keto snacks

Early examples
Apicius, Delaware re culinaria, an early number of recipes.

The earliest known written recipes time to 1730 BC and were recorded on cuneiform capsules present in Mesopotamia.

Other early published recipes day from around 1600 BC and come from an Akkadian tablet from southern Babylonia. Additionally, there are works in old Egyptian hieroglyphs depicting the planning of food.

Many historical Greek recipes are known. Mithaecus’s cookbook was an early on one, but nearly all of it has been lost; Athenaeus estimates one short menu in his Deipnosophistae. Athenaeus describes many other cookbooks, all of them lost.

Roman recipes are known beginning in the second century BCE with Cato the Elder’s De Agri Cultura. Several writers of this time identified eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large number of recipes P re coquinaria, conventionally called Apicius, seemed in the 4th or 5th century and is the only complete remaining cook book from the traditional world. It lists the programs served in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe begins with the Latin command “Take…,” “Recipe….”

Arabic recipes are noted starting in the 10th century; see al-Warraq and al-Baghdadi.

The earliest recipe in Persian dates from the 14th century. Several recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the preparing training of more than 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu publications from the Qajar time are numerous, the absolute most significant being Khorak-ha-ye Irani by king Nader Mirza.

Master Richard II of England commissioned a recipe guide called Forme of Cury in 1390, and around the same time frame, still another book was printed named Curye on Inglish, “cury” indicating cooking. Equally books give an impression of how food for the noble courses was prepared and offered in Britain at that time. The magnificent style of the aristocracy in the Early Modern Period produced with it the start of what can be called the current menu book. By the 15th century, numerous manuscripts were appearing outlining the recipes of the day. Several manuscripts provide excellent information and history the re-discovery of several herbs and herbs including coriander, parsley, basil and rosemary, many of which had been cut back from the Crusades.