Do cookbooks still have a place in culture?

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With the advent of the internet, one might fear that the book object would disappear in the attic, but that is not the case. On the contrary, the advent of the cooking blog and specialized sites has contributed to the development of culinary culture around the world. Today, recipes are exchanged through simple and accessible tools, such as those on Wix, for example, and each of these food bloggers contribute to enrich the other’s culture 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 back to 1700 BC. JC and “Le Viandier” by Taillevent was the first French recipe book, published in the 14th century.

In recent years, however, the cookbook has often been discarded or even forgotten. He spent more time closed in a drawer than open on a dish to make.

In fact, with the explosion of social media, the resurgence of food programs and the rise of specialty television channels, our cookbooks began to lose their essential status and seem to disappear almost forever.

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

The return of home cooking

In recent years, the desire to rediscover the taste of good products has become more and more present in our daily lives. Just like the need to cook for special diets such as allergies, gluten intolerance, veganism and vegetarianism. Likewise, the development of telecommuting has encouraged foodies to return to their kitchens to prepare homemade dishes. The many online exchanges through participation sites and gastronomic blogs have certainly contributed to the revival of the cookbook.

Just as the discovery of his own talents thanks to television competitions such as Tous and Cuisine made the book come to the fore again.

Recipe sites and other online videos can sometimes be useful for their instant and quickly accessible side, but nothing beats a well-specialized book when you’ve decided to make your own sourdough baguette. And there’s nothing like the joy 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 already shared their recipes in bookstores. One of the first marketing objects to promote their kitchen. Then new eating habits, journeys from which we return with longings to 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 that reveal their personal recipes. We test them, we get inspiration from them, we share them on our personal blog.

Unlike online recipes where you have to search for one by one, in the book you can find all the recipes from your favorite pastry chef in the same place; and the fun is doubled if the release is of quality.

Not to mention all those small themed editions on increasingly diverse topics. Visiting an online bookselling site gives an idea of ​​the variety of books available, some of which are actual art books.

The cookbook is an art book and a literary genre

It is enough to flip through a few pages of “La Cuette Provençale”, Jean-Baptiste Reboul’s famous collection of recipes, to realize that the cookbook can also be a literary genre. The first edition of his cookbook dates back to 1897 and is still published in 24 languages ​​today. The Provençal chef’s tone is so colorful that you can enjoy reading the recipes without wanting to make them yourself.

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

And if the oldest recipe book is over 3,600 years old, the most recent was certainly printed yesterday and others will still be printed tomorrow. A sign that the cookbook and the recipes contained within it still have a bright future ahead of them and that their place in the culture and heritage of humanity is still deserved.

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