Apicius, P re culinaria, an early on assortment of recipes.
The first known written recipes day to 1730 BC and were noted on cuneiform pills within Mesopotamia.
Different early prepared recipes time from approximately 1600 BC and result from an Akkadian tablet from southern Babylonia. There’s also performs in historical Egyptian hieroglyphs depicting the preparation of food.
Several old Greek recipes are known. Mithaecus’s cookbook was an early one, but nearly all of it’s been missing; Athenaeus quotes one short formula in his Deipnosophistae. Athenaeus describes a number of other cookbooks, all of them lost.
Roman recipes are identified beginning in the 2nd century BCE with Cato the Elder’s P Agri Cultura. Many authors with this period explained western Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.
The large number of recipes P re coquinaria, conventionally named Apicius, appeared in the 4th or 5th century and is the sole complete remaining cook book from the classical world. It lists the classes offered in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin command “Take…,” “Recipe….”
Arabic recipes are documented beginning in the 10th century; see al-Warraq and al-Baghdadi.
The initial menu in Persian times from the 14th century. Several recipes have lasted from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking instruction greater than 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula publications from the Qajar time are numerous, probably the most notable being Khorak-ha-ye Irani by king Nader Mirza.
Master Richard II of Britain commissioned a menu guide called Forme of Cury in 1390, and about the same time frame, another book was printed entitled Curye on Inglish, “cury” indicating cooking. Equally publications give an impression of how food for the noble classes was organized and offered in Britain at that time. The luxurious taste of the aristocracy in the Early Modern Time produced with it the start of so what can be called the present day formula book. By the 15th century, numerous manuscripts were appearing explaining the recipes of the day. Several manuscripts give excellent information and record the re-discovery of many herbs and herbs including coriander, parsley, basil and peppermint, many which have been brought back from the Crusades.