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The literature of cookery (as opposed to the older literature of gastronomy) dates from Confucian times in the East, and from the 1st century AD in the West, when the first known cookbook was written, perhaps by the Roman voluptuary Marcus Gavius Apicius (14-37). The earliest surviving cookbook in English is The Forme of Cury (Forms of Cookery, c. 1390). With the invention of printing, cookbooks began to proliferate. The ever-increasing number of works on cookery includes the landmark works of Careme and Escoffier, as well as—in the U.S. today—such frequently revised classic cookbooks as the Fannie Farmer Cookbook and The Joy of Cooking, and the books, television programs, and newspaper columns of such widely respected experts as Julia Child, Craig Claiborne, and James Beard.
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