Cookbook - Ryorisho

Japanese: 料理書 - りょうりしょ

A book about cooking. Also called a cookbook. As a reference book for cooking, it basically describes cooking techniques and the knowledge and selection of ingredients to use, but in reality it is much more varied. In ancient Japan, too, the most important aspect of cooking was the selection and combination of ingredients based on the theory of Yin-Yang and the Five Elements, and knowledge of herbal medicine was also essential. At the end of the Middle Ages, great importance was placed on the manners and knowledge of cooking and eating, and in the early modern period, great importance was placed on the combination of ingredients from both the perspective of taste and vision, and even books with a playful element appeared, allowing people to enjoy various tastes.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

料理に関することを書いた本。料理本とも呼ぶ。料理をつくる際の参考書として，調理技術とそれに用いる材料の知識や選択のしかたなどの記述を基本とするが，実際はより多岐にわたる。すなわち日本でも古くは陰陽五行説に基づく材料の選択や組合せが調理の最重要課題であり，本草学による知識も不可欠のものであった。中世末には調理や食べ方の作法，心得がきわめて重視され，近世には味覚，視覚の両面からする材料の取合せが大きな比重をもち，さらにはさまざまな趣向を楽しむといった遊戯的色彩をもつものも現れた。

出典　株式会社平凡社世界大百科事典第２版について　情報

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