Sydney Tai

Farming

• 90% of Ancient Egyptians were farmers
• Before the Inundation, it is important to prepare irrigation channels – most would need to be repaired and cleared of weeds
• Farmers sowed their fields in November after the Inundation around the Nile
• The entire family helped to harvest in the spring, using wooden sickles
• Cattle would be used to thresh the grain (process of removing stalks from the grain)
• Women would winnow the grain (process of using wooden paddles to blow away unwanted husks, or chaff, from the grain)
• The extra chaff would either become animal feed or strengthening material in mud bricks
• Harvest would be brought to the marketplace, to feed the farmer’s family, stored in the granaries, or to pay a part of taxes
• Materials/tools used in the process: cattle drawing plows, wooden sickles, donkeys, and granaries

What were the crops/meats that were grown/hunted?

• The most important crops that were grown were wheat, barley, and flax to make bread and beer
• Grew vegetables such as onions, garlic, asparagus, chickpeas, lentils, radishes, peas, beans, cucumbers, celery, and lettuce
• Also grew grapes along the Nile delta to make into wine
• Raised cattle for beef and milk to drink or make into cheese
• Hunted geese, ducks, and other wildfowl

What were some food related beliefs and celebrations?

• In Ancient Egypt, eating pork was forbidden and some fish species were sacred
• Food would also be placed in tombs as an offering to the gods and food for the dead person in the next world
  • The offerings in the tomb might include bread, beer, beef, geese, wine, cakes, and fruits
• The Egyptians also had many grand feasts at harvest time to thank the god for good crops
  • They celebrated successful harvests by dancing, singing, playing music

Cooking and Eating Between Different Classes

• The lower class people ate simple meals including common vegetables, fish, bread, water, and beer
  • Food was cooked over an open fire on a cone-shaped stove
  • Kitchen tools were mostly made of wood while some knives were made of copper and bronze
• Upper classes ate luxurious foods such as fish, pigeon stew, kidneys, quail, beef ribs, bread rolls, small round cakes, fruit, stewed figs, chees, and wine/beer
  • The rich usually had many servants to work and cook for them
  • At special meals, the dining hall would be decorated with wreaths, flowers, and many special foods
  • At the end of these meals, servants would bring jugs of scented water for guests to wash their hands

Citations:

• Backwill, Richard. Food & Feasts in Ancient Egypt. Wayland Ltd. 1994. Print.
• Bancroft-Hunt, Norman. Living in Ancient Egypt. Thalamus Publishing. 2009. (Image).http://www.reshafim.org.il/ad/egypt/timelines/topics/pics/banquet.jpg.9/16/15.Web
• (Image).http://www.reshafim.org.il/ad/egypt/timelines/topics/pics/ahmose_coppersmith_stela.jpg.9/16/15.Web
• PharaonicEgypt.http://www.reshafim.org.il/ad/egypt/index.html9/16/15.Web