Ancient Israelite Cuisine
Ancient Israelite cuisine refers to the culinary practices of the Israelites from the Late Bronze Age arrival of Israelites in the Land of Israel through to the mass expulsion of Jews from Roman Judea in the 2nd century CE. Dietary staples among the Israelites were bread, wine, and olive oil; also included were legumes, fruits and vegetables, dairy products, fish, and meat. Israelite cuisine was adherent to the dietary restrictions and guidelines of Yahwism and its later-developed forms: Judaism and Samaritanism. There was a considerable continuity in the main components of the diet over time, despite the introduction of new foodstuffs at various stages. The food of ancient Israel was similar to that of other Mediterranean cuisines of the time. Sources 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. The primary written source for the period is the He ...
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Israelites
The Israelites (; , , ) were a group of Semitic-speaking tribes in the ancient Near East who, during the Iron Age, inhabited a part of Canaan. The earliest recorded evidence of a people by the name of Israel appears in the Merneptah Stele of ancient Egypt, dated to about 1200 BCE. According to the modern archaeological account, the Israelites and their culture branched out of the Canaanite peoples and their cultures through the development of a distinct monolatristic—and later monotheistic—religion centred on the national god Yahweh.Mark Smith in "The Early History of God: Yahweh and Other Deities of Ancient Israel" states "Despite the long regnant model that the Canaanites and Israelites were people of fundamentally different culture, archaeological data now casts doubt on this view. The material culture of the region exhibits numerous common points between Israelites and Canaanites in the Iron I period (c. 1200–1000 BCE). The record would suggest that the Isra ...
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