Between 4,000 and 6,000 years ago, bread and wine began to be made and consumed on a large scale in Sumer.

The Sumerians were making wine. Bread is a delicacy that the Sumerians dedicated to mankind.

Archaeologists have unearthed numerous brick stoves and multi-burner cooking stoves from the ancient Sumerian city of Ur, around 1800 BC.

The Sumerians ground barley into flour, kneaded it into dough, added baking powder, and baked it.

Honey is the main sweetener, along with date palm juice.

The invention of bread stimulated the production of wine, especially beer.

Some scholars believe that Egypt developed the earliest brewing industry.

In fact, it was the Sumerians who first dedicated wine to mankind.

According to the clay tablet records of the Sumerian civilization, the Sumerians had mature wine-making technology at least 6,000 years ago, at least 2,000 years earlier than Egypt.

According to cuneiform records at that time, the Sumerians already knew the double fermentation method, using barley, wheat, and rye to ferment beverages.

Archaeological excavations have also proven that there was a brewing workshop at that time, with a brewing stove, barrels and jars or barrels for storing wine.

In addition, a drinking tube for drinking was also found. It is probably because there is a drinking tube in the wine. This is probably the most unique way of drinking.

For some residue, use a drinking tube to filter it.

The beer drank by the ancient Mesopotamians was much stronger than the clarified beer of today. According to today's terms, it was rich in vitamin B12, an important source of essential nutrients for the human body.

The most important types of alcohol at that time were beer, followed by date wine, wine, spirits, etc.

Making wine is very simple and does not require any additives. As long as the split grapes are placed in a container at the right temperature for a few days, they will ferment into wine.

During the Babylonian period, women were the primary brewers.

Typically brewed and sold at home, such home taverns were common in Mesopotamia.

In the Code of Hammurabi, women who opened taverns as a business were specifically mentioned. It can be said that this was the first beer price control law in the world.

The bowl of the Codex is decorated with straight lines, dots, crosses and rosettes, and is painted in black, white, red and other colors, with rich colors and sharp contrasts.

Articles 108 and 111 of King Ashurbanipal and Queen of Assyria drinking and having fun stipulate that women who sell beer at high prices will be thrown into the river; if prisoners are allowed to drink in their taverns without reporting it to the authorities, they will be punished by death

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Wine was the favorite drink of the Mesopotamians.

The Sumerians spent about 40% of their annual harvest on beer making.

Ordinary temple employees received a daily ration of 1.75 pints of beer; those with higher status, such as priests, received five times this daily ration.

During the Assyrian Empire, continuous military victories stimulated the development of the brewing industry.

In a large number of stone carvings and murals, we can see scenes of drinking.

"Grape wine luminous cup". With fine wine, kitchen utensils and tableware must also be exquisite. The fork used by Westerners may have been invented by the Mesopotamians.

During archaeological excavations, some single-pointed bone forks were discovered.

It is generally believed that the fork was invented during the Eastern Roman Empire in the 4th century AD. The discovery of the fork at the Sumerian ruins advanced this invention by at least 2,000 years.

Recently, three clay tablets from Yale University's Babylonian Antiquities Museum have been deciphered, and it has been confirmed that they are recipes from around 1700 BC, during the reign of the great legislator Hammurabi.

This is believed to be the world's earliest beautifully crafted bronze frying pan, dating back more than 5,000 years.

Cooking Manual.

Dishes mentioned in the recipe include stewed meat, kid meat simmered with garlic, onions, fat and yogurt, stewed radish, etc.

The recipe for "stewed radish" is as follows: no meat is used, boil the water and add fat, add onions, ridged thorns, coriander, earth fennel and carassu; mash the leeks and garlic into a puree and pour it on the dish

;Add onion and mint.

The "coriander" here is the coriander we commonly use as seasoning today, "karasu" is a bean, and "ridged thorn" may be a condiment unique to the Mesopotamia.