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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 for royal

Si huiKitab al tabikhMarcus gavius apiciusLeo africanusCentral asiaEast asiaArabian peninsulaAncient greekAbbasid baghdadIranian plateauSilk roadsYinshan zhengyaoDietary principalsWestern asiaMedieval eurasiaNorth west african