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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)
- 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)
Anybody can link " LLibre de Sent Soví " to the page " http://ca.wikiludia.com/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 126.96.36.199 (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)
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)