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A painting on the wall of an Egyptian tomb near Luxor displays a 4,000 year-old recipe for baking bread. Journalist William Sitwell's first book, A History of Food in 100 Recipes, tells the story ...
A cookbook or cookery book[1] is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or ...
Food history. Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.
Recipe. A recipe in a cookbook for pancakes with the prepared ingredients. 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.
Lists 20 vegetarian foods with recipes. Shanjia qinggong (The Simple Foods of the Mountain Folk) [41] 山家淸供 山家清供: 13th century Lin Hong This cookbook introduces food and beverages of hermits in the mountains [42] and usages of sugar in cookery. [43] It also mentions a cultural proverb related to pasta. [44] Rucao jishi: 茹草记事
The foods described in the book are useful for reconstructing the dietary habits of the ancient world around the Mediterranean Basin. [citation needed] But the recipes are geared for the wealthiest classes, and a few contain what were exotic ingredients at that time (e.g., flamingo). A sample recipe from Apicius (8.6.2–3) follows: [5]
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