Wine (or “irep” in ancient Egyptian) was a status symbol, reserved for the wealthy and for religious occasions.
Grapes were cultivated in Egypt by as early as 4000 BCE. The earliest evidence of wine production in Egypt dates to around 3000 BCE, during the Pre-Dynastic Period. By the time Egypt was unified under one ruler, winemaking was probably well-established in the region. Continue reading Winemaking in Ancient Egypt
Most Egyptians were fairly healthy for the period, due in large part to the fertility of Egypt and the availability of a relatively nutritious diet. Studies of Egyptian mummies indicate that they did not suffer from diseases related to malnutrition to the same extent as many of their neighbours. However, the Egyptian aristocracy had access to more meats and expensive sweets, and were at a higher risk of developing diet-related conditions. For example, some mummies of high-ranking Egyptians show evidence of arterial disease or obesity. Egyptian medical papyri also reference diabetes, a rare condition in the pre-modern period. Continue reading Eat Like An Egyptian: Food in ancient Egypt