by Christian de Vartavan
Years ago in Paris, as we were having at home an elegant Christmas dinner, I saw my father silent and with an enigmatic smile playing with the very large Ptolemaic stater he had just offered himself. These magnificent coins, which rarely survive in gold and silver but usually in bronze, are truly pleasant to handle because of their large size (42 mm), heavy weight (72gm) and soft patina. As I dared inquire of the reasons of his smile he softly responded, but with a larger grin: ‘Do you realize that two thousand years ago a soldier could have paid an Alexandrian prostitute with this coin?’. [Silence – laugh!]. Well, considering the Empire wide reputation and skills of Alexandrian ladies of the time, I thought that the legionnaire might have had value for money and at a time when there was parity between the weight of the coin and its metal value? But did he? I mean… did the value of the coin suffice to match the service provided? Or did it need more coins of the same?
Value for money. The point is that until the Greeks introduced coins in Ancient Egypt around the mid first millennium before Christ and formalized their first mint under Alexander’s reign (320 BC) or Ptolemy I around 290 BC, there was no money - i.e. metal coins even less paper notes – as we understand it today. The Ancient Egyptian economy was based on barter and hence ‘value for money’ meant something completely different. It is hard for us today to imagine an economy without exchangeable currencies, but the fact is the pharaonic civilisation fared extremely well for more than three millennia without them. And not only did it fare extremely well but it developed an extremely sophisticated economic model which time and time again not only proved itself efficient, but allowed pharaohs to build empires. How?
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Tuesday, November 26, 2013
Sunday, October 20, 2013
Eat Like an Egyptian
By Stephanie Butler
Archeological discoveries have told us much about how ancient Egyptians worshiped, celebrated and mourned. But these scientific finds have also provided tantalizing clues about how–and what–this complex civilization ate. From grains like emmer and kamut to cloudy beer and honey-basted gazelle, this week’s Hungry History focuses on the meals of ancient Egypt.
Bread and beer were the two staples of the Egyptian diet. Everyone from the highest priest to the lowliest laborer would eat these two foods every day, although the quality of the foods for the priest would undoubtedly be higher. The main grain cultivated in Egypt was emmer. Better known today as farro, emmer happens to be a fairly well balanced source of nutrition: it’s higher in minerals and fiber than similar grains. Breads and porridge were made from the grain, as well as a specially devised product that modern-day archeologists call “beer bread.”
Beer bread was made from dough that used more yeast than normal breads, and it was baked at a temperature that didn’t kill off the yeast cultures. Brewers crumbled the bread into vats and let it ferment naturally in water. This yielded a thick and cloudy brew that would probably disgust our modern palates. But it was also nourishing and healthy, and filled in many nutritive deficiencies of the lower-class diet.
Archeological discoveries have told us much about how ancient Egyptians worshiped, celebrated and mourned. But these scientific finds have also provided tantalizing clues about how–and what–this complex civilization ate. From grains like emmer and kamut to cloudy beer and honey-basted gazelle, this week’s Hungry History focuses on the meals of ancient Egypt.
Bread and beer were the two staples of the Egyptian diet. Everyone from the highest priest to the lowliest laborer would eat these two foods every day, although the quality of the foods for the priest would undoubtedly be higher. The main grain cultivated in Egypt was emmer. Better known today as farro, emmer happens to be a fairly well balanced source of nutrition: it’s higher in minerals and fiber than similar grains. Breads and porridge were made from the grain, as well as a specially devised product that modern-day archeologists call “beer bread.”
Beer bread was made from dough that used more yeast than normal breads, and it was baked at a temperature that didn’t kill off the yeast cultures. Brewers crumbled the bread into vats and let it ferment naturally in water. This yielded a thick and cloudy brew that would probably disgust our modern palates. But it was also nourishing and healthy, and filled in many nutritive deficiencies of the lower-class diet.
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