EntranceFarmer's menu. How farmers and artisans lived in Egypt
Our respected naturologist James d'Adamo, who created the foundations of the Blood Type Diet described by his son Peter d'Adamo in the book 4 Blood Types - 4 Ways to Health, made many people who want to lose weight believe in the fact that people with The II blood group appeared thanks to the invention of agriculture.
We also like the arguments of this theory. But with the later assertions that the carriers of such genes and such blood are born vegetarians, we absolutely disagree.
There is no doubt that the development of agriculture has changed the human digestive organs for the better, "learning" to "fight" more effectively with complex carbohydrates supplied to our body by cereals, flour and its derivatives. Our body was able to constantly extract energy from root crops (such as turnips, beets, carrots and later potatoes) only because now root crops are not obtained by wild gathering, but have become permanent owners of fields and beds.
But the body learned to break down carbohydrates and get energy from them not 2-5 thousand years ago, but millions of years earlier. Another thing is that the constant inclusion of a large amount of complex carbohydrates (starch, after all) in the diet helped young humanity survive during a period of a sharp increase in the number of individuals in a limited space.
At the dawn of time or in the Middle Ages, scientists are still arguing about the merits or demerits of such a way of life and nutrition. But something else is important for modern nutritionists, namely: a sharp reduction in carbohydrate intake leads to weight loss and normalization of a person's weight. No wonder the Atkins diet or the astronaut diet born from it, the Kremlin, Rublevskaya, is so popular.
What nutritional features did the ancestors have who passed on the genotype of the “landowner-farmer” to their descendants?
Firstly, they still lacked simple carbohydrates in their diet (fructose, sucrose in its pure form).
Secondly, the percentage of fats was still low in the diet (no more than 40 g per day).
Thirdly, dairy and sour-milk food appeared. The latter is best broken down by the digestive apparatus and assimilated by our contemporaries. The invention of cheese made it possible to store dairy products for a long time (which was especially important in winter periods for young people).
The human body has learned to break down fats and proteins in fermented milk products well. Replacing grains with fermented milk products gives a particularly favorable dietary effect.
Fourthly, cereals and grains began to occupy a significant share in nutrition. The energy obtained from cereals was fully consumed only with high physical activity and exhausting physical labor. In winter, with a decrease in physical activity, the constant consumption of cereals, bakery products that replace vegetables, fruits and meat led (and still leads) to a persistent weight gain.
A paradox arises: despite the very good digestibility of dishes and products from cereals by this group of people, it is easiest for this genotype to lose weight by limiting the use of just such food, or shifting the emphasis of nutrition towards vegetable dishes with meat and fish.
This is due to the fact that the energy consumption of a modern person has decreased from 4-5 thousand kilocalories per day (during the period of ancient history, when such a way of eating was most effective) to the current minimum of 2-2.5 thousand per day.
Fifth, during the formation of the "landowner-farmer" genotype, animal husbandry was only in its infancy and was of a seasonal nature. In late autumn, most of the cattle were slaughtered, as humanity has not yet figured out how to feed them in the winter. For this reason, the lean meat of young animals was eaten. This is the main feature of the landowner-cultivator genotype in meat consumption. The vast majority of dishes were prepared from low-fat, i.e., dietary meat products.
Sixth, the heat treatment of products has been constantly improved. Fried and boiled food began to be prepared using vegetable fats.
Now it becomes clear how to build a diet according to the genetic type of the farmer-landowner.
It should be a low-fat, fiber-rich food that contains both complex carbohydrates (grains and root vegetables) and simple carbohydrates (sugars) that our body receives when digesting vegetables and fruits.
When meat is included in the menu, the content of grain or flour foods in our diet is sharply reduced.
At least 2 times a week, fish and seafood should be included in the diet.
With this diet, the replacement of any dishes from cereals and cereals (including flour foods and bread) with fermented milk products (including low-fat cheeses, dietary cottage cheese and yogurt) is only welcome. This genotype most easily converts excess carbohydrates from cereals and potatoes into fat stores.
Honey in those distant times was not an equivalent substitute for sugar in its current understanding, although in the morning as much as 2 teaspoons of sugar are allowed with hot drinks.
Before moving on to the menu of the weekly express diet based on the gene code of landowners-farmers, we bring to your attention a list of foods for nutrition on this basis.
Question answer
Has anyone tried a real prehistoric diet?
Canadian scientists from the University of Toronto recently tested the diet that our ultra-distant ancestors followed before the emergence of the Homo sapiens species. In two weeks, the content of "bad" cholesterol in the blood of a volunteer decreased by 33 percent. According to the volunteers themselves, the diet was not very pleasant, but tolerable. (The fiber content in such a diet is 5 times more than what modern man needs.) Foods such as meat, butter and cheese were naturally excluded.
A diet consisting of roots and root vegetables, nuts and berries, gave positive changes within a week after starting it. Thus, the level of cholesterol decreased more than with the use of strong drugs or modern low-fat diets.
List of Foods for the Farmer-Cultivator Diet
| Products | Useful | Not Recommended |
| meat products | veal, lean pork, lamb and young lamb, rabbit and hare | fatty and old beef and pork, fatty bacon, smoked and salted bacon, fatty ham and ham, boiled sausages, semi-smoked sausages, dried meat in limited quantities |
| Bird | chicken (except for the skin), chickens, turkey, partridge, quail, pheasant, ostrich, poultry eggs, liver, heart and brains of a bird | fat goose, smoked poultry, (duck is available in limited quantities) |
| Fish | pike, bream, perch, sturgeon, trout, mackerel, cod, tuna (mackerel), carp, eel, anchovies and other small fish (ruff, gudgeon), dried fish, hot and cold smoked fish. | halibut, beluga, catfish, flounder, haddock, salted herring, smoked salmon and other fatty varieties of sea fish; caviar of sea fish is recommended in small quantities |
| Sea products | crayfish, mussels, oysters. | shrimps, crabs, lobsters, lobsters, squids, octopus, scallops, sea kale in limited quantities |
| Dairy products | soft cheeses 1 with fat content from 5% to 20%, including cheese, goat cheese, natural yogurt or kefir and drinking fermented milk products with a fat content of not more than 5%, low-fat cottage cheese (up to 9%) | butter, fatty and sweet yoghurts, goat milk, ice cream, processed cheeses, spreads (i.e. margarines with butter added) |
| Products | Useful | Not Recommended |
| olive, sunflower, rapeseed oil (no more than 40 ml in total fat per day), walnuts, pumpkin seeds, cedar and almond nuts, sunflower seeds (no more than 1 cup per week), mushrooms (all edible varieties) | peanut, corn, cottonseed oil, peanuts, cashews, pistachios, legumes - cocoa. | |
| Cereals and legumes | peas, beans, sprouted grain bread, wholemeal bread, crispbread, rye bread. Buckwheat porridge, millet oatmeal, semolina in limited quantities (in the morning - 100-150 g, in the afternoon or evening - only in the absence of meat and vegetables) | corn flakes, cereals (regular consumption), pasta, wheat bread and muffins (including cookies, buns, biscuits, cakes, pastries) corn, soybeans, beans (lentils in limited quantities) rice, salads with rice. |
| Vegetables | beets, carrots, cucumbers, tomatoes, Bell pepper, zucchini, cauliflower, broccoli, Brussels sprouts, kohlrabi, all types of Chinese cabbage, onion, asparagus, Jerusalem artichoke, pumpkin, swede, turnip, radish, parsley, garlic, spinach | eggplant, potatoes, sweet potato |
| Fruits and berries | bananas, pears, cherry plums, plums, apricots, grapefruits, lemons, olives, pomegranate, cranberries, lingonberries, blueberries, blueberries, cloudberries, currants | figs, oranges, tangerines, cherries, strawberries, wild strawberries, raspberries, melons, watermelons, grapes, dried fruits (prunes) |
There is a new dietary boom - everyone is losing weight by blood type. Some citizens are in a hurry to draw up their own individual diet, others simply read books on this topic, since there are a great many of them. What is the blood type diet?
We divide into groups
It has long been noticed by doctors that people who follow the same low-calorie diet lose weight in different ways - someone manages to lose 10 kilograms in 10 days, and someone barely parted with two.
This sensational method was invented, of course, by the Americans. Which, in general, is not surprising - in a country that ranks first in the world in terms of the number of obese people, the best forces are thrown into the fight against excess weight. American physician James d'Adamo suggested that blood type is a factor influencing the rate of weight loss. Later, his son Peter summarized the results of the research and developed a new theory of the blood type diet.
Nutrition, according to the blood type, is associated with the evolutionary development of a person, that is, with the use of products at different stages of human evolution.
And who are the ancestors? A modern person must remember the food habits of distant ancestors so as not to disturb the genetic rhythm of the body.
The most ancient is the first blood group. It appeared about 40,000 years ago, when the first people on the planet - the Cro-Magnons - carriers of this blood type, mainly hunted, and therefore the main food for them was meat. As well as berries, roots and leaves.
In the process of evolution, man changed his way of life, getting new food. As a result, from the original blood group, three new ones arose, better adapted to the new conditions of life.
So, the second blood group appears between 25,000 and 15,000 BC. It was then that the hunters began to turn into farmers.
People with the third blood type are distant descendants of nomads. This blood type appears 10 - 15 thousand years before our era. They ate meat and dairy products.
The fourth, the rarest blood type, appeared as a result of mixing the second and third, when the barbarian nomads seized the territories of peaceful landowners.
Hunter Diet(I)
A hunter by nature is a meat eater, therefore, with an active lifestyle, he cannot get better from meat, extra pounds will come from bread, wheat, grains, beans, lentils, and beans. Head, cauliflower, Brussels sprouts will also contribute to obesity. But the first assistant in weight loss will be seafood, algae, liver, meat, broccoli, spinach.
Diet, "farmers" (II)
The first vegetarians on the planet were people with the second blood type. Therefore, foods that contribute to the accumulation of extra pounds for you: meat, dairy products, beans and wheat, consumed in excess. But vegetable oils, soy products, vegetables and pineapples will be the best helpers in the fight against extra pounds.
Diet "nomad" (III)
"Nomad" is a big lover of milk and dairy products. Digests meat well. Extra pounds builds up from corn, lentils, peanuts, buckwheat and wheat. When dieting, people with this blood type should prefer green vegetables, meat, eggs, and low-fat dairy products.
Diet "nomadic farmer" (hybrid)
The blood of people of the IV blood group bears the signs of the second and third groups. Therefore, the diet is a little more complicated. Foods that promote weight gain for people with the fourth blood type: red meat, beans, seeds, corn, buckwheat, wheat. Foods that promote weight loss - seafood, fish, dairy products, green vegetables, algae, pineapples.
What's on the menu today? The dietary and lifestyle recommendations for each blood type are very simple, making it easy for you to choose your own menu. All products are divided into three groups: especially useful, neutral and harmful. Prioritize healthy ones, sometimes include neutral ones in the diet and try to avoid harmful ones. If you want to lose weight - do not overeat even healthy foods. When listing prohibited foods, nutritionists do not mean at all what they will bring you extra pounds or provoke (any serious diseases, simply by entering into chemical reactions with your blood, they can slow down your metabolism.
Hunter Menu
Especially useful products: lamb, beef, veal, lamb, perch, salmon, cod, pike, fresh herring, linseed, olive oil, artichoke, broccoli, onion, parsley, horseradish, garlic, spinach, figs, plums, vegetable juices.
Neutral: chicken, turkey, duck, rabbit, anchovies, squid, crab, shrimp, soft cheeses, butter.
Harmful: pork, goose, caviar, salted herring, dairy products, peanuts, pistachios, legumes, corn flakes, cereals (except buckwheat), pasta, eggplant, mushrooms, cabbage, potatoes, butter.
Farmer's Menu
Especially healthy foods: chicken, turkey, perch, carp, cod, sardines, linseed, olive oil, peanuts, pumpkin seeds, legumes, cereal products, buckwheat, broccoli, onions, carrots, parsley, horseradish, spinach, garlic, apricots, pineapples, cherries, raisins, figs, lemons, plums, prunes. Neutral: white beans, green peas, yogurt, kefir, homemade cheese, pasta.
Harmful: meat (except chicken, turkey), shrimp, lobster, herring, butter, durum cheese, red beans, common beans, wheat bran, eggplant, sweet peppers, cabbage, potatoes, olives. orange and tomato juice- also not for you.
Menu "nomad"
Healthy products: milk and dairy products, lamb, rabbit meat, lamb, fish and sea products, olive, linseed oil, beans, eggplant, all types of cabbage, mushrooms, peppers, beets, carrots, almost all types of fruits except persimmons and pomegranates. Neutral: most types of nuts and seeds.
Harmful: poultry, shrimp, crabs, lobsters, ice cream, processed cheese, peas, beans, lentils, buckwheat, rye bread, tomatoes.
Hybrid menu
Healthy foods: lamb, rabbit, turkey, lamb, tuna, perch, trout, cod, pike, low-fat dairy products, eggs, olive oil, oatmeal, rice, bread, eggplant, broccoli, cucumbers, beets, parsley, garlic , pineapples, grapes, cherries, figs, kiwi, lemons, gooseberries.
Harmful: beef, chicken, pork, veal, duck, crayfish, beluga, crabs, shrimp, butter, corn, sunflower oil, buckwheat porridge, cornmeal pastries, mushrooms, sweet peppers, radish, black olives, oranges, bananas , pomegranates, persimmon.
Dear readers, when combining food, if possible, stick to the separation of protein and carbohydrate products in one meal. Protein foods are recommended for lunch, carbohydrate foods in the evening. In order not to disrupt the digestion process between the intake of protein and carbohydrate foods, there should be a pause of at least 4 hours. And this is the time to eat! some neutral food raw vegetables or fruit.
What do you have for lunch today? Vegetable salad, borscht, soup, potatoes, chicken? These dishes and products have become so familiar to us that we already consider some of them to be primordially Russian. I agree, several hundred years have passed, and they have firmly entered our diet. And I can’t even believe that once people did without the usual potatoes, tomatoes, sunflower oil, not to mention cheese or pasta.Food security has always been the most important issue in people's lives. Based on climatic conditions and natural resources, each nation developed hunting, cattle breeding and crop production to a greater or lesser extent.
Kievan Rus as a state was formed in the 9th century AD. By that time, the diet of the Slavs was flour products, cereals, dairy products, meat and fish.
Barley, oats, wheat and buckwheat were grown from cereals, and rye appeared a little later. Of course, the staple food was bread. In the southern regions it was baked from wheat flour, in the northern rye is more common. In addition to bread, they also baked pancakes, pancakes, cakes, and on holidays - pies (often made from pea flour). Pies could be with various fillings: meat, fish, mushrooms and berries.
Pies were made either from unleavened dough, such as is now used for dumplings and dumplings, or from sour dough. It was called so because it was really sour (fermented) in a large special vessel - sourdough. The first time the dough was kneaded from flour and well or river water and put in a warm place. After a few days, the dough began to bubble - it was "working" wild yeast which are always in the air. Now it was possible to bake from it. When preparing bread or pies, they left a little dough in the kneader, which was called sourdough, and the next time they only added it to the sourdough. right amount flour and water. In every family, leaven lived for many years, and the bride, if she went to live in her own house, received a dowry with leaven.
Kissel has long been considered one of the most common sweet dishes in Russia.In ancient Russia, kissels were prepared on the basis of rye, oatmeal and wheat broths, sour in taste and having a grayish-brown color, which was reminiscent of the color of the coastal loam of Russian rivers. Kissels turned out elastic, reminiscent of jelly, jelly. Since there was no sugar in those days, honey, jam or berry syrups were added to taste.
In ancient Russia, porridges were very popular. Mostly it was wheat or oatmeal, from whole grain, which were steamed for a long time in the oven so that they were soft. A great delicacy was rice (Sorochinsky millet) and buckwheat, which appeared in Russia along with the Greek monks. Porridges were seasoned with butter, linseed or hemp oil.
An interesting situation in Russia was with vegetable products. What we use now - was not in sight. The most common vegetable was the radish. It was somewhat different from the modern one and was many times larger. Turnip was also massively distributed. These root crops were stewed, fried and used to make filling for pies. Peas have also been known since ancient times in Russia. It was not only boiled, but also made flour from which pancakes and pies were baked. In the 11th century, onions, cabbage, and a little later, carrots began to appear on the tables. Cucumbers will appear only in the 15th century. And the solanaceous ones familiar to us: potatoes, tomatoes and eggplants came to us only at the beginning of the 18th century.
In addition, in Russia, wild sorrel and quinoa were used from plant foods. Numerous wild berries and mushrooms supplemented the vegetable diet.
From meat food were known to us beef, pork, chickens, geese and ducks. They ate little horse meat, mostly the military during campaigns. Often on the tables there was meat of wild animals: venison, wild boar and even bear meat. Partridges, hazel grouse and other game were also eaten. Even the Christian Church, which spread its influence, considered it unacceptable to eat wild animals, could not eradicate this tradition. The meat was fried on coals, on a spit (stewed), or, like most dishes, stewed in large pieces in the oven.
Quite often in Russia they ate fish. Mostly it was river fish: sturgeon, sterlet, bream, pike perch, ruff, perch. It was boiled, baked, dried and salted.
There were no soups in Russia. The famous Russian fish soup, borscht and hodgepodge appeared only in the 15th-17th centuries. There was "tyurya" - the predecessor of modern okroshka, kvass with chopped onions and seasoned with bread.
In those days, as in ours, Russian people did not avoid drinking. According to The Tale of Bygone Years, the main reason for Vladimir's rejection of Islam was the sobriety prescribed by that religion. " drinking", -
he said, " this is the joy of the Russians. We can't live without this pleasure". Russian booze for the modern reader is invariably associated with vodka, but in the era of Kievan Rus they did not drive alcohol. Three types of drinks were consumed. Kvass, a non-alcoholic or slightly intoxicated drink, was made from rye bread. It was something resembling beer. It was probably traditional drink Slavs, since it is mentioned in the records of the journey of the Byzantine envoy to the leader of the Huns Attila at the beginning of the fifth century, along with honey. Honey was extremely popular in Kievan Rus. It was brewed and drunk by both laymen and monks. According to the chronicle, Prince Vladimir the Red Sun ordered three hundred cauldrons of honey on the occasion of the opening of the church in Vasilevo. In 1146, Prince Izyaslav II discovered five hundred barrels of honey and eighty barrels of wine in the cellars of his rival Svyatoslav. Several varieties of honey were known: sweet, dry, with pepper, and so on. They also drank wine: wines were imported from Greece, and, in addition to the princes, churches and monasteries regularly imported wine for the celebration of the liturgy.
Such was Old Slavonic cuisine. What is Russian cuisine and what is its connection with Old Slavonic? For several centuries, life, customs have changed, trade relations have expanded, the market has been filled with new products. Russian cuisine absorbed a large number of national dishes of different nations. Something has been forgotten or superseded by other products. However, the main trends of Old Slavonic cuisine in one form or another have survived to this day. This is the dominant position of bread on our table, a wide range of pastries, cereals, cold snacks. Therefore, in my opinion, Russian cuisine is not something isolated, but a logical continuation of Old Slavonic cuisine, despite the fact that it has undergone significant changes over the centuries.
What is your opinion?
There were times when a Russian peasant could not treat himself to salted or fresh tomatoes, boiled potatoes. Ancient Russia ate bread, cereals, milk, oatmeal jelly, turnips. By the way, jelly is an ancient dish. Mentions of pea jelly are found in the annals of the Tale of Bygone Years. Kissels were supposed to be consumed on fast days with butter or milk.
Shchi with cabbage, which was sometimes dressed in addition with buckwheat or millet porridge, was considered a habitual dish among the Russians for every day. Wheat was a rarity for the table of a simple peasant in central Russia, where growing this cereal turned out to be difficult due to weather conditions and the quality of the land. Up to 30 types of pies were served at the festive table in Ancient Russia: mushroom pickers, kurniki (with chicken meat) , with berries and with poppy seeds, turnips, cabbage and chopped hard-boiled eggs. Along with cabbage soup, the soup was also popular. But do not think that this is only fish soup. In Russia, any soup was called an ear, not only with fish. The ear could be black or white, depending on the presence of seasonings in it. Black with cloves and white with black pepper. Ukha without seasonings was nicknamed "naked".
Unlike Europe, Russia did not know the shortage of oriental spices. The path from the Varangians to the Greeks solved the problem of supplies of pepper, cinnamon, and other overseas spices. Mustard has been cultivated in Russian vegetable gardens since the 10th century. The life of Ancient Russia was unthinkable without spices - spicy and fragrant. The peasants did not always have enough grain. Before the introduction of potatoes, turnip served as an auxiliary food crop for Russian peasants. It was prepared for the future in different forms. The wealthy owner's barns were also full of peas, beans, beets, and carrots. Chefs did not skimp on flavoring Russian dishes not only with pepper, but also with local spices - garlic, onions. Horseradish turned out to be the king of Russian seasonings. They didn’t spare him even for kvass.
Meat dishes in Russia were prepared both boiled, and steamed, and fried. There were many game and fish in the forests. So there was never a shortage of black grouse, hazel grouse, swans and herons. It is noted that until the 16th century, the consumption of meat food by the Russian people was much higher than in the 18th and 19th centuries. However, here Russia followed the European trend in the diet of the common people. From drinks, all classes preferred berry fruit drinks, kvass, as well as strong intoxicating meads. Vodka was produced in small quantities, drunkenness until the 16th century was condemned by the church and the authorities. It was considered a huge sin to transfer grain to vodka. However, it is known. that at the court of Tsar Alexei Mikhailovich, craftsmen made vodka on herbs, which the tsar ordered to grow in his apothecary garden. The sovereign sometimes consumed a cup or two of vodka on St. John's wort, juniper, anise, mint. Fryazhsky wines (from Italy) and wines from Germany, France, the tsar's treasury bought for official receptions in large quantities. They were delivered in barrels on berths.
The life of Ancient Russia assumed a special order of eating food. In peasant houses, the head of the family led the meal, no one could start eating without his permission. the best pieces were given to the main worker in the household - the peasant owner himself, who sat under the icons in the hut. The meal began with the creation of a prayer. Localism dominated the boyar and royal feasts. The most respected nobleman at the royal feast sat at the right hand of the Sovereign. And he was the first to be offered a goblet of wine or mead. In the hall for feasts of all classes, the female gender was not allowed. It is interesting that it was forbidden to come to a dinner party just like that, in passing. Those who violated such a ban could have paid with their lives - it is likely that they would have been hunted down by dogs or bears. Also, the rules of good taste in the Russian feast recommended not to scold the taste of food, to behave decorously and drink in moderation, so as not to fall under the table drunk to the point of insensibility.
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| 11:57 pm - Bezgin V.B. The food of peasant everyday life. The peasant was fed from his labors. A folk proverb says: "What you stomp, you will burst." The composition of peasant food was determined by the natural nature of his economy, purchased dishes were a rarity. It was distinguished by its simplicity, it was also called rough, as it required a minimum of time to prepare. The huge amount of housework left the cook no time to cook pickles and everyday food was monotonous. Only on holidays, when the hostess had enough time, did other dishes appear on the table. In general, the rural woman was conservative in the ingredients and methods of cooking. The lack of culinary experiments was also one of the features of everyday tradition. The villagers were not pretentious in food, so all recipes for its diversity were perceived as pampering. Interesting in this regard is the testimony of Khlebnikova, who worked in the mid-1920s. 20th century village teacher in Surava, Tambov district. She recalled: “We ate cabbage soup from one cabbage and soup from one potato. Pies and pancakes were baked once or twice a year on major holidays ... At the same time, peasant women were proud of their everyday illiteracy. The proposal to add something to the cabbage soup for “skus”, they rejected with contempt: “Necha! Mine already eat, but praise. And so, you’ll completely spoil it. ”Based on the studied ethnographic sources, it is possible with a high degree of probability to reconstruct the daily diet of a Russian peasant. Rural food was not very diverse. The well-known proverb “Schi and porridge is our food” correctly reflected the everyday content of the food of the villagers. In the Oryol province, the daily food of both rich and poor peasants was "brew" (shchi) or soup. On fast days, these dishes were seasoned with lard or “zatoloka” (internal pork fat), on fast days - hemp oil. During the Petrovsky Post, the Oryol peasants ate “mura” or tyurya from bread, water and butter. Festive food was distinguished by the fact that it was better seasoned, the same “brew” was cooked with meat, porridge with milk, and on the most solemn days they fried potatoes with meat. On big temple holidays, the peasants cooked jelly, jelly from the legs and offal. Meat was not a permanent component of the peasant diet. According to the observations of N. Brzhevsky, the food of the peasants, in quantitative and qualitative terms, did not satisfy the basic needs of the body. “Milk, cow butter, cottage cheese, meat,” he wrote, “in a word, all products rich in protein substances appear on the peasant table in exceptional cases - at weddings during breaking the fast, on patronal holidays. Chronic malnutrition is a common occurrence in a peasant family.” The poor peasant ate meat to his heart's content exclusively for "zagvins" i.e. on the day of the incantation. By this day, the peasant, no matter how poor, always prepared meat for himself and ate enough, so that the next day he lay with an upset stomach. Rarely peasants allowed themselves wheat pancakes with lard or cow butter. Wheat bread was another rarity on the peasant table. In the “Statistical Essay on the Economic Situation of the Peasants of the Oryol and Tula Provinces” (1902), M. Kashkarov noted that “wheat flour is never found in the everyday life of a peasant, except in the gifts brought from the city, in the form of rolls, etc. To all questions about wheat culture, I heard the saying more than once in response: “White bread is for a white body.” At the beginning of the twentieth century. in the villages of the Tambov province, the composition of the consumed bread was distributed as follows: rye flour - 81.2, wheat flour - 2.3, cereals - 16.3%. Of the cereals eaten in the Tambov province, millet was the most common. Porridge "slivukha" or kulesh was cooked from it, when lard was added to the porridge. Lenten cabbage soup was seasoned with vegetable oil, while lean cabbage soup was whitened with milk or sour cream. The main vegetables eaten here were cabbage and potatoes. Carrots, beets and other root crops were grown in the village before the revolution. Cucumbers appeared in the gardens of Tambov peasants only in Soviet time. Even later, in the prewar years, tomatoes began to be grown in vegetable gardens. Traditionally, legumes were cultivated and eaten in the villages: peas, beans, lentils. From the ethnographic description of the Oboyan district of the Kursk province, it followed that during the winter fasts, local peasants ate sauerkraut with kvass, onions, and pickles with potatoes. Shchi was cooked from sauerkraut and pickled beets. Breakfast was usually kulesh or dumplings from buckwheat dough. Fish was consumed on the days allowed by the church charter. In fast days, cabbage soup with meat, cottage cheese with milk appeared on the table. Wealthy peasants on holidays could afford okroshka with meat and eggs, milk porridge or noodles, wheat pancakes and pastry shortcakes. The diet of the Voronezh peasants was not much different from the nutrition of the rural population of the neighboring black earth provinces. Mostly lean food was consumed daily. Namely: rye bread, salt, cabbage soup, porridge, peas and also vegetables: radish, cucumbers, potatoes. Food in fast days consisted of cabbage soup with lard, milk and eggs. On holidays, they ate corned beef, ham, chickens, geese, oatmeal jelly, and sieve cake. The everyday drink of the peasants was water, in the summer they prepared kvass. At the end of the XIX century. in the villages of the chernozem region, tea drinking was not widespread, if tea was consumed, then during illness, brewing it in a clay pot in an oven. But already at the beginning of the twentieth century. from the village reported that “the peasants fell in love with tea, which they drink on holidays and after dinner. The more affluent began to purchase samovars and tea utensils. For intelligent guests, they put forks for dinner, they themselves eat the meat with their hands. Usually, the order of food among the peasants was as follows: in the morning, when everyone got up, they were reinforced by something: bread and water, baked potatoes, yesterday's leftovers. At nine or ten in the morning they sat down at the table and had breakfast with brew and potatoes. At 12 o'clock, but no later than 2 in the afternoon, everyone dined, in the afternoon they ate bread and salt. They dined in the village at nine o'clock in the evening, and in winter even earlier. Field work required considerable physical effort, and the peasants, to the best of their ability, tried to eat more high-calorie food. Priest V. Emelnov, based on his observations of the life of the peasants of the Bobrovsky district of the Voronezh province, reported to the Russian Geographical Society: “In the bad summer time, they eat four times. For breakfast on fasting days, they eat kulesh with one rye bread, when onions grow, then with it. At lunch, they sip kvass, adding cucumbers to it, then they eat shchi (shty), and finally, cool millet porridge. If they work in the field, they eat kulesh all day long, washing it down with kvass. On fast days, lard or milk is added to the usual diet. On a holiday - jelly, eggs, lamb in cabbage soup, chicken in noodles. The family meal in the village was carried out according to a routine. Here is how P. Fomin, a resident of the Bryansk district of the Orel province, described the routine of eating in a peasant family: “When they sit down to have lunch and dinner, everyone, at the beginning of the owner, begins to pray to God, then they sit down at the table. Before the owner, no one can start a single dish. Otherwise, it will hit the forehead with a spoon, although it was an adult. If the family is large, the children are placed on the shelves and fed there. After eating, everyone gets up again and prays to God.” In the second half of the XIX century. there was a fairly stable tradition of observing food restrictions in the peasant environment. An obligatory element of mass consciousness was the concept of clean and unclean food. The cow, according to the peasants of the Oryol province, was considered a clean animal, and the horse unclean, unfit for food. The peasant beliefs of the Tambov province contained the idea of unclean food: fish swimming with the current were considered clean, and unclean against the current. All these prohibitions were forgotten when famine visited the village. In the absence of any significant food supply in peasant families, each crop failure entailed grave consequences. In times of famine, food consumption by a rural family was reduced to a minimum. For the purpose of physical survival in the village, cattle were slaughtered, seeds were used for food, and inventory was sold. During the famine, the peasants ate bread made from buckwheat, barley or rye flour with chaff. K.K. Arseniev, after a trip to the hungry villages of the Morshansky district of the Tambov province (1892), described his impressions in the Vestnik Evropy as follows: “During the famine, the families of the peasants Senichkin and Morgunov fed themselves on cabbage soup from unusable leaves of gray cabbage, heavily seasoned with salt. This caused terrible thirst, the children drank a lot of water, swelled up and died. A quarter of a century later, the village still has the same terrible pictures. In 1925 (a hungry year!?), a peasant from the village of. Ekaterino, Yaroslavl volost, Tambov province A.F. Bartsev wrote to Krestyanskaya Gazeta: “People tear horse sorrel in the meadows, soar it and feed on it. … Peasant families begin to fall ill from hunger. Especially children who are plump, green, lie motionless and ask for bread.” Periodic famine developed a tradition of survival in the Russian village. Here are sketches of this hungry everyday life. “In the village of Moskovskoye, Voronezh district, in the years of famine (1919-1921), the existing food bans (do not eat pigeons, horses, hares) were of little importance. The local population ate a more or less suitable plant, plantain, did not disdain to cook horse soup, ate “magpie and varanyatina”. Neither cats nor dogs were eaten. Hot dishes were made without potatoes, covered with grated beets, fried rye, and quinoa was added. In famine years, they did not eat bread without impurities, which they used as grass, quinoa, chaff, potato and beet tops and other surrogates. Flour (millet, oatmeal, barley) was added to them, depending on the income. Of course, everything described above is an extreme situation. But even in prosperous years, malnutrition, a half-starved existence was commonplace. During the period from 1883 to 1890, the consumption of bread in the country decreased by 4.4%, or by 51 million poods per year. Consumption food products per year (in terms of grain) per capita in 1893 was: Oryol province - 10.6 - 12.7 pounds., Kursk - 13 - 15, Voronezh and Tambov - 16 - 19. At the beginning of the twentieth century. in European Russia, among the peasant population, 4500 calories per day accounted for 4,500 calories, and 84.7% of them were of plant origin, including 62.9% of bread and only 15.3% of calories received from food of animal origin. At the same time, the calorie content of the daily consumption of products by peasants in the Tambov province was 3277, and in the Voronezh province - 3247. Budget studies conducted in the pre-war years recorded a very low level of consumption of the Russian peasantry. For example, sugar consumption by rural residents was less than a pound per month, and vegetable oil - half a pound. If we are not talking about abstract figures, but about the intra-village consumption of products, then it should be recognized that the quality of food directly depended on the economic prosperity of the family. So, according to the correspondent of the Ethnographic Bureau, meat consumption at the end of the 19th century. a poor family was 20 pounds, a wealthy family - 1.5 pounds. Wealthy families spent 5 times more money on purchasing meat than poor families. As a result of a survey of the budgets of 67 households in the Voronezh province (1893), it was found that the cost of purchasing food, in the group of prosperous households, amounted to 343 rubles a year, or 30.5% of all expenses. In middle-income families, respectively, 198 rubles. or 46.3%. These families, per year per person, consumed 50 pounds of meat, while the wealthy twice as much - 101 pounds. Additional data on the culture of everyday life of the peasantry is provided by data on the consumption of basic foodstuffs by the villagers in the 1920s. For example, the indicators of Tambov demographic statistics are taken. The basis of the diet of a rural family was still vegetables and plant products. In the period 1921 - 1927. they accounted for 90-95% of the village menu. Meat consumption was negligible: 10 to 20 pounds a year. This is explained by the traditional for the village self-restraint in the consumption of livestock products and the observance of religious fasts. With the economic strengthening of peasant farms, the calorie content of food consumed increased. If in 1922 it was 2250 units in the daily diet of a Tambov peasant, by 1926 it had almost doubled and amounted to 4250 calories. In the same year, the daily caloric intake of a Voronezh peasant was 4410 units. There was no qualitative difference in the consumption of foodstuffs by different categories of the village. The calorie content of the daily consumption of a prosperous peasant slightly exceeded that of other groups in the village. From the above review of the food of the peasants of the chernozem provinces, it can be seen that the basis of the diet of the villager was made up of products of natural production, it was dominated by products of plant origin. Food supply was seasonal. A relatively well-fed period from the Intercession to Christmas time was replaced by a half-starved existence in the spring and summer. The composition of the food consumed was in direct proportion to the church calendar. The food of a peasant family was a reflection of the economic viability of the court. The difference in the food of wealthy and poor peasants was not in quality, but in quantity.Author: Bezgin V.B.Title: Peasant everyday life. Traditions of the late XIX - early XX century. City, Year: Moscow, Tambov, 2004. |
old-cookery.livejournal.com
Food in the Middle Ages. Daily menu of peasants
It is unlikely that anyone will dispute the assertion that food is one of the basic human needs. So it was, so it is and so it will be. But for the historian, the study of nutrition in a particular era is of special interest. Information gathered by researchers from recipes, preserved table manners, archaeological finds, etc. constitute additional information that sheds light on the life of society as a whole.Of course, not every period of medieval history is equally rich in written sources. For this reason, for example, we know little about the development of European cooking before XII. At the same time, it is quite clear that the foundation of the medieval culinary art was laid precisely then, in order to reach its apogee in the XIV century.
Progress in agriculture To a large extent, this process was influenced by the so-called agrarian revolution of the 10th-13th centuries. One of its components was a three-field crop rotation system, in which a third, and not half, of the sown area was allocated for fallow. Such a more progressive method of cultivating the land made it possible to more effectively deal with crop failures: if winter crops died, it was possible to rely on spring crops and vice versa. The development of virgin lands, the use of iron agricultural tools, including a wheeled plow with a moldboard, also contributed to an increase in productivity and a more varied diet. As a consequence, during the Middle Ages (until the terrible plague pandemic of 1348) the European population grew significantly. According to M.K. Bennett, in 700, approximately 27 million people lived in Europe, in 1000 - 42 million, and in 1300 - 73 million. Spelled, barley, sorghum, millet, oats, wheat, but most of all rye were grown. With the spread of Christianity, the instructions of St. Benedict in the field of nutrition served to increase the production of wine, vegetable oil, bread and the gradual spread of these products from the south of Europe to the north.
However, achievements in the field of agriculture did not at all rule out famine, which tormented Europeans with enviable frequency. And certainly the medieval diet, even if we are talking about the nutrition of the highest aristocracy, cannot be called healthy from the point of view of modern dietology.
Do not forget that in the Middle Ages, Europeans did not yet know the products without which our cuisine is unthinkable today - corn, tomatoes, sunflowers, potatoes. Thus, cabbage, onions, peas, carrots, garlic, beans, beans, lentils, and turnips were the most used garden crops.
| Feeding Peasants in the Middle Ages |
In France, from the 11th century, chestnut groves began to be planted. Chestnuts, also called breadfruit, served as a source of flour that saved the poor, and sometimes not only them, in famine years. At the same time, they began to salt and smoke fish, which was eaten both on fasting days and on fast days. On the table of wealthy peasants, in addition to cereals and vegetables, there were eggs, meat poultry, sheep or goat cheese, and even spiced dishes.
By the way, about spices - ginger, cloves, pepper, etc. Of course, the peasant house was not the place where they were widely used, because spices were expensive. Therefore, most often used the available seasonings to give new taste monotonous food. Mint, dill, mustard, garlic, parsley, etc. were used.
So, in the harvest years, the daily diet of the peasants of medieval Europe consisted of an invariable tandem - gray bread and semi-liquid grain porridge. fried foods were a rarity. More often, a dish was served that was something between a soup and a stew, to which a sauce was prepared separately from sour wine, nuts, bread crumb, spices and onions.
"Daily Life of Paris in the Middle Ages", S. Roux "Medieval France", Marie-Anne P. de Beaulieu "Civilization of the Medieval West", Jacques Le Goff "Daily Life of France and England in the Time of the Knights of the Round Table", M. Pastouro If If you want to use materials from this blog, please make an active link to the source sundukistorii.blogspot.com. If you use materials from this blog, do the link on sundukistorii.blogspot.com, please.
sundukistorii.blogspot.com
Ancient farmers - guide
ancient farmers
1. The emergence of agriculture.
The Ice Age ended about 12,000 years ago. Mammoths, rhinos and other large animals hunted by ancient man. died out. It was much more difficult to hunt smaller and faster animals with a spear. Therefore, people invented a new weapon - a bow and arrows.
Rafts and boats appeared. Fishing began to use nets. Clothes were sewn with bone needles.
Around the same time, people discovered that if you sow the seeds of wild cereals, then after a while it will be possible to harvest grains. These grains can provide a person with food. People consciously began to grow grain crops, selecting the best grains of wild plants for sowing. This is how agriculture was born. and the people became farmers.
The earth was loosened with a wooden hoe - a stick with a strong knot. Sometimes they used a hoe made of deer antler. Then the grains were thrown into the ground. Barley and wheat became the first agricultural crops. Ripe ears were cut with sickles. Sickles were made from fragments of flint attached to a wooden handle. The grain was ground between heavy flat stones. This is how the grain grinders appeared. By mixing coarse flour with water, they obtained dough from which cakes were made, and they were baked on stones heated in the hearth. This is how the first bread was baked. Bread became the main food of people for millennia.
In order to constantly grow crops, it was necessary to live in one place - to lead a sedentary lifestyle. Furnished dwellings appeared.
2. Domestication of animals and cattle breeding.
Hunters sometimes brought live cubs of wild animals left without parents. Small animals got used to the man and his dwelling. Growing up, they did not run away into the forest, but remained with the person. So, even in the Upper Paleolithic, the dog was tamed, the first of the animals that began to serve man.
Later, sheep, goats, cows, and pigs were domesticated. People acquired whole herds of domestic animals, which provided meat, fat, milk, wool, and skins. Cattle breeding began to develop. and the need for constant hunting disappeared.
3. Neolithic revolution.
The economic life of people has acquired new features. Now people were engaged not only in gathering, hunting and fishing. They learned to produce themselves what they needed for life - food, clothing, materials for construction. From the appropriation of the gifts of nature, they moved on to the production of products necessary for life on the basis of the development of agriculture and cattle breeding. It was the greatest upheaval in the life of ancient people. It happened in the Neolithic. Scholars have called this upheaval the Neolithic Revolution.
In agriculture and cattle breeding, more advanced and diverse tools of labor began to be used. The craftsmanship of their manufacture was passed down from the elders to the younger. Craftsmen appeared - people who created tools, weapons, utensils. Artisans usually did not farm, but received food in exchange for their products. There was a separation of handicrafts from agriculture and cattle breeding.
During the Neolithic period, people began to make durable dishes from clay. Having learned to weave baskets from twigs, the ancient people tried to coat them with clay. Clay dried up, it was possible to store food in such a vessel. But if water was poured into it, the clay became soaked, and the vessel became unusable. People, however, noticed that if the vessel fell into the fire, the rods burned out, and the walls of the vessel no longer let water through. Then they deliberately set fire to the vessels. This is how ceramics appeared. Masters decorated earthenware patterns and ornaments.
In the 4th millennium BC. e. the potter's wheel was invented. Dishes made on the potter's wheel turned out to be even, smooth and beautiful. In such dishes they cooked food, stored grain and other products, as well as water.
For many millennia, people wore clothes made of skins or leaves and straw. During the Neolithic period, man invented the simplest loom. An even row of threads was stretched vertically on a wooden frame. To prevent the threads from getting tangled, pebbles were tied to their ends from below. Other threads were passed through this row transversely. So the first fabrics were woven thread by thread.
Threads for weaving were twisted from animal hair, from flax and hemp. For this, the spinning wheel was invented.
The clan still continued to play a large role in the life of Neolithic farmers and pastoralists, but important changes gradually occurred in the life of the tribal community. Ties between neighbors became stronger, fields and pastures for livestock were in their common property. There were villages, settlements in which neighbors lived. The tribal community was replaced by the neighboring one.
The clans that lived on a common territory entered into alliances with each other, sealing them in marriages. They assumed obligations to jointly defend their territory, to help each other manage the economy. The members of such unions obeyed the same rules of conduct, revered the same gods, kept common traditions. Extensive tribal unions formed tribes. With the development of agriculture, independent large families began to stand out from the clan. They consisted of several generations of the closest relatives - grandfathers, grandmothers, mother, father, children, grandchildren. An allotment was allocated to such a family from the land holdings of the community. This allotment was assigned to the family, eventually turning into its property. The harvest also became the property of the family. More skillful, industrious and successful families accumulated wealth, others became poorer. There was a disparity in wealth. It also entailed the unequal position of people in the neighboring community.
Over time, the elders, heads of wealthy and powerful families, sorcerers began to appropriate the best lands, pastures, personally disposed of communal lands, food supplies, livestock.
Wars broke out between the tribes. The victorious tribe seized the lands, cattle, property of the defeated. And the vanquished themselves were often turned into slaves.
To wage war, the tribe elected a military leader - the leader. Gradually, the leader turned into a permanent head of the tribe. The leader formed a military detachment from his relatives and the most warlike members of the tribe. This unit was called the squad.
Most of the booty went to the leader and his warriors. They became richer than their fellow tribesmen. The leader, elders, combatants, sorcerers enjoyed the greatest respect. They were called noble people, nobility. The nobility was attributed descent from revered ancestors, special valor and dignity. The leader and the nobility controlled the life of the tribe. They formed a special group of people whose main business was to manage and organize the life of the tribe. Nobility was inherited. It extended to children, grandchildren, descendants of a noble person.
IN AND. Ukolova, L.P. Marinovich, History, Grade 5Submitted by readers from Internet sites
If you have corrections or suggestions for this lesson, write to us.
If you want to see other corrections and suggestions for lessons, see here - Educational Forum.
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How farmers and artisans lived in Egypt
Lesson Questions
egyptian housing
· Agriculture
Craft
· Slavery
Do you love riddles? Now I will guess one of them for you, and you listen carefully and try to guess: “... Far, far away in the south of Egypt there is a cave, which is the abode of this god. In his hands he holds two vessels with water. In summer, the god tilts the vessels more strongly, and the river overflows its banks. And in the fields after the spill, fertile silt remains. Therefore, the farmers of Egypt praise this god and sing thanksgiving songs to him.
What god are we talking about? Guessed? Of course, this is the god of the Nile - Hapi!
In the last lesson, we found out that the nature of Egypt contributed to the development of agriculture. The river fed vast areas in its valley with water, however, it unevenly saturated the earth with moisture. In order to retain water on the surface of the earth and evenly distribute it throughout the territory, it was necessary to build a whole network of facilities for artificial irrigation. This required the colossal work of several generations of Egyptians.
One family would not have been able to dig a canal and build a dam. The Egyptians performed these works jointly, by entire villages. Notable people - nobles supervised the work. Each farmer was obliged to participate in the work of his community, and for this he received an allotment of irrigated land. Sometimes emergencies happened: a dam broke or a canal was covered with sand after another storm. Then, not only farmers, artisans and slaves, but also noble nobles went to work on the repair and clearing of canals.
Now let's take a look at the peasant's house. Meet his name is Rui. He lives in a small but very comfortable house. In the midday heat, it is never hot here, as the house is built of brick, made from a mixture of river silt, straw and ash.
The central place in the house is occupied by a kitchen with a hearth. Here, Rui's wife, Teni, bakes bread for the whole family every day.
By the way, the Egyptians were the first to learn how to bake bread from sour dough. It turned out soft and extremely tasty. They ate bread just like that, with herbs, with meat and fish, with honey.
In addition to the kitchen, the house has a living room and a room that is used as a storage room.
Rui cultivates the land with his own hands. He has no other assistants except for the children and, of course, the wife of the Shadow.
In mid-November, when the flood season ends and the Nile enters its banks, the plowing and sowing season begins in Egypt - this is the hottest and most responsible time of the year for all Egyptians. The Rui family is no exception.
Rui harnesses the ox to the plow and plows the land. Then he sows the field with grain and drives herds of sheep, goats or pigs across the arable land. Thus, animals trample grains into soft soil.
On a well-moistened and warmed by the rays of the southern sun, the land quickly ripens. But there are areas of land where little water has reached. And Rui with his sons digs ditches and irrigates the land. Day after day they carry heavy buckets up from the river bank. By evening, deadly tired, they fall into their beds, so that at sunrise they will again set to work.
Harvest time comes in February-March. With the help of sickles with bronze tips, Rui cuts the ears, spreads them on a trampled area and drives the cattle away. Thus, with the help of animals, grain is threshed. After that, the grain is winnowed, tossing it with hands or shovels in the wind so that the husks and other debris fly off.
Rui rejoices, because his fields have not remained barren. This year he managed to grow a good harvest of wheat and barley, and flax was born. The garden grew onions and beans, pumpkins and lettuces. From the fibers of flax, Shadows and their daughters will weave a linen and it can be exchanged for other necessary things, oil will be obtained from flax seeds. Yes, Rui is pleased: his family will not have to starve this winter. The harvest is enough to pay taxes and livelihood.
Taxes are a collection in favor of the state.
And last year, when the river did not flood in time, and the fields were left without moisture, they were incinerated by the heat, and the Rui family had a hard time. Mice ate half of the barley, the hippopotamus ate the rest. When it came time to pay taxes, an official came to the site. The guards are with him. They are armed with sticks and palm twigs. They say: "Give me the grain." There is no grain, and they beat the peasant. He is bound, his wife and children are bound.
Ancient Egypt was famous for its artisans. Coppersmiths, potters, weavers, carpenters and other craftsmen who created magnificent works of art stood out among them. Using primitive tools, the Egyptians made products from bronze and copper: weapons, dishes, figurines. Craftsmen created wonderful jewelry from gold and silver. Furniture was made from wood. Linen was woven from linen: coarser for commoners and thin for nobles and pharaohs. Papyrus was made from reed stems - writing material, thanks to which the most valuable information about the events that took place several thousand years ago reached us.
Craftsmen worked in craft workshops - the "chamber of masters", which belonged (for the most part) to the nobles. There was a division of labor: several craftsmen worked on the same product at different stages.
The work of artisans was no less difficult than that of the peasants. In ancient documents we read: “The weaver sits all day, crouched at the loom, and inhales the dust from flax ...
The forge's fingers are as rough as crocodile skin, and it smells worse than fish caviar... He burns his hands, and the smoke burns his eyes.
Bad sandaler. He gnaws at the skin to quench the pain in his stomach... His health is the health of a dead goat!
The builder is constantly ill, as he is left to the winds. All his clothes are in tatters, he washes only once a day.”
The life of a peasant and an artisan was not easy, however, they were threatened with an even more bitter fate - to become slaves. At first, in Egypt, slaves were people captured in the war. Then poor Egyptians were turned into slaves.
Often the need forced a peasant or an artisan to ask a rich man for a loan of grain. And if the poor had nothing to repay the debt on time, then he and his family could be sold into slavery.
"The living slain" - the so-called slaves in ancient Egypt. Think why?
Slaves did the hardest work. They worked in quarries, in mines, in the construction of palaces, in the households of the pharaoh and nobles. Slaves had no property. They themselves belonged to their owner. The owner had the right to beat the slave, sell or exchange him, could even kill him. Everything produced by a slave belonged to its owner.
The position of the slaves was so difficult that they sometimes rebelled against their masters. A document tells us about one such uprising. It happened in 1750 BC. “People raised a rebellion against the royal power established by God. The capital is destroyed in one hour. The king is captured by poor people. The leaders of the country are fleeing. Officials are killed. The lists on which taxes were collected were destroyed.
Those who were dressed in thin linen were beaten with sticks. Owners of luxurious robes in tatters. The owners of wealth became have-nots. The one who did not even have a pair of bulls became the owner of the herd. The slaves became the owners of the slaves."
The document does not say how the uprising ended, but it is known that the pharaoh managed to restore his power in Egypt.
And a little more about the life of ordinary Egyptians:
The clothes of the Egyptians were very simple. Women wore dresses like sundresses, and men wore loincloths. They were called skhenti.
The Egyptians rarely used shoes. Sandals made of palm leaves, papyrus, or leather were worn only by the pharaoh and his entourage.
· Both men and women of ancient Egypt wore wigs made of vegetable fiber or sheep's wool. Slaves and peasants wore small wigs or caps made of linen.
Of course, the life of ordinary Egyptians was very hard. All day long they worked and created values that exalted their country and turned Ancient Egypt into a powerful state.
videouroki.net
And what to eat "Farmers"? - magazine "Rootvet"
That's how it happened historically. After all, their ancient ancestors no longer hunted. Farmers ate mainly the products of their labor, which were of plant origin. They ate little meat, but a lot of vegetables, cereals, nuts. Their body adapted to this, and people with blood type A (II) inherited these abilities. But this does not mean at all that the Farmers should become vegetarians. Animal protein should not be dispensed with. It's bad for health. Meat can be replaced with fish and poultry. But it is advisable for "Farmers" to refuse beef, lamb and pork, because they do not absorb these products well. Meat is not converted into energy and nutrients, as it happens in type O people, but is only converted into body fat and waste. And, as a rule, by giving up meat, the Farmers feel better, and they lose excess weight. Fatty dairy products for "Farmers" are undesirable. Fruit yogurt, low-fat sour cream, dairy products, skim cheese they can include in their diet. It must be borne in mind that "Farmers" need a minimum amount of fat, so it is advisable to refuse butter. And even vegetable oils should be used in limited quantities. "Farmers" are very useful leguminous plants, seeds. Nuts, except for cashews and pistachios, can be eaten without restriction. Almost all vegetables can be eaten, with a few exceptions. These are all kinds of peppers, white and red cabbage, tomatoes and canned black olives. These products irritate the delicate stomach of the Farmers. All fruits, except for melons, tangerine oranges, bananas, mangoes, are useful for "Farmers". It is better for "farmers" to limit the use of wheat flour products in their diet: overweight appears. From drinks green tea is useful. Coffee, but decaffeinated, can be consumed. Mineral water, lemonade are not useful for "Farmers". These are just recommendations. And it's up to you to decide which products are useful and which are not.www.rutvet.ru
How did craftsmen live in ancient Egypt? (estate, house, clothes, life, food.)
Answers:
Ancient Egypt is one of the oldest civilizations in the world, which originated in northeast Africa. The ruler of Egypt was the pharaoh, who was served by the nobles. Craftsmen and farmers represented a large stratum of the population of Ancient Egypt and were subordinate to the nobles. In the gradation of the inhabitants of Ancient Egypt, these two estates occupied low positions. Next, we will tell you how farmers and artisans lived in Egypt. Working days Farmers and artisans fed not only themselves, but also the nobles, scribes, warriors of the pharaoh. Most of the accumulated by farmers and artisans went to the state treasury. The day of the farmer in ancient Egypt began at sunrise and ended at sunset. The whole life of the farmer was closely connected with the Nile - one of the greatest river systems in the world. When the river flooded, it was necessary to ensure that not only the fields and lands near the Nile remained irrigated, but also those that were at some distance. In the fields that were located far from the Nile River, the ancient Egyptians dug canals, which were blocked by special dams. When the Nile flooded, the dams were opened. After the process of watering, the peasants proceeded to sowing. Soft, fertile Egyptian land was fertilized with silt and did not require any colossal efforts in processing. Egyptian farmers and peasants were stinging with wooden sickles, where silicon inserts were used as the cutting part. Subsequently, sickles began to be made of bronze. The peasants carried the first harvested ears to their master - the nobleman. Another large stratum of society in ancient Egypt was made up of artisans: potters, tanners, weavers. They did not sell the products of their labor, since at that time there were no commodity-money relations. However, historians have opinions and hypotheses that there was some measure of value, in ancient Egyptian images you can see how some buyers carry small boxes with them. Presumably, these were boxes for measuring grain. In the process of exchange, not only goods, but also services often figured. For example, one rich nobleman very generously rewarded the craftsmen who built a luxurious tomb for him. Dwelling How was the life of artisans and farmers in Ancient Egypt from a household point of view? It should be said that the houses of artisans and farmers could not boast of particularly exquisite decoration. The main purpose of their dwelling was protection from the heat during the day and from the piercing cold and wind at night. It was not stone that was used as a building material, which is strange, because Egypt is a country rich in stone, but clay. Moreover, the brick was molded from a mixture of clay and reeds with manure. This gave additional strength to the structure. To get to the craftsman's house, one had to go down a couple of steps, since the floor level in the house was lower than the ground level. They did this so that the house was always cool. Food Craftsmen and farmers ate rather tasteless, but satisfying food - barley cakes. They rarely ate meat and vegetables and, as a rule, received them from the nobles. Papyrus rhizome, prepared in a special way and acquiring a starchy taste in the process of cooking, was the main food product of the craft and peasant estates. As for the drinks of the common people, the main one was beer. At agricultural work, there was a special person who made sure that the farmer was served a drink on time. Many scientists believe that it was still not beer, but kvass. Appearance Attributes of clothing of farmers and artisans were not very diverse. The standard costume looked like this: a loincloth or knee-length skirt, a headband. Peasants walked barefoot, sandals began to be used in ancient Egypt in the later period of the heyday of civilization.
Almost all Russians folk tales end with "honest feasts" and "weddings". Princely feasts are no less often mentioned in ancient epics and legends about heroes. But from what exactly the tables were bursting at these festivities, and what menu the legendary “self-assembled tablecloth” provided our ancestors in the “pre-potato” era, let's try to figure it out now.
Of course, the main food of the ancient Slavs was porridge, as well as meat and bread. Only now the porridges were somewhat different, not the same as we are used to seeing. Rice was a great curiosity, it was also called "Sorochinsky millet", and it was fabulously expensive. Buckwheat (groats brought by Greek monks, hence the name "buckwheat") was eaten on great holidays, but in Russia there was always enough of their own millet in abundance.
They ate mostly oats. But oatmeal was prepared from whole refined grains, after steaming it for a long time in the oven. Kashi was usually seasoned with either butter or linseed or hemp oil. Sunflower oil appeared much later. Sometimes especially wealthy citizens of ancient times used olive oil, brought by merchants from distant Byzantium.
About cabbage, carrots and beets, not to mention tomatoes and cucumbers, it would seem, such primordially "Russian" vegetables and root crops, in Russia no one has heard of. Moreover, even onions, our ancestors did not know. Here the garlic grew. He is even mentioned repeatedly in fairy tales and sayings. Remember? “There is a baked bull in the field, crushed garlic in the side.” And from vegetables, probably, only radish comes to mind now, which is not sweeter than horseradish, and the famous turnip, many problems are often solved easier than steamed cooking.
Peas were also highly respected by our ancestors, from which not only soup was cooked, but also porridge. Dry grains were ground into flour and baked pies and pancakes from pea dough.
It is no secret to anyone that in Russia bread has always been in high esteem, about which they even said that it was the head of everything. However, the dough for bread and for pies was prepared differently than now, since there was no yeast.
Pies were baked from the so-called "sour" dough. It was prepared in the following way: in a large wooden tub, called “kvass”, dough was made from flour and river water, and left for several days in a warm place so that the dough turned sour. After a certain time, the dough began to swell and bubble, thanks to the natural yeast in the air. From such a test it was already quite possible to bake pancakes. The dough was never used completely, it was always left in the kneader on the bottom, so that, adding flour and water again, make a new dough. The young woman, moving to her husband's house, also took some test leaven from her home.
Kissel has always been a delicacy. From it, the banks of the "milk rivers" in fairy tales were made. Although it tasted sour (hence the name), but not sweet at all. They prepared it from oatmeal, like dough, but with a lot of water, let it sour, and then boiled the sour dough until they got a dense mass, even cut with a knife. They ate jelly with jam and honey.