On the traditional Asian calendar, New Year's Day falls sometime between late January and late February, depending on the year. But in Chinese and many Chinese-American households, the festivities last for two weeks or more. more »
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On the traditional Asian calendar, New Year's Day falls sometime between late January and late February, depending on the year. But in Chinese and many Chinese-American households, the festivities last for two weeks or more. more »
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Nothing says summer like a BBQ. Attending a BBQ at the park or hosting one at your home can be a great way to spend the day. In order to have a... more »
A cookbook is a book that contains information on cooking. It typically contains a collection of recipes, and may also include information on ingredient origin, freshness, selection and quality.
History
The earliest cookbooks on record seem to be mainly lists of recipes for what would now be called haute cuisine, and were often written primarily to either provide a record of the authors favorite dishes or to train professional cooks for banquets and upper-class, private homes. Many of these cookbooks, therefore, provide only limited sociological or culinary value, as they leave out significant sections of ancient cuisine such as peasant food, breads, and preparations such as vegetable dishes too simple to warrant a recipe.
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.Melitta Weiss Adamson, "The Greco-Roman World" in 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. An abbreviated epitome entitled Apici Excerpta a Vinidario, a "pocket Apicius" by Vinidarius, "an illustrious man",About Vinidarius himself nothing is known; he may have been a Goth, in which case his Gothic name may have been Vinithaharjis. was made in the Carolingian era.Christopher Grocock and Sally Grainger, Apicius. A critical edition with an introduction and an English translation (Prospect Books) 2006 ISBN 1903018137, pp. 309-325 In spite of its late date read more at » http://en.wikipedia.org/wiki/Cookbook
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