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"It is clear that the Egyptians enjoyed their food. Nobles and priests were particularly well served, with at least forty different kinds of bread and pastries, some riased, some flat, some round, some conical, some plaited. There were some varieties made with honey. Others with milk, still otehrs with eggs. And tomb excavations show what a wide range of other foodstuffs the great had set before them even as early as the getinning of the the third millennium BC--barley porridge, quail, kidneys, pigeon stew, fish, rigs of beef, cakes, stewed figs, fresh berries, cheese...Much time was spent organizing supplies.

Until about 2200BC the Egyptians perservered wtih attempts to domesticate a number of animals like the ibex, oryx, antelope and gazelle, and then, abandoning this fruitless occupation, turned to the more entertaining pursuits of hunting in the marshland preserves, collecting exotic vegetables like wild celery, papyrus stalks and lotus roots, trapping birds and going fishing. The Nile marshes and canals contained eel, mullet, carp, perch and tigerfish...

The origins of salting as a preservation process remain obscure. Although in Egypt there was a positive link between salt's use in preserving food for the living and embalming the bodies of the dead. Preservation by drying presents fewer questions, if only because figs, dates and grapes fallen from the tree or vine would dry themselves on the hot sandy soil, and no lengthy period of experiment would be needed to establish that fish, for example, responded well to the same treatment...

The peasants' food, like their way of life, was more circumscribed than that of the great officials...Their standard fare may have been ale, onions and common flatbread, ta, bought from a stall in the village street, but they could look forward to quite frequent days of plenty when they feasted on the surplus from temple sacrifices or one of the great high festivals. They ate pork, too."

"The Ancient Egyptians lived well. Although they left no recipe books, we can still get a good idea of what the pharaohs and their people may have eaten from the wall paintings in their tombs, the meals they buried with the dead to ensure that they did not go hungry in the next world, and from the tales of travellers such as the Greek Herodotus."

The feast given by King Mereptah in his eighth year for the Festival of Opet served these items: fish (filleted and salted), oxen, ducks (spit roasted), oryx, gazelle (basted in honey), beans, sweet oils (for sauces), celery, parsley, leeks, lettuce, bread, pommegranates, grapes, jujubes, honey cakes, heads of garlic, figs, beer and wine.