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The Pharaoh's Kitchen: Recipes from Ancient Egypts Enduring Food Traditions, by Magda Mehdawy

PDF Ebook The Pharaoh's Kitchen: Recipes from Ancient Egypts Enduring Food Traditions, by Magda Mehdawy

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Review

"Food historians as well as adventurous cooks are bound to appreciate this tasty testimony to ancient Egyptian cuisine. As its title suggests, this painstakingly researched volume provides a fascinating glimpse into the kitchens of Pharaonic times. Magda Mehdawy, who holds a degree in archeology from the University of Alexandria, and Amr Hussein, a graduate in archeology from Cairo University, have gone to great lengths to recreate dishes gleaned from hieroglyphs and descriptions in ancient tombs and manuscripts, and adapt them for the contemporary table. Detailed appendices even include sections on "Food and Language" and "Food and Hieroglyphs." If dishes such as Crocodile Date Loaf or Pickled Palm-Tree Pith fail to entice you into the kitchen, you can still treasure this unusual cookbook as an excellent reference on the gastronomy of ancient Egypt."--Saudi Aramco World"The Pharaoh's Kitchen: Recipes from Ancient Egypt's Enduring Food Traditions is more than a cookbook - it is a wealth of culinary lore and history. Full-color photography of tomb reliefs and artifacts from museum exhibitions as well as freshly prepared reconstructions of ancient Egyptian dishes, prepared just as they were thousands of years ago, illustrate this exceptional cookbook. The text offers more than thorough, step-by-step instructions for recreating the foodstuffs that archaeology shows ancient Egyptians served at banquets and dinner tables. There is also a wealthy of history, from how ancient peoples used certain ingredients to ward away parasites or spoilage, to etiquette of the era, to notations on how many of these dishes are prepared and served in Nubia today. A truly unique and extraordinarily worthy addition to exotic cookbook shelves."--Midwest Book Review

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About the Author

Magda Mehdawy holds a degree in archaeology from the University of Alexandria. She is the author of My Egyptian Grandmother’s Kitchen (AUC Press, 2006), which received the Al-Ahram Appreciation Prize for the original Arabic edition in 2004. She lives in Alexandria.Amr Hussein, artist and graphic designer, graduated from Cairo University in 1979 with a degree in archaeology.

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Product details

Paperback: 176 pages

Publisher: The American University in Cairo Press; Reissue edition (March 1, 2017)

Language: English

ISBN-10: 9774168135

ISBN-13: 978-9774168130

Product Dimensions:

9.1 x 0.5 x 6.6 inches

Shipping Weight: 1.2 pounds (View shipping rates and policies)

Average Customer Review:

4.0 out of 5 stars

4 customer reviews

Amazon Best Sellers Rank:

#328,662 in Books (See Top 100 in Books)

but not very practical.I got this book so that my son could pick out some recipes to make after studying ancient Egypt. The recipes were obviously painstakingly researched, with lots of information, but with ingredients which were not available (at least in our area) to make them.So, the book basically became an interesting but not useful addition to our library.

there is a lot of interesting history in this book but i was disappointed that there really are no recipes that sound edible.

The Pharaoh's Kitchen by Magda Mehdawy and illustrated by Amr Hussein is just fascinating! We have recently returned from a trip to Egypt, so we found this book to be most enlightening as well as entertaining. The authors have deciphered ancient recipes for the foods native historically to Egypt. Both author and artist are archeologists who live in Egypt and the Arabic version of this book won the Gourmand World cookbook Award for the Best Culinary History Book in Africa. Containing almost 100 recipes the book is illustrated by pictographs from the tombs of the Pharaohs and with photos of Egyptology museum exhibits. The ancient traditions and celebrations are described and some of these are still observed. The recipes, authentically derived from details of the hieroglyphics in the tombs, are given in the ancient form with added text describing how these can be prepared today. The book tells about the ancient Egyptian kitchen, utensils, manners, and ways of eating. In the back of the book the hieroglyphs are shown and the Glossary explains many of the terms used in the text. The book has sections with customs, service, explanations and recipes for Beverages, Breads, Birds and Fish, Eggs and Dairy Products, Meat, Poultry, Vegetables, Legumes, Fruit and Desserts. I found it impossible to see how anyone could amass such a fascinating and thorough book of such ancient customs! EXCELLENT!!! Be sure to get this is you are traveling or living in Egypt.

I was looking for a book that would give information on the sort of cooking done in Pharaonic times. (I was researching the subject for a piece of writing). While I had information on the sort of ingredients available during that time, I wanted to know how things were made. I came upon this book and another, and I bought both.The other was a modern, accessible compilation of recipes by a caterer that would allow a modern westerner (western hemisphere, I mean - not Asia, Africa or the middle east) to cook food similar to that served in Egypt. It was nice, but not what I wanted. This book arrived, and it was perfect for me. Methods, ingredients, and informatioan about how the writers (impeccably credentialed) were provided.This is a research book, not a practical cookbook, though some recipes - egga, for example, or ful medames - would be accessible to one of us.If you want a cookbook, get the slim volume put out by the British Museum. If you are a researcher, get this one.

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