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

The earliest identified written recipes date to 1730 BC and were recorded on cuneiform capsules found in Mesopotamia.

Other early published recipes day from approximately 1600 BC and result from an Akkadian pill from southern Babylonia. Additionally there are operates in historical Egyptian hieroglyphs depicting the preparation of food.

Many ancient Greek recipes are known. Mithaecus’s cook book was an early on one, but nearly all of it’s been lost; Athenaeus estimates one small recipe in his Deipnosophistae. Athenaeus describes many other cookbooks, all of them lost.

Roman recipes are identified beginning in the next century BCE with Cato the Elder’s De Agri Cultura. Several experts of the period explained western Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The big collection of recipes P re coquinaria, conventionally titled Apicius, appeared in the 4th or 5th century and is the only real complete remaining cook book from the traditional world. It provides the courses 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 recorded beginning in the 10th century; see al-Warraq and al-Baghdadi.

The earliest recipe in Persian days from the 14th century. Many recipes have lasted from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking instruction of more than 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu books from the Qajar time are numerous, the most significant being Khorak-ha-ye Irani by prince Nader Mirza.

Master Richard II of Britain commissioned a menu book called Forme of Cury in 1390, and about the same time, another book was printed entitled Curye on Inglish, “cury” indicating cooking. Equally books provide an impact of how food for the respectable classes was prepared and offered in Britain at that time. The magnificent taste of the aristocracy in the Early Contemporary Time produced with it the begin of what can be called the current recipe book. By the 15th century, numerous manuscripts were appearing explaining the recipes of the day. Many of these manuscripts give excellent data and record the re-discovery of many herbs and herbs including coriander, parsley, basil and rosemary, many that have been brought back from the Crusades.