The two staples of ancient Egyptian life were bread and beer, both products of the abundant grain hartest of the fertile Nile valley. Bread was so important that over forty Egyptian words are nown for various loaves and cakes. The need to brew beer for the household apparently justified absence from work. This book surveys the constituents of the ancient Egyptian diet, with chapters on cereals and their uses, fruit and vegetables, meat, fish and fowl, and condiments. The means of growing vegetables in garden plots and providing fresh meat are determined from the remains of workmen's villages such as Amarna, Kahun and Deir el-Medina. The Egyptian kitchen is described with its oven, hearth and utensils, and the means of storing and preserving foodstuffs are explained. Lists of funerary and temple offerings and the accounts of wages for the royal workmen show the importance of food and drink to both the living and the dead, gods and mortals.
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About the Author
As well as being a lecturer in mathematics and the history of mathematics, Hilary Wilson has taught Egyptology to Adult Education classes for twenty years. Now based at the University of Southampton, New College, she runs daytime and evening cources within the part-time accredited programme and lectures to local interest groups. She is founder chairman of the Southampton Ancient Egypt Society and Museum Curator of the Bournemouth Natural Science Society.
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12 of 15 people found the following review helpful:
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This review is from: Egyptian Food and Drink (Shire Egyptology) (Paperback)
The author discusses food production and preparation in Ancient Egypt. She describes what the Ancient Egyptians ate and how the food was possibly cooked; many details are provided on bread, beer, fruits, vegetables, meat, fowl and fish. She also writes about their beverages, and the importance of gardens. With numerous line drawings and illustrations, as well as a short glossary, it is a recommended reference for all.
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