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Food and Drink
The fertile mud deposited by the annual Nile flood allowed farmers to grow barley and emmer wheat, the mainstay of the Egyptian diet. Stored in granaries, these crops were turned into bread or beer. The flood plain also lent itself to the cultivation of vegetables such as onions, garlic, leeks, beans, lentils, and lettuce. There were also gourds, dates and figs, cucumbers and melons, but no citrus fruits. Egyptian bakers made cakes of many shapes and sizes, sweetened by dates or by honey gathered from conical pottery beehives. Grapes grown in the Nile delta or oases of the western desert were plucked for wine- making or drying into raisins. The less well-off people would have less meat and poultry, and more fish. The spread at banquets was extremely varied- from ducks, geese, and oxen to oryx and gazelle. There were also pigs, sheep, and goats, which could be boiled or roasted.
They had clay ovens to cook in and usually dishes made from the clay.
The fertile mud deposited by the annual Nile flood allowed farmers to grow barley and emmer wheat, the mainstay of the Egyptian diet. Stored in granaries, these crops were turned into bread or beer. The flood plain also lent itself to the cultivation of vegetables such as onions, garlic, leeks, beans, lentils, and lettuce. There were also gourds, dates and figs, cucumbers and melons, but no citrus fruits. Egyptian bakers made cakes of many shapes and sizes, sweetened by dates or by honey gathered from conical pottery beehives. Grapes grown in the Nile delta or oases of the western desert were plucked for wine- making or drying into raisins. The less well-off people would have less meat and poultry, and more fish. The spread at banquets was extremely varied- from ducks, geese, and oxen to oryx and gazelle. There were also pigs, sheep, and goats, which could be boiled or roasted.
They had clay ovens to cook in and usually dishes made from the clay.