Bread and beer

The royal bakery in the Valley of the Emperors, hand-carved from the burial chamber of Ramses III, shows a variety of breads, including mainly one in the shape of an animal. Most of the Egyptian bread was made from two-grain wheat. In contrast to other types, dolomites are more difficult to get wheat flour from.

The ancient Egyptians could not use a threshing machine to obtain the bran, they first wet the ears of grain after the pestle and mortar, and then drying, dusting, sieving flour, and then the bran into the mill. Unlike the usual rotating stone millstone, the Egyptians applied a water millstone that moved back and forth repeatedly to grind wheat flour. Ancient Egyptian bread baking technicality along with the development of the times and changing trends.

In the ancient kingdom period, people fill the batter into the pottery mill, buried in the ashes of the bonfire baking; in the middle kingdom period, we apply the tall boot-shaped mill in the square barbecue box on the baking; to the new kingdom period, we use a new type of extensive, with thick earth bricks and cement mortar wrapped in the cylindrical open-top barbecue box, in the baking of the batter patted in the barbecue box on the inner cavity, baking the end of the bread will be fall off naturally at the end of baking.

New Kingdom wall paintings of burial chambers show small loaves of bread of different shapes and sizes, some of which are made in the form of characters, fish species, animals, and have different textures on their surfaces. The bread is usually flavored with coriander seeds and dates. It is not clear whether the bread consumed by the general public is of the same type.

Unlike two grains of wheat, the ancient Egyptians planted wheat seeds not only to make bread, but also to brew beer. In addition, lotus seeds and oil beans are also so. For those who can afford the higher prices, there are also dessert breads and birthday cakes available that are baked with high-end wheat flour.

Like bread, beer was a daily staple for ancient Egyptians. And modern beer is not the same, the ancient Egyptians beer is thicker, contains a lot of solid substances, high nutrient content, more easily perceived as today's porridge. Beer is the ancient Egyptians extremely important protein, mineral vitamins by.

Because of its necessity, beer cans are often used to do as a consideration of the use of value criteria. Beer was often used medicinally due to its comprehensive nutritional profile. The precise types of beer in Ancient Egypt are no longer available, but there are some types that do get mentioned in references, such as sweet beer. Material on the minor details of these types of beer, however, is not well documented. The remnants of two grains of wheat in a conical ceramic vessel from predynastic times, found at Herakleopolis and Abydos, show signs of slow heating at the bottom.

There is no conclusive evidence that this was also an early beer-brewing method, but it is certainly one if its uses. Archaeological data suggests that one of the processes used to make ancient Egyptian beer was as follows: a "beer bread" was baked, which had to be sufficiently mellowed and lightly toasted to prevent killing the yeast, then crushed into pieces with dice, washed with water and left to mellow. Studies have claimed that dates and maltose have been used in beer brewing, but there is no concrete evidence of this yet.

Because yeast can be used for both mellowing and brewing, bread and beer are generally created in the same place. There are small workshops that specialize in bread and beer, but more commonly they are home made, with a surplus that can be sold.

Meals

There are no precise statistics on the number of meals eaten per day in ancient Egypt, but in general, the wealthy people of ancient Egypt were thought to have eaten two to three times a day: a simple breakfast, a more substantial lunch, and a main meal in the evening. The general population, on the other hand, ate two meals a day: a simple breakfast consisting of bread, beer and onions, and its main meal earlier in the afternoon.

Feasts

According to ancient Egyptian paintings, ancient Egyptian feasts were usually held gradually in the afternoon, with men and women seated separately except for the other half of the party, and seating was based on status. The guests who sat on the seats were more influential, followed by those who sat on the chairs, and the least influential customers sat down on the floor. Before the food is served, a wash basin is given at the top of the party, and various kinds of essential oils and balms are lit to cheer up the guests or to expel mosquitoes. Lotus flowers and flower garlands are distributed at the banquet, and professional dancers (usually ladies) and musicians playing harp, lute, drums, tambourines, and timbrels are given to cheer up the banquet.

Banquets are usually prepared in advance with plenty of drinks and a wide variety of food, including roasted whole beef, candidates, roasted duck, roasted pigeons and seasonal fish. Banquet dishes also generally include boiled meat, plenty of bread, fresh vegetables and fruits. Dessert is usually a birthday cake with dates and honey added. The superb goddess Hathor often turns out to be the object of honoring between feasts. Cooking ingredients generally includes stewing, boiling, broiling, grilling, baking, and frying. Spices and thyme were often used for seasoning, the former of which was an expensive imported good that emphasized the level of sophistication of the host of the feast. Meat products are generally stored in the form of marinades, while dates and red grapes are generally stored in the form of blow-dried.

Cereals

Wheat seeds, spelt or durum wheat bring the basic raw material for bread, fermented by sourdough or yeast. Cereals were mashed and alcoholized to make beer, which was not so much a recreational drink as a means of producing and manufacturing safe drinks from rivers that were not always clean. The ancient Egyptians traded in large quantities of beer, mostly made from wheat seeds.

The plains of the Nile and other riverine areas were everywhere every year, making the soil layers particularly suitable for planting crops, and the rivers themselves were equipped with watering canals for irrigating crops and feeding livestock. In ancient times, the stretch of the Nile, especially the upper delta territory, was not a desert landscape.

White wine

Grapes were used to make wine. Around 3000 BC, the rest of the Mediterranean gradually cultivated grapes, and the Egyptians changed their practices to take into account the local climate. For example, shading constructions were generally applied to preserve the red grapes from the obvious direct sunlight of Egypt. Ancient Egyptian white wine was usually red wine, and was likely utilized primarily for ceremonial intellectual purposes for the upper classes. Hand-carved scenes from ancient times in pyramid-style and monasteries show images of wine-making. For most people, beer is a more typical drink.

Vegetables and Fruits

The vegetables and fruits planted and consumed by the ancient Egyptians included onions, amaranth, garlic, and oleander. Legumes contained lupines, large white kidney beans, cowpeas, and Dutch beans. Fresh fruits contain cantaloupe, fig tree, dates, palm tree coconut shoes, apple company and guava. The carob tree is utilized for its medicinal value and perhaps as an ingredient.