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Andrew Dalby
Andrew Dalby (b. 1947 in Liverpool) is an English linguist, translator and historian who has written articles and several books on a wide range of topics including food history, language, Classical texts, and Wikipedia.
http://wn.com/Andrew_Dalby -
Cato the Elder
Marcus Porcius Cato (234 BC, Tusculum – 149 BC) was a Roman statesman, commonly surnamed Censorius (the Censor), Sapiens (the Wise), Priscus (the Ancient), or Major (the Elder), or Cato the Censor, to distinguish him from his great-grandson, Cato the Younger.
http://wn.com/Cato_the_Elder -
Fannie Farmer
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http://wn.com/Fannie_Farmer -
Graham Kerr
Graham Kerr (born January 22, 1934 in London) is a cooking personality who gained fame through his cooking show The Galloping Gourmet.
http://wn.com/Graham_Kerr -
Ibn Sayyar al-Warraq
Abu Muhammad al-Muzaffar ibn Nasr ibn Sayyār al-Warrāq of Baghdad was the compiler of a tenth-century cookbook, al-Kitab al-Ṭabīḫ (, The Book of Dishes). This is the earliest known Arabic cookbook.
http://wn.com/Ibn_Sayyar_al-Warraq -
Jamie Oliver
James Trevor "Jamie" Oliver MBE (born 27 May 1975), sometimes known as The Naked Chef, is a British chef, restaurateur and media personality, known for his food-focused television shows, cookbooks and more recently his role in campaigning against the use of processed foods in national schools, and his campaign to change unhealthy diets and poor cooking habits for the better across the United Kingdom and the United States.
http://wn.com/Jamie_Oliver -
Mithaecus
Mithaecus (Ancient Greek: Mithaikos) was a cook and cookbook author of the late 5th century BC. A Greek-speaking native of Sicily at a time when the island was rich and highly civilized, Mithaecus is credited with having brought knowledge of Sicilian gastronomy to Greece. Specifically, according to sources of varying reliability, he worked in Sparta, from which he was expelled as a bad influence, and in Athens. He earned an unfavourable mention in Plato's dialogue Gorgias.
http://wn.com/Mithaecus -
Nigella Lawson
Nigella Lucy Lawson (born 6 January 1960) is a British food writer, journalist and broadcaster. Lawson was born to Nigel Lawson, who would become Chancellor of the Exchequer, and Vanessa Salmon, whose family owned the J. Lyons and Co. empire. After graduating from Lady Margaret Hall, Oxford University, Lawson started to work as a book reviewer and restaurant critic, later becoming the deputy literary editor of The Sunday Times in 1986. She then embarked upon a career as a freelance journalist, writing for a number of newspapers and magazines. In 1998, Lawson brought out her first cookery book, How to Eat, which sold 300,000 copies and became a bestseller. She went on to write her second book in 2000, How to be a Domestic Goddess, winning her the British Book Award for Author of The Year.
http://wn.com/Nigella_Lawson -
Rachael Ray
Rachael Domenica Ray (born August 25, 1968) is an American television personality, celebrity chef and author. She hosts the syndicated talk and lifestyle program Rachael Ray and three Food Network series, 30 Minute Meals, ''Rachael Ray's Tasty Travels and $40 a Day. Ray wrote cookbooks based on the 30 Minute Meals concept, and launched a magazine, Every Day with Rachael Ray'', in 2006.
http://wn.com/Rachael_Ray
- ancient Egypt
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- Mrs Beeton
- Nigella Lawson
- ORACLE (teletext)
- parsley
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- recipes
- Rhyming recipe
- rosemary
- rue
- S4C
- semantic
- social
- thyme
- Top Chef
- Web 2.0
- Webvan
The Recipe
Releases by year: 1998 1996
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- [untitled]
- Order: Reorder
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- Akkadian language
- ancient Egypt
- Andrew Dalby
- Apicius
- Athenaeus
- Babylonia
- basil
- bay
- beverage
- Cato the Elder
- CEEFAX
- Channel 4
- chefs
- Cookbook
- coriander
- Crusades
- Culinary
- Culinary art
- Curye on Inglish
- De Agri Cultura
- Deipnosophistae
- dill
- dish (food)
- Epicurious
- Fannie Farmer
- Fanny Craddock
- fennel
- flavor profile
- food
- Food Network
- foodies
- Foodpairing
- foods
- Forme of Cury
- Gordon Ramsay
- Graham Kerr
- hieroglyph
- hRecipe
- Ibn Sayyar al-Warraq
- Iron Chef
- Jamie Oliver
- late-2000s recession
- mentha
- microformat
- Mithaecus
- mixologists
- Molecular gastronomy
- Mrs Beeton
- Nigella Lawson
- ORACLE (teletext)
- parsley
- provenance
- Punic
- Rachael Ray
- recipes
- Rhyming recipe
- rosemary
- rue
- S4C
- semantic
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A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
Components
Modern culinary recipes normally consist of several componentsSome recipes will note how long the dish will keep and its suitability for freezing. Nutritional information, such as calories per serving and grams of protein, fat, and carbohydrates per serving, may also be given.
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, to give different tastes of the same recipes.
History
The earliest known recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia.There are ancient Egyptian hieroglyphics depicting the preparation of food.
Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus mentions many other cookbooks, all of them lost.
Roman recipes are known starting in the 2nd century BCE with Cato the Elder's De Agri Cultura. Many other authors of this period described eastern Mediterranean cooking in Greek and in Latin.
Some Punic recipes are known in Greek and Latin translation.
Much later, in the 4th or 5th century, appears the large collection of recipes conventionally entitled 'Apicius', the only more or less complete surviving cookbook from the classical world. It chronicles the courses served which are usually referred to as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). The Romans introduced many herbs and spices into western cuisine, Renfrew states that basil, bay, dill, fennel, mint, parsley, rue and thyme were all common in Roman cooking.
Arabic recipes are documented starting in the 10th century; see al-Warraq and al-Baghdadi.
King Richard II of England commissioned a recipe book called Forme of Cury in 1390, around the same time another book was published entitled Curye on Inglish. 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 15th century, 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, give very good information and record the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, many of which had been brought back from the Crusades.
During the 16th and 17th centuries, competition between the large houses became commonplace and numerous books were written on how to manage households and prepare food. In Holland and England 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. Many of these books have now been translated and are available online.
By the 19th century, cooking had become a passion throughout the world. Using the latest technology and a new concept in publishing, Mrs Beeton (1836–1865) published her famous Book of Household Management in 24 monthly parts between 1857 and 1861. Around the same time the American cook Fannie 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 1,849 recipes.
Recipes on TV and the Internet
By the mid 20th century, there were literally thousands of cookery and recipe books available. The next revolution came with the 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). 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. The new companies of Channel 4 and S4C also brought recipes to the television with their own text system called ORACLE.In the early 21st century, there has been a renewed focus on cooking at home due to the late-2000s recession. Television networks such as the Food Network and magazines are still a major source of recipe information, with international cooks and chefs such as Jamie Oliver, Gordon Ramsay, Nigella Lawson and Rachael Ray having prime-time shows and backing them up with Internet websites giving the details of all their recipes. Internet sites such as AllRecipes, Epicurious and Food Network have become extremely popular destinations to find recipe information, as well as mobile applications. Even reality TV shows such as Top Chef or Iron Chef challenged the idea of culinary arts by having chefs compete against each other in culinary challenges. Internet sites such as Allrecipies.com are a free source of many different recipes.
Recipes - for the most part - missed the Web 2.0 innovation spurt, possibly a lingering effect from early food web failures such as Webvan. By 2010, with a renewed sense of innovation and optimism in the technology world, there were a new crop of recipe sites that were using semantic, social, and communal principles to advance the category online.
Today, despite the Internet, cookery books are as popular if not more so than they have ever been.
Recipe design tools
While traditionally one needs to buy ingredients listed in recipes, modern technology brought tools that enable reverse recipe lookup - users list ingredients they have, and the tool retrieves recipes they can make.Molecular gastronomy provides chefs with cooking techniques and ingredients. But this discipline also provides new theories and methods which aid recipe design. These methods are used by chefs, foodies, home cooks and even mixologists worldwide to improve or design recipes. Foodpairing identifies which foods go well with one another. The method provides food and/or beverage combinations that are solely based on the flavor profile of the food and beverage products.
See also
References
ay:Phayaña wakichawi bs:Recept br:Rekipe bg:Готварска рецепта ca:Recepta de cuina cs:Recept da:Madopskrift de:Kochrezept es:Receta de cocina eo:Recepto fr:Recette de cuisine ko:요리법 hr:Kuharski recept io:Recepto id:Resep masakan it:Ricetta he:מתכון nl:Recept (keuken) ja:レシピ no:Oppskrift pl:Przepis kulinarny pt:Receita (culinária) ro:Rețetă culinară ru:Кулинарный рецепт simple:Recipe sl:Kuharski recept fi:Resepti (ruoanlaitto) sv:Recept (matlagning) zh-yue:食譜 zh:食谱This text is licensed under the Creative Commons CC-BY-SA License. This text was originally published on Wikipedia and was developed by the Wikipedia community.