Release date is 2013-09-04

"In the beginning": The coming of the nations -- Assyria and the other kingdoms of the "tawny men" -- Egypt and the Egyptians -- The "vegetable kingdom" of Ancient Egypt -- Greece before the age of luxury -- Rome in the days of her greatest prosperity -- The ancient Jews -- The Chinese.

E-text prepared by Chris Curnow, Martin Pettit, and the Online Distributed Proofreading Team (http://www.pgdp.net) from page images generously made available by Internet Archive (http://archive.org)

"Foods and Culinary Utensils of the Ancients" by Charles Martyn is a historical account written in the late 19th century. The text explores the culinary practices and food sources of various ancient civilizations, including the Egyptians, Greeks, Romans, and others, revealing the evolution of cooking and dining customs over time. The book delves into how food influenced society and culture, emphasizing the importance of culinary knowledge in the advancement of civilization. At the start of the work, Martyn discusses the origins of culinary practices and how early humans relied primarily on fruit and nuts for sustenance. He ponders the evolutionary aspects of man's diet, noting an eventual shift towards cooked meat and the use of fire. The opening also examines the transition from primitive food preparation methods to more complex culinary techniques, setting the stage for a broader examination of various ancient cultures and their unique culinary contributions. (This is an automatically generated summary.)

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