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Archive for March 7th, 2012

Topic:  Part 2 The Kitchen and staff

Utensils:       Domed ovens

                     Box ovens –for bread baking

                     Hearth-dished pottery set in the floor

                     Pots- made of unglazed Nile clay                 

                     Frying Pans- wok shaped with handles                   

                     Large Stew Pans

 

       Small Utensils: 

                     Wooden Spoons

                     Spatulas

                     Knives

                     Mortar and Pestle

                     Spoons with holes

                     Colanders

 

              Fuel used:

                     straw, palm leaves, dung, acacia, Tamarisk, charcoal,   

                     wood

 

       The Personal:

                     Butcher

                     Baker

                     Pastry Chef

                     Chef or cook.

 

The Chef’s Choices

      Pantry:     Oils, vinegars, mediums

                     Grains

                     Vegetables

                     Fruits

                     Nuts

                     Meat

                     Seafood

                     Poultry

                     Spices and herbs

 

       The medium of Cooking

                     Bake

                     Broil

                     Grill

                     Stew

                     Stir Fry

 

General:

 

Initial Offering:  Bread and Salt

An act of hospitality, an offering of bread sprinkled with salt seals a guest friendship and its acceptance by a visitor              is a tacit promise to respect the host’s household.

The First known Gourmand:

 I t may be that the conception of fine wines and gourmet  Foods originated in ancient Egypt 4,500 years ago.

  In the  tomb of Sekem-Ka (4,340 years ago) in Mena, Egypt, is an inscription of a dinner given by him to 7 others consisting 0f seven sections.  The inscription is fairly complete, it describes the setting (with some illustrations of guests and  setting, including chefs preparing food), it also lists the menu and the wines served.

Menu:

  The 1st course consisted of fruit (dates, figs, pomegranates, grapes, cherries (?) cheese and bread.  The 2nd course was prepared duck and goose eggs.  3rd course was fish and beef.  4th course was a lamb stew and pork.  5th course was stuffed geese, duck, pigeon and desert hare.  6th course was Oryx, antelope, gazelle.  7th course is missing.

 

Example of a gourmet recipe from ancient Egypt

 

       Quail roasted with cream, honey, crushed almonds and pomegranate seeds.

This list came to me author unknown but was drawn up by my husband who is an Egyptologist.

If I were to give credit it would be to Hilary Wilson and her book Egyptian Food and Drink. He got the majority of his material from this book but not all.

By Joanna Linsley-Poe

copyright 2012

      

      

      

      

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