Egyptian Food and Drink by Hilary Wilson

Egyptian Food and Drink by Hilary Wilson

The two staples of ancient Egyptian life were bread and beer, both products of the abundant grain hartest of the fertile Nile valley. Bread was so important that over forty Egyptian words are nown for various loaves and cakes. The need to brew beer for the household apparently justified absence from work. This book surveys the constituents of the ancient Egyptian diet, with chapters on cereals and their uses, fruit and vegetables, meat, fish and fowl, and condiments. The means of growing vegetables in garden plots and providing fresh meat are determined from the remains of workmen's villages such as Amarna, Kahun and Deir el-Medina. The Egyptian kitchen is described with its oven, hearth and utensils, and the means of storing and preserving foodstuffs are explained. Lists of funerary and temple offerings and the accounts of wages for the royal workmen show the importance of food and drink to both the living and the dead, gods and mortals.

As well as being a lecturer in mathematics and the history of mathematics, Hilary Wilson has taught Egyptology to Adult Education classes for twenty years. Now based at the University of Southampton, New College, she runs daytime and evening cources within the part-time accredited programme and lectures to local interest groups. She is founder chairman of the Southampton Ancient Egypt Society and Museum Curator of the Bournemouth Natural Science Society.

SKU	Unavailable
ISBN 13	9780852639726
ISBN 10	0852639724
Title	Egyptian Food and Drink
Author	Hilary Wilson
Series	Shire Egyptology
Condition	Unavailable
Binding Type	Paperback
Publisher	Bloomsbury Publishing PLC
Year published	2001-02-01
Number of pages	64
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
Note	Unavailable