From We Love this Book:

Author and journalist William Sitwell examines the fascinating history of cuisine in print

It never occurred to me that to discover the origins of, for example, the staggeringly successful Jamie’s 30-Minute Meals by Jamie Oliver (the fastest-selling non-fiction title of all time in the UK) I would have to scramble up the dusty sides of the hill of Sheikh Abd el-Qurna, outside Luxor in Egypt. For there, in a tomb carved into the limestone mountain, can be found the beginnings of food publishing, albeit not as we know it.
These days, publishing a recipe is pretty simple. A few strokes of the keyboard and one’s blog is updated, there to be disseminated, hopefully, to the masses. But around 4,000 years ago the only place recipes were being written down was in the tombs of  nobles. Those pleasures that they wished to have replicated in the afterlife – happy experiences, rituals, good memories – were painted onto the walls. So it is our good fortune that Senet, either the wife or mother of a senior Ancient Egyptian official, loved her flatbreads so much that their making was painted carefully and in great detail onto the wall of her burial chamber.