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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.
A beer type known as bouza (Egyptian Arabic: بوظه), based on barley and bread, [41] has been drunk in Egypt since beer first made its appearance in the country, possibly as early as the Predynastic era. [42] It is not the same as boza, an alcoholic beverage found in Turkey and the Balkans. Egypt has a small but nascent wine industry.
Parts of the ancient world that drank wine instead of beer used a paste composed of grape must and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast. Also, different forms of currency were exchanged in Ancient Egypt before they began using coinage in the first millennium BC.
Philistine pottery beer jug. Beer is one of the oldest human-produced drinks. The written history of ancient Egypt and Mesopotamia records the use of beer, and the drink has spread throughout the world; a 3,900-year-old Sumerian poem honouring Ninkasi, the patron goddess of brewing, contains the oldest surviving beer-recipe, describing the production of beer from barley bread, and in China ...
Zythum (from Latin, based on Ancient Greek: ζῦθος, zŷthos), sometimes also known as zythus or zythos, [1] [2] was a malt beer made in ancient Egypt. [3] The earliest existing records of brewing relate to the production of zythum by ancient Egyptians, c. 2000 BCE. [1]
A painting on the wall of an Egyptian tomb near Luxor displays a 4,000 year-old recipe for baking bread. Journalist William Sitwell's first book, A History of Food in 100 Recipes, tells the story ...
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In the absence of any obvious functional explanation, the greater prevalence of emmer wheat in the diet of ancient Egypt may simply reflect a marked culinary or cultural preference, or may reflect growing conditions having changed after the Third Dynasty. Emmer and barley were the primary ingredients in ancient Egyptian bread and beer.
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