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Ancient Egyptian Figure Questions

We are trying to do a project on Ancient Egyptian food?

and we know they imported spices, but we can't figure out what kind. We're trying to roast meat in spices like they did. Do you know what we should use?

The staple food was bread and beer (made from barley), supplemented by onions or other vegetables and dried fish. As it was difficult to raise livestock on the Egyptian deserts, meat was a luxury. Fish and meat had to be especially prepared for storage. One method was salting. Another was to hang up the fish in the sun, which baked them dry.
Important crops included sesame, beans, chickpeas, lettuce, onions, garlic, dill, grapes, melons and gourds
Food was baked, boiled, stewed, fried, grilled, or roasted. But other than that very little is known about its preparation. They certainly used salt (Hmat) and oil and probably onions, radishes and garlic as well to add flavour to their other foods.
The Egyptian names of a few condiments are known - provided they have been identified correctly - eg. cumin (tepenen), dill (ameset), coriander (shaw), and vinegar (hemedj). Mustard was also grown in Egypt, cinnamon and rosemary were among Ramses III's gifts to the temples, Pliny the Elder thought the Egyptian wild marjoram superior to cunila.
They drank beer or, more rarely, wine and may also have steeped their meat and fish in them. For sweeteners they used honey, syrup made of unfermented grape juice, and fruit such as raisins, dates, figs, carob and the like.
Most of the commoners used dishes that were made of clay, while the tableware of the wealthy was often made of bronze, silver, and gold. The food was eaten with the tips of the fingers and the diners cleaned their hands in little water bowls at the end of the repast.

Here is an Egyptian beef stew which is eaten today, but is probably very much like what the Ancient Egyptians would have prepared.

Kebab Halla
Stewed Meat

2 lbs. beef cut in 1 inch cubes (stewing beef)
2 onions, chopped finely
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons flour
3 cloves garlic, crushed
2-3 tablespoons cooking oil
salt and pepper
2 tablespoons chopped fresh mint or marjoram (optional)
pita bread

Cut beef into bite-sized cubes. Mix flour and spices and toss meat in this mixture. Cook meat, onion, and a pinch of salt and pepper over very low heat so it does not burn or stick. When the juice is re-absorbed, add garlic and cooking oil and fry lightly. Add water to barely cover and cook over low heat for one hour, adding more hot water, along the side of the pot, whenever the level of the juice is too low. Serve with the juice, which should be fairly concentrated.
You can spoon the stew into individual bowls (sprinkle with optional chopped mint or marjoram as a garnish) for people to eat, breaking off pieces of the pita bread to dip in and use like a spoon.

You can also use the pita bread and serve Hummus which is made from chickpeas, which was one of the main sources of protein for most people at that time. Hummus most probably goes back to ancient times.

Hummus
Chickpea Spread

15 oz. can chickpeas (garbanzo beans) drained and rinsed
2 tablespoons white wine vinegar or lemon juice
1/4 cup water
3 cloves garlic, chopped
1/3 cup tahini (roasted sesame seed oil)
2 tablespoons olive oil
1 teaspoon salt

Mash ingredients together or puree in a blender or food processor until it is a smooth paste. Eat with pita bread.

These recipes can be easily doubled to make more if you are serving some to your entire class. Good luck!

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A Brief Story of Ancient Chinese Acupuncture

Acupuncture is an ancient Chinese system of medicine which involves the practice of inserting fine needles into the skin. To research the beginnings of the art and practice of acupuncture we must pierce the folds of time and cast our minds back to ancient China.

The oldest records of ancient Chinese acupuncture are found on bone etchings thought to be from around 1600 B.C. or almost 4000 years ago.

Archaeological excavation of sites around China through the last century has brought to light a number of pointed stones which archeologists have determined are ancient acupuncture needles. These stones slivers were for medical treatments, used to make skin incisions and to stimulate specific points on the body.

The history of ancient acupuncture originated with the use of these stones, then slivers of animal bones were used. Later still, bamboo needles were used for therapeutic purposes.

Another archeological dig in China, at a site from the Shang Period (1766-1122 BC), excavated a tomb and found a stone hook which was contained in a lacquer casket, indicating an object of value. It was determined that this was also a medical instrument used in ancient Chinese acupuncture.

Not only do the medical instruments and ancient needles show us that acupuncture was being used at these times, but history has large, bronze artifacts proving the importance of ancient Chinese acupuncture.

A life sized bronze man was created to show acupuncture points on the body and greatly contributed to the development of ancient Chinese acupuncture. The creator of this figure, Wang Weiyi (c.987-1067), had the idea of casting two statues in bronze representing a man from the front and behind. On these statues were engraved 657 acupuncture points. These statues were used in the Imperial acupuncture exams for new acupuncturists in ancient China. The statues were coated in thick wax and then filled with water. The student taking the exam would locate the acupoint and needle into the wax covered statue. When the needle was withdrawn a small drop of water would be evident if the student had needled the correct point.

Wang Weiyi also compiled the book Tongren Shuxue Zhen Jiu Yujing (Illustrated Manual of the Bronze Man Showing Acupuncture and Moxibustion Points). The text of this work was also engraved on two stone steles more than two meters high and seven meters in width, and were erected at Kaifeng, then capital of the Northern Song dynasty, for public benefit. Wang Weiyi’s ancient work provided the impetus for a great leap forward in ancient Chinese acupuncture. The points on the body had been mapped out, the ancient instruments had been created and ancient Chinese people were being healed.

Recorded history of ancient Chinese acupuncture from the book, Songshi (History of the Song Dynasty) recounts that Emperor Renzong, who fell ill in 1034, was cured successfully through acupuncture. This helped popularize ancient acupuncture and the art and practice of acupuncture became the forte of specialized physicians such as Wang Zhizhong during the Southern Song dynasty. Wang was the author of A Description of Acupuncture and Moxibustion, (Zhenjiu Zishengjing) published in 1220, a classic text on ancient acupuncture.

Ancient acupuncture is not the exclusive possession of the Chinese. The papyrus Ebers of 1550 BC is the most important of ancient Egyptian medical treaties. It refers to a book on the subject of vessels which could correspond to the twelve meridians of acupuncture.

The Bantu of South Africa sometimes scratch parts of the body to cure disease. In the treatment of sciatica the Bantu cauterize with a hot metal probe a part of the ear. This practice corresponds with the acupuncture method of Auricular or Ear acupuncture.
Some Eskimos practice simple acupuncture with sharp stones, just like ancient Chinese acupuncture. An isolated tribe in Brazil shoot tiny arrows with a blowpipe into specific parts of the body.

The great contribution of the Chinese to the primitive, or largely local form of acupuncture practices mentioned above, is that they have developed a fairly complete systemic method. Cataloged and described in many text books, it is taught at universities and is reproducible under experimental conditions.

The methods and practice of acupuncture have come a long way since its ancient beginnings but the interest and desire to understand this ancient art is as fresh as ever.

About the Author

Jennifer Gawne is a Registered TCM Herbalist at the Academy of Classical Oriental
Sciences in beautiful Nelson, British Columbia. ACOS is a Traditional Chinese
Medicine and Acupuncture School offering 3, 4 and 5 year fully-accredited diploma programs.

The Academy of Classical Oriental Sciences teaches classic TCM acupuncture and stays true to classical forms. History and language are important components of education at the Academy, as we must know where we have been in order to know where we are going.

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