traditional Kmtic cuisine

Bread and Beer
© 2007 M7

The daily meal, whether in the Temple offering bowl or at home, was carbohydrate based. Bread and Beer differ from other foods in that both are artificial or man-made, and not from trees or domestic animals. The Egyptians worshipped technology, and this food choice is reflective of that philosophy. Fat scribes, whom exercised mostly their fast moving hands on papyrus, are the result. We see this in statuary mostly. The Pharaoh had his exercise in the form of hunting wild and dangerous beasts, in staged battles, and maintaining the Kingdom. The main meal offering at funerals was bread and beer; Christians changed it to bread and (red) wine because beer was made from the same materials as bread, and wine was more expensive. Offering lists are the first string of Hieroglyphs on any mummy case or sarcophagus. Food as energy was of primary importance in most rituals/books. Fat was seen as prosperity; in any 3rd World or Agriculture based country food is of some importance. Food was used as currency in Egypt. Offerings were financial income, as was the ability to produce it in farming estates, owned by Temples. Okay, so the Egyptians had a lot of “bread,” lol .

M7 http://en.wikipedia.org/wiki/Ancient_Egyptian_cuisine#Bread_and_beer

Egyptian bread was made almost exclusively from emmer wheat, which was more difficult to turn into flour when compared most other varieties of wheat. The chaff does not come off through threshing, but comes in spikelets that needed to be removed by moistening and pounding with a pestle to avoid crushing the grains inside. It was then dried in the sun, winnowed and sieved and finally milled on a saddle quern, which functioned by moving the grindstone back and forth, rather than with a rotating motion. The baking techniques varied over time. In the Old Kingdom, heavy pottery molds were filled with dough and then set in the embers to bake. During the Middle Kingdom tall cones were used on square hearths. In the New Kingdom a new type of a large open-topped clay oven, cylindrical in shape was used, which was encased in thick mud bricks and mortar. Dough was then slapped on the heated inner wall and peeled off when done. Tombs from the New Kingdom show images of bread in many different shapes and sizes. Loaves shaped like human figures, fish, various animals and fans, all of varying dough texture. Flavorings used for bread included coriander seeds and dates, but it is not known if this was ever used by the poor.

Other than emmer, barley was grown to make bread and also used for making beer, and so were lotus seeds and tiger nut. The grit from the quern stones used to grind the flour mixed in with bread was a major source of tooth decay due to the wear it produced on the enamel. For those who could afford there was also fine dessert bread and cakes baked from high-grade flour.

Along with bread, beer was a staple of the ancient Egyptians and was drunk daily. Unlike most modern beers it was very cloudy with plenty of solids and highly nutritious, quite reminiscent of gruel. It was an important source of protein, minerals and vitamins and was so valuable that beer jars were often used as a measurement of value and was used in medicine. Little is known about specific types of beer, but there is mention of, for example, sweet beer but without any specific details mentioned. Conical pottery from pre-dynastic times has been found at Hierakonpolis and Abydos with emmer wheat residue that shows signs of gentle heating from below. Though not conclusive evidence of early beer brewing it is an indication that this might have been what they were used for. Archeaological evidence show that beer was made by first baking "beer bread", a type of well-leavened, lightly baked bread that did not kill the yeasts, which was then crumbled over a sieve, washed with water in a vat and then left to ferment. There are claims of dates or malts having been used, but the evidence is inconclusive.

Microscopy of beer residue points to a different method of brewing where bread was not used as an ingredient. One batch of grain was sprouted, which produced enzymes. The next batch was cooked in water, dispersing the starch and then the two batches were mixed. The enzymes began to consume the starch to produce sugar. The resulting mixture was then sieved to remove chaff and yeast (and probably lactic acid) was then added which began a fermentation process that produced alcohol. This method of brewing is still used in parts of non-industrialized Africa. Most beers were made of barley and only a few of emmer wheat, but so far no evidence of flavoring has been found.