Nutritional science major talks about the connection between ancient foods and modern times

As a preface to this article, I am awake 24 hours a day but refuse to take a nap. why?

[In a horrible Batman voice]: “I’m Batman.”

Needing some time away from Gotham, he decides to work in a city named “Meriden.” Some of you may be familiar with this geographic location, but Hunters Ambulance has some pretty cool paramedics and paramedics.

But that’s a story for another article. This is just me saying that if there’s a weird typo, extra nerdiness with the ketchup and fries choice, or really, really bad grammar mistakes, that’s why.

I’m also surprised that I’m still awake after just one cup of coffee.

What I’ve recently gotten into again is ancient civilizations. Granted, there was no ancient version of a paramedic (I picture Apollo, where this hard-working paramedic would be both a bane and a blessing), but medical practitioners such as doctors and shamans Workers were present. Despite the constant threat of disease, starvation, and death in ancient civilizations, their people found ways to find joy in life through incredibly simple things.

food and culture.

I will forever maintain that the ancient Egyptian culture had a better and more established democracy and social hierarchy than any other civilization (although this does not excuse Egyptian atrocities) . It’s really beautiful when you look at it from the future. When I realized how, length The mural shows the effort and complexity that went into each hieroglyph, weaving them all together to convey a story, the importance of family, and memory and respect for those who have passed away. There is a beauty in this ancient world that I have always admired and I would like to share that little passion with you.

From a more scientific, modern perspective, I have always thought that the human body has always been connected to ancient foods. No, I’m not saying Pop Tarts or burgers are bad (I would absolutely destroy Maggie McFly’s Garbage Burger in 0.02 seconds), but our bodies are still catching up, evolutionarily speaking. Is not …

More simply:

• Brain → constantly learning, growing and adapting as a result → rapid physiological evolution
• The body → constantly learns, grows and adapts as a result because →Slow morphological evolution of the brain

So if the body is kept relatively constant, what kind of foods was the body accustomed to before the modern diet? Obviously, there are many ancient cultures.

After doing some basic research, I found that the diet of the ancient Egyptians was fairly simple in nature and mostly vegetarian-based. Even more interesting is the fact that sourdough was used to make leavened bread (page 40, Flandrin et. al). Beautifully risen, tangy bread? Yes, the Pharaohs ate it as well, perhaps with a little honey on it. In fact, honey was a pretty big deal in Egypt. It was harvested in a delta region where “vast fertile land provided an ideal environment for bees and beekeeping” (p. 42, Flandrin et. al). Now I’m just wondering what the honey tasted like. Considering how rich the land was in that area, I imagine the flavor would be darker and sweeter. Does honey made from the pollen of lotus flowers (the bulbs were also eaten, interestingly) have a bland taste or is it strong? Fruits were also common. Figs, persea fruit, dates, jujube, and a type of palm fruit called “dum” will make any meal even sweeter.

In terms of more solid foods, legumes (lupins, chickpeas, fava beans, and lentils) were also a solid aspect of the Egyptian diet, but this group grew from the founding of the New Kingdom (ca. 1570 BC to ca. 1069 BC). ) was introduced together with . Regarding protein, it was supplied through dairy, meat, and fish products (page 41, Flandrin et. al). Livestock such as cattle, which were often sacrificed during annual rituals and sacred events, were kept, but sheep, goats, and pigs were also kept on the farmland. Interestingly, the blood of slaughtered cows was collected and later used to make a type of blood sausage (page 41, Flandrin et. al). Of course, poultry such as geese, ducks, quail, pigeons, and pelicans (that last one is a little weird, I’m not sure I would eat pelicans to be honest) were also favored by the Egyptians, but chickens are not. There was no. It was not introduced until the late Roman period.

Apparently, literary scholars and archaeologists have discovered paintings and illustrations that show the vast resources of the Nile. The Nile is a huge Egyptian river that begins in the delta and flows for 4,142 miles. This river was the life force of Egypt. Without it, almost nothing will succeed. They supplied the Egyptians with fish such as mullet, tilapia, and catfish. Barbi, eels (p. 42, Flandrin et. al), but also provided them with transportation and the ability to make paper, as papyrus often grew in large quantities along riverbanks. Fish were common to both rich and poor, and the Nile River was chock-full of fish.

Now, let’s put this all together. What was the ancient Egyptian diet and when was it eaten?

Most Egyptians ate two staple meals a day, with breakfast mainly consisting of bread and beer, and dinner served banquet-style with a combination of carbohydrates, proteins, and fats. Also, the party was fun! It will be lively, with music playing and stories being told everywhere. Although I couldn’t find any examples of classic meals from ancient Egypt, I’ll share some recipes for modern meals.

Egyptian breakfast recipes:

• Furmedames
• Broad beans, pita, fresh vegetables, and your favorite toppings
• shakshuka
• Freshly baked poached egg topped with tomato-based sauce and vegetables
• Falafel (Taameya)
• Fried balls mixed with mashed chickpeas, herbs and spices, typically served with healthy tahini or freshly baked pita

Egyptian appetizer recipes:

• Koshari
• Rice, macaroni, lentils, chickpeas, tomato sauce, fried onions
• Hawaushi
• Spiced ground meat wrapped in beautifully crispy pita
• Fetia Meshaltet of Egypt
• A flaky pastry enjoyed with honey, cheese, and other sweeteners.common to all meals

Frankly, I have a huge bias against people who make (or at least attempt) falafel. I love falafel. It’s the root of many fond memories with my mom and on campus (thank you Taste of Grill for knocking the culinary pants off everyone). In that regard, I encourage everyone to branch out to other cultural preferences as well. I love Mediterranean food because of my cultural background, but there is something absolutely special about the Middle East. bangers Along with many Indian, Asian and European cultures. We know that trying new foods can be a little funky. My father has definitely made me question my lunch decisions before, and he has scared my girlfriend’s mother from ever trying ramen again by cracking an egg into her soup and shouting “Protein!” I’ve been there before. That one time.

Yeah. Eggs are protein, Dad, but they might not be in your chicken noodle soup, Dad. Or lasagna.

That’s a completely different story.

In any case, I hope you feel grateful after reading this article and perhaps find a reason to try food from a culture you’ve never eaten before or rarely have. is. History has always been of interest to me, and although it is not my specialty, there is no need to ignore it or not learn about it. To be cultural is to understand a culture, and you can’t do that without at least a glimpse of the past.

I hope you all take your steps lightly this week, knowing that warm weather is on the way. I love you all so much. Please take some time this week to take care of yourself. God knows I owe myself an onslaught of naps and snacks.

With peace, love, and peanut butter,
beatrice

Beatrice Glaviano ’26 is majoring in nutritional sciences at the University of New Haven.