gastronomic Archives - 55000 Recipes to prepare and delight

International Gastronomic Congress “Live Vegetables” Dressing Blog for cooking, gastronomy and recipes

[ad_1] The second edition of the International Gastronomy Congress Live the Vegetables will take place from next Monday, May 12, to Wednesday, 14 at the Baluarte Palace of Congresses in … Read more

VIII Lechazo gastronomic conference in Aranda de Duero

[ad_1] Aranda de Duero celebrates until June 29 the VIII edition of the gastronomic days of suckling lamb roasted in a wood-burning oven. Although we really arrived a little late, … Read more

Guide to gastronomic tourism in Spain

[ad_1] We can now obtain the “Guide to Gastronomic Tourism in Spain”, a useful tool for learning first-hand the gastronomic secrets of all the Autonomous Communities. The Guide to gastronomic … Read more

III gastronomic competition of Sagunto orange

[ad_1] The III Sagunto Orange gastronomic competition will be held on March 9. The Sagunto City Hall, at the initiative of Sagunto’s tourism revitalization plan, calls for a third year … Read more

Gastronomic championship “Meat cuisine with PGI” Dressing Blog for cooking, gastronomy and recipes

Gastronomic championship in cooking meat with PGI

[ad_1] The Innovacarne Institute, in which all meats, both beef and mutton, with the distinctive feature of PGI (protected geographical indication) participate, has launched the National Gastronomy Championship “Meat Cuisine … Read more

VI Gastronomic meetings of the roasted lamb of Castile and Leon

Roasted lamb wineries Hotel Arzuaga-Navarro

[ad_1] The Association of Asadores de Lechazo de Castilla y León celebrates its VI gastronomic meetings from 27 February to 15 March 2009. In the V gastronomic meetings of roast … Read more

VIII Gastronomic Competition Interatún Dressing Blog for cooking, gastronomy and recipes

[ad_1] Interatún, the Interprofessional Tuna Organization, in collaboration with FROM, will hold its VIII gastronomic competition at the IES Mediterrània in Benidorm (Alicante) on 19 May. This gastronomic competition, which … Read more

Gastronomic days of roast lamb ‘s milk Dressing Blog for cooking, gastronomy and recipes

[ad_1] From 5 to 28 June will be held IX gastronomic days of roast pig – sucker from Aranda de Duero. Another year, Aranda y la Ribera Hoteliers Association will … Read more

I Championship of gastronomic companies Dressing Blog for cooking, gastronomy and recipes

[ad_1] The first championship of gastronomic societies, held yesterday as part of the activities of the Gourmet Congress in Navarre “Live Vegetables”, has already won. The Escola Zahara Gastronomic Society. … Read more

Winners of the Interatún gastronomic competition Dressing Blog for cooking, gastronomy and recipes

[ad_1] IES San Fernando de Badajoz’s representative, Carlos López Fruto, is the winner of the VIII Interatún Gastronomic Competition. VIII edition of INTERATÚN Gastronomic Competition, Interprofessional Organization for Tuna, in … Read more

Santiago Gastronomic Forum 2010

[ad_1] The city of Santiago de Compostela will host from 20 to 24 February 2010 a new edition of the Congress of the Gastronomic Forum. Under the motto “The kitchens … Read more

XVII Gastronomic and cultural Xornaes de les Fabes

International Exhibition of Ice Cream, Pastries and Bakeries 2007

[ad_1] From 19 to 21 March XVII gastronomic and cultural Xornaes de les Fabes will be held in the Asturian city Villaviciosa. Lovers spoons of stew They will have the … Read more

IX Interaction Gastronomic Competition | Dressing Blog for cooking, gastronomy and recipes

[ad_1] The interprofessional organization of tuna has convened for another year the ninth edition of the National Gastronomic Competition Interatún. Interatún, in collaboration with DESDE, starts IX National Gastronomic Competition … Read more

Zaragoza Gastronomic Festival Dressing Blog for cooking, gastronomy and recipes

[ad_1] Next Friday, April 16, the II Gastronomic Festival will be held in Zaragoza. After their great success last year, Association of Hotel and Restaurant Entrepreneurs of Zaragoza and Province … Read more

I Mostra de Cuina Menorquina, gastronomic tourism of the island

[ad_1] The Menorca Restoration Association organized the I Mostra de Cuina Menorquina from 10 to 19 September 2010. Following in the footsteps of the Mostra de Cuina de Mallorca, which … Read more

Week of the gastronomic food of the Cinco villas

Poster of the Week of the gastronomic food of Cinco villas

[ad_1] Cinco Villas gastronomic food week will take place from 4 to 8 October 2010. The Week of the gastronomic food of the Cinco villas, organized by the Cinco Villas … Read more

The best from the gastronomic congress 2010

[ad_1] The second edition of the gastronomic congress The Best of Gastronomy will be held from 6 to 10 November in Alicante. November has become, thanks to the coincidence of … Read more

IV Provincial Gastronomic Congress of Valladolid Dressing Blog for cooking, gastronomy and recipes

[ad_1] The 4th Provincial Gastronomic Congress of Valladolid will be held on April 4 at the Museo del Pan de Mayorga. Following the success of the last edition, the Valladolid … Read more

Gastronomic meetings of a roast infant of Castile and Leon

[ad_1] Between 1 and 17 April, the 75 restaurants that make up the Castila and León grill association will celebrate the VIII gastronomic meeting of the roasted lamb of Castile … Read more

Enjoy the best cuisine with 55000 Recipes

In gastronomy, a cookbook, a recipe or simply a recipe is an organized description of a culinary process. It usually consists first of a list of necessary ingredients, followed by a Set of instructions according to which a particular dish or beverage is to be prepared. It often contains a list of appropriate utensils for preparing the dish. Sometimes it includes a social and historical description that motivates the recipe.

Recipes may have been passed down through the history of nations from generation to generation, through oral tradition, or written down in cookbooks or recipe books. This accumulated knowledge is an important part of the culture of a human group, and its evolution allows us to understand the changes to which the culture is subject. Its use in sociological and anthropological studies or in history allows us to learn about the culinary conditions, tastes and influences of a given period. In the 21st century, culinary recipes often appear in the media, for example in television programs, magazines, newspapers and blogs.

History

One of the earliest known records of recipes dates back to 1600 B.C., in the form of a clay tablet from southern Babylonia, with cuneiform writing and expressed in Akkadian. The Greeks had specialized culinary writers, such as the poet Archeostratus and the prolific food writer Timachides of Rhodes. None of their recipe books survive today. One of the earliest cookbooks known in the West is De re coquinaria, written by the Roman cook Marcus Gavius Apicius.

The name «recipe» comes from the Latin recipere, which means «to give» or «to receive». Originally, culinary practices were described in recipe texts as a set of instructions. The earliest medieval cookbook is a 13th-century German manuscript. Spanish cuisine has one of its earliest cookbooks in the Libre del Sent Soví of 1324.
In Europe, French chefs Antonin Carême and Georges Auguste Escoffier began to define cooking techniques, and one of their tasks was to collect and systematize culinary practices. In North America, Isabella Beeton wrote her Book of Household Management in the late 19th century, one of the first modern cookbooks. The anthropological phenomenon of culinary recipes as cultural transmission was explored by Claude Lévi-Strauss in Les mythologiques: L’origine des manières de table. In the 1960s, television shows showed how to cook.

Culinary recipes before the 20th century had a more narrative structure, which allowed for some parallel literary creation. It is in the early decades of the 20th century that a distinct ingredient/process structure emerges in the description of culinary recipes. While the oral tradition crystallized in culinary literature in the form of cookbooks written from the 18th century onwards, in the 20th century, recipes were described in television shows, in magazines and were also very popular on various specialized blogs.

Features

There are specific rules and standards for writing recipes. If a recipe is intended for the general public, it must be written in plain language. In many cases, they assume a basic knowledge of cooking techniques. Recipes are usually grouped according to main ingredients, preparation method, country, etc.

Formal recipes include as elements

– The name of the dish with an indication of its origin.

– The preparation time and sometimes the complications have been appropriately evaluated on a scale. In general, units of time expressed in minutes, at most hours, are used to describe the time to prepare a dish. The complexity of a dish is usually a combination of the number of ingredients, the number of procedures and the time required for preparation. If a dish needs time before serving, it is a good idea to include it in this introductory section.

– Provide a list of the ingredients needed, indicating their quantities or proportions. International, local or even culinary units of measure are usually used . From the list of ingredients and their quantities in relation to the number of portions to be prepared, the number of final portions is expressed and, if a different quantity is required, the rules of proportionality are applied. Ingredients are listed in order of use. When the availability of ingredients is limited, substitute ingredients are usually required. Also, dictionaries are often referred to for unknown ingredients.

– Tools needed for preparation. This description is not common in most texts. It can be inferred from the process description. A professional recipe includes the size of the containers to be used.

– The steps to be performed in chronological order. This process sequence begins with the indication of the procedures for preparing the ingredients and ends with the tasks of final presentation and placement on the table. It usually has a numbered structure, with each step included at each point.

In recipes published in books or cookbooks, there is usually a photograph of the dish already assembled and usually already decorated to show to guests. Sometimes a sequence of the main procedures is given. To increase the didactic value of the recipe, information on how to choose good ingredients and details on the quality of the ingredients are usually included. If the reader is unfamiliar with the ingredient mentioned, provide tips on where to find it. Providing some details about unusual cooking techniques used can help the reader reproduce the recipe.

Recipes sometimes include the total number of calories to be taken in the recipe as well as any nutritional information. For culinary recipes, it is generally less desirable to know the historical, sociological origins of the dish. And the recipe is supposed to be sent to the person who tells how to prepare it.