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This article is about culinary recipes. For a discussion of semiconductor IC recipes, see Semiconductor fabrication. Semiconductor device fabrication is the process used to create chips the Integrated circuits that are present in everyday Electrical and electronic
An example recipe, printed from the Wikibooks Cookbook.
An example recipe, printed from the Wikibooks Cookbook.

A recipe is a set of instructions that show how to prepare or make something, especially a culinary dish. A dish in Gastronomy is a specific food preparation a "distinct article or variety of food" ready to eat

Modern culinary recipes normally consist of several components:

Some recipes will note how long the dish will keep and its suitability for freezing. Provenance, from the French provenir, "to come from" means the Origin, or the source, of something or the history of the ownership or location

Earlier recipes often included much less information, serving more as a reminder of ingredients and proportions for someone who already knew how to prepare the dish.

Recipe writers sometimes also list variations of a traditional dish.

Contents

Etymology

"Recipe" comes from the Latin word recipe 'take (imperative)', that is, an instruction to have the ingredients ready, originally used in doctors' orders to pharmacists. Latin ( lingua Latīna, laˈtiːna is an Italic language, historically spoken in Latium and Ancient Rome. Pharmacists are Health professionals who practice the art and science of Pharmacy. [1]

History of the recipe

The written history of recipes can be traced back to approximately 1400 BC, when ancient Egyptians painted hieroglyphics depicting the preparation of food. Ancient Egypt was an Ancient Civilization in eastern North Africa, concentrated along the lower reaches of the Nile River in what is now Hieroglyph ( Greek grc-Grek ἱερογλύφος " sacred carving " or hieroglyphics ( = grc-Grek τὰ ἱερογλυφικά [2] However it wasn’t until the Roman times that recipes were written down in a language form rather than pictures. Apicius (25BC) prepared several manuscripts detailing Roman cooking [3] and listing how food was served in Roman times. He chronicles the courses served which are usually referred to as Gustatio (appetizer) , Primae Mensae (main course) and Secundae Mensae (dessert). [4] The Romans introduced many herbs and spices into western cuisine, Renfrew[5] states that thyme, bay, basil, fennel, rue, mint, parsley and dill were all common in Roman cooking. Thyme (ˈtaɪm is a well known herb in common usage the name may refer to either the any or all members of the plant Genus Thymus, Headlands and bays are two related features of the coastal environment Basil ( Ocimum basilicum) (ˈbeɪzəl or /ˈbæzəl/ of the Family Lamiaceae. Fennel ( Foeniculum vulgare) is a Plant Species in the Genus Foeniculum (treated as the sole species in the genus by Rue ( Ruta) is a genus of strongly scented Evergreen Subshrubs 20-60 cm tall in the family Rutaceae, native to the Mediterranean Mentha ( mint) is a Genus of about 25 Species (and many hundreds of varieties) of Flowering plants in the family Parsley ( Petroselinum crispum) is a bright Green, biennial Herb, also used as Spice. Dill ( Anethum graveolens) is a short-lived perennial herb. It is the sole species of the genus Anethum, though classified by some botanists

Following the fall of the Roman Empire, little was written down until the 1300s. The Roman Empire was the post-Republican phase of the ancient Roman civilization, characterised by an autocratic form of government and large territorial King Richard II of England commissioned a recipe book called ‘Forme of Cury’ in 1390,[6] around the same time another book was published entitled ‘Curye on Inglish’[7]. Both books give an impression of how food was prepared and served in the noble classes of England at that time. The revival of the European class system at this time brought entertainment back to the palaces and homes of the nobility and along with it the start of what can be called the modern recipe book. By the 1400s, numerous manuscripts were appearing, detailing the recipes of the day. Many of these such as the Harleian MS 279, Harleian MS 4016, Ashmole MS 1429, Laud MS 553 and Dure MS 55[8] give very good information and record the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, which had been brought back from the Crusades. Coriander ( Coriandrum sativum) also commonly called cilantro, is an annual Herb in the family Apiaceae. Rosemary ( la Rosmarinus officinalis) is a woody perennial Herb with fragrant evergreen needle-like leaves. The Crusades were a series of military campaigns of a religious character waged by much of Christian Europe against external and internal opponents

During the 1500s and 1600s competition between the large houses became the thing of the day and numerous books were written on how to manage households and prepare food, in Holland[9]and England[10] competition grew between the noble families for 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. [11] Many of these books have now been translated and are available online. [12]

By the 1800s, cooking had become a passion throughout the world. Using the latest technology and using a new concept in publishing, Mrs Beeton (Isabella Mary Beeton 1836 – 1865) published her famous ‘Book of Household Management’, in the new format of 24 monthly parts between 1857 and 1861. Isabella Mary Beeton ( née Mayson; 12 March 1836 – 6 February 1865) universally known as Mrs Beeton Isabella Mary Beeton ( née Mayson; 12 March 1836 – 6 February 1865) universally known as Mrs Beeton Around the same time the American cook Fannie Farmer (Fannie Merritt Farmer 1857 – 1915) was born and having devoted herself to cooking published in 1896 her famous work ‘The Boston Cooking School Cookbook’ which contained some 1849 recipes. Fannie Merritt Farmer ( 23 March 1857 - 15 January 1915) was an American culinary expert whose Boston Cooking-School Fannie Merritt Farmer ( 23 March 1857 - 15 January 1915) was an American culinary expert whose Boston Cooking-School [13]

By the mid 1900s, there were literally thousands of cookery and recipe books available. The next revolution came with introduction of the TV cooks. The first TV cook in England was Fanny Craddock who had her show on the BBC, later followed by chefs such as Graham Kerr (known as the Galloping Gourmet). Fanny Cradock (born Phyllis Nan Sortain Pechey on February 26 1909 Apthorp House Fairlop Road Leytonstone, Essex, England Graham Kerr (born January 22, 1934 in London) is a cooking personality who gained fame through his cooking show The Galloping Gourmet. These TV cookery programs brought the recipes of these cooks to a new audience who were keen to try out new ways of cooking. In the early days, the recipes were available by post from the BBC and later with the introduction of the CEEFAX text on screen system, they became available on the television. Ceefax (phonetic for "See Facts" is the BBC 's Teletext information service The new companies of Channel 4 and S4C also brought recipes to the television with their own text system called ORACLE. Channel 4 is a public-service Television and Radio broadcaster in the United Kingdom centred around a television channel of the same name which began S4C (Sianel Pedwar Cymru meaning Channel Four Wales) is a television channel in Wales Today the television is still a major source of recipe information, with international cooks and chefs such as Jamie Oliver, Gordon Ramsey, Nigella Lawson and Rachel Ray having prime time shows and backing them up with Internet websites giving the details of all their recipes. James Trevor 'Jamie' Oliver, MBE (born 27 May 1975 frequently Nicknamed The Naked Chef, is an English Celebrity chef. Gordon James Ramsay, OBE, (born 8 November 1966 is a Chef, Television personality and Restaurateur. Nigella Lucy Lawson (born 6 January 1960 is an English food writer, Journalist and broadcaster Rachael Domenica Ray (born August 25, 1968 in Glens Falls, New York) is a two-time Daytime Emmy nominated television personality Despite the Internet, today cookery books are as popular if not more so than they have ever been.

See also

References

  1. ^ [OED]
  2. ^ Katz, Soloman H (2002). Culinary art is the Art of Cooking. The word "culinary" is defined as something related to or connected with cooking or Kitchens A culinarian Culinary art is the Art of Cooking. The word "culinary" is defined as something related to or connected with cooking or Kitchens A culinarian A cookbook is a Book that contains information on Cooking, and/or a list of Recipes It may also contain information on ingredient origin freshness The Gourmet Museum and Library (Bibliothèque et musée de la Gourmandise is a Museum dedicated to the History of Gastronomy, located in Hermalle-sous-Huy Encyclopaedia of Food and Culture. Charles Schribners & Sons, New York, Vol 1 pp558. ISBN 0684805685.  
  3. ^ Toussaint – Samat, Maguelonne (1992). History of Food. Barnes and Noble, New York, pp356.  
  4. ^ Roman food in Britain. Retrieved on 2007-05-10. Year 2007 ( MMVII) was a Common year starting on Monday of the Gregorian calendar in the 21st century. Events 1291 - Scottish Nobles recognize the authority of Edward I of England.
  5. ^ Renfrew, Jan (1996). Food and Cooking in Roman Britain. English Heritage. ISBN 1850740801.  
  6. ^ COMDA Calendar Co. . 2007 Recipe Calendar. COMDA, Canada.  
  7. ^ Hicatt, Constance B; Sharon Butler (1985). English Culinary Manuscripts of the 14C.  
  8. ^ Austin, Thomas (1888). Ashmole and other Manuscripts.  
  9. ^ Sieben, Ria Jansen (1588). Een notable boecxtken van cokeryen.  
  10. ^ anon (1588). The good Huswifes handmaid for Cookerie.  
  11. ^ May, Robert (1685). The accomplifht Cook.  
  12. ^ Judy Gerjuoy. Medieval Cookbooks. Retrieved on 2007-06-15. Year 2007 ( MMVII) was a Common year starting on Monday of the Gregorian calendar in the 21st century. Events 763 BC - Assyrians record a Solar eclipse that will be used to fix the Chronology of Mesopotamian history
  13. ^ Cunningham, Marion (1979). The Fannie Farmer Cookbook (revised). Bantam Books, New York. ISBN 0553568817.  

External links

Dictionary

recipe

-noun

  1. Instructions for making or preparing food dishes.
  2. Any mixture instructions.
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