Time: Early 14th century | Place: France | Language: Latin | Book: Tractatus de modo preparandi et condiendi omnia cibaria ( Treatise on the way of preparing) | Author: Unknown Sage, oregano, thyme, dandelion root – these aren’t just herbs that flavor our favorite dishes, but plants that have medicinal properties and have been used in…
Time: late 4th or early 5th century AD | Place: Rome | Language: Latin | Author: Apicius (probably not a real person though) | Book title: De re culinaria We often think of spices as related to flavor and as a nice addition to food, but spices in the ancient world were more essential….
Time: 13th century | Place: Andalusia (part of Spain near Seville) | Author: unknown Kitab al-Tabeekh fi ‘l-Maghrib wa ‘l-Andalus fi ‘Asr al-Muwahhidin (Cookbook of al-Maghrib and Andalusia in the era of Almohads) We often see cookbooks that focus on one specific culture of food – Italian cuisine, Indian cooking, Persian food. Well, this medieval Andalusian cookbook incorporates a bunch…