From Farm to Table - Food Preparation in Ancient Israel

Throughout history, there is no doubt that the way food is prepared has varied greatly from culture to culture. Ancient Israelite cuisine is no exception. Limited by a restricted diet and the technology of their time, ancient Israelites made due with what was available to them. A look into some ancient artifacts involved in the preparation of meals and drink helps shed light on how food was stored and prepared in the everyday life of ancient Israelites. Ancient Israel was very much an agrarian society. This means that life in ancient Israel involved plenty of farming and food storage, which was heavily reliant upon the main social unit within the society: the household. Therefore, a look into the various food practices within the ancient Israelite household will not only provide insight into the way that a particular society prepared its food and shaped its culture’s cuisine, but it will also give valuable insight into the everyday lives of ancient Israelites. Staple foods of the ancient Israelites consisted of bread, legumes, milk, and wine. Additionally, fish, meat, fruit, honey, olive oil, and even beer were occasionally consumed. The exhibition includes various artifacts pertaining to these common foods, including materials used for food storage, and also tools used for cooking. On display are a variety of jugs, pots, strainers, and other materials used for food. Hopefully, these artifacts will help paint a picture of what life was life in ancient Israel.