Food and Honey in Ancient Egypt
Ancient Egypt was a land of abundant bounty, thanks to the Nile’s yearly inundation, which bestowed fertile soil and a wealth of crops, sufficient to feed the populace for an entire year and still leave surpluses.
The primary crops of the Nile Valley were emmer wheat and barley, from which were produced the ubiquitous bread and beer.
The beer, nourishing rather than intoxicating, came in many varieties, and bread was no less diverse. The Egyptian diet also embraced fish, fowl, and vegetables (especially onions, but also garlic, lettuce, and cucumber) as well as fruits such as the date, fig, dom palm nut, and pomegranate. These staples were available to all, from humble peasants to high officials.
Meat, meanwhile, was a luxury for most, reserved for religious festivals or special occasions, when cattle, goats, lambs, poultry, and even antelope might grace the table. Fish, though plentiful, had to be specific as certain species were deemed taboo to kill and eat, especially in connection with myths such as that of Osiris, whose dismembered form, according to Plutarch, was devoured in part by a fish.
The Ancient Egyptians were also connoisseurs of herbs and spices, using them both in cookery and for medicinal purposes. Aniseed, famed for its calming properties, and mustard, a staple in medical recipes, were widely appreciated. Coriander, too, was treasured; baskets of it were found in Tutankhamun’s tomb, and the tomb of Kha and Merit preserved baskets of herbs, including cumin or “tepnen” as it was called in Ancient Egypt. These aromatic treasures added depth to meals and remedies alike, underscoring Egypt’s role as a pioneer of flavour and health.
Yet perhaps the most enchanting ingredient of the Ancient Egyptian larder was honey, a treasure both literal and symbolic. Used to sweeten bread and beer, honey was also an esteemed healing agent, applied to wounds to prevent infection.
According to Egyptian mythology, when the sun god Re wept, his tears became honey bees upon touching the ground. Thus, the bee was not merely an industrious creature but a sacred symbol of life and divine grace. In temple reliefs, such as those of King Seti I; bees appear as part of royal iconography, embodying Lower Egypt, industry, and the pharaoh’s duty to uphold Ma’at, the cosmic order. The bee’s presence also served as a metaphor for the kingdom as a harmonious hive, thriving under the pharaoh’s guiding hand.
The high regard for honey is evident in the remarkable records of its use. Beekeepers were esteemed professionals, and even a royal beekeeper is mentioned on stelae. Man-made hives, crafted from Nile mud and clay in tubular forms, were moved seasonally along the river to ensure year-round pollination, much as Egyptian apiarists do today, though now with modern transport instead of wooden boats. Honey jars were so valued that they even featured in marriage contracts, where a groom might pledge an annual tribute of twelve jars to his bride, elevating honey’s status to that of a currency of affection and a token of prosperity, alongside wheat and gold rings.
Ancient Egypt’s culinary and symbolic landscape was a rich tapestry, where honey bees, golden bread, and the sun’s tears danced hand in hand, leaving behind a legacy of abundance, artistry, and spiritual elegance that echoes through the ages.
