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2500 BCE
Assyrian Food
Fruits: apples, dates, and plums Vegetables: carrots, lettuce, and beats Meat: fish, wild game, and livestock like goats and pigs They also had barely which made them the first to make beer. Picture:
https://www.pinterest.com/ladybcup/assyrian-food-middle-eastern-food/ -
2334 BCE
Akkadian Food
Hunted fish, duck, and geese. They ate dates, bread, onions, beans, cucumbers, garlic, and other fruits and vegetables. Then they would wash it down with beer or water. Picture:
https://akkadiatourisexperience.weebly.com/foods-and-cropping-in-the-mesopotamia-akkadian-empire.html -
2300 BCE
Sumerian Food
Barley, wheat, millet, chickpeas, lentils, beans, onion, garlic, leeks, cucumber, cress mustard, fresh green lettuce picture:
https://ancientsumeriansvnp.weebly.com/food.html -
1894 BCE
Babylonian Food
Vegetables: peas, lettuce, beans, cabbage, turnip, chickpeas, garlic, shallots, cress, leeks, lentils, and beets Fruits: pears, apples, pomegranates, mulberries, quinces, melons, figs, peaches, grapes, dates, plums, cherries and apricots Meats: pork, sheep flesh, and goat flesh Salad Ingredients: vinegar based dressings- sesame oil, pepper, salt and various herbs(saffron, mint and tarragon) picture: https://www.jta.org/jewniverse/2017/the-ancient-babylonian-history-of-haroset -
1600 BCE
Hittites Food
They mainly ate bread. Meat was also a part of their daily diet. Rich people used to satisfy their appetite with homemade cheese and various other milk produced delicacies. Picture:
https://kboresportfolio.weebly.com/m3---hittite-cuisine.html -
1200 BCE
Egyptian Food
They eat bread, beer, sheep, pigs, cows, goats, ducks, geese, and fish. They grow marrows, beans, lentils, leeks, radishes, and lettuce. picture:
https://healthandfitnesshistory.com/ancient-nutrition/ancient-egyptian-nutrition/ -
950 BCE
Hebrew Food
vegetables were garlic and wild onion. Rich ate meat or during Passover if you were a commoner. Common people ate eggs, milk, cheese and butter. biblical time: meal 1- bread dipped in olive oil or in wine vinegar, toasted wheat, olives, figs or some other fruit, and water or a little diluted wine. meal 2- common pot of soup or a broth of seasoned legumes into
which the diners dipped slices of bread to scoop out the helping. Picture:
https://www.myjewishlearning.com/article/jewish-food-101/ -
550 BCE
Persian Food
Grains: wheat, barley, rice
Fruits/Vegetables: beans, carrot, eggplant, garlic, grapes, lemons, lentils, limes, onions, orange, pomegranate, spinach, squash, watermelons
Meat: chicken, fish, goat, lamb
Dairy: cheese, kashk, milk, yogurt Picture:
https://thetakeout.com/the-takeout-s-guide-to-persian-food-1823561803 -
400 BCE
Greek Food
They ate a great deal of bread, as well as cheese, fish, and if they could afford it meat, they ate beans, onions, garlic, and olives. The Greeks drank wine, and water. picture:
https://foodgreekyogurt.weebly.com/blog/greek-food-conclusion -
331 BCE
Kurdish Food
As nomads and herders, lamb and chicken have been staple meats in Kurdish cuisine. Vegetables, pilaf and dairy products also comprise a large portion of Kurdish food. Frequently, lamb or chicken are simmered in a tomato and yogurt-based sauce and served over rice- or bulgur-pilaf. Picture:
https://www.wikiwand.com/en/Kurdish_cuisine
