Food supplies were plentiful in ancient Egypt. Egyptians were very much dependent on the yearly flooding of the Nile to produce a fertile land in which famine was rare. Scenes of raising livestock were a a popular subject of art on Egyptian walls and 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.
Scenes reflecting the preparation of food were common place in Egyptian art and a popular subject. 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.
Fish was probably the chief source of protein for the ordinary Egyptian family. After the gutting of the fish, it was hung to dry or preserved in salt. Fishermen were required to share their catch with Egyptian officials, but could then trade the remaining fish for other supplies.
Egyptian wall art suggests that, when it came to preparing the food, Egyptian women were largely responsible for the task. Egyptian dining rooms were simple with low tables and chairs. Diners may have seated themselves on the floor. Historical record suggests that the hands were used for eating rather than utensils.
Throughout Egypt, vegetables and fruits were plentiful. Celery, leeks, onions, cucumbers, beans, radishes and lentils were popular vegetables. The Egyptians favored spices like marjoram, coriander and dill to add flavor to their food. Grapes, figs, pomegranates, berries and dates were bountiful and enjoyed at meals.
Ancient Egyptians often made wine from dates, figs and pomegranates in addition to grapes. Wheat beer was popular and sometimes flavored with fruits.
Athenaeus, a Greek scholar of the third century described Egyptian beer as strong and good for the enjoyment of dance and song. The Delta region and western desert were populated with many wineries.
While perhaps not as plentiful as food is today in most societies, the ancient Egyptians seldom went hungry.
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