A blog specializing in easy recipes

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

The first known written recipes time to 1730 BC and were noted on cuneiform pills within Mesopotamia.

Other early published recipes day from approximately 1600 BC and come from an Akkadian pill from southern Babylonia. There’s also operates in old Egyptian hieroglyphs depicting the planning of food.

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

Roman recipes are known starting in the 2nd century BCE with Cato the Elder’s P Agri Cultura. Many experts of the period identified eastern Mediterranean preparing in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The large number of recipes P re coquinaria, conventionally called Apicius, appeared in the 4th or fifth century and is the only real complete surviving cookbook from the conventional world. It provides the programs served in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula starts with the Latin order “Take…,” “Recipe….”

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

The earliest 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 includes the cooking instruction in excess of 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula books from the Qajar age are numerous, the most significant being Khorak-ha-ye Irani by prince Nader Mirza.

King Richard II of Britain commissioned a formula book named Forme of Cury in 1390, and about the same time frame, another guide was printed entitled Curye on Inglish, “cury” indicating cooking. Both books provide the feeling of how food for the respectable courses was prepared and offered in Britain at that time. The magnificent style of the aristocracy in the Early Modern Period brought with it the begin of what can be named the modern menu book. By the 15th century, numerous manuscripts were showing outlining the recipes of the day. Many of these manuscripts provide great information and record the re-discovery of several herbs and herbs including coriander, parsley, basil and rosemary, many of which had been brought back from the Crusades.