How did Ancient Egyptians preserve their food?
Ancient Egyptians employed a variety of methods for food preservation. Great silos were constructed to preserve grain for long periods of time. Fish, meat, vegetables and fruits were were preserved by drying and salting. Grains were fermented to create beer. “There is evidence that as early as 12,000 B.C., Egyptian tribespeople on the lower Nile dried fish and poultry using the hot desert sun. Areas with similar hot and dry climates found drying to be an effective method of preservation…Herodutus, writing in the fifth century B.C., describes how the Egyptians and their neighbors still dried fish in the sun and wind and then strored them for long periods.” —Pickled, Potted and Canned: How the Art and Science of Food Processing Changed the World, Sue Shepard [Simon & Schuster:New York] 2000 (p. 31) “…the Babylonians and Egyptians pickled fish such as sturgeon, salmon, and catfish, as well as poultry and geese. Sometimes salt was relatively easy to extract; in other parts it was mor
