Cynthia of Two Red Bowls is bringing traditional Cantonese mooncakes stateside, right in time for the Mid-Autumn festival.
Apicius, De re culinaria, an early on number of recipes.
The earliest identified published recipes date to 1730 BC and were noted on cuneiform capsules found in Mesopotamia.
Other early published recipes time from around 1600 BC and result from an Akkadian tablet from southern Babylonia. There’s also performs in ancient Egyptian hieroglyphs depicting the preparation of food.
Many ancient Greek recipes are known. Mithaecus’s cook book was an early one, but nearly all of it has been missing; Athenaeus quotes one short formula in his Deipnosophistae. Athenaeus describes many other cookbooks, these lost.
Roman recipes are known starting in the second century BCE with Cato the Elder’s Delaware Agri Cultura. Many authors with this period identified western Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.
The big collection of recipes P re coquinaria, conventionally called Apicius, appeared in the 4th or 5th century and is the only complete surviving cook book from the classical world. It provides the courses served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu begins with the Latin order “Take…,” “Recipe….”
Arabic recipes are reported starting in the 10th century; see al-Warraq and al-Baghdadi.
The earliest recipe in Persian days from the 14th century. Several recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking training of more than 130 various recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula books from the Qajar time are numerous, probably the 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 about the same time, still another book was printed named Curye on Inglish, “cury” meaning cooking. Both publications give an impact of how food for the respectable courses was prepared and offered in Britain at that time. The luxurious style of the aristocracy in the Early Contemporary Time produced with it the begin of what can be named the present day recipe book. By the 15th century, numerous manuscripts were showing describing the recipes of the day. Many of these manuscripts provide excellent information and record the re-discovery of several herbs and herbs including coriander, parsley, basil and peppermint, many which have been brought back from the Crusades.