The concept of culinary art appeared at various times in the second half of the 18th century in Europe, and at first it denoted in a very general sense the techniques of appetizingly preparing food (Dining) and drink and serving them elegantly. Carl Friedrich von Rumohr, in 1822, was the first author to devote a whole book to the theory of culinary art, and he titled it, taking his lead from Montesquieu's De l'esprit des lois (1748; “On the Spirit of the Laws”), Geist der Kochku…