Kayan girke-girke

Kayan girke-girke tsari ne wanda ke bayyana yadda za a shirya ko yin wani abu, musamman Abincin da aka shirya. Sub-recipe ko subrecipe shine girke-girke don sinadarin da za a kira a cikin umarnin babban girke-kirkire. Littattafan girke-girke (wanda kuma ake kira litattafan girke'i ko littattafan girke) tarin girke-gyare ne, suna taimakawa wajen nuna asalin al'adu da canje-canje na zamantakewa tare da aiki a matsayin kayan aikin ilimi.

 Tarihi 

 Misalan farko 
Rubutun rubuce-rubucen da aka fi sani sun kasance a 1730 BC kuma an rubuta su a kan allunan cuneiform da aka samo a Mesopotamiya.

Sauran rubuce-rubucen rubuce-daban na farko sun kasance daga kimanin 1600 BC kuma sun fito ne daga allon Akkadian daga kudancin Babila.Jean Bottéro, Textes culinaires Mésopotamiens, 1995. ; commentary at  Har ila yau, akwai ayyuka a cikin rubutun Masar na dā da ke nuna shirye-shiryen abinci.

An san girke-girke da yawa na tsohuwar Girka. Littafin dafa abinci na Mithaecus shine farkon, amma mafi yawansu sun ɓace; Athenaeus ya nakalto wani ɗan gajeren girke-girke a cikin Deipnosophistae . Athenaeus ya ambaci wasu litattafan dafa abinci da yawa, dukansu sun ɓace.

An san girke-girke na Romawa tun daga ƙarni na 2 KZ tare da De Agri Cultura na Cato the Elder . Marubutan da yawa na wannan lokacin sun bayyana abincin gabashin Bahar Rum a Helenanci da Latin. An san wasu girke-girke na Punic a cikin fassarar Helenanci da Latin.

Babban tarin girke-girke De re coquinaria, wanda ake kira Apicius, ya bayyana a karni na 4 ko 5 kuma shine kawai cikakken littafin dafa abinci daga duniyar gargajiya. Ya lissafa darussan da aka yi a cikin abinci kamar Gustatio (mai cin abinci), Primae Mensae (babban hanya) da Secundae Mensaa (mai zaki).  Kowane girke-girke yana farawa da umarnin Latin "Take...," "Recipe...." 

An rubuta girke-girke na Larabci tun daga karni na 10; duba al-Warraq da al-Baghdadi .

Kayan girke-girke na farko a Farisa ya fito ne daga karni na 14. Shirye-shiryen girke-girke da yawa sun tsira daga zamanin Safavids, gami da Karnameh (1521) na Mohammad Ali Bavarchi, wanda ya haɗa da umarnin dafa abinci na fiye da 130 daban-daban jita-jita da kek, da Madat-ol-Hayat (1597) na Nurollah Ashpaz. Littattafan girke-girke daga zamanin Qajar suna da yawa, mafi shahara shine Khorak-ha-ye Irani na yarima Nader Mirza.

A cikin tsofaffin ayyukan Ingilishi, ana kiran girke-girke "karɓa". An yi amfani da kalmomin "karɓar" da "karɓar kuɗi" don nufin umarni game da yadda za a gudanar da magani.

Sarki Richard na biyu na Ingila ya ba da umarnin littafin girke-girke mai suna Forme of Cury a cikin 1390,  kuma a lokaci guda, an buga wani littafi mai taken Curye on Inglish, "cury" ma'anar dafa abinci.  Dukkanin littattafan sun ba da ra'ayi game da yadda aka shirya abinci ga manyan ɗalibai kuma aka yi musu hidima a Ingila a wannan lokacin. Kyakkyawan dandano na aristocracy a farkon zamani ya kawo farkon abin da za a iya kira littafin girke-girke na zamani. A karni na 15, rubuce-rubuce da yawa sun bayyana suna ba da cikakken bayani game da girke-girke na ranar. Yawancin waɗannan rubuce-rubucen suna ba da bayanai masu kyau kuma suna yin rikodin sake gano ganye da kayan yaji da yawa ciki har da Coriander, parsley, basil da rosemary, da yawa daga cikinsu an dawo da su daga Crusades.

 Shirye-shiryen zamani da shawarar dafa abinci 
Tare da zuwan na'urar buga littattafai a cikin ƙarni na 16 da 17, an rubuta littattafai da yawa game da sarrafa gidaje da shirya abinci. A Holland  da Ingila  gasa ta girma tsakanin iyalai masu daraja game da wanda zai iya shirya babban biki. A cikin shekarun 1660, dafa abinci ya ci gaba zuwa fasahar fasaha, kuma ana buƙatar masu dafa abinci masu kyau. Da yawa daga cikinsu sun buga nasu littattafai, suna ba da cikakken bayani game da girke-girke a gasa da abokan hamayyarsu. Yawancin waɗannan littattafan an fassara su kuma suna samuwa a kan layi.

A cikin karni na 19, damuwar Victorian game da girmamawa ta cikin gida ta haifar da fitowar rubuce-rubucen dafa abinci a cikin zamani. Kodayake Isabella Beeton ya fi shahara da girmamawa, marubucin dafa abinci na zamani na farko kuma mai tara girke-girke don gida shine Eliza Acton. Littafin girke-girke na farko, Modern Cookery for Private Families wanda aka buga a 1845, an yi niyya ne ga mai karatu na gida maimakon ƙwararren mai dafa abinci ko mai dafa abinci. Wannan ya kasance mai tasiri sosai, ya kafa tsarin rubuce-rubuce na zamani game da dafa abinci. Ya gabatar da al'ada ta yanzu ta duniya ta lissafa sinadaran kuma ya ba da shawarar lokutan dafa abinci tare da kowane girke-girke. Ya haɗa da girke-girke na farko don tsiro na Brussels. Mai dafa abinci na zamani Delia Smith ya kira Acton "mafi kyawun marubucin girke-girke a cikin harshen Ingilishi. "  Abincin zamani ya daɗe ya tsira daga Acton, ya kasance a bugawa har zuwa 1914 kuma yana samuwa kwanan nan a cikin facsimile.
Ayyukan Acton sun kasance muhimmiyar tasiri ga Isabella Beeton,  wanda ya buga littafin Mrs Beeton na Gudanar da Gida a cikin sassa 24 na kowane wata tsakanin 1857 da 1861. Wannan jagora ne don gudanar da gidan Victorian, tare da shawara game da kayan ado, kula da yara, Kiwon dabbobi, guba, gudanar da Bayin, kimiyya, addini, da masana'antu. Daga cikin shafuka 1,112 , sama da 900 sun ƙunshi girke-girke. Yawancin an kwatanta su da zane-zane masu launi. An ce yawancin girke-girke an kwace su ne daga marubutan da suka gabata kamar Acton, amma Beetons ba su taɓa da'awar cewa abinda ke cikin littafin na asali ne ba. An yi niyya ne a matsayin abin dogaro da jagora ga masu neman matsayi na tsakiya.

Mai dafa abinci na Amurka Fannie Farmer (1857-1915) ya buga a 1896 sanannen aikinta The Boston Cooking School Cookbook wanda ya ƙunshi wasu girke-girke 1,849.
Ana iya tsara girke-girke ta hanyoyi daban-daban amma tsari biyu suna da kyau. Ɗaya daga cikin tsari na al'ada yana nuna bayanai a cikin ginshiƙai biyu, ɗaya don umarni kuma ɗaya don sinadaran. Sauran tsarin na al'ada yana nuna bayanai a cikin sakin layi mai ƙarfi wanda ke canzawa tsakanin sinadaran da umarni.

Shirye-shiryen abinci na zamani yawanci sun ƙunshi abubuwa da yawa

 Sunan girke-girke (Tushen / Tarihin abincin).
 Yield: Yawan abubuwan da abincin ke bayarwa.
 Jerin dukkan sinadaran a cikin tsari na amfani da shi. Bayyana shi a cikin umarni na mataki-mataki.
 Jerin sinadaran da yawa (Zan iya taƙaita ma'auni: oz maimakon ounces; tbsp maimakon tablespoon) Tomlinson, Graham (September 1986). "Thought for Food: A Study of Written Instructions". Symbolic Interaction. 9 (2): 201–216. doi:10.1525/si.1986.9.2.201. ISSN 0195-6086.
 Lokaci nawa ne yake ɗauka don shirya abincin, tare da lokacin dafa abinci don abincin.
 Kayan aiki da ake amfani da su don abincin.
 Hanyoyin dafa abinci. Yanayin zafi da lokacin dafa abinci idan ya cancanta.
 Hanyoyin ba da sabis (An ba da sabis yayin dumi / sanyi).
 Binciken abincin (Za ku ba da shawarar wannan abincin ga aboki?).
 Hoton abincin (Zaɓin).
 Kyakkyawan Abinci: Yana taimakawa ga ƙuntatawa na abinci. Ya haɗa da adadin adadin kuzari ko gram a kowane hidima.

Marubutan girke-girke wani lokacin suna lissafa bambance-bambance na abincin gargajiya, don ba da dandano daban-daban na girke-gyaren iri ɗaya.

Recipe writers may include a narrative before or after the recipe to add to the significance of the recipe. These consist of cultural values or personal stories relating to the dish.

 Ƙananan girke-girke 
Sub-recipe ko subrecipe shine girke-girke don sinadarin da za a kira a cikin umarnin babban girke-kirkire.

Sau da yawa ana amfani da su don hada kayan yaji, sauces, confits, pickles, preserves, jams, chutneys, ko kayan yaji. Wani lokaci sub-recipe yana kira ga a gudanar da sinadarin na sa'o'i da yawa, da dare, ko fiye, wanda masu dafa abinci na gida wani lokacin suna samun takaici kamar yadda yake nufin ba za a iya yin babban girke-girke a cikin zaman ko rana ɗaya ba. Sub-recipes gano marigayi kuma kira ga wani sinadarin da mai dafa abinci ba shi da shi yana nufin tafiya ta siyayya ta musamman ko ƙoƙarin neman maye gurbin.  

Sub-recipes, da litattafan dafa abinci da ke dauke da su, galibi ana bayyana su kamar yadda ba a yi niyya ga masu dafa abinci na yau da kullun ba.Cohen, Chris (2019-03-18). "What to Cook This Weekend: Coming to Terms With the Sub-Recipe". Saveur. Archived from the original on 2022-11-10. Retrieved 2022-11-10."A Cookbook Full of Recipes Within Recipes Can Be the Greatest of Them All". Food52. 2016-06-21. Archived from the original on 2022-11-10. Retrieved 2022-11-10. Masu bita sun ambaci gano wasu amfani da sauran kayan abinci.

Littattafan dafa abinci ciki har da kayan abinci sun hada da Christina Tosi's Momofuku Milk Bar (2011)   da Terry Bryant's Vegetable Kingdom (2020). 

 Shirye-shiryen Intanet da talabijin 
By the mid-20th century, there were thousands of cookery and recipe books available. The next revolution came with the introduction of the TV cooks. The first TV cook in the world was Philip Harben with a show on the BBC called Cookery which premiered in June 1946. A few months later I Love to Eat presented by James Beard became the first such program in the US. TV cookery programs brought recipes to a new audience. In the early days, recipes were available by post from the BBC; later with the introduction of CEEFAX text on screen, they became available on television.

Ƙungiyar labarai ta farko ta Usenet da aka keɓe don dafa abinci ita ce net.cooks da aka kirkira a 1982, daga baya ta zama rec.food.cooking. Ya yi aiki a matsayin dandalin tattaunawa don raba fayilolin rubutu da dabarun dafa abinci.

A cikin Amurka a cikin 2008, an sake mayar da hankali kan dafa abinci a gida saboda ƙarshen 2000s. Abincin gida a Amurka an yi wahayi zuwa gare shi a farkon shekarun 2020 a lokacin annobar coronavirus.

The abundance of multimedia in modern food recipes allows for recipes to be more accessible to home amateur chefs. The accessibility of cookbooks online further helps home cooks improve their skills and understand the cultural identities cookbooks have.

Cibiyoyin talabijin irin su Cibiyar Abinci da mujallu har yanzu sune babban tushen bayanan girke-girke, tare da masu dafa abinci na duniya da masu dafa baki kamar Jamie Oliver, Gordon Ramsay, Nigella Lawson da Rachael Ray suna nunawa na farko kuma suna tallafa musu tare da shafukan yanar gizo na Intanet suna ba da cikakkun bayanai game da duk girke-ririkin su. Wadannan sun haɗu da shirye-shiryen talabijin na gaskiya kamar Top Chef ko Iron Chef, da kuma shafukan yanar gizo da yawa da ke ba da girke-girke kyauta, amma littattafan dafa abinci sun kasance masu shahara kamar yadda suka saba.

 Hakkin mallaka 
A karkashin dokar haƙƙin mallaka ta Amurka, girke-girke suna cikin Yankin jama'a. Koyaya, tarin girke-girke, kamar yadda yake a cikin littafin dafa abinci, ana iya haƙƙin mallaka. Bugu da ƙari, bayanan da ke tare da girke-girke, kamar hotunan abinci ko babban bayani da ke kwatanta al'adun al'adu, ana iya haƙƙin mallaka.

 Dubi kuma 


 Littafin dafa abinci
 Hanyar (abinci) 
 Fasahar dafa abinci
 hRecipe - microformat don yin alama a cikin shafukan yanar gizo
 Jerin kayan zaki
 Jerin abinci
 Shirye-shiryen Rhyming

 Manazarta 

Rukuni:Shafuka masu fassarorin da ba'a duba ba