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    Eating with the Pharaohs: An Ancient Egyptian Cook Book - Part 1
    Eating with the Pharaohs: An Ancient Egyptian Cook Book - Part 1
    Eating with the Pharaohs: An Ancient Egyptian Cook Book - Part 1
    Ebook145 pages41 minutes

    Eating with the Pharaohs: An Ancient Egyptian Cook Book - Part 1

    By Paul Morrison

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    About this ebook

    EATING WITH THE PHARAOHS is a collection of recipes and stories written by Pentu the Scribe, (a fictional character) who served as Master of Pharaoh’s Kitchen during the reign of Pharaoh Khufu, 2589 - 2566 B.C. They bring to us part of the struggle of working as a cook in the Egypt of the pyramid builders. The recipes describe the ingredients and the ways of preparing the food more than four thousand years ago when accurate measuring was something not applied to food. In this intriguing cook book the author has researched plants, animal products and other elements that the ancient cooks used to produce the food and drink for the pharaohs and their families; feeding the living god was something only few could do, with some of these few, the dedicated servants of Pharaoh immortalised on the walls of magnificent tombs and temples. A great read and a great feed!

    LanguageEnglish
    PublisherPaul Morrison
    Release dateJul 2, 2013
    ISBN9781925074048
    Eating with the Pharaohs: An Ancient Egyptian Cook Book - Part 1
    Author

    Paul Morrison

    Paul Morrison, a retired museologist, has also been a writer for most of his life. “I cannot remember a time when I was not writing, even when I was five or six years old. I grew up with books such as TREASURE ISLAND, 20,000 LEAGUES UNDER THE SEA and THE TIME MACHINE — these and the many other books which I read in my early years fed my imagination, a voracious imagination transporting me to faraway places, other worlds and to other times in both the recent and the more distant past...” Many of these worlds and places are visited in the novels and short story collections he has written.Besides a love of fiction, Paul also reads widely on ancient history and archaeology. “I am particularly interested in Ancient Egypt, mainly Old Kingdom Egypt during the age of the pyramid builders. I have always been intrigued as to how the pyramids were built and also about the lives of the pharaohs and the workers who constructed the pyramids. There were many questions filling my mind, but few if any answers.” This inquiring interest led to the GIZA TRILOGY books, THE PHARAOH, THE SPHINX and THE THREE QUEENS, a monumental work of well-researched fiction set against the backdrop of the three pyramids on the Giza Plateau. Together, with their associated books, THE DIVINE LIGHT, ETERNAL EGYPT (Supplement to the Giza Trilogy), and SECRET OF THE PYRAMID, these books total more than 1.3 million words! Other books written by Paul cover a wide range of subjects including historical fiction, science fiction, ghost and detective stories as well as many other genres.Paul currently lives in Hobart, Tasmania with his wife in a house overlooking the Derwent River. “The magnificent views of Hobart and Mount Wellington inspire me in my writings — but the most important inspiration is my wife, Helena.”

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      Book preview

      Eating with the Pharaohs - Paul Morrison

      THE NILE WAS THE REASON for the existence of Ancient Egypt. This narrow strip of fertile land which comprised the Egypt of the pyramid builders stretched no more than five kilometres east and west on either side of the river, before extending north and south for more than one thousand kilometres — from the edge of the Nile Delta and the Great Sea to the desert regions bordering the land of Kush in the south. It was here, along this fertile strip that the crops were grown. The Nile Delta in the far north, a vast region where the river branched out into smaller streams and rivers was where the marshlands were located, filled with its richness of wildlife that also provided a plentiful source of food for the people of Ancient Egypt.

      What did these people eat?

      Fish was an easy and abundant source of food. Wildlife along the shores of the river — duck, geese and other bird life also filled the bowls and plates of Pharaoh’s people. In the deserts beyond the river, there were deer and antelope, abundant in the early years of this magnificent civilization, but much rarer as population levels grew towards the end of the Old Kingdom (c. 2100 B.C.). Lions and hippos were also hunted, mainly by the noble classes, but this was primarily for sport as well as to rid the river of the dangers posed by the hippo herds threatening the many fragile reed and papyrus boats navigating the Nile.

      Dates and figs were widely eaten while chickpeas, lentils and barley were the main food crops grown in the rich soil beside the river. Lettuce, garlic and onions were grown too. Barley was used in the production of beer, a beverage enjoyed by all classes, from the Pharaoh to the poorest. Wine was a drink enjoyed mainly by the upper classes of Ancient Egypt.

      Bread was a staple part of the diet for all Egyptians, easy and cheap to manufacture. This bread was made from emmer wheat. In the Old Kingdom, the bread used by the lower classes was flat and baked on a hot surface. The rich baked their bread using heavy pottery moulds filled with dough that was then sealed with clay and placed in the hot embers of the fire to bake. In the later period, the New Kingdom (c. 1550 B.C. – 1069 B.C), far more sophisticated clay ovens were used. Food, therefore, was nearly always in abundant supply. It is for this reason that the civilization of Ancient Egypt flourished continually for more than 3,000 years. When the Romans annexed Egypt as part of their growing empire in 30 B.C., Egypt became one of the main suppliers of food for the Roman Empire.

      What then were the basic kinds of food grown and eaten in Ancient Egypt? Here, is a list of some of the foodstuffs:

      Meat

      Chicken

      Beef

      Antelope

      Deer

      Fish

      Mutton

      Lamb

      Goat

      Goose

      Duck

      Pigeon

      Quail (and other small birds)

      Vegetables, grains, etc.

      Chickpeas

      Lettuce

      Cabbage

      Barley (mainly for making beer and bread)

      Lentils

      Beans

      Peas

      Leeks

      Garlic

      Onions

      Fruits

      Dates

      Figs

      Grapes

      Melons

      Watermelons

      Beverages

      Juice

      Tea

      Beer

      Wine

      Milk

      Water

      Bread

      Bread was the essential food eaten by all classes, from rich to poor. There were, of course, hazards in the preparation of this bread, the majority of the bread contained tiny grains of sand caught up in the flour during the bread making process. This helps to explain the poor condition of the teeth found in many of the Egyptian mummies, including those of the Pharaohs.

      How was all of this food prepared and then served?

      Cooking was very basic, with meat being cooked or fried in animal fat in

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