This page is still a work-in-progress with ungrokked links -- please be patient!
An Annotated & Illustrated Collection of Worldwide Links to Mythologies,
Fairy Tales & Folklore, Sacred Arts & Sacred Traditions
by Kathleen Jenks, Ph.D.
Pacifica Graduate Institute
EGYPT & THE SAHARA
Skiffs in the Nile Swamps
Saqqarah: Mastaba of Kagemni
6th Dynasty, c. 2300 BCE
From World Art Treasures
This "Life in Ancient Egypt" is a pleasant, classy little site created by the Carnegie Museum of Natural History. After you click on the image on the black background of the homepage, you'll move through an opening orientation and chronology to pages covering the natural world of ancient Egypt, daily life, gods & religion (disappointingly minimal), and funerary customs. Data is fairly basic but often useful as an overview. Each page offers clickable hyperlinks with more detailed text and art. The site is a model for ease of navigation.http://www.mylitsearch.org/mbrx/PT/1/MBR/11061875
This page lists three journal articles on Egyptian bread making and brewing by Dr. Delwen Samuel of University College London. I'm trying to reach her to see if there's any chance of putting these online. In the meantime, here are their particulars for those with access to the journals involved:http://www.admin.cam.ac.uk/univ/newsletter/1996/aug-sep/research.htmlSamuel, Delwen. (1999) Bread making and social interactions at the Amarna Workmen's village, Egypt (Journal Article in World Archaeology)
Samuel, Delwen. (1996) Investigation of ancient Egyptian baking and brewing methods by correlative microscopy (Journal Article in Science)
Samuel, Delwen. (1996) Approaches to the archaeology of food (Journal Article in Petits Propos Culinaires)
This is an August/September 1996 Cambridge University Newsletter mentioning Dr. Delwen Samuel's work (see above). It's fascinating and brief enough that I'm citing it in full here:http://www.blavatsky.net/confirm/peb/peb1997/egyptianBeer.htmAncient Egyptian Beer
The first modern version of ancient Egyptian beer was recently launched after help from a Cambridge researcher. Six years ago, remnants of a massive kitchen complex were discovered at a dig in Tell el Amarna, directed by Barry Kemp, reader at Cambridge. Dr Delwen Samuel, an archaeobotanist was called in to analyse beer-making equipment, as well as beer vessels from ordinary houses in the city. Dr Samuel looked at starch remnants in the vessels using a scanning electron microscope. It was a lengthy matter of reconstructing the recipe, gathering the same ingredients and using the techniques known to have existed over 3250 years ago.
A special crop of emmer was grown, a now rare grain but the only wheat used by the ancient Egyptians. Then it was a matter of finding suitable flavourings, since hops were not used by the Egyptians. Dr Samuel and the brewery hit upon coriander, a herb common to the Nile region, and a flavour that balanced the malted emmer remarkably well. When she was satisfied with the recipe, Scottish and Newcastle took the bold decision to make a limited amount of beer for public consumption. `Tut's Ale' was launched with an initial run of 1000 bottles, at £50 a bottle. Proceeds will aid further archaeology in Egypt.
Start of EGYPT & THE SAHARA
(from here you can get to the opening AFRICA page)
Alexandria/ Amarna/ Art & Artifacts/ Daily Life in Ancient Egypt/Egypt: General Information, Travel, Etc./
Egypt: through the Eyes of Photographers & Artists/ Hieroglyphs, Papyrus & Texts/ Links to the Links/
Men of Ancient Egypt/ Multiple Category Sites/ Mythology/ Other Archaeological Sites/ Pyramids/
Religious Beliefs&Practices/ Women of Ancient Egypt/ The Sahara
Please note that I cannot help with homework questions -- you will find useful links with tips for doing your own web searches on my Search Engine page. You will also find excellent resources on my General Reference page. Good luck with your projects!
Credits: "Thatch" background (I've darkened it) is from Dream Tiles.