A glimpse into the food and foodways of the ancient Egyptians over their 3,000-year history

From abundant delicacies to flowing wine, ancient Egyptian banquets were truly a sight to behold.

What was on the menu for the builders of the pyramids? And who was responsible for providing the supplies?

In a period of changing fashions and traditions, food trends in Egypt mirrored the diverse influences from around the Mediterranean.

Although abstinence from food was a cornerstone of monastic life, monasteries were thriving settlements that tell us much about the food available in early Christian Egypt

Medieval visitors to Egypt never failed to be captivated by the uniqueness of its agricultural landscape. The Nile, they said, flowed from paradise. The land itself, with its four seasons, was no less remarkable: summer, when the rising and flooding of Nile turned the land into a gleaming white pearl; autumn, when it looked like black musk, the receding water revealing black, fragrant soil; winter, when it shimmered emerald green with growing crops; and spring, the harvest season, when it gleamed like golden amber.

An Urban Satire on Peasant Life and Food from Seventeenth-century Egypt

How some of our most popular foods made their way to Egypt.

A peek into the grand kitchens and sumptuous celebrations of the twentieth-century Egyptian aristocracy.

The story of how an instruction manual for would-be domestic science teachers became the most famous Egyptian cookbook of all time.

A look back at the rural roots of many of the dishes we consider quintessentially Egyptian.

For thousands of years, bread has been the most important food item in Egypt. Even today, the vernacular name for bread, ‘eish, means ‘life’.

From sweet sherbets and buza to coffee and tea, the beverages consumed by Egyptians provide an interesting glimpse of traditions through the ages.

Whether from modern convenience, shifting trends, or climate change, traditional food in Egypt is facing many threats to its survival.

Two rare surviving recipes from ancient Egypt.

The world's oldest cookbook and an ancient papyrus preserving Egyptian recipes.

Between the Arab Agricultural Revolution and the Columbian Exchange, Cairene cuisine reaches its zenith and carries the torch from Abbasid Baghdad.

When Khedive Ismail’s palace chef retired, he shared his rich repertoire of recipes in a book. These are not for the kitchen novices out there!

Some of the most drastic changes in Egyptian food culture begin to take place.