000 02234cam a22003133u 4500
001 42544
003 UtSlPG
005 20260610133955.0
006 m
007 cr n
008 260607r2013||||utu|||||o|||||||||||||| d
040 _aUtSlPG
041 7 _aen
_2iso639-1
050 4 _aDK
_aUC
100 1 _aSoyer, Alexis,
_d1809-1858
245 1 0 _aSoyer's Culinary Campaign: Being Historical Reminiscences of the Late War. :
_bWith The Plain Art of Cookery for Military and Civil Institutions
264 1 _aSalt Lake City, UT :
_bProject Gutenberg,
_c2013
300 _a1 online resource :
_bmultiple file formats
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
500 _aRelease date is 2013-04-15
508 _aProduced by Chuck Greif and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images available at The Internet Archive)
520 _a"Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War" by Alexis Soyer is a historical account written in the mid-19th century. The book documents Soyer's experiences as a chef who took on the challenge of improving army food during the Crimean War, focusing on his time in military hospitals and kitchens. At the start of the narrative, Soyer recounts a rather amusing but tedious evening that began with a supper invitation at a restaurant. In a chance encounter with friends, he expressed reluctance to join them but ended up participating, leading to an epiphany from an article about the poor quality of food in military hospitals. Inspired, he wrote a letter to the Times offering his services to enhance the cooking standards for soldiers, marking the beginning of his culinary mission in the East. This opening sets a light-hearted yet meaningful tone, illustrating Soyer's character and paving the way for significant engagements that would define his role during a critical time in history. (This is an automatically generated summary.)
534 _nOriginal publication data not identified
653 _aCrimean War, 1853-1856
653 _aCooking for military personnel
856 4 0 _uhttps://www.gutenberg.org/ebooks/42544
999 _c83383
_d83383