User:RenuHiusser

History of Recipes

Picnic Recipes : The earliest identified recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia.

There are ancient Egyptian hieroglyphics depicting the preparation of food

Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus mentions quite a few other cookbooks, all of them lost.

Roman recipes are recognized commencing from the 2nd century BCE with Cato the Elder's De Agri Cultura. Quite a few other authors of this period described eastern Mediterranean cooking in Greek and in Latin.

Some Punic recipes are known in Greek and Latin translation.

Much later, during the 4th or 5th century, looks the big collection of recipes conventionally entitled 'Apicius', the only much more or less complete surviving cookbook within the classical world. It chronicles the courses served that are commonly known as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). The Romans introduced quite a few herbs and spices into western cuisine, Renfrew states that basil, bay, dill, fennel, mint, parsley, rue and thyme had been all common in Roman cooking.

Arabic recipes are documented starting inside 10th century; see al-Warraq and al-Baghdadi at Picnic Recipes

King Richard II of England commissioned a recipe book named Forme of Cury in 1390, around the exact same time an additional book was published entitled Curye on Inglish. Both books give an impression of how meals was prepared and served inside the noble classes of England at that time. The revival from the European class procedure at this time brought entertainment back towards palaces and homes on the nobility and as well as it the start of what is also referred to as the modern day recipe book. By the 15th century, quite a few manuscripts have been appearing, detailing the recipes of the day. Several of these, for instance the Harleian MS[clarification needed] 279, Harleian MS 4016, Ashmole MS 1429, Laud MS 553 and Dure MS 55, give great details and record the re-discovery of numerous herbs and spices for example coriander, parsley, basil and rosemary, several of which have been brought back within the Crusades.

During the 16th and 17th centuries, competition between the large houses became commonplace and several books have been written on how to manage households and prepare food. In Holland and England competition grew in between the noble families as to who could prepare the most lavish banquet. By the 1660s, cookery had progressed to an art type and great cooks had been in demand. Many of them published their unique books detailing their recipes in competition with their rivals. Quite a few of these books have now been translated and are offered online.

By the 19th century, cooking had turn into a passion throughout the world. Using the newest technology plus a new concept in publishing, Mrs Beeton (1836–1865) published her famous Book of Home Management in 24 monthly parts in between 1857 and 1861. The American cook Fannie Farmer (1857–1915) published in 1896 her famous work The Boston Cooking School Cookbook which contained some 1,849 recipes. take a look at Picnic Recipes