Cookbook - Revision history

Kaltenmeyer: clean up

2024-11-14T00:50:19Z

clean up

Kaltenmeyer: /* Famous cookbooks */ removed duplicate word

2024-11-13T04:22:43Z

Famous cookbooks: removed duplicate word

← Previous revision		Revision as of 04:22, 13 November 2024
Line 139:		Line 139:
	*''[[The Farm Vegetarian Cookbook]]'' (1975) by Louise Hagler		*''[[The Farm Vegetarian Cookbook]]'' (1975) by Louise Hagler
	*''The Complete International Jewish Cookbook'' (1976) by [[Evelyn Rose]]		*''The Complete International Jewish Cookbook'' (1976) by [[Evelyn Rose]]
	*''[[Laurel's Kitchen]]'' (1976) by by Laurel Robertson, [[Carol Lee Flinders\|Carol Flinders]], and Bronwen Godfrey		*''[[Laurel's Kitchen]]'' (1976) by Laurel Robertson, [[Carol Lee Flinders\|Carol Flinders]], and Bronwen Godfrey
	*''[[Moosewood Cookbook]]'' (1978) by [[Mollie Katzen]]		*''[[Moosewood Cookbook]]'' (1978) by [[Mollie Katzen]]
	*''[[Australian Women's Weekly Children's Birthday Cake Book]]'' (1980) by Maryanne Blacker and Pamela Clark		*''[[Australian Women's Weekly Children's Birthday Cake Book]]'' (1980) by Maryanne Blacker and Pamela Clark

RCSCott91: Dab link fixed: Eliza Smith piped as Eliza Smith (writer)

2024-11-01T01:37:55Z

Dab link fixed: Eliza Smith piped as Eliza Smith (writer)

← Previous revision		Revision as of 01:37, 1 November 2024
Line 1:		Line 1:
	{{Short description\|Book of recipes with instructions}}		{{Short description\|Book of recipes with instructions}}
	{{For\|the music album\|The Cookbook{{!}}''The Cookbook''}}		{{For\|the music album\|The Cookbook{{!}}''The Cookbook''}}
	[[File:Eliza Smith The Compleat Housewife.jpg\|thumb\|upright=1.35\|[[Eliza Smith]]'s ''[[The Compleat Housewife]]'', 1727]]		[[File:Eliza Smith The Compleat Housewife.jpg\|thumb\|upright=1.35\|[[Eliza Smith (writer)\|Eliza Smith]]'s ''[[The Compleat Housewife]]'', 1727]]
	A '''cookbook''' or '''cookery book'''<ref>{{Cite web\|url=https://www.dictionary.com/browse/cookery--book\|title=Definition of cookery book {{!}} Dictionary.com\|website=www.dictionary.com\|language=en\|access-date=2019-11-08\|archive-date=2019-11-08\|archive-url=https://web.archive.org/web/20191108165911/https://www.dictionary.com/browse/cookery--book\|url-status=live}}</ref> is a kitchen reference containing [[recipe]]s.		A '''cookbook''' or '''cookery book'''<ref>{{Cite web\|url=https://www.dictionary.com/browse/cookery--book\|title=Definition of cookery book {{!}} Dictionary.com\|website=www.dictionary.com\|language=en\|access-date=2019-11-08\|archive-date=2019-11-08\|archive-url=https://web.archive.org/web/20191108165911/https://www.dictionary.com/browse/cookery--book\|url-status=live}}</ref> is a kitchen reference containing [[recipe]]s.

Onel5969: Disambiguating links to Eliza Smith (link changed to Eliza Smith (writer)) using DisamAssist.

2024-10-02T08:54:36Z

Disambiguating links to Eliza Smith (link changed to Eliza Smith (writer)) using DisamAssist.

← Previous revision		Revision as of 08:54, 2 October 2024
Line 101:		Line 101:
	*''Arte de Cozinha'' by Domingos Rodrigues - the first cookbook printed in [[Portuguese language\|Portuguese]] (1680)		*''Arte de Cozinha'' by Domingos Rodrigues - the first cookbook printed in [[Portuguese language\|Portuguese]] (1680)
	*''[[Compendium ferculorum, albo Zebranie potraw]]'' by [[Stanisław Czerniecki]] – first cookbook in Polish (1682)		*''[[Compendium ferculorum, albo Zebranie potraw]]'' by [[Stanisław Czerniecki]] – first cookbook in Polish (1682)
	*''[[The Compleat Housewife]]'' (first American edition 1742) by [[Eliza Smith]]		*''[[The Compleat Housewife]]'' (first American edition 1742) by [[Eliza Smith (writer)\|Eliza Smith]]
	*''[[Art of Cookery\|The Art of Cookery, Made Plain and Easy]]'' (1747) by [[Hannah Glasse]]		*''[[Art of Cookery\|The Art of Cookery, Made Plain and Easy]]'' (1747) by [[Hannah Glasse]]
	*''Hjelpreda I Hushållningen För Unga Fruentimber'' (1755) by [[Cajsa Warg]]		*''Hjelpreda I Hushållningen För Unga Fruentimber'' (1755) by [[Cajsa Warg]]

Classicfilms: /* Famous cookbooks */ add

2024-10-01T02:08:39Z

Famous cookbooks: add

← Previous revision		Revision as of 02:08, 1 October 2024
Line 136:		Line 136:
	* The ''Fanny and Johnnie Cradock Cookery Programme'' (1970) by [[Fanny Cradock\|Fanny]] and Johnnie Cradock		* The ''Fanny and Johnnie Cradock Cookery Programme'' (1970) by [[Fanny Cradock\|Fanny]] and Johnnie Cradock
	*''[[Diet for a Small Planet]]'' (1971) by [[Frances Moore Lappé]]		*''[[Diet for a Small Planet]]'' (1971) by [[Frances Moore Lappé]]
			*''[[The Vegetarian Epicure]]'' (1972) by [[Anna Thomas]]
	*''[[The Farm Vegetarian Cookbook]]'' (1975) by Louise Hagler		*''[[The Farm Vegetarian Cookbook]]'' (1975) by Louise Hagler
	*''The Complete International Jewish Cookbook'' (1976) by [[Evelyn Rose]]		*''The Complete International Jewish Cookbook'' (1976) by [[Evelyn Rose]]
			*''[[Laurel's Kitchen]]'' (1976) by by Laurel Robertson, [[Carol Lee Flinders\|Carol Flinders]], and Bronwen Godfrey
	*''[[Moosewood Cookbook]]'' (1978) by [[Mollie Katzen]]		*''[[Moosewood Cookbook]]'' (1978) by [[Mollie Katzen]]
	*''[[Australian Women's Weekly Children's Birthday Cake Book]]'' (1980) by Maryanne Blacker and Pamela Clark		*''[[Australian Women's Weekly Children's Birthday Cake Book]]'' (1980) by Maryanne Blacker and Pamela Clark
			*''[[Vegetarian Cooking for Everyone]]'' (1997) by [[Deborah Madison]]

	<!--Please do not add anything here without at least a bluelink and evidence that book really was famous-->		<!--Please do not add anything here without at least a bluelink and evidence that book really was famous-->

Onel5969: Disambiguating links to Valencian (link changed to Valencian language) using DisamAssist.

2024-09-26T09:27:23Z

Disambiguating links to Valencian (link changed to Valencian language) using DisamAssist.

← Previous revision		Revision as of 09:27, 26 September 2024
Line 39:		Line 39:
	[[Low German\|Low]] and [[High German]] manuscripts are among the most numerous. Among them is ''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.		[[Low German\|Low]] and [[High German]] manuscripts are among the most numerous. Among them is ''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]] 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>		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>		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>

WaterQuark: /* Types of cookbooks */Fix typo

2024-09-01T15:17:34Z

Types of cookbooks: Fix typo

← Previous revision		Revision as of 15:17, 1 September 2024
Line 59:		Line 59:
	Cookbooks that serve as basic kitchen references (sometimes known as "kitchen bibles") began to appear in the [[early modern period]]. They provided not just recipes but overall instruction for both kitchen technique and household management. Such books were written primarily for housewives and occasionally domestic servants as opposed to professional cooks, and at times books such as ''[[The Joy of Cooking]]'' ([[Cuisine of the United States\|USA]]), ''[[La bonne cuisine de Madame E. Saint-Ange]]'' ([[French cuisine\|France]]), ''The [[Art of Cookery]]'' ([[British cuisine\|UK]], USA), ''[[Il cucchiaio d'argento]]'' ([[Italian cuisine\|Italy]]), and ''[[A Gift to Young Housewives]]'' ([[Russian cuisine\|Russia]]) have served as references of record for national cuisines.		Cookbooks that serve as basic kitchen references (sometimes known as "kitchen bibles") began to appear in the [[early modern period]]. They provided not just recipes but overall instruction for both kitchen technique and household management. Such books were written primarily for housewives and occasionally domestic servants as opposed to professional cooks, and at times books such as ''[[The Joy of Cooking]]'' ([[Cuisine of the United States\|USA]]), ''[[La bonne cuisine de Madame E. Saint-Ange]]'' ([[French cuisine\|France]]), ''The [[Art of Cookery]]'' ([[British cuisine\|UK]], USA), ''[[Il cucchiaio d'argento]]'' ([[Italian cuisine\|Italy]]), and ''[[A Gift to Young Housewives]]'' ([[Russian cuisine\|Russia]]) have served as references of record for national cuisines.

	~~Cookbook~~ also tell stories of the writers themselves and reflect upon the era in which they are written. They often reveal notions of social, political, environmental or economic contexts. For example, during the era of industrialization, convenience foods were brought into many households and were integrated and present in cookbooks written in this time.<ref>Melissa Fuster (2015) Writing Cuisine in the Spanish Caribbean: A Comparative Analysis of Iconic Puerto Rican and Cuban cookbooks, Food, Culture & Society,		Cookbooks also tell stories of the writers themselves and reflect upon the era in which they are written. They often reveal notions of social, political, environmental or economic contexts. For example, during the era of industrialization, convenience foods were brought into many households and were integrated and present in cookbooks written in this time.<ref>Melissa Fuster (2015) Writing Cuisine in the Spanish Caribbean: A Comparative Analysis of Iconic Puerto Rican and Cuban cookbooks, Food, Culture & Society,
	18:4, 659-680</ref> Related to this class are instructional cookbooks, which combine recipes with in-depth, step-by-step recipes to teach beginning cooks basic concepts and techniques. In vernacular literature, people may collect traditional recipes in [[family cookbooks]].		18:4, 659-680</ref> Related to this class are instructional cookbooks, which combine recipes with in-depth, step-by-step recipes to teach beginning cooks basic concepts and techniques. In vernacular literature, people may collect traditional recipes in [[family cookbooks]].

GreenC bot: Move 1 url. Wayback Medic 2.5 per WP:URLREQ#articles.latimes.com

2024-08-13T22:13:37Z

Move 1 url. Wayback Medic 2.5 per WP:URLREQ#articles.latimes.com

← Previous revision		Revision as of 22:13, 13 August 2024
Line 19:		Line 19:
	{{See also\|Category:Medieval_cookbooks\|label 1 = Category: Medieval Cookbooks}}		{{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=~~http~~://~~articles~~.latimes.com/1985-05-23~~/food/~~fo-~~8362_1_ancient~~-~~recipes~~ \|title=LA Times: 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>		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=LA Times: 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>		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>

Wnholmes: /* External links */ item added

2024-07-25T12:00:59Z

External links: item added

← Previous revision		Revision as of 12:00, 25 July 2024
Line 207:		Line 207:
	*[http://www.nypl.org/news/treasures/index.cfm?vidid=8 Menus and Cookbooks at The New York Public Library]		*[http://www.nypl.org/news/treasures/index.cfm?vidid=8 Menus and Cookbooks at The New York Public Library]
	*[http://www.lamerci.fr/titres/livre_cuisine.html Llibre de Sent Soví (1324)]		*[http://www.lamerci.fr/titres/livre_cuisine.html Llibre de Sent Soví (1324)]
			*[[Royal Baking Powder Company]], with books at [https://www.gutenberg.org/ebooks/author/46314 Project Gutenberg]

	{{Cooking Techniques}}		{{Cooking Techniques}}

MrOllie: Restored revision 1225450081 by Viewmont Viking (talk): MOS

2024-07-14T17:14:50Z

Restored revision 1225450081 by Viewmont Viking (talk): MOS

← Previous revision		Revision as of 17:14, 14 July 2024
Line 41:		Line 41:
	From Southern Europe there is the 14th century [[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>		From Southern Europe there is the 14th century [[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 (~~1390's~~) 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>		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===		===Modern cookbooks===

	[[File:ActonFish.jpg\|thumb\|from ''[[Modern Cookery for Private Families]]'' by Eliza Acton (London: Longmans, Green, Reader, and Dyer, 1871, p. 48)]]		[[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 ~~1660's~~, 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>		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.		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.
Line 75:		Line 75:

	===Community===		===Community===
	Community cookbooks (also known as compiled, regional, charitable, and fund-raising cookbooks) are a unique genre of culinary literature. Community cookbooks focus on home cooking, often documenting regional, ethnic, family, and societal traditions, as well as local history.<ref>{{Cite web \|url=http://www.answers.com/topic/community-cookbooks \|title=Answers.com \|website=[[Answers.com]] \|access-date=2010-04-03 \|archive-date=2011-09-22 \|archive-url=https://web.archive.org/web/20110922045532/http://www.answers.com/topic/community-cookbooks \|url-status=live }}</ref><ref>{{cite book\|last=Bowers\|first=Anne\|title=Recipes for Reading: Community Cookbooks, Stories, Histories\|year=1997\|publisher=University of Massachusetts Press\|location=Amherst\|isbn=978-1-55849-089-5\|url=http://www.umass.edu/umpress/title/recipes-reading\|access-date=2013-03-15\|archive-date=2013-12-28\|archive-url=https://web.archive.org/web/20131228103744/http://www.umass.edu/umpress/title/recipes-reading\|url-status=live}}</ref> [[Sondra Gotlieb]], for example, wrote her cookbooks on Canadian food culture by visiting people and homes by region. She gathered recipes, observed the ~~food-ways~~, observed the people and their traditions of each region by being in their own homes. Gotlieb did this so that she could put together a comprehensive cookbook based on the communities and individuals that make up Canada.<ref>Keneally, Rhona Richman. There is a Canadian Cuisine, and it is unique in all the world: Crafting National Food Culture during the Long 1960s.</ref> [[Gooseberry Patch]] has been publishing community-style cookbooks since 1992 and built their brand on this community.		Community cookbooks (also known as compiled, regional, charitable, and fund-raising cookbooks) are a unique genre of culinary literature. Community cookbooks focus on home cooking, often documenting regional, ethnic, family, and societal traditions, as well as local history.<ref>{{Cite web \|url=http://www.answers.com/topic/community-cookbooks \|title=Answers.com \|website=[[Answers.com]] \|access-date=2010-04-03 \|archive-date=2011-09-22 \|archive-url=https://web.archive.org/web/20110922045532/http://www.answers.com/topic/community-cookbooks \|url-status=live }}</ref><ref>{{cite book\|last=Bowers\|first=Anne\|title=Recipes for Reading: Community Cookbooks, Stories, Histories\|year=1997\|publisher=University of Massachusetts Press\|location=Amherst\|isbn=978-1-55849-089-5\|url=http://www.umass.edu/umpress/title/recipes-reading\|access-date=2013-03-15\|archive-date=2013-12-28\|archive-url=https://web.archive.org/web/20131228103744/http://www.umass.edu/umpress/title/recipes-reading\|url-status=live}}</ref> [[Sondra Gotlieb]], for example, wrote her cookbooks on Canadian food culture by visiting people and homes by region. She gathered recipes, observed the foodways, observed the people and their traditions of each region by being in their own homes. Gotlieb did this so that she could put together a comprehensive cookbook based on the communities and individuals that make up Canada.<ref>Keneally, Rhona Richman. There is a Canadian Cuisine, and it is unique in all the world: Crafting National Food Culture during the Long 1960s.</ref> [[Gooseberry Patch]] has been publishing community-style cookbooks since 1992 and built their brand on this community.

	Community cookbooks have sometimes been created to offer a counter-narrative of historical events or sustain a community through difficult times. ''The Historical Cookbook of the American Negro'', published in 1958 by the [[National Council of Negro Women]], includes recipes that illuminate histories of Black resistance, including "[[Nat Turner's slave rebellion\|Nat Turner]] Crackling Bread."<ref>{{Cite book\|last=scientifique.\|first=Bower, Anne. Éditeur\|url=http://worldcat.org/oclc/758887232\|title=Recipes for reading : community cookbooks, stories, histories\|date=1997\|publisher=University of Massachusetts Press\|isbn=1-55849-088-4\|oclc=758887232}}</ref> The 1976 ''People's Philadelphia Cookbook'', published by grassroots organization The People's Fund, includes recipes from members of the [[Black Panther Party]], [[United Farm Workers\|The United Farm Workers]], and the Gay Activist Alliance of Philadelphia.<ref>{{Cite web\|last=Gattuso\|first=Reina\|date=2020-01-24\|title=Eat Like a 1970s Radical With 'The People's Philadelphia Cookbook'\|url=http://www.atlasobscura.com/articles/philadelphia-food-history\|access-date=2021-02-26\|website=Atlas Obscura\|language=en\|archive-date=2021-01-23\|archive-url=https://web.archive.org/web/20210123082846/https://www.atlasobscura.com/articles/philadelphia-food-history\|url-status=live}}</ref> For ''In Memory's Kitchen'', written in the ~~1940's~~ by Jewish women interned at the Theresienstadt concentration camp in Czechoslovakia, women drew on their memories to contribute recipes.<ref>{{Cite book\|first=Janet\|last=Theophano\|url=http://worldcat.org/oclc/965713058\|title=Eat my words: reading women's lives through the cookbooks they wrote\|date=2016\|publisher=St. Martin's Press\|isbn=978-1-250-11194-4\|oclc=965713058}}</ref>		Community cookbooks have sometimes been created to offer a counter-narrative of historical events or sustain a community through difficult times. ''The Historical Cookbook of the American Negro'', published in 1958 by the [[National Council of Negro Women]], includes recipes that illuminate histories of Black resistance, including "[[Nat Turner's slave rebellion\|Nat Turner]] Crackling Bread."<ref>{{Cite book\|last=scientifique.\|first=Bower, Anne. Éditeur\|url=http://worldcat.org/oclc/758887232\|title=Recipes for reading : community cookbooks, stories, histories\|date=1997\|publisher=University of Massachusetts Press\|isbn=1-55849-088-4\|oclc=758887232}}</ref> The 1976 ''People's Philadelphia Cookbook'', published by grassroots organization The People's Fund, includes recipes from members of the [[Black Panther Party]], [[United Farm Workers\|The United Farm Workers]], and the Gay Activist Alliance of Philadelphia.<ref>{{Cite web\|last=Gattuso\|first=Reina\|date=2020-01-24\|title=Eat Like a 1970s Radical With 'The People's Philadelphia Cookbook'\|url=http://www.atlasobscura.com/articles/philadelphia-food-history\|access-date=2021-02-26\|website=Atlas Obscura\|language=en\|archive-date=2021-01-23\|archive-url=https://web.archive.org/web/20210123082846/https://www.atlasobscura.com/articles/philadelphia-food-history\|url-status=live}}</ref> For ''In Memory's Kitchen'', written in the 1940s by Jewish women interned at the Theresienstadt concentration camp in Czechoslovakia, women drew on their memories to contribute recipes.<ref>{{Cite book\|first=Janet\|last=Theophano\|url=http://worldcat.org/oclc/965713058\|title=Eat my words: reading women's lives through the cookbooks they wrote\|date=2016\|publisher=St. Martin's Press\|isbn=978-1-250-11194-4\|oclc=965713058}}</ref>

	===Chefs===		===Chefs===

← Previous revision		Revision as of 01:37, 1 November 2024
Line 1:		Line 1:
	{{Short description\|Book of recipes with instructions}}		{{Short description\|Book of recipes with instructions}}
	{{For\|the music album\|The Cookbook{{!}}''The Cookbook''}}		{{For\|the music album\|The Cookbook{{!}}''The Cookbook''}}
	[[File:Eliza Smith The Compleat Housewife.jpg\|thumb\|upright=1.35\|[[Eliza Smith]]'s ''[[The Compleat Housewife]]'', 1727]]		[[File:Eliza Smith The Compleat Housewife.jpg\|thumb\|upright=1.35\|[[Eliza Smith (writer)\|Eliza Smith]]'s ''[[The Compleat Housewife]]'', 1727]]
	A '''cookbook''' or '''cookery book'''<ref>{{Cite web\|url=https://www.dictionary.com/browse/cookery--book\|title=Definition of cookery book {{!}} Dictionary.com\|website=www.dictionary.com\|language=en\|access-date=2019-11-08\|archive-date=2019-11-08\|archive-url=https://web.archive.org/web/20191108165911/https://www.dictionary.com/browse/cookery--book\|url-status=live}}</ref> is a kitchen reference containing [[recipe]]s.		A '''cookbook''' or '''cookery book'''<ref>{{Cite web\|url=https://www.dictionary.com/browse/cookery--book\|title=Definition of cookery book {{!}} Dictionary.com\|website=www.dictionary.com\|language=en\|access-date=2019-11-08\|archive-date=2019-11-08\|archive-url=https://web.archive.org/web/20191108165911/https://www.dictionary.com/browse/cookery--book\|url-status=live}}</ref> is a kitchen reference containing [[recipe]]s.

← Previous revision		Revision as of 22:13, 13 August 2024
Line 19:		Line 19:
	{{See also\|Category:Medieval_cookbooks\|label 1 = Category: Medieval Cookbooks}}		{{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=~~http~~://~~articles~~.latimes.com/1985-05-23~~/food/~~fo-~~8362_1_ancient~~-~~recipes~~ \|title=LA Times: 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>		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=LA Times: 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>		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>

← Previous revision		Revision as of 00:50, 14 November 2024
Line 19:		Line 19:
	{{See also\|Category:Medieval_cookbooks\|label 1 = Category: Medieval Cookbooks}}		{{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=~~LA Times:~~ 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>		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>		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>
Line 28:		Line 28:

	====Asian====		====Asian====
	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}}		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}}

	''[[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>		''[[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>
Line 75:		Line 75:

	===Community===		===Community===
	Community cookbooks (also known as compiled, regional, charitable, and fund-raising cookbooks) are a unique genre of culinary literature. Community cookbooks focus on home cooking, often documenting regional, ethnic, family, and societal traditions, as well as local history.<ref>{{Cite web \|url=http://www.answers.com/topic/community-cookbooks \|title=Answers.com \|website=[[Answers.com]] \|access-date=2010-04-03 \|archive-date=2011-09-22 \|archive-url=https://web.archive.org/web/20110922045532/http://www.answers.com/topic/community-cookbooks \|url-status=live }}</ref><ref>{{cite book\|last=Bowers\|first=Anne\|title=Recipes for Reading: Community Cookbooks, Stories, Histories\|year=1997\|publisher=University of Massachusetts Press\|location=Amherst\|isbn=978-1-55849-089-5\|url=http://www.umass.edu/umpress/title/recipes-reading\|access-date=2013-03-15\|archive-date=2013-12-28\|archive-url=https://web.archive.org/web/20131228103744/http://www.umass.edu/umpress/title/recipes-reading\|url-status=live}}</ref> [[Sondra Gotlieb]], for example, wrote her cookbooks on Canadian food culture by visiting people and homes by region. She gathered recipes, observed the foodways, observed the people and their traditions of each region by being in their own homes. Gotlieb did this so that she could put together a comprehensive cookbook based on the communities and individuals that make up Canada.<ref>Keneally, Rhona Richman. There is a Canadian Cuisine, and it is unique in all the world: Crafting National Food Culture during the Long 1960s.</ref> [[Gooseberry Patch]] has been publishing community-style cookbooks since 1992 and built their brand on this community.		Community cookbooks (also known as compiled, regional, charitable, and fund-raising cookbooks) are a unique genre of culinary literature. Community cookbooks focus on home cooking, often documenting regional, ethnic, family, and societal traditions, as well as local history.<ref>{{Cite web \|url=http://www.answers.com/topic/community-cookbooks \|title=Answers.com \|website=[[Answers.com]] \|access-date=2010-04-03 \|archive-date=2011-09-22 \|archive-url=https://web.archive.org/web/20110922045532/http://www.answers.com/topic/community-cookbooks \|url-status=live }}</ref><ref>{{cite book\|last=Bowers\|first=Anne\|title=Recipes for Reading: Community Cookbooks, Stories, Histories\|year=1997\|publisher=University of Massachusetts Press\|location=Amherst\|isbn=978-1-55849-089-5\|url=http://www.umass.edu/umpress/title/recipes-reading\|access-date=2013-03-15\|archive-date=2013-12-28\|archive-url=https://web.archive.org/web/20131228103744/http://www.umass.edu/umpress/title/recipes-reading\|url-status=live}}</ref> [[Sondra Gotlieb]], for example, wrote her cookbooks on Canadian food culture by visiting people and homes by region. She gathered recipes, observed the foodways, observed the people and their traditions of each region by being in their own homes. Gotlieb did this so that she could put together a comprehensive cookbook based on the communities and individuals that make up Canada.<ref>Keneally, Rhona Richman. There is a Canadian Cuisine, and it is unique in all the world: Crafting National Food Culture during the Long 1960s.</ref> [[Gooseberry Patch]] has been publishing community-style cookbooks since 1992 and built their brand on this community.

	Community cookbooks have sometimes been created to offer a counter-narrative of historical events or sustain a community through difficult times. ''The Historical Cookbook of the American Negro'', published in 1958 by the [[National Council of Negro Women]], includes recipes that illuminate histories of Black resistance, including "[[Nat Turner's slave rebellion\|Nat Turner]] Crackling Bread."<ref>{{Cite book\|last=scientifique.\|first=Bower, Anne. Éditeur\|url=http://worldcat.org/oclc/758887232\|title=Recipes for reading : community cookbooks, stories, histories\|date=1997\|publisher=University of Massachusetts Press\|isbn=1-55849-088-4\|oclc=758887232}}</ref> The 1976 ''People's Philadelphia Cookbook'', published by grassroots organization The People's Fund, includes recipes from members of the [[Black Panther Party]], [[United Farm Workers\|The United Farm Workers]], and the Gay Activist Alliance of Philadelphia.<ref>{{Cite web\|last=Gattuso\|first=Reina\|date=2020-01-24\|title=Eat Like a 1970s Radical With 'The People's Philadelphia Cookbook'\|url=http://www.atlasobscura.com/articles/philadelphia-food-history\|access-date=2021-02-26\|website=Atlas Obscura\|language=en\|archive-date=2021-01-23\|archive-url=https://web.archive.org/web/20210123082846/https://www.atlasobscura.com/articles/philadelphia-food-history\|url-status=live}}</ref> For ''In Memory's Kitchen'', written in the 1940s by Jewish women interned at the Theresienstadt concentration camp in Czechoslovakia, women drew on their memories to contribute recipes.<ref>{{Cite book\|first=Janet\|last=Theophano\|url=http://worldcat.org/oclc/965713058\|title=Eat my words: reading women's lives through the cookbooks they wrote\|date=2016\|publisher=St. Martin's Press\|isbn=978-1-250-11194-4\|oclc=965713058}}</ref>		Community cookbooks have sometimes been created to offer a counter-narrative of historical events or sustain a community through difficult times. ''The Historical Cookbook of the American Negro'', published in 1958 by the [[National Council of Negro Women]], includes recipes that illuminate histories of Black resistance, including "[[Nat Turner's slave rebellion\|Nat Turner]] Crackling Bread."<ref>{{Cite book\|last=scientifique.\|first=Bower, Anne. Éditeur\|url=http://worldcat.org/oclc/758887232\|title=Recipes for reading : community cookbooks, stories, histories\|date=1997\|publisher=University of Massachusetts Press\|isbn=1-55849-088-4\|oclc=758887232}}</ref> The 1976 ''People's Philadelphia Cookbook'', published by grassroots organization The People's Fund, includes recipes from members of the [[Black Panther Party]], [[United Farm Workers\|The United Farm Workers]], and the Gay Activist Alliance of Philadelphia.<ref>{{Cite web\|last=Gattuso\|first=Reina\|date=2020-01-24\|title=Eat Like a 1970s Radical With 'The People's Philadelphia Cookbook'\|url=http://www.atlasobscura.com/articles/philadelphia-food-history\|access-date=2021-02-26\|website=Atlas Obscura\|language=en\|archive-date=2021-01-23\|archive-url=https://web.archive.org/web/20210123082846/https://www.atlasobscura.com/articles/philadelphia-food-history\|url-status=live}}</ref> For ''In Memory's Kitchen'', written in the 1940s by Jewish women interned at the Theresienstadt concentration camp in Czechoslovakia, women drew on their memories to contribute recipes.<ref>{{Cite book\|first=Janet\|last=Theophano\|url=http://worldcat.org/oclc/965713058\|title=Eat my words: reading women's lives through the cookbooks they wrote\|date=2016\|publisher=St. Martin's Press\|isbn=978-1-250-11194-4\|oclc=965713058}}</ref>

	===Chefs===		===Chefs===
Line 130:		Line 130:
	*''Cooking with the Chinese Flavor'' (1956) and subsequent books by Lin Tsuifeng ("Mrs. [[Lin Yutang]]")		*''Cooking with the Chinese Flavor'' (1956) and subsequent books by Lin Tsuifeng ("Mrs. [[Lin Yutang]]")
	*''Mrs Balbir Singh's Indian Cookery'' (1961) by [[Mrs Balbir Singh]]		*''Mrs Balbir Singh's Indian Cookery'' (1961) by [[Mrs Balbir Singh]]
	*''[[The Artists' & Writers' Cookbook]]'' (1961) with recipes from 150 famous writers and artists<ref>{{cite news \|last1=Popova \|first1=Maria \|~~authorlink~~=Maria Popova\|title=The Artists' & Writers' Cookbook: A Rare 1961 Treasure Trove of Unusual Recipes and Creative Wit \|url=https://www.themarginalian.org/2013/04/17/the-artists-writers-cookbook-1961/ \|work=The Marginalian \|date=17 April 2013}}</ref>		*''[[The Artists' & Writers' Cookbook]]'' (1961) with recipes from 150 famous writers and artists<ref>{{cite news \|last1=Popova \|first1=Maria \|author-link=Maria Popova\|title=The Artists' & Writers' Cookbook: A Rare 1961 Treasure Trove of Unusual Recipes and Creative Wit \|url=https://www.themarginalian.org/2013/04/17/the-artists-writers-cookbook-1961/ \|work=The Marginalian \|date=17 April 2013}}</ref>
	*''[[Mastering the Art of French Cooking]]'' (1961) by [[Simone Beck]], [[Louisette Bertholle]] and [[Julia Child]]		*''[[Mastering the Art of French Cooking]]'' (1961) by [[Simone Beck]], [[Louisette Bertholle]] and [[Julia Child]]
	*''[[Ten Talents (cookbook)\|Ten Talents]]'' (1968) by Rosalie Hurd		*''[[Ten Talents (cookbook)\|Ten Talents]]'' (1968) by Rosalie Hurd