Editing Cookbook (section)

==History==

===Early works===
[[File:Apicius 1541.jpg|thumb|right|Apicius, ''[[De re coquinaria]]'', an early collection of Roman recipes]]
[[File:18th Century Recipes f.91- Biscuits.jpg|thumb|18th Century Recipes for Biscuits from a private collection of recipes]]
{{See also|Category:Medieval_cookbooks|label 1 = Category: Medieval Cookbooks}}

Not all cultures left written records of their culinary practices, but some examples have survived, notably three [[Akkadian Empire|Akkadian]] tablets from Ancient Mesopotamia, dating to about 1700 BC, large fragments from [[Archestratus]], the Latin ''[[Apicius]]'' and some texts from the [[Tang dynasty]].<ref>{{Cite book|title=The Oxford Handbook of Food History|last=Pilcher|first=Jeremy|year=2012|publisher=Oup USA |isbn=9780199729937}}</ref><ref>{{Cite web |url=https://www.latimes.com/archives/la-xpm-1985-05-23-fo-8362-story.html |title=Chef Breaks Code to Ancient Recipes : Babylonian Collection Now the Oldest Known to Man |website=[[Los Angeles Times]] |date=23 May 1985 |access-date=2017-01-11 |archive-date=2017-01-11 |archive-url=https://web.archive.org/web/20170111073118/http://articles.latimes.com/1985-05-23/food/fo-8362_1_ancient-recipes |url-status=live }}</ref><ref>{{cite news |url=https://www.youtube.com/watch?v=qfqhJNUtiww |publisher=[[YouTube]] |author=Yale University |author-link=Yale University |title=Interdisciplinary team cooks 4000-year old Babylonian stews at NYU event |date=June 13, 2018 |access-date=June 29, 2018 |archive-date=June 22, 2018 |archive-url=https://web.archive.org/web/20180622220619/https://www.youtube.com/watch?v=qfqhJNUtiww |url-status=live }}</ref>

The earliest collection of recipes that has survived in Europe is ''[[De re coquinaria]]'', written in [[Latin]]. An early version was first compiled sometime in the 1st century and has often been attributed to the Roman gourmet [[Marcus Gavius Apicius]], though this has been cast in doubt by modern research. An ''[[Apicius]]'' came to designate a book of recipes. The current text appears to have been compiled in the late 4th or early 5th century; the first print edition is from 1483. It records a mix of ancient Greek and Roman cuisine, but with few details on preparation and cooking.<ref>Adamson, Melitta Weiss. "The Greco-Roman World" in [[Regional cuisines of medieval Europe|''Regional Cuisines of Medieval Europe'']], p. 6–7; Simon Varey, "Medieval and Renaissance Italy, A. The Peninsula" in ''Regional Cuisines of Medieval Europe'', pp. 85–86.</ref>

An abbreviated epitome entitled ''Apici Excerpta a Vinidario'', a "pocket Apicius" by [[Vinidarius]], "an illustrious man",<ref>About Vinidarius himself nothing is known; he may have been a Goth, in which case his Gothic name may have been ''Vinithaharjis''.</ref> was made in the [[Carolingian]] era.<ref>Christopher Grocock and Sally Grainger, ''Apicius. A critical edition with an introduction and an English translation'' (Prospect Books) 2006 {{ISBN|1-903018-13-7}}, pp. 309-325</ref> In spite of its late date it represents the last manifestation of the cuisine of Antiquity.

===Medieval===

===Asian===
==== Arabic ====
The earliest cookbooks known in Arabic are those of [[Ibn Sayyar al-Warraq|al-Warraq]] (an early 10th-century compendium of recipes from the 9th and 10th centuries) and [[Muhammad bin Hasan al-Baghdadi|al-Baghdadi]] (13th century).{{citation needed|date=March 2019}}

==== Indian ====
''[[Manasollasa]]'' from India contains recipes of vegetarian and non-vegetarian [[cuisines]]. While the text is not the first among Indian books to describe fermented foods, it contains a range of cuisines based on fermentation of cereals and flours.<ref name="Achaya2003">{{cite book|author=K.T. Achaya|author-link=K. T. Achaya|title=The Story of Our Food|url=https://books.google.com/books?id=bk9RHRCqZOkC|year=2003|publisher=Orient Blackswan|isbn=978-81-7371-293-7|page=85|access-date=2019-03-19|archive-date=2019-01-07|archive-url=https://web.archive.org/web/20190107064737/https://books.google.com/books?id=bk9RHRCqZOkC|url-status=live}}</ref><ref name="TamangKailasapathy2010">{{cite book| author1=Jyoti Prakash Tamang| author2=Kasipathy Kailasapathy| title=Fermented Foods and Beverages of the World| url=https://books.google.com/books?id=MJTLBQAAQBAJ&pg=PA16| year= 2010| publisher=CRC Press| isbn=978-1-4200-9496-1| page=16}}</ref>

==== Chinese ====
Chinese recipe books are known from the [[Tang dynasty]], but most were lost.{{citation needed|date=September 2014}} One of the earliest surviving Chinese-language cookbooks is "Madame Wu's" [[Wushi Zhongkuilu]] from the late 13th century and [[Hu Sihui]]'s "[[Yinshan Zhengyao]]" (Important Principles of Food and Drink), believed to be from 1330. Hu Sihui, [[Buyantu Khan]]'s dietitian and therapist, recorded a Chinese-inflected Central Asian cuisine as eaten by the [[Yuan dynasty|Yuan]] court; his recipes were adapted from foods eaten all over the [[Mongol Empire]].<ref>Hu Sihui, Paul D. Buell, Eugene N. Anderson, tr., ''A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era as Seen in Hu Szu-Hui's Yin-Shan Cheng-Yao: Introduction, Translation, Commentary and Chinese Text'' (London; New York: Kegan Paul International, 2000. {{ISBN|0710305834}}), p. 1-8.</ref> In 1792, [[Yuan Mei]] published [[Recipes from the Garden of Contentment]], which criticized the corruption of Chinese cuisine by the Manchu. 

==== Korean ====
''[[Sanga yorok]]'' was written in 1459 by the physician Jeon Soon. It is the oldest Korean cookbook, found thus far. 

''[[Eumsik dimibang]]'', written around 1670 by [[Jang Gye-hyang]], is the oldest [[Korea]]n cookbook first written by a woman.

====European====
After a long interval, the first recipe books to be compiled in Europe since Late Antiquity started to appear in the late thirteenth century. About a hundred are known to have survived, some fragmentary, from the age before printing.<ref>John Dickie, ''Delizia! The Epic History of the Italians and Their Food'' 2008, pp50f.</ref> The earliest genuinely medieval recipes have been found in a Danish manuscript dating from around 1300, which in turn are copies of older texts that date back to the early 13th century or perhaps earlier.<ref>Constance B. Hieatt, "Sorting Through the Titles of Medieval Dishes: What Is, or Is Not, a 'Blanc Manger'" in ''Food in the Middle Ages'', pp. 32–33.</ref>

[[Low German|Low]] and [[High German]] manuscripts are among the most numerous. Among them is ''[[Das Buoch von guoter Spise|Daz buch von guter spise]]'' ("The Book of Good Food") written c. 1350 in Würzberg and ''Kuchenmeysterey'' ("Kitchen Mastery"), the first printed German cookbook from 1485.<ref>Melitta Weiss Adamson, "The Greco-Roman World" in ''Regional Cuisines of Medieval Europe'', p. 161, 182–83</ref> Two French collections are probably the most famous: ''[[Viandier|Le Viandier]]'' ("The Provisioner") was compiled in the late 14th century by [[Guillaume Tirel]], master chef for two French kings; and ''[[Le Menagier de Paris]]'' ("The Householder of Paris"), a household book written by an anonymous middle class Parisian in the 1390s.<ref>Adamson (2004), pp. 103, 107.</ref> [[Du fait de cuisine]] is another Medieval French cookbook, written in 1420.

From Southern Europe there is the 14th century [[Valencian language|Valencian]] manuscript Llibre de Sent Soví (1324), the [[Catalan language|Catalan]] {{lang|ca|Llibre de totes maneres de potatges de menjar}} ("The book of all recipes of dishes") and several Italian collections, notably the Venetian mid-14th century ''Libro per Cuoco'',<ref>Text printed in E. Faccioli, ed. ''Arte della cucina dal XIV al XIX secolo'' (Milan, 1966) vol. I, pp.61-105, analysed by John Dickie 2008, pp 50ff.</ref> with its 135 recipes alphabetically arranged. The printed ''[[De honesta voluptate et valetudine]]'' ("On honourable pleasure"), first published in 1475, is one of the first cookbooks based on Renaissance ideals, and, though it is as much a series of moral essays as a cookbook, has been described as "the anthology that closed the book on medieval Italian cooking".<ref>Simon Varey, "Medieval and Renaissance Italy, A. The Peninsula" in ''Regional Cuisines of Medieval Europe'', p. 92.</ref>

Medieval English cookbooks include ''[[The Forme of Cury]]'' and ''[[Utilis Coquinario]]'', both written in the fourteenth century. The Forme of Cury is a cookbook authored by the chefs of [[Richard II]]. [[Utilis Coquinario]] is a similar cookbook though written by an unknown author. Another English manuscript (1390s) includes the earliest recorded recipe for ravioli, even though ravioli did not originate in England.<ref>Constance B. Hieatt, "Medieval Britain" in ''Regional Cuisines of Medieval Europe'', p. 25.</ref>

===Modern cookbooks===

[[File:ActonFish.jpg|thumb|from ''[[Modern Cookery for Private Families]]'' by Eliza Acton (London: Longmans, Green, Reader, and Dyer, 1871, p. 48)]]
With the advent of the [[printing press]] in the 16th and 17th centuries, numerous books were written on how to manage households and prepare food. In Holland<ref>{{cite book | last = Sieben | first = Ria Jansen | title = Een notable boecxtken van cokeryen | year = 1588}}</ref> and England<ref>{{cite book | last = anon | title = The good Huswifes handmaid for Cookerie | year = 1588 }}</ref> competition grew between the noble families as to who could prepare the most lavish banquet. By the 1660s, cookery had progressed to an art form and good cooks were in demand. Many of them published their own books detailing their recipes in competition with their rivals.<ref>{{cite book | last = May | first = Robert | title = The accompliſht Cook |  year = 1685}}</ref> Many of these books have now been translated and are available online.<ref>{{cite web | title = Medieval Cookbooks | author = Judy Gerjuoy | access-date = 2007-06-15 | url = http://www.pbm.com/~lindahl/articles/food_bibliography.html | archive-date = 2007-06-09 | archive-url = https://web.archive.org/web/20070609120850/http://www.pbm.com/~lindahl/articles/food_bibliography.html | url-status = live }}</ref>

By the 19th century, the Victorian preoccupation for domestic respectability brought about the emergence of cookery writing in its modern form. In 1796, the first known American cookbook titled, ''[[American Cookery]]'', written by Amelia Simmons, was published in [[Hartford, Connecticut]]. Until then, the cookbooks printed and used in the [[Thirteen Colonies]] were British. The first modern cookery writer and compiler of recipes for the home was [[Eliza Acton]]. Her pioneering cookbook, ''[[Modern Cookery for Private Families]]'' (1845), was aimed at the domestic reader rather than the professional cook or chef. This was an immensely influential book, and it established the format for modern writing about cookery.{{citation needed|date=August 2017}} The publication introduced the now-universal practice of listing the ingredients and suggested cooking times with each recipe. It included the first recipe for [[Brussels sprouts]].<ref>Pearce, ''Food For Thought: Extraordinary Little Chronicles of the World'', (2004) pg 144</ref> Contemporary chef [[Delia Smith]] is quoted as having called Acton "the best writer of recipes in the English language".<ref>[http://www.hub-uk.com/interesting/delia-british-library.htm Interview] {{Webarchive|url=https://web.archive.org/web/20140606233640/http://www.hub-uk.com/interesting/delia-british-library.htm |date=2014-06-06 }}.</ref> ''Modern Cookery'' long survived her, remaining in print until 1914 and available more recently in facsimile reprint.

Acton's work was an important influence on [[Isabella Beeton]],<ref name=Acton>{{cite encyclopedia|title=Acton, Eliza (1799–1859)|url=http://www.highbeam.com/doc/1G2-2591300080.html|archive-url=https://web.archive.org/web/20130518003547/http://www.highbeam.com/doc/1G2-2591300080.html|url-status=dead|archive-date=18 May 2013|encyclopedia=[[Women in World History|Women in World History: A Biographical Encyclopedia]]|publisher=Gale Research Inc.|access-date=8 January 2013}}{{subscription required}}</ref> who published ''[[Mrs Beeton's Book of Household Management]]'' in 24 monthly parts between 1857 and 1861. The book was a guide to running a [[Victorian era|Victorian]] household, with advice on fashion, [[child care]], [[animal husbandry]], poisons, the management of [[Domestic worker|servants]], science, religion, and industrialism.<ref>{{Cite web |url=https://ebooks.adelaide.edu.au/b/beeton/isabella/household/chapter16.html |title=''General Observations on the Common Hog'' |access-date=2014-06-02 |archive-date=2013-10-21 |archive-url=https://web.archive.org/web/20131021081458/http://ebooks.adelaide.edu.au/b/beeton/isabella/household/chapter16.html |url-status=dead }}</ref><ref>{{Cite web |url=http://www.tracingpaper.org.uk/2007/04/21/food-in-season-in-1861/ |title=''Food in season in April 1861'' |access-date=2014-06-02 |archive-url=https://web.archive.org/web/20131119013243/http://www.tracingpaper.org.uk/2007/04/21/food-in-season-in-1861/ |archive-date=2013-11-19 |url-status=dead }}</ref> Despite its title, most of the text consisted of recipes, such that another popular name for the volume is ''Mrs Beeton's Cookbook''. Most of the recipes were illustrated with coloured engravings, and it was the first book to show recipes in a format that is still used today. Many of the recipes were plagiarised from earlier writers, including Acton.

In 1885 the ''Virginia Cookery Book'' was published by [[Mary Stuart Smith]].<ref>{{cite book|last=Smith|first=Mary Stuart|title=Virginia Cookery Book|year=1885|publisher=Harper and Bros.|location=New York}}</ref> In 1896 the American cook [[Fannie Farmer]] (1857–1915) published ''[[The Boston Cooking-School Cook Book]]'' which contained some 1,849 recipes.<ref>{{cite book | last = Cunningham | first = Marion | title = The Fannie Farmer Cookbook (revised) | publisher = Bantam Books, New York | year = 1979 | isbn = 0-553-56881-7}}</ref>