Editing Recipe (section)

===Early examples===
[[File:Apicius 1541.jpg|thumb|right|Apicius, ''De re culinaria'', an early collection of recipes.]]
The earliest known written recipes date to 1730 BC and were recorded on [[cuneiform]] tablets found in Mesopotamia.<ref>{{Cite web|last=Winchester|first=Ashley|title=The world's oldest-known recipes decoded|url=https://www.bbc.com/travel/story/20191103-the-worlds-oldest-known-recipes-decoded|access-date=2020-06-17|website=www.bbc.com|language=en|archive-date=2020-06-04|archive-url=https://web.archive.org/web/20200604180335/http://www.bbc.com/travel/story/20191103-the-worlds-oldest-known-recipes-decoded|url-status=live}}</ref>

Other early written recipes date from approximately 1600 BC and come from an [[Akkadian language|Akkadian]] tablet from southern [[Babylonia]].<ref>Jean Bottéro, ''Textes culinaires Mésopotamiens'', 1995. {{ISBN|0-931464-92-7}}; commentary at {{cite web |url=https://www.sbl-site.org/publications/article.aspx?ArticleId=703 |title=Society of Biblical Literature | archive-url=https://web.archive.org/web/20210930054625/https://www.sbl-site.org/publications/article.aspx?ArticleId=703 |archive-date=2021-09-30 |url-status=live}}</ref> There are also works in [[ancient Egypt]]ian [[hieroglyph]]s depicting the preparation of food.<ref>[[Ancient Egyptian cuisine]]</ref>

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 many other cookbooks, all of them lost.<ref name=dalby>[[Andrew Dalby]], ''Food in the Ancient World from A to Z'', 2003. {{ISBN|0-415-23259-7}} p. 97-98.</ref>

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

The large collection of recipes ''De re coquinaria'', conventionally titled ''[[Apicius]]'', appeared in the 4th or 5th century and is the only complete surviving cookbook from the classical world.<ref name=dalby /> It lists the courses served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert).<ref>{{cite web | title = Roman food in Britain | access-date = 2007-05-10 | url = http://romans-in-britain.org.uk/ | archive-date = 2010-07-20 | archive-url = https://web.archive.org/web/20100720073131/http://www.romans-in-britain.org.uk/raw_mining.htm | url-status = live }}</ref> Each recipe begins with the Latin command "Take...," "Recipe...."<ref>{{cite book |last1=Colquhoun |first1=Kate |title=Taste: The Story of Britain through its Cooking |date=2008 |orig-year=2007 |publisher=Bloomsbury |isbn=978-0-747-59306-5 |page=25}}</ref>

Arabic recipes are documented starting in the 10th century; see [[Ibn Sayyar al-Warraq|al-Warraq]] and [[Muhammad bin Hasan al-Baghdadi|al-Baghdadi]].

The earliest recipe in [[Persian cuisine|Persian]] dates from the 14th century. Several recipes have survived from the time of [[Safavid]]s, including ''Karnameh'' (1521) by Mohammad Ali Bavarchi, which includes the cooking instruction of more than 130 different dishes and pastries, and ''Madat-ol-Hayat'' (1597) by Nurollah Ashpaz.<ref>{{Cite web |url=http://www.art-of-music.net/ppdf/nppdf/2835/p0283539930101.pdf |title=Jaam-e Jam |access-date=2017-09-10 |archive-date=2020-06-16 |archive-url=https://web.archive.org/web/20200616022408/http://www.art-of-music.net/ppdf/nppdf/2835/p0283539930101.pdf |url-status=live }}</ref> Recipe books from the [[Qajar era]] are numerous, the most notable being ''Khorak-ha-ye Irani'' by prince Nader Mirza.<ref>{{cite web | title=کتاب خوراک‌های ایرانی | website=مجله تصویری فرهنگ غذا | date=December 3, 2016 | url=http://foodculture.ir/food-culture/%da%a9%d8%aa%d8%a7%d8%a8-%d8%ae%d9%88%d8%b1%d8%a7%da%a9-%d9%87%d8%a7%db%8c-%d8%a7%db%8c%d8%b1%d8%a7%d9%86%db%8c-%d8%af%d8%b1-%d8%b2%d9%85%d8%a7%d9%86-%d9%82%d8%a7%d8%ac%d8%a7%d8%b1/ | language=fa | ref={{sfnref | مجله تصویری فرهنگ غذا | 2016}} | access-date=November 20, 2017}}</ref>

In older English works, a recipe was called a "receipt". Both words "receipt" and "recipe" were originally used to mean instructions on how to administer medicine.<ref>{{cite web|url=https://www.merriam-webster.com/wordplay/recipe-vs-receipt-usage-word-history|title=When a Recipe Was a 'Receipt'|publisher=[[Merriam Webster]]|access-date=2024-10-05}}</ref>

King Richard II of England commissioned a recipe book called ''[[Forme of Cury]]'' in 1390,<ref>{{cite book | title = 2007 Recipe Calendar | publisher = COMDA, Canada }}</ref> and around the same time, another book was published entitled ''[[Curye on Inglish]]'', "cury" meaning cooking.<ref>{{cite book | last = Hicatt | first = Constance B | author2 = Sharon Butler | title = English Culinary Manuscripts of the 14C | year = 1985 }}</ref> Both books give an impression of how food for the noble classes was prepared and served [[English cuisine|in 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]].<ref>{{cite book | last = Austin | first = Thomas | title = Ashmole and other Manuscripts | year = 1888}}</ref>
<gallery widths="200" heights="200">
Nimmatnama-i Nasiruddin-Shahi 283.jpg|A page from the ''[[Nimatnama-i-Nasiruddin-Shahi]]'', book of delicacies and recipes. It documents the fine art of making [[kheer]].
Sweets 1.jpg|[[Medieval India]]n Manuscript (''circa'' 16th century) showing [[samosa]]s being served.
</gallery>