recipe – podictionary 714
If I tell you that I am going to give you a recipe you’ll likely expect it to be for some delicious meal.
I checked both with online newspapers and with a dictionary corpus and confirmed that this is pretty well the universal usage of the word recipe these days; the ingredients needed and how to prepare them for a meal.
But if I say to you I have a recipe for a happy life you’ll think that I am extending the meaning of the word, making a metaphor. In fact it is the other way around chronologically, the recipes we use for cooking are so called because earlier meanings to the word fell away.
In Latin the parent word was recipere and meant “to take.” About the time of William Shakespeare’s birth just over 400 years ago physicians would give written instructions on what to take to make a sick person better and would head the list with this Latin word.
You still see a vestige of this at the pharmacy when you notice the pharmaceutical symbol Rx. That’s what that mysterious little Rx symbol actually means; it stands for the Latin parent of recipe and it literally means “to take” because these are the medicines you are supposed to take according to your doctor.
Before recipes came to mean instructions for food preparation the meaning of recipe branched out from medical prescriptions to that metaphorical sense of a mix of things to achieve some end, such as an honest life as suggested in the 1643 citation from the Oxford English Dictionary; or a happy life as in my example.
It wasn’t until the mid 1700s that we have citations for cooking recipes.
These early recipe mentions are perverse and frustrating. The first one—ostensibly for pastry—reveals on double-checking the source of the citation to be an extract from a poem ranting against another kind of poetry; saying that the poet would no sooner have copies of this poetry that he doesn’t like—and has just tossed in the fire—than have recipes for pastry.
I guess he was no cook.
The next citation which comes from a 1775 book called Travels in Asia Minor in which the Turks are said to drink coffee
“in little china dishes, as hot as they could endure, as black as soot, and tasting not much unlike it.”
This coffee is compared to the black broth of the Spartans which is said to have been made with human blood and so—and this is where the recipe citation comes in—and so
“the epicure will not lament that the entire recipe has not reached us.”
The first citation (at least in the OED) that relates to real recipes comes in 1853 (although there must be examples before that) and it is worthy because it is from a work called The Pantropheon: or history of food and its preparation by Alexis Soyer. This reference thankfully closes the circle since it relates to pastry recipes.
Soyer was a kind of culinary superstar in the England of the Victorian age. He cooked for kings and queens and for the 1851 London exhibition he opened something he called the Gastronomic Symposium of all Nations which was not only a restaurant serving a thousand people a day, but a kind of early theme park as well.
The Royal Navy was killing sailors with its food and asked Soyer to investigate; he also wrote helpful guides for housewives.
But behind all the glitter things weren’t quite simmering properly. His Gastronomic Symposium ended up thousands of pounds in debt and all his flashy activity didn’t leave him as much time as he’d like for other pursuits, so although that Pantropheon history of food stands in old libraries with his name on it, he actually just bought a French version and translated it, sticking his own name on as the author.
This gives a whole new meaning to recipere “to take.”
I also wanted to mention that at the podictionary website every blog entry ends with a little green button marked “share this.” If you click it, it allows you to email the article to a friend or to add it to one of the social networks such as Facebook or Google bookmarks.
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