Editing Recipe (section)

==History==

===Early examples===
[[File:Apicius 1541.jpg|thumb|right|Apicius, ''De re culinaria'', an early collection of recipes.]]
The earliest known written recipes date to 1730 BC and were recorded on [[cuneiform]] tablets found in Mesopotamia.<ref>{{Cite web|last=Winchester|first=Ashley|title=The world's oldest-known recipes decoded|url=https://www.bbc.com/travel/story/20191103-the-worlds-oldest-known-recipes-decoded|access-date=2020-06-17|website=www.bbc.com|language=en|archive-date=2020-06-04|archive-url=https://web.archive.org/web/20200604180335/http://www.bbc.com/travel/story/20191103-the-worlds-oldest-known-recipes-decoded|url-status=live}}</ref>

Other early written recipes date from approximately 1600 BC and come from an [[Akkadian language|Akkadian]] tablet from southern [[Babylonia]].<ref>Jean Bottéro, ''Textes culinaires Mésopotamiens'', 1995. {{ISBN|0-931464-92-7}}; commentary at {{cite web |url=https://www.sbl-site.org/publications/article.aspx?ArticleId=703 |title=Society of Biblical Literature | archive-url=https://web.archive.org/web/20210930054625/https://www.sbl-site.org/publications/article.aspx?ArticleId=703 |archive-date=2021-09-30 |url-status=live}}</ref> There are also works in [[ancient Egypt]]ian [[hieroglyph]]s depicting the preparation of food.<ref>[[Ancient Egyptian cuisine]]</ref>

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.<ref name=dalby>[[Andrew Dalby]], ''Food in the Ancient World from A to Z'', 2003. {{ISBN|0-415-23259-7}} p. 97-98.</ref>

Roman recipes are known starting in the 2nd century BCE with [[Cato the Elder]]'s ''[[De Agri Cultura]]''. Many authors of this period described eastern Mediterranean cooking in Greek and in Latin.<ref name=dalby /> Some [[Punic]] recipes are known in Greek and Latin translation.<ref name=dalby />

The large collection of recipes ''De re coquinaria'', conventionally titled ''[[Apicius]]'', appeared in the 4th or 5th century and is the only complete surviving cookbook from the classical world.<ref name=dalby /> It lists the courses served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert).<ref>{{cite web | title = Roman food in Britain | access-date = 2007-05-10 | url = http://romans-in-britain.org.uk/ | archive-date = 2010-07-20 | archive-url = https://web.archive.org/web/20100720073131/http://www.romans-in-britain.org.uk/raw_mining.htm | url-status = live }}</ref> Each recipe begins with the Latin command "Take...," "Recipe...."<ref>{{cite book |last1=Colquhoun |first1=Kate |title=Taste: The Story of Britain through its Cooking |date=2008 |orig-year=2007 |publisher=Bloomsbury |isbn=978-0-747-59306-5 |page=25}}</ref>

Arabic recipes are documented starting in the 10th century; see [[Ibn Sayyar al-Warraq|al-Warraq]] and [[Muhammad bin Hasan al-Baghdadi|al-Baghdadi]].

The earliest recipe in [[Persian cuisine|Persian]] dates from the 14th century. Several recipes have survived from the time of [[Safavid]]s, including ''Karnameh'' (1521) by Mohammad Ali Bavarchi, which includes the cooking instruction of more than 130 different dishes and pastries, and ''Madat-ol-Hayat'' (1597) by Nurollah Ashpaz.<ref>{{Cite web |url=http://www.art-of-music.net/ppdf/nppdf/2835/p0283539930101.pdf |title=Jaam-e Jam |access-date=2017-09-10 |archive-date=2020-06-16 |archive-url=https://web.archive.org/web/20200616022408/http://www.art-of-music.net/ppdf/nppdf/2835/p0283539930101.pdf |url-status=live }}</ref> Recipe books from the [[Qajar era]] are numerous, the most notable being ''Khorak-ha-ye Irani'' by prince Nader Mirza.<ref>{{cite web | title=کتاب خوراک‌های ایرانی | website=مجله تصویری فرهنگ غذا | date=December 3, 2016 | url=http://foodculture.ir/food-culture/%da%a9%d8%aa%d8%a7%d8%a8-%d8%ae%d9%88%d8%b1%d8%a7%da%a9-%d9%87%d8%a7%db%8c-%d8%a7%db%8c%d8%b1%d8%a7%d9%86%db%8c-%d8%af%d8%b1-%d8%b2%d9%85%d8%a7%d9%86-%d9%82%d8%a7%d8%ac%d8%a7%d8%b1/ | language=fa | ref={{sfnref | مجله تصویری فرهنگ غذا | 2016}} | access-date=November 20, 2017}}</ref>

In older English works, a recipe was called a "receipt". Both words "receipt" and "recipe" were originally used to mean instructions on how to administer medicine.<ref>{{cite web|url=https://www.merriam-webster.com/wordplay/recipe-vs-receipt-usage-word-history|title=When a Recipe Was a 'Receipt'|publisher=[[Merriam Webster]]|access-date=2024-10-05}}</ref>

King Richard II of England commissioned a recipe book called ''[[Forme of Cury]]'' in 1390,<ref>{{cite book | title = 2007 Recipe Calendar | publisher = COMDA, Canada }}</ref> and around the same time, another book was published entitled ''[[Curye on Inglish]]'', "cury" meaning cooking.<ref>{{cite book | last = Hicatt | first = Constance B | author2 = Sharon Butler | title = English Culinary Manuscripts of the 14C | year = 1985 }}</ref> Both books give an impression of how food for the noble classes was prepared and served [[English cuisine|in England]] at that time. The luxurious taste of the [[aristocracy]] in the [[Early Modern Period]] brought 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 manuscripts 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]].<ref>{{cite book | last = Austin | first = Thomas | title = Ashmole and other Manuscripts | year = 1888}}</ref>
<gallery widths="200" heights="200">
Nimmatnama-i Nasiruddin-Shahi 283.jpg|A page from the ''[[Nimatnama-i-Nasiruddin-Shahi]]'', book of delicacies and recipes. It documents the fine art of making [[kheer]].
Sweets 1.jpg|[[Medieval India]]n Manuscript (''circa'' 16th century) showing [[samosa]]s being served.
</gallery>

===Modern recipes and cooking advice===
[[Image:ActonFish.jpg|thumb|from ''Modern Cookery for Private Families'' by Eliza Acton (London: Longmans, Green, Reader, and Dyer, 1871. p.48.)]]
With the advent of the [[printing press]] in the 16th and 17th centuries, numerous books were written on managing households and preparing food. In Holland<ref>{{cite book | last = Sieben | first = Ria Jansen | title = Een notable boecxtken van cokeryen | year = 1588}}</ref> and England<ref>{{cite book | title = The good Huswifes handmaid for Cookerie | year = 1588 }}</ref> 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.<ref>{{cite book | last = May | first = Robert | title = The accomplisht Cook |  year = 1685}}</ref> Many of these books have been translated and are available online.<ref>{{cite web | title = Medieval Cookbooks | author = Judy Gerjuoy | access-date = 2007-06-15 | url = http://www.pbm.com/~lindahl/articles/food_bibliography.html | archive-date = 2007-06-09 | archive-url = https://web.archive.org/web/20070609120850/http://www.pbm.com/~lindahl/articles/food_bibliography.html | url-status = live }}</ref>

By the 19th century, the Victorian preoccupation for domestic respectability brought about the emergence of cookery writing in its modern form. Although eclipsed in fame and regard by [[Isabella Beeton]], the first modern cookery writer and compiler of recipes for the home was [[Eliza Acton]]. Her pioneering cookbook, ''Modern Cookery for Private Families'' published in 1845, was aimed at the domestic reader rather than the professional cook or chef. This was immensely influential, establishing the format for modern writing about cookery. It introduced the now-universal practice of listing the ingredients and suggested cooking times with each recipe. It included the first recipe for [[Brussels sprouts]].<ref>Pearce, ''Food For Thought: Extraordinary Little Chronicles of the World'', (2004) pg 144</ref> Contemporary chef [[Delia Smith]] called Acton "the best writer of recipes in the English language."<ref>[http://www.hub-uk.com/interesting/delia-british-library.htm Interview] {{Webarchive|url=https://web.archive.org/web/20140606233640/http://www.hub-uk.com/interesting/delia-british-library.htm |date=2014-06-06 }}.</ref> ''Modern Cookery'' long survived Acton, remaining in print until 1914 and available more recently in facsimile.

[[File:Runebergsbakelse i Fredrika Runeberg receptbok, 1850-talet.jpg|thumb|left|[[Fredrika Runeberg]]'s original recipe from 1850s for "[[Runebergsbakelse]]"]] 
[[File:Isabella Beeton - Mrs Beeton's Book of Household Management - title page.jpg|thumb|left|270x270px|Titlepage of ''Beeton's Book of Household Management'']]
Acton's work was an important influence on Isabella Beeton,<ref name=Acton>{{cite book|chapter=Acton, Eliza (1799–1859)|url=http://www.highbeam.com/doc/1G2-2591300080.html|archive-url=https://web.archive.org/web/20130518003547/http://www.highbeam.com/doc/1G2-2591300080.html|url-status=dead|archive-date=2013-05-18|title=Women in World History: A Biographical Encyclopedia|publisher=Gale Research Inc.|access-date=8 January 2013|date=January 2002}}{{subscription required}}</ref> who published ''[[Mrs Beeton's Book of Household Management]]'' in 24 monthly parts between 1857 and 1861. This was a guide to running a [[Victorian era|Victorian]] household, with advice on fashion, [[child care]], [[animal husbandry]], [[poison]]s, the management of [[Domestic worker|servants]], science, religion, and industrialism.<ref>[https://web.archive.org/web/20080729181249/http://ebooks.adelaide.edu.au/b/beeton/isabella/household/chapter16.html ''General Observations on the Common Hog'']</ref><ref>{{Cite web |url=http://www.tracingpaper.org.uk/2007/04/21/food-in-season-in-1861/ |title=in season in April 1861 |access-date=2014-06-02 |archive-date=2013-11-19 |archive-url=https://web.archive.org/web/20131119013243/http://www.tracingpaper.org.uk/2007/04/21/food-in-season-in-1861/ |url-status=dead }}</ref> Of the 1,112 pages, over 900 contained recipes. Most were illustrated with coloured engravings. It is said that many of the recipes were plagiarised from earlier writers such as Acton, but the Beetons never claimed that the book's contents were original. It was intended as a reliable guide for the aspirant middle classes.

The American cook [[Fannie Farmer]] (1857–1915) published in 1896 her famous work ''The Boston Cooking School Cookbook'' which contained some 1,849 recipes.<ref>{{cite book | last = Cunningham | first = Marion | title = The Fannie Farmer Cookbook (revised) | publisher = Bantam Books, New York | year = 1979 | isbn = 978-0-553-56881-3}}</ref>