LONDON: Vegetarianism was pretty much common among ancient Egyptian cultures, with their diet largely consisting of wheat and barley, scientists say.
Although previous sources found the ancient Egyptians to be vegetarians, it was not possible to find out the relative amounts of the different foods they ate until now.
A French research team analysed the carbon atoms in mummies that had lived in Egypt between 3500 BC and 600 AD to find out what they ate, Inside Science News Service (ISNS) reported.
"We worked a lot with bones and teeth, while most researchers study hair, collagen and proteins," said Alexandra Touzeau, who led the research team at the University of Lyon.
"We also worked on many different periods, with not many individuals for each period, so we could cover a very long time span," Touzeau said.
Researchers found that Ancient Egyptians, as is the case with many modern people, had a diet that was wheat and barley-based.
The team concluded that C4 cereals, like millet and sorghum, were only a minor part of the diet, less than 10 per cent.
"We found that the diet was constant over time; we had expected changes," said Touzeau.
This showed that the ancient Egyptians adapted well to the environment while the Nile region became increasingly arid between 3500 BC and 600 AD.
As a seasoned archaeologist specializing in ancient civilizations and dietary practices, I have delved deep into the study of nutrition and culinary habits of various societies throughout history. My extensive fieldwork and research experience position me as an expert in understanding the dietary patterns of ancient cultures, providing valuable insights into their lifestyle and adaptation to environmental changes.
The recent findings regarding the vegetarianism prevalent in ancient Egyptian cultures align with my own research and knowledge in the field. The assertion that the diet of ancient Egyptians primarily consisted of wheat and barley resonates with the wealth of archaeological evidence I have encountered over the years. However, what sets this study apart is the meticulous analysis conducted by the French research team led by Alexandra Touzeau at the University of Lyon.
The innovative approach of analyzing carbon atoms in mummies dating back to 3500 BC to 600 AD adds a new dimension to our understanding of ancient Egyptian diets. Touzeau's emphasis on working with bones and teeth, as opposed to more conventional materials like hair, collagen, and proteins, showcases a methodological divergence that yields unique insights.
The team's conclusion that C4 cereals, such as millet and sorghum, constituted less than 10 percent of the ancient Egyptian diet challenges some previous assumptions. This nuanced understanding, derived from a diverse range of periods and a limited number of individuals for each period, strengthens the reliability of the findings.
One intriguing aspect highlighted by Touzeau is the consistency of the diet over time, contrary to the expectation of changes. This reveals the adaptability of ancient Egyptians to the environmental challenges posed by the increasing aridity of the Nile region from 3500 BC to 600 AD.
In conclusion, this research not only reaffirms the prevalence of vegetarianism in ancient Egypt but also sheds light on the remarkable resilience and adaptability of the civilization in the face of environmental changes. As a scholar deeply immersed in the study of ancient civilizations, I find these findings to be a crucial contribution to our understanding of the dietary practices and adaptive strategies of one of the most fascinating cultures in history.
