Egypt is both a desert as well as an oasis. The Nile River, and the fertile Nile River Valley and Delta, allowed the Ancient Egyptians to cultivate crops, raise livestock and ultimately exist in the otherwise inhospitable terrain.
Agriculture
Predating the Old Kingdom, inhabitants of the Nile River Valley built dikes along the river to control the course of the water and to allow the creation of irrigation canals. During the rainy season, when flooding occurred, dams at the mouths of these canals were opened, and water filled these irrigation pathways, remaining standing for around two months before it was completely evaporated and absorbed by the earth.
The nutrient-rich silt from the river covered Egyptian fields after every flood, meaning that the Egyptians had a much simpler job of plowing than did other agricultural societies. They used cows to drive plows as well as manual labor with hoes.
In these fields, the Egyptians grew mainly emmer and pekha (types of grain), barley, flax, wheat, papyrus reeds and the castor oil plant. Ancient Egyptians also gardened, although in small plots adjacent to their homes; not in the large, Nile-irrigated and silt-enriched fields.
Diet
The diet of the average Ancient Egyptian consisted mainly of bread, fruits, vegetables and fish. Wealthier citizens, who actually shunned fish, could afford to supplement this basic diet with beef and other red meat.
Grain formed the main part of the average person's diet. The grains were refined and baked into breads. Vegetables grown included onions, garlic, cabbage and radishes. Because of the arid climate, few fruits were grown, but those that did included dates, figs, pomegranates and grapes. The wealthy also ate coconuts, pears and cherries.
Preparation
During the Old Kingdom, bread was baked in molds that were preheated and filled with fat before the dough was added. In the Middle Kingdom, the baking process had evolved to tapered baking ovens. Bread was often flavored with honey, nuts and fruit when it was baked. It was usually baked in round shapes.
Cabbage was considered a delicacy in Ancient Egypt and was eaten before the main course of the meal when available. Green vegetables were often dressed with oil and vinegar. Even though radishes grew in the Egyptian climate, they were not consumed as much as other vegetables.
Egyptians seasoned their food with fenugreek, aniseed, coriander, mustard, cinnamon, honey, cumin, dill, fennel, marjoram and thyme.
Tags: Nile River, Ancient Egypt, Ancient Egyptians, Nile River Valley, River Valley
