Meal Time in Ancient Egypt

Food supplies were plentiful in ancient Egypt.  The Egyptians relied on the yearly flooding of the Nile to create fertile lands that yielded crops that fed the masses.  Scenes of animal husbandry and butchery, were a fixture on the walls of Egyptian tombs.  Also popular are scenes of fisherman, fishing and other art that demonstrates the preparation of fish for eating along with foul being prepared for meals. 
In ancient Egyptian art, the preparation of food is a much more popular subject than its consumption.  However, banquets and feasts were common amongst the nobles.  Beef and goose were popular dishes amongst the nobles and wealthy, but were not every day food.

Ordinary Egyptians could expect a healthy dose of fish in their diet as it was readily available.  Once the fish was gutted, it was dried by hanging it from cord or preserving it in salt. Fisherman had to reserve some of their catch as payment to Egyptian government officials, but were allowed to keep the remainder for food and trade.

The preparation was the domain of Egyptian women in important domestic duty. Egyptian dining rooms were simple with low tables and chairs. Diners may have seated themselves on the floor. It’s believed that Egyptians preferred to eat with their hands, not utensils.

Vegetables and fruit were abundant in Egypt. Leeks, onions, celery, lettuce, cucumbers, radishes, beans and lentils were abundant. The Egyptians favored spices like marjoram, coriander and dill to add flavor to their food. They enjoyed grapes, figs, pomegranates, dates and berries.

The Egyptians made wine from grapes as well as dates, figs, and pomegranates. Beer made from wheat was a popular libation often flavored with fresh fruit.

Athenaeus, a Greek scholar who visited Egypt in the third century described Egyptian beer as very strong and an aid in The enjoyment of dancing and singing.  The Delta region and western desert were populated with many wineries.

Ancient Egyptian life may not have offered the conveniences that many of us enjoy today; however, nourishment was rarely an issue as the lands and the Nile provided a rich variety of meats, vegetables and fruit for the citizens of Egypt.