If I'm reading this correctly, there are two topics: 1.) how many cookbooks a home cook should own, and 2.) when the first cookbook was published.
I've answered question #2 in another discussion thread.
As for how many cookbooks a home cook should have, the answer is as many as they want.
It's important to note that throughout most of human history, people didn't own cookbooks. Heck, most commoners were illiterate for most of history, it's only a fairly recent development for widespread teaching of reading and writing.
So most people just cooked without consulting books. Cookbooks aimed at household cooks really didn't emerge until the 19th century and the industrial revolution.
Prior to that, cookbooks were mostly aimed at professionals for the preparation of large banquets for royalty/nobility or for institutional cooking (like feeding an army).
It depends on who wrote it and what is described in the book, just like any written piece (not just cookbooks).
Most often we get a glimpse into common ingredients and preparations at the time of writing, some of which have fallen out of fashion in modern times. I think one of the 19th century American cookbooks (Joy of Cooking?) had a recipe for squirrel for example.
Start by reading that volume recommended by Nancy in the other thread discussion and check out its bibliography. The universe of food writing through history is a topic that really can't be adequately covered in an anonymous online Q&A forum just as the Food52 Hotline. Your best starting point would be your local library.
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I've answered question #2 in another discussion thread.
As for how many cookbooks a home cook should have, the answer is as many as they want.
It's important to note that throughout most of human history, people didn't own cookbooks. Heck, most commoners were illiterate for most of history, it's only a fairly recent development for widespread teaching of reading and writing.
So most people just cooked without consulting books. Cookbooks aimed at household cooks really didn't emerge until the 19th century and the industrial revolution.
Prior to that, cookbooks were mostly aimed at professionals for the preparation of large banquets for royalty/nobility or for institutional cooking (like feeding an army).
Most often we get a glimpse into common ingredients and preparations at the time of writing, some of which have fallen out of fashion in modern times. I think one of the 19th century American cookbooks (Joy of Cooking?) had a recipe for squirrel for example.
Start by reading that volume recommended by Nancy in the other thread discussion and check out its bibliography. The universe of food writing through history is a topic that really can't be adequately covered in an anonymous online Q&A forum just as the Food52 Hotline. Your best starting point would be your local library.
Best of luck.