NO SANDWICHES PLZ! 19 Non-Sandwich Paleo Lunch Recipes

Early cases
Apicius, De re culinaria, an early on assortment of recipes.

The initial identified prepared recipes time to 1730 BC and were recorded on cuneiform pills present in Mesopotamia.

Other early prepared recipes date from around 1600 BC and come from an Akkadian tablet from southern Babylonia. There are also operates in historical Egyptian hieroglyphs depicting the planning of food.

Several historical Greek recipes are known. Mithaecus’s cook book was an early on one, but nearly all of it’s been missing; Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus says a number of other cookbooks, all of them lost.

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

The big collection of recipes De re coquinaria, conventionally named Apicius, appeared in the 4th or 5th century and is the only complete surviving cook book from the classical world. It lists the courses served in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula starts with the Latin order “Take…,” “Recipe….”

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

The initial formula in Persian times from the 14th century. A few recipes have survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking instruction in excess of 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe books from the Qajar age are numerous, the absolute most notable being Khorak-ha-ye Irani by king Nader Mirza.

King Richard II of England commissioned a menu book called Forme of Cury in 1390, and around once, still another guide was printed named Curye on Inglish, “cury” indicating cooking. Both publications provide the feeling of how food for the respectable courses was organized and served in England at that time. The lavish style of the aristocracy in the Early Modern Period produced with it the start of what can be called the current formula book. By the 15th century, numerous manuscripts were appearing describing the recipes of the day. Many of these manuscripts give very good data and history the re-discovery of several herbs and spices including coriander, parsley, basil and rosemary, several of which had been brought back from the Crusades.