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{{See also|Category:Medieval_cookbooks|label 1 = Category: Medieval Cookbooks}}
Not all cultures left written records of their culinary practices, but some examples have survived, notably three [[Akkadian Empire|Akkadian]] tablets from Ancient Mesopotamia, dating to about 1700 BC, large fragments from [[Archestratus]], the Latin ''[[Apicius]]'' and some texts from the [[Tang
The earliest collection of recipes that has survived in Europe is ''[[De re coquinaria]]'', written in [[Latin]]. An early version was first compiled sometime in the 1st century and has often been attributed to the Roman gourmet [[Marcus Gavius Apicius]], though this has been cast in doubt by modern research. An ''[[Apicius]]'' came to designate a book of recipes. The current text appears to have been compiled in the late 4th or early 5th century; the first print edition is from 1483. It records a mix of ancient Greek and Roman cuisine, but with few details on preparation and cooking.<ref>Adamson, Melitta Weiss. "The Greco-Roman World" in [[Regional cuisines of medieval Europe|''Regional Cuisines of Medieval Europe'']], p. 6–7; Simon Varey, "Medieval and Renaissance Italy, A. The Peninsula" in ''Regional Cuisines of Medieval Europe'', pp. 85–86.</ref>
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''[[Manasollasa]]'' from India contains recipes of vegetarian and non-vegetarian [[cuisines]], which preceded the cookbook writing history in Europe by a century.{{Sfn|Snodgrass|2004|p=452}} While the text is not the first among Indian books to describe fermented foods, it contains a range of cuisines based on fermentation of cereals and flours.<ref name="Achaya2003">{{cite book|author=K.T. Achaya|author-link=K. T. Achaya|title=The Story of Our Food|url=https://books.google.com/books?id=bk9RHRCqZOkC|year=2003|publisher=Orient Blackswan|isbn=978-81-7371-293-7|page=85|access-date=2019-03-19|archive-date=2019-01-07|archive-url=https://web.archive.org/web/20190107064737/https://books.google.com/books?id=bk9RHRCqZOkC|url-status=live}}</ref><ref name="TamangKailasapathy2010">{{cite book| author1=Jyoti Prakash Tamang| author2=Kasipathy Kailasapathy| title=Fermented Foods and Beverages of the World| url=https://books.google.com/books?id=MJTLBQAAQBAJ&pg=PA16| year= 2010| publisher=CRC Press| isbn=978-1-4200-9496-1| page=16}}</ref>
Chinese recipe books are known from the [[Tang dynasty]], but most were lost.{{citation needed|date=September 2014}} One of the earliest surviving Chinese-language cookbooks is [[Hu Sihui]]'s "[[Yinshan Zhengyao]]" (Important Principles of Food and Drink), believed to be from 1330. Hu Sihui, [[Buyantu Khan]]'s dietitian and therapist, recorded a Chinese-inflected Central Asian cuisine as eaten by the [[Yuan
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