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Origin and history of cookery

cookery(n.)

"art or practice of cooking and dressing food for the table," late 14c.; see cook (n.) + -ery.

also from late 14c.

Entries linking to cookery

cook(n.)

"one whose occupation is the preparing and cooking of food," Old English coc, from Vulgar Latin *cocus "cook," from Latin coquus, from coquere "to cook, prepare food, ripen, digest, turn over in the mind" from PIE root *pekw- "to cook, ripen."

Germanic languages had no one native term for all types of cooking, and borrowed the Latin word (Old Saxon kok, Old High German choh, German Koch, Swedish kock).

There is the proverb, the more cooks the worse potage. [Gascoigne, 1575]
-ery

word-forming element making nouns meaning "place for, art of, condition of, quantity of," from Middle English -erie, from Latin -arius (see -ary). Also sometimes in modern colloquial use "the collectivity of" or "an example of."

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    preparation
    late 14c., preparacioun, "act of preparing or making ready, preliminary act or operation, a previous setting in order," from Old French preparacion (13c.) and directly from Latin praeparationem (nominative praeparatio) "a making ready," noun of action from past participle stem of
    shortening
    The meaning "butter or other fat or oil used in baking" (by 1796) is from shorten in the cookery sense "make crumbly," attested...This is from short (adj.) in a secondary sense in reference to food, "friable, easily crumbled," attested by early 15c. in cookery...
    curry
    In modern Indian cookery, "curry" refers to spice blends with turmeric as their key ingredient; spice blends without turmeric...The Middle English term curry, cury, curye, etc. meaning "cookery; culinary art; concoction" (late 14c.) is unrelated to...This word is from Old French queverie, "cookery; culinary art," ultimately from Latin coquus "cook."...
    mirepoix
    in cookery, a mixture of diced vegetables, 1815, from French, evidently named for Charles Pierre Gaston François, duc de...supposedly was created by his head chef and named in his honor during the reign of Louis XV, one of the grand epochs of French cookery...
    Lyons
    The fem. adjectival form Lyonnaise is used in cookery in reference to types of onion sauce (1846)....
    mousse
    1892, in cookery sense in reference to a frothy dish stiffened with egg whites, etc., from French mousse, from Old French...
    spaghetti
    Italian dish of macaroni made long and rather thin, 1845 (as sparghetti, in 4th edition of Eliza Acton's "Modern Cookery"...
    percolation
    "the act of straining or filtering through some porous material," 1610s, from Latin percolationem (nominative percolatio) "a straining through; the act of filtering," noun of action from past-participle stem of percolare "to strain through, filter," from per "through" (from PIE r
    broil
    "to cook (meat) by direct action of heat," late 14c. (earlier "to burn," mid-14c.), from Old French bruller "to broil, roast" (Modern French brûler), earlier brusler "to burn" (11c.), which, with Italian bruciare, is of uncertain and much-disputed origin. Perhaps from Vulgar Lati
    edifice
    late 14c., from Old French edifice "building" (12c.), from Latin aedificium "building," from aedificare "to erect a building," from aedis, variant of aedes "temple, sanctuary," usually a single edifice without partitions, also, in the plural, "dwelling house, building," originall

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