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Recipes
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. History Early examples The earliest known written recipes date to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia. Other early written recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia. There are also works in ancient Egyptian hieroglyphs 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. Andrew Dalby, ''Food in the Ancient World from A to Z'', 2003. p. 97-98. Roman recipes are known starting in the 2nd century BCE with Cato the Elder's '' De Agri Cultura''. Many ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
English Cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration. Some traditional meals, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish have ancient origins. The 14th-century English cookbook, the ''Forme of Cury'', contains recipes for these, and dates from the royal court of Richard II. English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages. Curry was introduced from the Indian subcontinent and adapted to English tastes from the eighteenth century with Hannah Glasse's recipe for chicken "currey". French cuisine influenced English recipes throughout ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Forme Of Cury
''The Forme of Cury'' (''The Method of Cooking'', from Middle French : 'to cook') is an extensive 14th-century collection of medieval English recipes. Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II". The name ''The Forme of Cury'' is generally used for the family of recipes rather than any single manuscript text. It is among the oldest extant English cookery books, and the earliest known to mention olive oil, gourds, and spices such as mace and cloves. Context The collection was named ''The Forme of Cury'' by Samuel Pegge, who published an edition of one of the manuscripts in 1780 for a trustee of the British Museum, Gustavus Brander. It is one of the best-known medieval guides to cooking. ''The Forme of Cury'' may have been written partly to compete with ''Le Viandier of Taillevent'', a French cookery book ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apicius 1541
''Apicius'', also known as ''De re culinaria'' or ''De re coquinaria'' (''On the Subject of Cooking'') is a collection of Roman cookery recipes. It is thought to have been compiled in the fifth century AD. Its language is in many ways closer to Vulgar than to Classical Latin, with later recipes using Vulgar Latin (such as ''ficatum'', ''bullire'') added to earlier recipes using Classical Latin (such as ''iecur'', ''fervere''). The book has been attributed to an otherwise unknown Caelius Apicius, an invention based on the fact that one of the two manuscripts is headed with the words "API CAE" or rather because a few recipes are attributed to Apicius in the text: Patinam Apicianam sic facies (IV, 14) Ofellas Apicianas (VII, 2). It has also been attributed to Marcus Gavius Apicius, a Roman gourmet who lived sometime in the 1st century AD during the reign of Tiberius. The book also may have been authored by a number of different Roman cooks from the first century AD. Based on te ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apicius
''Apicius'', also known as ''De re culinaria'' or ''De re coquinaria'' (''On the Subject of Cooking'') is a collection of Roman cookery recipes. It is thought to have been compiled in the fifth century AD. Its language is in many ways closer to Vulgar than to Classical Latin, with later recipes using Vulgar Latin (such as ''ficatum'', ''bullire'') added to earlier recipes using Classical Latin (such as ''iecur'', ''fervere''). The book has been attributed to an otherwise unknown Caelius Apicius, an invention based on the fact that one of the two manuscripts is headed with the words "API CAE" or rather because a few recipes are attributed to Apicius in the text: Patinam Apicianam sic facies (IV, 14) Ofellas Apicianas (VII, 2). It has also been attributed to Marcus Gavius Apicius, a Roman gourmet who lived sometime in the 1st century AD during the reign of Tiberius. The book also may have been authored by a number of different Roman cooks from the first century AD. Based on te ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ibn Sayyar Al-Warraq
( ar, أبو محمد المظفر بن نصر ابن سيار الوراق) was an Arab author from Baghdad. He was the compiler of a tenth-century cookbook, the ( ar, links=no, كتاب الطبيخ, ''The Book of Dishes''). This is the earliest known Arabic cookbook. It contains over 600 recipes, divided into 132 chapters. The is the oldest surviving Arabic cookbook, written by al-Warraq in the 10th century. It is compiled from the recipes of the 8th and 9th century courts of the Abbasid Caliphate in Baghdad. Some scholars speculate that al-Warraq may have prepared the manuscript on behalf of a patron, the Hamdanid prince Sayf al-Dawla, who sought to improve the cultural prestige of his own court in Aleppo as the court in Baghdad had started to decline. Some recipes in the book, like (date-sweetened porridge), come from the relatively simple cuisine of the Arabian peninsula, but the book also contains recipes for fancy stews with Persian names. There is also an entire chap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Persian Cuisine
Iranian cuisine () refers to the culinary practices of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 (1989) it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions. The cuisine of Iran has made extensive contact throughout its history with the cuisines of its neighbouring regions, including Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Mesopotamian cuisine, Russian cuisine and Turkish cuisine. Aspects of Iranian cuisine have also been significantly adopted by Indian cuisine and Pakistani cuisine through various historical Persianate sultanates that flourished during Muslim rule on the Indian subcontinent, with the most notable and impactful of these polities being the Mughal Empire. Typical Iran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muhammad Bin Hasan Al-Baghdadi
Muḥammad bin al-Ḥasan bin Muḥammad bin al-Karīm al-Baghdadi, usually called al-Baghdadi (d. 1239 AD), was the compiler of an early Arabic cookbook of the Abbasid period, كتاب الطبيخ ''Kitab al-Ṭabīḫ'' (''The Book of Dishes''), written in 1226. The original book contained 160 recipes, and 260 recipes were later added. Manuscripts and Turkish translations The only original manuscript of Al-Baghdadi's book survives at Süleymaniye Library in Istanbul, Turkey, and according to Charles Perry, "for centuries, it had been the favorite cook-book of the Turks". Further recipes had been added to the original by Turkish compilers at an unknown date and retitled as ''Kitâbü’l-Vasfi’l-Et‘ime el-Mu‘tâde'', with two of its known three copies found at the Topkapı Palace Library. Eventually, Muhammad ibn Mahmud al-Shirwani, the physician of Murad II, prepared a Turkish translation of the book adding around 70 contemporary recipes. This translation was published i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deipnosophistae
The ''Deipnosophistae'' is an early 3rd-century AD Greek work ( grc, Δειπνοσοφισταί, ''Deipnosophistaí'', lit. "The Dinner Sophists/Philosophers/Experts") by the Greek author Athenaeus of Naucratis. It is a long work of literary, historical, and antiquarian references set in Rome at a series of banquets held by the protagonist for an assembly of grammarians, lexicographers, jurists, musicians, and hangers-on. Title The Greek title ''Deipnosophistaí'' () derives from the combination of ' (, "dinner") and ''sophistḗs'' (, "expert, one knowledgeable in the arts of ~"). It and its English derivative ''s'' thus describe people who are skilled at dining, particularly the refined conversation expected to accompany Greek symposia. However, the term is shaded by the harsh treatment accorded to professional teachers in Plato's Socratic dialogues, which made the English term ' into a pejorative. In English, Athenaeus's work usually known by its Latin form ''Deip ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nimatnama-i-Nasiruddin-Shahi
The ''Ni'matnāmah Naṣir al-Dīn Shāhī'' ( Naskh: ; ) (c. 1500) is a medieval Indian cookbook, written in Persian language using Naskh script, of delicacies and recipes, and some accompanying paintings illustrating the preparation of the recipes. It was started for Ghiyath Shah (r. 1469–1500), the ruler of the Malwa Sultanate in central India. After he was forced to abdicate, it was completed for his son 'Abd al-Muzaffar Nasir Shah. (r. 1500–10). Some of the illustrations have women painted wearing men's various types of Persian and Indian garments and turbans, including a specific style of turban which is also featured in Turkman style paintings of 1470s. The style of the surrounding landscape are influenced by the Turkmen style of the last third of the 15th century. The Manuscript is in the British Library, London. It was first written about by Robert Skelton, museum curator and scholar of Indian art (1929–2022), in 1959. At least two artists collaborated in illustrati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coriander
Coriander (;coriander in the Cambridge English Pronouncing Dictionary ''Coriandrum sativum'') is an herb in the family . It is also known as Chinese parsley, dhania, or cilantro (). [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Egyptian Cuisine
The cuisine of ancient Egypt covers a span of over three thousand years, but still retained many consistent traits until well into Greco-Roman times. The staples of both poor and wealthy Egyptians were bread and beer, often accompanied by green-shooted onions, other vegetables, and to a lesser extent meat, game and fish. Meals Depictions of banquets can be found in paintings from both the Old Kingdom and New Kingdom. They usually started sometime in the afternoon. Men and women were separated unless they were married. Seating varied according to social status, with those of the highest status sitting on chairs, those slightly lower sat on stools and those lowest in rank sat on the raw floor. Before the food was served, basins were provided along with aromatics, and flower scented fat was burned to spread pleasant smells or to repel insects, depending on the type.''Encyclopedia of Ancient Egypt''; ''banquets'' Lily flowers and flower collars were handed out and professional dan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Andrew Dalby
Andrew Dalby, (born 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, and Classical texts. Education and early career Dalby studied Latin, French and Greek at the Bristol Grammar School and University of Cambridge. Here he also studied Romance languages and linguistics, earning a bachelor's degree in 1970. Dalby worked for fifteen years at Cambridge University Library, eventually specialising in Southern Asia. He gained familiarity with some other languages because of his work there, where he had to work with foreign serials and afterwards with South Asia and Southeast Asian materials. He also wrote articles on multilingual topics linked with the library and its collections. In 1982 and 1983, he collaborated with Sao Saimong in cataloguing the Scott Collection of manuscripts and documents from Burma (especially the Shan States) and Indochina. Dalby later ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
