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Mantı – traditional tiny Turkish dumplings

Mantı (Turkish Dumplings) is traditionally served with a garlicky yoghurt sauce and a red pepper or tomato sauce. ....

Turkey General , Yinshan Zhengyao , Hingel Tatar , Central Asia , Holly Chase ,

The Ultimate Guide To The Oldest Known Cookbooks In The World

Chefs and food lovers have been compiling cookbooks for thousands of years. Luckily, a few of those ancient texts have somehow survived the ravages of time. ....

Iberian Peninsula , Spain General , Al Andalus , France General , Lin Hong , United States , Qinjin Shutterstock , Marcus Gavius Apicius , Zhuravlev Andrey Shutterstock , Utilis Coquinario , Kitab Al , Yinshan Zhengyao , Shanjia Qinggong , Das Buch , Kitab Al Tabikh , Guillaume Tirel , Vladislav Chusov Shutterstock , Wushi Zhongkuilu , Le Viandier , Amelia Simmons , Amelia Simmon , Yale Peabody Museum , Tasting History , Eliza Acton , Private Families , Yale Culinary Tablet ,

Word Search: Journey from the world's first recipe on a tomb wall, to the cookbooks in our hands

We discover how written recipes were only for the elite, in ancient times ....

United States , Kitab Al Tablikh , Kalyani Chalukya , Ibn Sayyar Al Warraq , Caelius Apicius , Wikimedia Commons Bonho , York Academy Of Medicine , Image Credit , Word Search , Gulf New Food , Yale Culinary Tablets , New York Academy , Culinary Matters , King Someshvara , Yinshan Zhengyao , Important Principles , King Richard ,

Did You Know? Medieval Cookbooks Reflecting Exchanges in Gastronomic Traditions along the Silk Roads

Did You Know? Medieval Cookbooks Reflecting Exchanges in Gastronomic Traditions along the Silk Roads
© Alimkhodjaev Bobur/UNESCO Youth Eyes on the Silk Roads
The ancient routes of exchange across Central Asia directly shaped the diets and foods consumed in Eurasia today. In fact, many of the most familiar grains, fruits, legumes, and nuts enjoyed around the world were first spread across Central Asia via the Silk Roads. As novel ingredients made their way into the diets of new communities, and foreign recipes from along these routes reached the courts of Europe, East Asia, and the Arabian Peninsula, gastronomy began to be formalised in the form of ‘proto-cookbooks’ which compiled popular recipes of the time frequently including foreign dishes and novel ideas about the links between diet and health. The earliest of these ‘cookbooks’ were not always instructional ‘how-to’ recipes intended for the general public but were often formalised lists of dishes ....

Si Hui , Kitab Al Tabikh , Marcus Gavius Apicius , Leo Africanus , Central Asia , East Asia , Arabian Peninsula , Ancient Greek , Abbasid Baghdad , Iranian Plateau , Silk Roads , Yinshan Zhengyao , Dietary Principals , Western Asia , Medieval Eurasia , North West African , North Africa , சி ஹுய் , மைய ஆசியா , கிழக்கு ஆசியா , அரேபியன் தீபகற்பம் , பண்டைய கிரேக்கம் , இராநியந் பீடபூமி , பட்டு சாலைகள் , உணவு ப்ரிந்ஸிபல்ஸ் , மேற்கு ஆசியா ,