Yummy in my Tummy!

http://www.perankhgroup.com/Food%20and%20Drinks%20in%20Ancient%20Egypt.htm

I currently reside in California and in the Bay area precisely. We are whats considered a melting pot. You can find nearly any kind of culture, food, religion ect here. So this week I have chosen to talk about food. For someone such as I, food is important as I love to cook and often do so for my friends. My birth father was a chef and I probably got my love of cooking from him. In Ancient Egypt they ate a LOT of things that we eat today. It wasn’t just about Wine, beer and bread. They often grew gardens adjacent to their homes. Onions were considered a staple food, such as corn was for the Mayans. Although for a priests garden you wouldn’t find Onions, because they were considered an aphrodisiac. Also Garlic was a big one for Egyptians as they would ingest it upon taking an oath. I find this weird yet interesting. Also, they were known to eat fish, berries, figs, grapes, herbs, birds, cattle, cucumbers, melons, radishes, endive, choriander, lotus and mallow were often made into soups. The Egyptians were forbidden from eating chick peas and beans in order to be taught the lesson of abstention. Lettuce was used in offering for Gods like Min and the leafs were dipped in oil and salted. They also consumed boiled cabbage, much like what you have on St Pattys day. Coconuts could only be afforded by the rich and of course were imported.

Seasonality

“A small number of fruit and vegetables like garlic, onions, carobs, dates, or nuts, kept for quite a while, some could be preserved by drying, a technique known to the ancient Egyptians, although the frequency of its implementation with perishable food stuffs is unknown. But most had to be consumed when they were ripe or processed into a product that would keep. Surplus produce could also be marketed locally, but few vegetables could be sent far afield without spoiling. Therefore, people mostly had to make do with what they themselves or their neighbors grew in their gardens, which resulted in their choice being much more limited than a list of fruit and vegetables known to have been grown in Egypt might suggest.”

Summer Autumn Winter Spring
figs
sycamore figs
plums
water melons
lettuce
colocynth
leeks
melons
tiger nuts
cucumbers
fenugreek
melons
sycamore figs
tiger nuts
cucumbers
fenugreek
dates
pomegranates
grapes
olives
cumin
ziziphus
carobs
carobs
lettuce
garlic
celery
radishes
lentils
black cumin
coriander
peas
sycamore figs
garlic
celery
radishes
lentils
black cumin
coriander
peas
faba beans
onions
chick pea

(CJ Lowe)

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