How Are Eggs Important In Culinary Arts Ancient Sumer – Food Habits

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Ancient Sumer – Food Habits

The Sumerians were the first culture to stop hunting and gathering food and start farming. Like many other things that the Sumerian culture gave to the world, they also helped in agriculture and food. The Sumerian diet consisted mainly of barley.

A staple of the Sumerian diet was barley, barley cakes and barley porridge accompanied all major meals. Wheat and millet were other staples of the Sumerian diet. Cultivation produced vegetables and fruits, peas, lentils, beans, onions, garlic, leeks, cucumbers, cress, mustard and fresh green lettuce were all part of the early Sumerian diet. The Sumerians were the first culture to settle down and abandon the old nomadic lifestyle. After settling down, they started raising livestock to get food and work. Goat’s milk and meat, eggs, pork; wild birds, deer and wild animals were an important part of the Sumerian diet.

An everyday Sumerian meal was probably barley cakes with onions and beans washed down with barley ale. Fish found in the rivers of Mesopotamia were also a major source of food. More than 50 species of fish are mentioned in texts as early as 2300 BC and fish fryers had a thriving business in the city of Ur. The grocery store also sells onions, cucumbers, freshly roasted goat, lamb and pork. Meat was more popular and common in big cities compared to sparsely populated towns because it dissipated heat. Cows were only killed for food when they were about to finish their work.

Information about Sumerian food can be gleaned from artifacts and cuneiform tablets. These sources also indicated the importance of barley and wheat cakes as a staple food along with wheat and bean soup, onions, leeks, garlic and melons. Besides cultivated vegetables, the Sumerian diet also consisted of fruits. These were apples, figs and grapes. Several herbs for cooking with honey and cheese, butter and vegetable oil are also mentioned in Sumerian food books. Sumerians often drank alcohol and sometimes wine. Food preservation also began with salted meats and fruits preserved in honey. Various other fruits including apples were dried for preservation and the reason for fermentation is also mentioned in Akkadian texts.

Rice and corn were not known in ancient Mesopotamia, so barley and its flour were the staple food of Sumer. Their bread was unleavened, smooth and unleavened, although the most expensive flour was very expensive. Pieces of this bread were found in the tomb of Queen Puabi of Ur, who was left there for posthumous food. Bread was supplemented with butter, milk and cheese, sesame seeds and even fruits and their juices. Later records show truffles being made again. With the advent of irrigation canals green fruit and vegetable farms and fruits such as mulberries, pears, plums, cherries and pomegranates were found in abundance. The most important food in southern Mesopotamia was the date palm. Goats, cows and ewes were bred for milk; Geese and duck eggs and about 50 species of fish were the staple food of the Sumerians. Meat was cooked by roasting, boiling, grilling or grilling and preserved by drying, smoking or salting.

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