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Comparison between Egyptian and Mongolian Food

CriteriaEgyptian Food Traditional Mongolian Food
Images Egyptian food and drink Traditional Mongolian Food
Food Source - Settled river irrigation
- In the Early Dynastic Period c.4000 BC, Egyptians first began to settle along the banks of the Nile and to evolve from hunters and gatherers to settled Farmers
- A revolution occurred in food production. Meat ceased to be the chief article of diet and was replaced by plants such as wheat and barley.
- The relatively egalitarian tribal structure of the Nile Valley broke down because of the need to manage and control the Egyptian Agriculture and the surplus it generated.
- Nomadic herders
Food Security - Egyptians were relatively secure in the fertile Nile valley
- storage of crops in communal government granaries
- suffered regular famines - livestock heavily dependant on rain
Meat As it was difficult to raise livestock on the Egyptian deserts, meat was a luxury, Fish and meat had to be especially prepared for storage. One method was salting. Another was to hang up the fish in the sun, which baked them dry. Main Diet - dependent on meat and animal products for their dietary staples. Animals include sheep, cattle, goats, camels and horses
Bread The basic food was bread - wheat was the most important crop used to make bread Bread wasuncommon, flour was used to make noodles in some areas
Sugar Sugar was unknown - honey was used as a sweetener by the rich, and poor people used dates and fruit juices Unknown
Vegetables and fruits Important crops included sesame, beans, chickpeas, lettuce, onions, garlic, dill, grapes, melons and gourds Few fruits
Drink Beer was made from barely, and was the main drink for common people Milk from all livestock
Alcohol Wine was produced by the first Dynasty in extensive cellars. Accurate records were kept of the vintages and quality of wines, jars were clearly labeled. Wine was a luxury and the main consumption took place as:
  1. Offerings to the gods and dead
  2. Pharaoh, nobles and the priests in temple ceremonies and party banquets
In party scenes on the tomb walls, there are a number of images depicting the guests throwing up or being carried home because of their drunken state, drunkenness was seen as an amusement.
- Hathor was the goddess of wine and beer, temples associated with the goddess had their own vineyards to make sure that the celebrants had enough wine for the rituals.
- Airag - the fermented milk of mares (female horses)
- Nermel - a home brewed vodka

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By Ayman Fadl - Copyright © 2001-2014