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c. 2600 BC: Reign of Akalamdug, king of Ur. [4] c. 2600–2500 BC: The Instructions of Shuruppak, the earliest known literary texts, are created in Adab, Shuruppak and Abu Salabikh. [5] 2570 BC: Reigns of Uhub, king of Kish, and of En-hegal, king of Lagash. [4] 2560–2525 BC: Reign of Mesannepada, king of Ur. The city, which had only 4,000 ...
The cuisine of ancient Egypt covers a span of over three thousand years, but still retained many consistent traits until well into Greco-Roman times. The staples of both poor and wealthy Egyptians were bread and beer, often accompanied by green-shooted onions, other vegetables, and to a lesser extent meat, game and fish.
The date used as the end of the ancient era is arbitrary. The transition period from Classical Antiquity to the Early Middle Ages is known as Late Antiquity.Late Antiquity is a periodization used by historians to describe the transitional centuries from Classical Antiquity to the Middle Ages, in both mainland Europe and the Mediterranean world: generally from the end of the Roman Empire's ...
6500 BC – Evidence of cattle domestication in Turkey. [2] Some sources say this happened earlier in other parts of the world. 6001 BC – Archaeological evidence from various sites on the Iberian Peninsula suggest the domestication of plants and animals. 6000 BC – Granary built in Mehrgarh for storage of excess food.
Much about the ancient cheese remains a mystery. ... Archaeologists uncovered a collection of pottery vessels — one containing ancient cheese — at a site in Egypt. ... or about 2,600 years ago
~3000 BCE: Archaeological evidence of watermelon cultivation in ancient Egypt. Watermelons appeared on wall paintings; seeds and leaves were deposited in tombs. [33] ~3000 BCE: Beer was spread through Europe by Germanic and Celtic tribes [41] ~3000 BCE: Two alabaster jars found at Saqqara, dating from the First Dynasty of Egypt, contained ...
In ancient Egyptian history, the Old Kingdom is the period spanning c. 2700 –2200 BC. It is also known as the "Age of the Pyramids" or the "Age of the Pyramid Builders", as it encompasses the reigns of the great pyramid-builders of the Fourth Dynasty, such as King Sneferu, under whom the art of pyramid-building was perfected, and the kings Khufu, Khafre and Menkaure, who commissioned the ...
Though food in Alexandria and the coast of Egypt tends to use a great deal of fish and other seafood, for the most part Egyptian cuisine is based on foods that grow out of the ground. Egypt's Red Sea ports were the main points of entry for spices to Europe. Easy access to various spices has, throughout the years, left its mark on Egyptian cuisine.