| Unlike other ancient cultures, food was usually | | | | or dried. Fisherman had to reserve some of their |
| plentiful in ancient Egypt. The Egyptians relied on | | | | catch as payment to Egyptian government |
| the yearly flooding of the Nile to create fertile | | | | officials, but were allowed to keep the remainder |
| lands that yielded crops that fed the masses. | | | | for food and trade. |
| Scenes of animal husbandry and butchery, were a | | | | The preparation was the domain of Egyptian |
| fixture on the walls of Egyptian tombs. Also | | | | women in important domestic duty. A basic |
| popular are scenes of fisherman, fishing and other | | | | Egyptian dining room probably consisted of a low |
| art that demonstrates the preparation of fish for | | | | table and chairs. It was commonplace for |
| eating along with foul being prepared for meals. | | | | Egyptians to seat themselves on the floor for |
| In ancient Egyptian art, the preparation of food is | | | | meals. Evidence suggests that the Egyptians |
| a much more popular subject than its | | | | referred eating with their hands not with utensils. |
| consumption. However, banquets and feasts were | | | | Throughout Egypt, vegetables and fruits were |
| common amongst the nobles. Goose and beef | | | | plentiful. Celery, leeks, onions, cucumbers, beans, |
| were popular dishes, but were very likely limited | | | | radishes and lentils were popular vegetables. |
| to those with the wealth to afford such delicacies. | | | | Spices like marjoram, coriander and dill were often |
| For the common Egyptian family, fish was most | | | | used by Egyptians to improve the taste of food. |
| likely the chief source of protein. After the fish | | | | They enjoyed grapes, figs, pomegranates, dates |
| were gutted, they were often preserved in salt | | | | and berries. |