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Tag: cuisine

  • Par Madja’at Ancient Egyptian House of Books Episode 5

    Par Madja’at Ancient Egyptian House of Books Episode 5

    The episode provides a detailed overview of Episode 5 of “Par Madja’at House of Ancient Egyptian Books,” which focuses on research and literature about ancient Egypt. Key highlights include:

    1. Book Summary and Review:
      • The Priests of Ancient Egypt by Serge Sauneron is reviewed. ​ The book explores the role of the priesthood in ancient Egypt, their rituals, temple functions, and sacred knowledge. ​ It emphasizes the concept of Ma’at (universal balance) and the duties of priests as substitutes for the pharaoh in maintaining divine order. ​ The book is structured into chapters discussing priestly functions, temple hierarchies, sacred services, intellectual mastery, and the changing fortunes of Egyptian clergy. It also delves into the cultural and spiritual significance of temples and rituals. ​
      • The book is praised for its subsection format, which organizes vast information effectively. ​
    2. Magazines and Periodicals:
      • The February 2008 issue of National Geographic features Robert Draper’s “The Black Pharaohs: Conquerors of Ancient Egypt.” The Article discusses the Kushite rulers who united Egypt during the late period (730 BCE), their cultural assimilation, temple restoration, and pyramid building. ​ Draper highlights the irrelevance of race in ancient Egypt and critiques modern racial debates in Egyptology. ​
    3. Research on the Web:
      • Articles explore ancient Egyptian bread-making techniques, the geography of durum wheat, and efforts to recreate bread using 4,500-year-old Egyptian yeast. ​
    4. Electronic Documents:
      • Topics include the epagomenal days marking the birth of key deities, ancient Egyptian baking and brewing methods, scribal training for civil service, and comparisons between Egyptian and Mesopotamian bread molds.

    The episode provides a rich exploration of ancient Egyptian culture, focusing on priesthood, rituals, and food preparation, supported by books, articles, and research.

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    Par Madja’at Ancient Egyptian House of Books Episode 5
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  • Par Madja’at Ancient Egyptian House of Books – Episode 4

    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.

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    Par Madja’at Ancient Egyptian House of Books – Episode 4
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  • Activating Egyptian Sourdough Yeast for Use in Reconstructing Ancient Egyptian Bread and Beer

    Activating Egyptian Sourdough Yeast for Use in Reconstructing Ancient Egyptian Bread and Beer

    Utilizing Egyptian sourdough yeast is a necessary component in creating ancient Egyptian bread and beer. This video shows you how to activate dehydrated yeast from Egypt, and links to purchase ingredients.

    [evp_embed_video url="http://www.new.reconstructingancientegypt.org/wp-content/uploads/2018/06/activating-sourdough-starter.mp4"]