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Ancient Egyptian Cooking

Ancient Egyptian Cooking

C044/7131

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39.9 MB (2.9 MB compressed)

3440 x 4050 pixels

29.2 x 34.3 cm ⏐ 11.5 x 13.5 in (300dpi)

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Credit

SCIENCE SOURCE / SCIENCE PHOTO LIBRARY SCIENCE SOURCE / SCIENCE PHOTO LIBRARY

Caption

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. Bas-relief from unidentified temple.

Release details

Model release not required. Property release not required.

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