In 776 BC,
Coroebus of Elis, who won the
Ancient Olympic Games in a sprint race, was also a cook. In the Middle Age of Northern
France (around 9th–15th century), being a cook was a known profession in the community. In a sense, cooks were acknowledged as trained craftsmen. Taillevent wrote in the
Le Viandier—a classic recipe collection in medieval France—that he underwent different levels of training such as being an apprentice and journeyman before he acquired a master grade. The master or
queu attained knowledge passed from one generation to another.
Georges Auguste Escoffier (1846–1935) described a
cook in the
brigade de cuisine as the
Cuisinier. They help the top levels in the hierarchy, such as chefs, and prepare specific dishes.
Ming China During the
Ming dynasty (1368–1644), the profession of cook was one that served, on the most part, the upper echelons of society, serving the likes of merchants, officials and landlords. The development of the culinary world in China during the Ming dynasty, due to the new 'New World' crops, such as
maize,
potatoes, and chilis, created an environment which led to a new and quality foods being accessible to more and more people in Ming China. The new variety in foods on offer to cooks even led to various instruction manuals and recipe books on food preparation.
Cook employment The cooks that prepared and cooked the food for those of the Chinese population that were in the upper echelons of society and therefore could afford it, would operate through inns, restaurants and even by roaming the streets as a street vendor, thus offering customers a variety of options. These books and guides were published as a way to promote individual health, and mostly dealt with the health benefits of foods and
yangsheng (养生), meaning 'nourish life'. Zhang Dai not only provided recipes for guidance but also wrote about the connections between food and health as well as the relationship to class levels and food == Salary and economic value ==