Portal:Ancient Egypt/Selected article/4
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Ancient Egyptian cuisine covers a span of over three thousand years, but still retained many consistent traits until well into Greco-Roman times. The staples of both poor and wealthy Egyptians were bread and beer, often accompanied by green-shooted onions and other vegetables and to a lesser extent meat, game and fish.There are few precise accounts of how many meals were eaten, but it has been assumed that the wealthy would have two or three meals a day; a light morning meal, a larger lunch and dinner later in the evening. The general population would most likely eat a simple breakfast of bread, beer and onions and a main meal in the early afternoon.
