édition originale : une histoire de la cuisine, depuis l’Antiquité jusqu’à la première moitié du XIXe siècle par un cuisinier français exilé en Grande-Bretagne.



Né à Meaux, Alexis Soyer fait ses armes dans différents restaurants avant d’être nommé, très jeune, assistant du chef de cuisine du prince de Polignac au ministère des Affaires étrangères. La Révolution de 1830 le pousse à quitter la France pour l’Angleterre, où il travaille pour plusieurs grands aristocrates. C’est donc en anglais qu’il fait paraître ses ouvrages de cuisine. Il est à l’origine de nombreuses innovations, tant dans l’invention de plats et sauces que d’instruments, broches, fours, etc.

Bitting, 443 ; Cagle, 1005 (le seul à mentionner 3ff. finaux de publicités, 2D8-2E2, compris dans la pagination, absents ici) ; Vicaire, 798 (sans collation).



In-8 (231 x 155 mm). Titre imprimé en noir et à l’or. Illustré d'un portrait-frontispice gravé par Alfred Adams d’après Emma Soyer, et de 41 planches hors-texte dont 2 à double page, l’ensemble gravé sur acier. (Manquent les 3 ff. finaux de publicité (2D8-2E2). Reliure pastiche : demi-basane brune à coins, dos à nerfs soulignés de filets dorés, pièce de titre de maroquin rouge, tête dorée (étiquette de papier avec la date collée en pied du dos). Provenance : ex-libris manuscrit de l’époque en tête du titre.



First edition of this overview of the history of cooking, from Antiquity to the first half of the 19th century.

Place of origin:Western Europe, France, Europe
Auction house category:Printed books
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