30+ Traditional Thanksgiving Dinner Menu Ideas and Recipes
Apicius, De re culinaria, an early on number of recipes.
The first known written recipes day to 1730 BC and were noted on cuneiform pills present in Mesopotamia.
Different early written recipes date from around 1600 BC and come from an Akkadian tablet from southern Babylonia. There’s also works in ancient Egyptian hieroglyphs depicting the planning of food.
Several old Greek recipes are known. Mithaecus’s cook book was an early on one, but most of it’s been lost; Athenaeus quotes one short menu in his Deipnosophistae. Athenaeus mentions a number of other cookbooks, all of them lost.
Roman recipes are known starting in the 2nd century BCE with Cato the Elder’s Delaware Agri Cultura. Several authors of the time explained eastern Mediterranean preparing in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.
The large assortment of recipes De re coquinaria, conventionally titled Apicius, appeared in the 4th or fifth century and is the sole complete surviving cookbook from the established world. It provides the classes served in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu begins with the Latin order “Take…,” “Recipe….”
Arabic recipes are reported beginning in the 10th century; see al-Warraq and al-Baghdadi.
The initial recipe in Persian dates from the 14th century. Many recipes have lasted from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the preparing instruction greater than 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe books from the Qajar era are numerous, the most notable being Khorak-ha-ye Irani by king Nader Mirza.
Master Richard II of Britain commissioned a menu book called Forme of Cury in 1390, and around the same time frame, another guide was printed titled Curye on Inglish, “cury” indicating cooking. Both books give an impact of how food for the noble classes was prepared and offered in Britain at that time. The luxurious style of the aristocracy in the Early Modern Time produced with it the begin of what can be called the present day menu book. By the 15th century, numerous manuscripts were showing explaining the recipes of the day. A number of these manuscripts provide great information and history the re-discovery of several herbs and herbs including coriander, parsley, basil and rosemary, many that have been cut back from the Crusades.