Diet of the ancient israelites
Ancient Israelite cuisine refers to the food eaten by the ancient Israelites during a period of over a thousand years, from the beginning of the Israelite presence in the Land of Israel at the beginning of the Iron Age until the Roman period. Ugarit and Phoenicia were closer neighbors of ancient Israel, and shared a topography and climate similar to that of ancient Israel. To the southwest is Egypt, to the northeast Mesopotamia. The discovery of the remains of a dense network of highland villages — all apparently established within the span of few generations — indicated that a dramatic social transformation had taken place in the central hill country of Canaan around 1200 BCE. (January 2015) ( Learn how and when to remove this template message ). Instead, it seemed to be a revolution in lifestyle. There was no sign of violent invasion or even the infiltration of a clearly defined ethnic group. The references used may be made clearer with a different or consistent style of citation, footnoting, or external linking. There was considerable continuity in the main components of the diet over time, despite the introduction of new foodstuffs at various stages. Significant milestones in the availability and development food production characteristic of Israelite cuisine occurred well before the Israelite period. The dietary staples were bread, wine and olive oil, but also included legumes, fruits and vegetables, dairy products, fish and meat. In the formerly sparsely populated highlands from the Judean hills in the south to the hills of Samaria in the north, far from the Canaanite cities that were in the process of collapse and disintegration, about two-hundred fifty hilltop communities suddenly sprang up. Israel and Judah were related Iron Age kingdoms of the ancient Levant. Religious beliefs, which prohibited the consumption of certain foods, shaped the Israelite diet. History of the Jews in the Byzantine Empire. Wine and oil were traded for wheat with the cities on the coastal plain, and for meat and skins with semi-nomadic herders.
These surveys revolutionized the study of early Israel. Other texts, such as the Dead Sea Scrolls, Apocryphal works, the New Testament, the Mishnah and the Talmud also provide information. The primary written source for the period is the Hebrew Bible, the largest collection of written documents surviving from ancient Israel. History of the Jews in the Byzantine Empire. They described how, up until 1967, the Israelite heartland in the highlands of western Palestine was virtually an archaeological terra incognita. Date palm cultivation began in the Jordan River Valley, and the earliest date pits have been discovered at Ein Gedi by the Dead Sea. The food of ancient Israel was similar to that of other ancient Mediterranean diets. To the east again lie the steep-sided valley occupied by the Jordan River, the Dead Sea, and the wadi of the Arabah, which continues down to the eastern arm of the Red Sea. The Iron Age kingdom of Israel (blue) and kingdom of Judah (yellow), with their neighbors (tan) (8th century BCE). Using both written and archaeological data, some comparisons can be drawn between the food of ancient Israel and its neighbors. Yehud was absorbed into the subsequent Hellenistic kingdoms that followed the conquests of Alexander the Great, but in the 2nd century BCE the Judaeans revolted against the Hellenist Seleucid Empire and created the Hasmonean kingdom. Information about the food of the ancient Israelites is based on written sources, archaeological records and comparative evidence from the wider region of the ancient Levant. Beyond the plateau is the Syrian desert, separating the Levant from Mesopotamia. Since then, intensive surveys have examined the traditional territories of the tribes of Judah, Benjamin, Ephraim, and Manasseh. In The Bible Unearthed (2001), Finkelstein and Silberman summarised recent studies.
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