Talk:Cookbook

Untitled
There should be a wikicookbook for people using free mode on Facebook and also there should be Wikiyourcountryfood, so you just click your country name and you choose the food you want to learn about in times of cooking. Please its a suggestion to Wikipedia 😊. — Preceding unsigned comment added by Yakubu lilian (talk • contribs) 06:20, 17 August 2022 (UTC)

WikiProject class rating
This article was automatically assessed because at least one WikiProject had rated the article as start, and the rating on other projects was brought up to start class. BetacommandBot 13:34, 9 November 2007 (UTC)

History
I see Wikipedia does History sections alot. Should there be on here as well? Ron James 007 (talk) 05:20, 20 June 2008 (UTC)


 * I lopped off some information to start one. Not a great improvement, but still something to work with. I also removed the misleading information that medieval cookbooks were intended as general helpers for housekeepers and cooks. All modern food scholars (cooks) I've come across agree that early cookbooks and recipe collections were intended for the literate elite as showpieces, not beginner's guides for (predominantly illiterate) housekeepers and cooks. These professions were skills that were taught through apprenticeship, tradition and practice, not book learning.
 * Peter Isotalo 12:51, 15 October 2008 (UTC)


 * I would be very surprised if China didn't produce some early cooking texts, given the long history of writing in China...does anyone have information on early Chinese recipes to add to the history section? --Pyrochem (talk) 01:20, 15 September 2011 (UTC)

Anybody can link " LLibre de Sent Soví " to the page " http://ca.wikipedia.org/wiki/Llibre_de_Sent_Sov%C3%AD" ? please, because I don't know the way to do it!!! thankyou!!!

The Encyclopedia Britannica, somewhat surprisingly, has it totally wrong about Huou. Huou is a bad romanization of the name (Wiki uses Hu Sihui), and he wasn't Kublai Khan's chef-- he was Buyantu Khan's therapist/dietitian. I've changed those details. More importantly, though, it's not the first Chinese recipe book by a lot, if this List of sources of Chinese culinary history and the massed knowledge of Google Books is to be believed-- at the very least, there are a minimum of two named texts containing recipes known from the Song Dynasty, one by a Mrs. Wu called "Zhonggui Lu" (Records of Home Cooking), one by Lin Hong called "Shanija qinggong" (translated a bunch of different ways, including Basic Food for Mountain Folk). Does anyone know of a clear credible source we can use to talk about these two books, or any earlier texts with actual recipes? Needham maybe? — Preceding unsigned comment added by 68.194.32.106 (talk) 03:01, 26 September 2014 (UTC)

There doesn't seem to be a source for the claims about limited cultural value or Haute cuisine, and some evidence I found may contradict the claim. Reading through the ancient cookbook Apicius, for example at https://prospectbooks.co.uk/samples/Apicius.pdf, the commentator argues that the ancient cookbook was actually rather egalitarian and general to a large group of Romans besides elites, those who merely would've been considered financially secure. I think more scholarly commentary on this subject would be a good thing. --2605:E000:1314:80D1:9178:A15D:E4A9:9990 (talk) 07:14, 21 May 2017 (UTC)
 * Certainly a source would be useful. The 'Forme of Cury' was written for the royal court and was thus definitely the highest cuisine of its day. Chiswick Chap (talk) 07:53, 22 May 2017 (UTC)

Cookbook Collections addition
I have added the Leeds University Library's Cookery Collection to the list of Cookbook collections in this article. I have also added a declaration of Conflict of Interest above to supplement this contribution. I have a full declaration on my user page which explains that I am contributing towards the Wikimedia initiative GLAM. If any users would like to discuss this with me I am more than happy to do so. Please contact me at my talk page. Imogen at Leeds Uni Library (talk) 11:26, 19 April 2017 (UTC)

famous cookbooks section/questions
Should any cookbook worthy of an article (or notable cookbook author's most prominent work) be in this list? Should we be considering whether a cookbook that should be included in this list have an article, or is the author's article sufficient? There's one book listed that has a link neither to book nor to author -- should it be in the list? valereee (talk) 15:25, 7 March 2019 (UTC)

"Wikipedia Cookbook" listed at Redirects for discussion
A discussion is taking place to address the redirect Wikipedia Cookbook. The discussion will occur at Redirects for discussion/Log/2021 March 14 until a consensus is reached, and readers of this page are welcome to contribute to the discussion. -- Tavix ( talk ) 23:23, 14 March 2021 (UTC)

Earliest Cookbooks in Asia Seem Late
Texts in China with large recipe collections exist earlier than referenced in the article today: Qimin Yaoshu (544 CE) has a cookbook within it, and interestingly quotes extensively from a now-lost Classic of Food (食經).

Additionally,Madam Cui's Food Canon (崔氏食經) is from roughly the same time as Qimin Yaoshu, and at least claims to be written by a woman although I'm not sure if we have that text in its entirety - that calls into question Eumsik dimibang being "the first cookbook written by a woman in East Asia."

My source here is mostly https://www.worldcat.org/title/science-and-civilisation-in-china-pt-5-vol-6-fermentations-and-food-science-biology-and-biological-technology/oclc/226180517. I'm not sure how editors on this page manage things so I wanted to start discussion before going in and making changes. Meteorswarm (talk) 15:51, 10 February 2023 (UTC)