The work opens with a broad philosophical survey of human existence, dividing nations into intellectual and physical modes of being. Alexis Soyer argues that the history of eating and drinking reveals the true character of a civilization, employing the famous aphorism, tell me what you eat, and I will tell you what you are. The author details the immense difficulty of rummaging through the cellars, pantries, and kitchens of the ancients rather than their public monuments. He consults poets, orators, historians, philosophers, and even obscure writers on husbandry to reconstruct the domestic usages of antiquity.
The book traces the origins of agriculture from the Garden of Eden through the Egyptians, Greeks, and Romans, noting how civil societies were built upon the cultivation of cereals and the grinding of corn. Soyer covers the comprehensive classification of plants, vegetables, seasonings, and fruits, contrasting ancient tastes with those of modern times. He details the rearing of cattle, the organization of meat markets, and the role of butchers in Rome and Athens.
A significant portion of the text is devoted to animal food, particularly the pig, which reigned supreme in magiric art. The author provides numerous ancient recipes and bills of fare, such as the famous supper given by the Pontiff Lentulus. The narrative concludes with biographical notes and modern comparisons, illustrating how culinary arts have kept pace with the genius of nations throughout history.
