The earliest known recipes date back to around 1600 BC in Mesopotamia, with historical records of food planning in Ancient Egypt as well. Several classic Greek recipes are known, though most have been lost. Roman recipes began to be recorded in the 2nd century BCE, and many works from this period described Mediterranean cuisine. The earliest surviving comprehensive cookbook called Apicius dates back to the 4th or 5th century CE. Arabic recipes began being documented in the 10th century. In England, King Richard II commissioned a recipe guide called Forme of Cury in 1390, around the same time another book Curye on Inglish was published. These books provide insight into how food was served and prepared for nobility

1. The earliest recognized dishes date from roughly 1600 BC and come from an Akkadian pc tablet from the
southern part of Babylonia.[1] There are historical Egyptian hieroglyphics showing the planning of
food.[2] raw food recipes
Several historic Greek quality recipes are acknowledged. Most of it has been lost; Athenaeus quotes one
short recipe in his Deipnosophistae, though mithaecus's cookbook was an early one. Athenaeus
mentions many other recipe books, all of them dropped.[3] Roman recipes are known beginning in the
2nd century BCE with Cato the Elder's De Agri Cultura. Many other creators of this period of time
described eastern Mediterranean food preparation in Greek and in Latin.
[3] Some Punic dishes are recognized in Latin and Greek language translation.[3] The big collection of
recipes conventionally entitled 'Apicius' showed up inside the fourth or 5th century which is the sole
basically comprehensive living through cookbook from the classical entire world.[3] It databases the
programs dished up in the dinner as 'Gustatio' (appetizer), 'Primae Mensae' (major course) and
'Secundae Mensae' (treat).
[4] Arabic quality recipes are noted commencing in the 10th century; see al-Warraq and al-Baghdadi.
King Richard II of The united kingdom commissioned a recipe guide referred to as Forme of Cury in
1390,[5] and round the same time an additional publication was released called Curye on Inglish.
[6] Both textbooks give an impact of methods food was served and prepared inside the respectable
classes of Britain during those times. The luxurious taste of your aristocracy in the Early Contemporary
Time introduced along with it the beginning of so what can be referred to as the modern day dish guide.
Numerous manuscripts were appearing detailing the recipes of the day, by the 15th century. Several of
these manuscripts give great record and information the re-discovery of several herbs and spices
including basil, rosemary, parsley and coriander, a few of which ended up being brought back again
through the Crusades