Ancient Egyptian Cooking
Numéro d’image : 12653078
| The cuisine of ancient Egypt covers a span of over three thousand years, but still retained many consistent traits until well into Greco-Roman times. The staples of both poor and wealthy Egyptians were bread and beer, often accompanied by green-shooted onions, other vegetables, and to a lesser extent meat, game and fish. Spices and herbs were added for flavor, though the former were expensive imports and therefore confined to the tables of the wealthy. Food such as meats was mostly preserved by salting, and dates and raisins could be dried for long-term storage. Beer was a primary source of nutrition, and consumed daily. Beer was such an important part of the Egyptian diet that it was even used as currency. Unlike European beer, it was cloudy with plenty of solids and highly nutritious, reminiscent of gruel. It was an important source of protein, minerals and vitamins. Coloured bas-relief from unidentified temple. | |
| Licence : | Droits gérés |
| Crédit: | Science Photo Library / NYPL / Science Source |
| Taille de l’image : | 4200 px × 3306 px |
| Model Release : | Non requis |
| Property Release : | Non requis |
| Restrictions : | - |
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