Do cookbooks still have a place in culture?

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With the arrival of the Internet, one might have feared that the book object ended up disappearing in the attic, but it is not so. On the contrary, the arrival of the cooking blog and specialized sites have thought of developing culinary culture around the world. Today, recipes are exchanged through simple and accessible tools such as those found on Wix, for example, and each of these food bloggers contributes to enriching the culture of the other by sharing their culinary secrets. .

The cookbook is as old as the world

Until the advent of the internet and the development of social networks, the cookbook was one of the essential utensils in our kitchens. The first recipes, written on clay tablets, date from 1700 BC. JC and “Le Viandier” by Taillevent was the first French recipe book, published in the 14th century.

However, in recent years, the cookbook has tended to be set aside, or even forgotten. He spends more time closed in a drawer than open on a dish to make.

With the explosion of social media, the resurgence of food shows and the rise of specialty television channels, our cookbooks were even beginning to lose their essential status and seemed almost in danger of disappearing forever.

However, the numbers are clear. Over the past ten years, the trend has been reversed. The cookbook is back on our work boards and with publishers. Sales have also increased, publications. And the reasons are many.

The return of home cooking

In recent years, the desire to rediscover the taste of good products has been increasingly present in our daily lives. Just like the need to cook for special diets such as allergies, gluten intolerance, veganism and vegetarianism. Similarly, the development of teleworking has encouraged foodies to return to their kitchens to prepare homemade dishes. The many online exchanges via participatory sites and gourmet blogs have certainly saved money from the revival of the cookbook.

Just as the discovery of one’s own talents thanks to television competitions like Tous en Cuisine also allowed the book to come back to the fore.

Recipe sites and other online videos can sometimes be practical for their instantaneous and quickly accessible side, but nothing beats a good specialized book when you have decided to make your own sourdough baguette. And nothing beats the pleasure of discovering the exquisite recipes of your favorite pastry chef in a book whose photos are sometimes enough to make your mouth water.

The diversity of the culinary edition

Before invading social networks and television screens, chefs were already sharing their recipes in bookstores. One of the first marketing objects to promote their cuisine. Then, new eating habits, trips from which we return with desires for world cuisine, television programs whose heroes are chefs, all these elements have led to a new interest in chefs and haute cuisine.

There are countless books by these professionals who reveal their personal recipes. We test them, we draw inspiration from them, we share them on our personal blog.

Unlike online recipes that you will have to search for one by one, the book allows you to find all the recipes of your favorite pastry chef in the same place; and the pleasure is doubled if the edition is of quality.

Not to mention all these small thematic editions on increasingly varied subjects. A visit to an online book sales site gives an idea of ​​the variety of books available, some of which are real art books.

The cookbook is an art book and a literary genre

All you have to do is leaf through a few pages of “La Cuette Provençale”, the famous collection of recipes by Jean-Baptiste Reboul, to realize that the cookbook can also be a literary genre. The first edition of his cookbook dates back to 1897 and today it is still published in 24 languages. The tone used by the Provençal chef is so colorful that you can take pleasure in reading the recipes without wanting to make them.

As for the visual part, it is often designed by real stylists. These culinary photographers, whose artistic creations look like real feats, put all their talent at the service of the beauty of a dish. So much so that there has been a culinary photography festival for twelve years now, highlighting these professionals of image and good taste.

And if the oldest recipe book dates back more than 3600 years, the most recent was surely printed yesterday and others will still be printed tomorrow. A sign that the cookbook and the recipes it contains still have a bright future ahead of them and that their place in the culture and in the heritage of humanity is still justified.

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