August 10, 2024
Dr. El-Shaimaa Abumandour
Earlier, the Greek historian Herodotus stated, “Egypt is the gift of the Nile.” Along the Nile valley, ancient Egyptians established one of the oldest and richest civilizations the world has ever witnessed. For decades, the Nile River has provided Egypt with water for irrigation and fertile soil for cultivation. The ancient Egyptian civilization included all aspects of life, among marvelous accomplishments; Egyptians had a special interest in cuisine, cooking styles, and food. The ancient Egyptians showed their passion for cuisine and gastronomy in many engravings found on the temple walls and food stacks discovered in many tombs. Food had a unique status in the culture and society for both life and the afterlife.
The tomb of “Tutankhamun” is known as the most preserved tomb with marvelous treasures, including the famous magnificent golden artifacts found inside it. The tomb was stacked with foodstuffs that he would enjoy in the afterlife. Archeological evidence, such as food remains found in tombs, engravings, and documented texts, has given us a clear idea of the diet, cuisine, and ways of cooking the ancient Egyptians adopted.
Bread was an essential staple of the Egyptian diet. It also had a special status in the afterlife and many spiritual ceremonies. Hundreds of bread loaves were found well preserved for the deceased’s consumption. The ancient Egyptians used different types of cereals to make their bread, like whole wheat and barley.
Vegetables and fruits were very common dietary elements. Dates and grabs were consumed fresh or dried. They were very popular, and they grew in large quantities all over Egypt. Beans and lentils were the most famous pulses eaten by the ancient Egyptians. One of the unique components in ancient Egyptian cuisine is the tiger nut, which is a species of the papyrus family and was eaten fresh, dried, or roasted. The prosperous land of Egypt produced different types of vegetables and fruits, which were part of Egyptian cuisine. Some of these vegetables and fruits were uniquely cultivated in Egyptian lands, such as onions, radishes, chickpeas, cucumbers, figs, peaches, melons, and lemons.
In ancient times, the most accessible source of protein was fish. Ancient Egyptians used to hunt from the Nile and its canals. They used to eat it fresh, air-dried, or salted to preserve it for a long time.
Dairy products were among the main items in the Egyptian courses. They used cow and goat milk in food production. Donkey milk was used in medical prescriptions.
The ancient Egyptians used different methods for food preparation, such as boiling, stewing, frying, grilling, baking, and roasting, based on the type of food they cooked. They cooked in simple clay pots and used wooden utensils. The cooked food was stored in jars. Ancient Egyptian artists have represented men cooking themselves while working in the fields on the temple walls. Women were responsible for cooking at home and providing their families with nourishment. This was documented in a wisdom text teaching a youth how to treat his mother with respect: “Double the food your mother gave you; support her as she supported you; she had a heavy load in you, but she did not abandon you. When you were born…”.
The Ancient Egyptian artists represented the different styles of dining according to the level and condition of each family. The most common motif in ancient Egyptian art is an engraving of a husband and wife seated in chairs before a table full of various delicious foods. The ordinary meal was also presented, showing a common Egyptian peasant sitting on the ground. The meal was simple and consisted of a bunch of green onions, a loaf of bread, and grilled poultry.
The ancient Egyptians had great taste in their cuisine, which is why they had different tasty dishes. It was well known that no one was left hungry in ancient Egypt due to the variety of crops produced by the fertile Egyptian lands.
More reads:
https://www.eliteplusmagazine.com/Article/898/Egyptian_Culinary_History
Women of Egypt Network 