Name of Fish. Quality of meat. fish bones found at Elephantine, cemetery. fish bones found at Elephantine, temple of Satet

Summer		Autumn		Winter		Spring
figs sycamore figs plums water melons lettuce colocynth leeks melons tiger nuts cucumbers fenugreek		melons sycamore figs tiger nuts cucumbers fenugreek dates pomegranates grapes olives cumin ziziphus carobs		carobs lettuce garlic celery radishes lentils black cumin coriander peas		sycamore figs garlic celery radishes lentils black cumin coriander peas faba beans onions chick pea
	Name of Fish		Quality of meat		fish bones found at Elephantine, cemetery		fish bones found at Elephantine, temple of Satet
	bichir/polypterus bichir		very good
	mormyrus caschive and mormyrus kannume		moderately, fat meat
	mormyrops anguilloides		moderately, fat meat
	gnathonemus cyprinoides		moderately
	hyperopisus bebe		moderately, fat meat
	hydrocyon forskali (= hydrocinus forskali)		very good, but with many bones
	alestes dentex and alestes baremose		many bones
	disticodus niloticus		good, but many bones
	citharinus citharus and citharinus latus		moderately good, but with many bones
	barbus bynni		popular feeding fish
	labeo niloticus, labeo horie, labeo coubie labeo forskalii		moderately good
	clarias lazera (=clarias gairepinus) clarias anguillaris heterobranchus longifilis and heterobranchus bidorsalis		enjoyable, often rotten and wet taste
	eutropius niloticus		edible
	schilbe mystus		edible
	nile Catfish or hog catfish/bagrus docmac and bagrus bayad		good
	auchenoglanis occidentalis		moderately good
	chrysichthys auratus and chrysichthys rueppelli		moderately good
	synodontis schall		moderately good, dry meat
	synodontis batensoda		moderately good
	synodontis membranaceus		moderately good
	synodontis serratus		moderately good
	synodontis frontosus		moderately good
	synodontis sorex		moderately good
	malapterurus electricus		enjoyable
	mugil capito (=liza ramada) and mugil cephalus		popular feeding fish, strong meat
	Nile perch/lates niloticus		perfect
	tilapia nilotica (=oreochromis niloticus) and tilapia galilaea (=sarotherodon)		very good
	tetrodon fahaka		good, but needs special preparation because his gonads contains poison
	sparus aurata		perfect
	morone punctatus (=dicentrarchus punctatus)		very good
	johnius hololepidotus (=argyrosomus regius = sciaena aquila)		perfect

Types of beers in Ancient Egypt

c common erveza

c erveza of? perecer?

sweet beer

beer thickens 1

beer thickens 2

offering beer type 1

offering beer type 2

offering beer type 3

beer type 1

beer type 2

beer type 3

beer type 4

strong beer

Harvest in late summer (August), without tools, mainly by men.

Grapes were placed into baskets.

The baskets were emptied into a treading vat.

Treading the grapes underfoot.

The remainder was pressed (wrung out) in a cloth or a sack to gather all liquid.

Fermentation (i. e. grape juice turns into wine - sugar turns into alcohol); the wine has to be sealed, otherwise it turns into vinegar.

one or two days of fermentation - light wine

several weeks - heavy wine

longer period - wine turns into vinegar

From the scant evidence it seems that red wine was very common in ancient Egypt; white wine is first securely attested in the third century AD.

In the tomb of Tutankhamun wine jars were found with the inscription: irp nDm 'Sweet wine'. Partly dried grapes, (because they contain concentrated sugar) were used for producing sweet wine.

Sweet wines have a high alcohol content and are therefore longer resistant

'Blended wine' (irp smA), appears on labels found at Malqata. It is not certain whether wine of different years, vineyards or types were mixed.

Other wines mentioned in Egyptian texts were made from sweet fruits, such as dates and fig.

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