Par Madja’at Ancient Egyptian House of Books – Episode 4
The document provides a detailed summary of Episode 4 of Par Madjat House of Books, which includes a review of Food Fit for Pharaohs: An Ancient Egyptian Cookbook by Michelle Berriedale-Johnson, highlights from the May/June 2020 issue of Archaeology magazine, and insights into ancient Egyptian research and electronic documents.
Key Highlights:
Book Review: Food Fit for Pharaohs
The cookbook explores ancient Egyptian cuisine, using modern Middle Eastern recipes inspired by Egyptological studies and tomb paintings.
Ancient staples like bread (made from millet, barley, and wheat), fava beans, chickpeas, and lentils are discussed, though many recipes are modern adaptations.
Recipes include molokhia, fuul nabeb, hummus, baba ganouj, and ful medames, with varying degrees of authenticity to ancient Egyptian cuisine.
Desserts and breads, such as semolina cake and aish baladi, are also featured, though some ingredients and methods are anachronistic.
The book is recommended for its introduction to Middle Eastern cuisine, but due to its limited historical accuracy, it should be purchased used or borrowed.
Magazines and Periodicals
Archaeology magazine features discoveries like a leopard painting from the Ptolemaic era, a genome study of ibis mummies, and ceremonial weapons like maces.
Articles include site preservation efforts at Deir el-Ballas, Egyptomania, Napoleon’s expedition to Egypt, and debates on the identity of KV55’s occupant.
Other topics include the Animal Mummy Project, the city of Hierakonpolis, and Saqqara’s burial history.
Research on the Web
The Egyptian Ministry of Tourism and Antiquities shared the oldest written lentil recipe from the 3rd century AD.
Discoveries at Saqqara include a burial chamber connected to a mummification workshop, revealing unique burial practices.
Ancient Egyptian medicine emphasized spiritual health, preventive care, and hygiene, with diets rich in onions, garlic, and antioxidants.
Electronic Documents
Grasses of Ancient Egypt explores the use of grasses for food, medicine, and materials since the Predynastic era.
A Pint of the Past discusses modern recreations of ancient Egyptian beers, such as Hanaqat and Ta Henket, based on archaeological evidence.
The Eloquent Peasant translations provide insights into Middle Kingdom literature and justice.
Overall, Episode 4 offers a blend of culinary exploration, archaeological discoveries, and historical research, providing readers with a rich understanding of ancient Egyptian culture and its modern interpretations.
