Eastern Mediterranean in the Age of Ramesses II

This is a great overview of a fascinating period with chapters on, among other things, the economy, war & diplomacy, and food & drink:

In Egypt the drink [beer] was made from thick loaves of partly-baked barley flour that were mixed with water and fermented. The result was a thick soup that needed to be sieved. In Babylonia the brewers worked with loaves of malted grain that was crushed and, together with hulled grains, heated in ovens. The mush was mixed with water and a sweetener, such as date syrup or honey, to ferment. The liquid obtained was strained before drinking but still contained a lot of sediment, which made it necessary to drink beer through tubes

– Marc Van De Mieroop The Eastern Mediterranean in the Age of Ramesses II (2007) 139.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: