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

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

Different early written recipes date from approximately 1600 BC and come from an Akkadian pill from southern Babylonia. Additionally, there are works in old Egyptian hieroglyphs depicting the planning of food.

Many historical Greek recipes are known. Mithaecus’s cook book was an earlier one, but nearly all of it’s been lost; Athenaeus quotes one short menu in his Deipnosophistae. Athenaeus mentions many other cookbooks, them all lost.

Roman recipes are known beginning in the next century BCE with Cato the Elder’s Delaware Agri Cultura. Many writers with this period described western Mediterranean preparing in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The big collection of recipes P re coquinaria, conventionally titled Apicius, seemed in the 4th or 5th century and is the only complete surviving cookbook from the conventional world. It lists the classes served in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe starts with the Latin command “Take…,” “Recipe….”

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

The first menu in Persian days from the 14th century. Many recipes have lasted from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking training of more than 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu publications from the Qajar age are numerous, the absolute most significant being Khorak-ha-ye Irani by king Nader Mirza.

King Richard II of Britain commissioned a recipe guide called Forme of Cury in 1390, and about the same time frame, still another guide was published entitled Curye on Inglish, “cury” meaning cooking. Equally publications provide an impact of how food for the noble courses was organized and offered in Britain at that time. The magnificent taste of the aristocracy in the Early Modern Period brought with it the start of exactly what do be named the current recipe book. By the 15th century, numerous manuscripts were appearing explaining the recipes of the day. Many of these manuscripts provide great data and record the re-discovery of several herbs and spices including coriander, parsley, basil and rosemary, several that had been brought back from the Crusades.