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Ancient Israelite cuisine - Wikipedia

The pigeon seems to be domesticated were among the Sumerians and in Canaan during the second Millennium BC and remained the dominant poultry in ancient Israel until the end of the Second temple period. Pottery imported from Cyprus and Mycenae in Greece for the first time, probably for use as good quality tableware. The Bible describes his use is used in reference to the victim in the olive oil (for example, ( Leviticus 6:13-14, Leviticus 7:9-12 ). Meat stewed with onions, garlic and leeks and flavored with cumin and coriander is described on ancient Babylonian cuneiform tablets, and it is very likely that it was ready, much like in ancient Israel. The flour was sifted repeatedly to fine flour (like solet required, in the temple, sacrificial offerings). The inclusion of pigeons and turtledoves in the Biblical sacrifice-means lists that you have been increased in the domestic, and the remains of a pigeon discovered in the Greek and Roman periods confirm this. Although there is a lot of information about the foods of ancient Egypt and Mesopotamia, the inferences that can be made are limited, due to the differences in topography and climate; Israelite agriculture also depended on rainfall rather than river-based irrigation of these two crops, which is reflected in the preference for the different cultures. Figs ripen in the later harvest were often dried and strung in a chain, or pressed, hard, round or square cakes called develah, and saved as an important source of winter food. But also suburban sites, pig remains a small proportion of the bones discovered, and decrease after the first time of the settlement. The majority of farmers, fishing families were poor and lived at a subsistence level while a small minority of elites, the masses of wealth and power. This rule broke, most of the grains, the broken storage time, since the ruin of the Kernel faster than unbroken love. The jar-oven was burned in a large ceramic container, narrowing in the opening on the upper side; the fuel, on the inside, to heat it and the dough was pressed in to bake. The use of the millstone has been more widely used in the iron age, resulting in greater speed and increased production of flour. The Bible shows this in the context, such as Samuel, Saul, hosted, who, sitting at the head of the hall is served first with a portion of meat, the reserved specially for him ( 1 Samuel 9:22-24 ). Fresh milk was also a thirst quencher, as described in the story of Jael and Sisera (judges 4:19).

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Remains from archaeological excavations at the Ophel in Jerusalem and other iron age sites show that domestic birds were available, but the fuel consumption was low. Figs and grapes were the fruits eaten most frequently, while dates pomegranates and other fruits and nuts were eaten more occasionally. Meat was always these dishes and many people were served, so that it is not waste residues, the would go to. Archaeological finds at Ashkelon and Gibeon indicate large-scale wine production in 8. and 7. Century BCE, the likely to develop, the supply of the Assyrian Empire, and then the Babylonians, as well as the local population. The original, which have their origin in the story of the Exodus, consisted of a sacrificial lamb, bitter eaten herbs and unleavened bread by every family home. There was considerable continuity in the main components of the diet over time, despite the introduction of new foodstuffs at various stages. Every living thing: Daily use of animals in Ancient Israel (1. ed.). Walnut Creek, CA: Alta Mira Press. Certain parts of the animal, such as the breast and the right thigh, were honored as the best portions and were reserved for the participants in the meal.

Garlic and onions, and possibly fenugreek have been used for the seasoning of cooked food, as well as eaten as a vegetable. Other texts, such as the scrolls from the dead sea, to deliver the Apocryphal works, the New Testament, the Mishnah and the Talmud also information. They also drank the milk (for example, as mentioned, in the Bible, in judges 5:25 ), often in the form of sour milk, thin yogurt, or whey, if it was available in the spring and summer. Spices for special feasts were imported, valued by the rich and royalty from Arabia and India, and were very. The earliest milling was performed with a mortar and pestle or a stone quern consisting of a large lower stone, the grain and a smooth upper stone that was moved back and forth over the grains ( Numbers 11:8 ). Date palm cultivation started in the valley of the Jordan, and the earliest date pits have been discovered at Ein Gedi by the dead sea. Figs were grown in the whole land of Israel, and fresh or dried figs, a part of the daily diet. In the early iron age period, this was due to the olives in the basin occur is cut in stone, or with a mortar or stone on a flat plate. The remains of gazelle, red deer and fallow deer are found most frequently in the archaeological record. Durum wheat grew well in the soil of the bigger valleys of the Central and Northern areas of the country, where the rainfall exceeded 225 mm per year, was more profitable than the goat, and the grains are more easily released and from the chaff.