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  • Early Examples: Akkadian Babylonia Ancient Egyptian Hieroglyphics

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    Early known recipes date back to 1600 BC in Babylonia, with ancient Egyptian hieroglyphics also depicting food preparation. Many ancient Greek recipes are known, though most have been lost. Roman recipes started being recorded in the 2nd century BCE, including by Cato the Elder. The largest surviving classical cookbook is the collection entitled 'Apicius' from the 4th or 5th century CE. Arabic recipes were documented starting in the 10th century. English recipe books emerged in the late 14th century such as Forme of Cury and Curye on Inglish, providing insights into noble cooking of the time. By the 15th century, manuscripts detailing recipes of the era became more common.

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    Early known recipes date back to 1600 BC in Babylonia, with ancient Egyptian hieroglyphics also depicting food preparation. Many ancient Greek recipes are known, though most have been lost. Roman recipes started being recorded in the 2nd century BCE, including by Cato the Elder. The largest surviving classical cookbook is the collection entitled 'Apicius' from the 4th or 5th century CE. Arabic recipes were documented starting in the 10th century. English recipe books emerged in the late 14th century such as Forme of Cury and Curye on Inglish, providing insights into noble cooking of the time. By the 15th century, manuscripts detailing recipes of the era became more common.

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    20 views2 pages

    Early Examples: Akkadian Babylonia Ancient Egyptian Hieroglyphics

    Uploaded by

    HildaGuinto
    Early known recipes date back to 1600 BC in Babylonia, with ancient Egyptian hieroglyphics also depicting food preparation. Many ancient Greek recipes are known, though most have been lost. Roman recipes started being recorded in the 2nd century BCE, including by Cato the Elder. The largest surviving classical cookbook is the collection entitled 'Apicius' from the 4th or 5th century CE. Arabic recipes were documented starting in the 10th century. English recipe books emerged in the late 14th century such as Forme of Cury and Curye on Inglish, providing insights into noble cooking of the time. By the 15th century, manuscripts detailing recipes of the era became more common.

    Copyright:

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    of 2

    Early examples[edit]

    Apicius, De re culinaria, an early collection of recipes.


    The earliest known recipes date from approximately 1600 BC and come from an Akkadian tablet
    from southern Babylonia.
    [1]
    There are also ancient Egyptian hieroglyphics depicting the preparation of
    food.
    [citation needed]

    Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has
    been lost; Athenaeusquotes one short recipe in his Deipnosophistae. Athenaeus mentions many
    other cookbooks, all of them lost.
    [2]

    Roman recipes are known starting in the 2nd century BCE with Cato the Elder's De Agri Cultura.
    Many other authors of this period described eastern Mediterranean cooking in Greek and in
    Latin.
    [2]
    Some Punic recipes are known in Greek and Latin translation.
    [2]

    The large collection of recipes conventionally entitled 'Apicius' appeared in the 4th or 5th century and
    is the only more or less complete surviving cookbook from the classical world.
    [2]
    It lists the courses
    served in a meal as 'Gustatio' (appetizer), 'Primae Mensae' (main course) and 'Secundae Mensae'
    (dessert).
    [3]

    Arabic recipes are documented starting in the 10th century; see al-Warraq and al-Baghdadi.
    King Richard II of England commissioned a recipe book called Forme of Cury in 1390,
    [4]
    and around
    the same time another book was published entitled Curye on Inglish.
    [5]
    Both books give an
    impression of how food was prepared and served in the noble classes of England at that time. The
    luxurious taste of the aristocracy in the Early Modern Period brought with it the start of what can be
    called the modern recipe book. By the 15th century, numerous manuscripts were appearing detailing
    the recipes of the day. Many of these manuscripts give very good information and record the re-
    discovery of many herbs and spices including coriander, parsley, basil and rosemary, many of which
    had been brought back from the Crusades.
    [

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