l  Georges Auguste Escoffier (French: [ʒɔʁʒɔɡyst ɛskɔfje]; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods.

they have a manual on how to cook. After Escoffier, the entire restaurant business thus began. 

I think he expanded the private kitchen into the world market.

 

The spread of a cuisine depends on a set of recipes, rather than a single recipe. For India, they have a central cuisine, all the recipes are produced based on the main cuisine

These recipes not only records food cooking methods, but also records the local culture, it reflects the understanding from locals and outsiders. So when you look at recipes, which is like watching travel magazines in general

Some people from the field back to India, will bring back the local cooking methods, these methods will also affect the local cooking habits. 

Recipes are not static, in order to make it easier for more people to understand, recipes are constantly updated. In South India, for example, the name of the recipe shows that different dishes have appeared in different areas, but now their cooking process are easy to understand. Then, a large number of dishes from different regions began to spread and gathered

One of the consequences of aggregates of recipes is that the dishes are too rich, and become crowded. Some people will therefore rack their brains to win a seat for their own cuisine

It is worth to notice that the recipes will look different from the original during the process of spread, and it is because it combines with other regions of the culture, which makes easier for understanding.

So a widely spread recipe is not simply a replication. It is the result of a writer who balances the acceptance of outsiders with the retention of local characteristics. In that way, the recipe can be more easily spread and accepted.