This Thai pineapple fried rice is one of my favorite recipes for busy days! It’s super easy to make, healthy, and so yummy. Plus, it’s SO colorful! Eating this pineapple rice will be like taking a trip to Thailand!

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

The initial known written recipes date to 1730 BC and were noted on cuneiform tablets within Mesopotamia.

Other early prepared recipes date from approximately 1600 BC and originate from an Akkadian tablet from southern Babylonia. Additionally there are works in ancient Egyptian hieroglyphs depicting the preparation of food.

Several ancient Greek recipes are known. Mithaecus’s cookbook was an earlier one, but nearly all of it has been missing; Athenaeus quotes one short menu in his Deipnosophistae. Athenaeus mentions a number of other cookbooks, these lost.

Roman recipes are known beginning in the next century BCE with Cato the Elder’s P Agri Cultura. Several writers with this time described eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The large number of recipes Delaware re coquinaria, conventionally entitled Apicius, appeared in the 4th or 5th century and is the only real total surviving cookbook from the classical world. It provides the classes served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe begins with the Latin order “Take…,” “Recipe….”

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

The earliest menu in Persian dates from the 14th century. Several recipes have survived from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking instruction greater than 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu books from the Qajar time are numerous, the absolute most significant being Khorak-ha-ye Irani by king Nader Mirza.

King Richard II of England commissioned a menu guide called Forme of Cury in 1390, and around once, another guide was published called Curye on Inglish, “cury” indicating cooking. Equally books give the feeling of how food for the noble classes was prepared and served in England at that time. The luxurious taste of the aristocracy in the Early Modern Time produced with it the begin of exactly what do be called the current menu book. By the 15th century, numerous manuscripts were showing explaining the recipes of the day. Several manuscripts provide very good information and history the re-discovery of many herbs and herbs including coriander, parsley, basil and rosemary, several that have been brought back from the Crusades.