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The Art of Food in Ancient Egypt

March 17, 2022 @ 7:30 pm - 9:00 pm CDT

Trinity University
San Antonio, 78212 United States

When modern observers think of ancient Egyptian food, they will usually come up with an image of the deceased seated in front of a pile of mysterious objects. Others may call to mind the offering formula of 1000 of bread and 1000 of beer, and then pause, unsure what comes next. This presentation will look beyond the bread and beer to investigate the complexities of pharaonic cuisine.

Lyn Green received her PhD from the University of Toronto for a dissertation on the royal women of the end of the 18th dynasty (from the reign of Thutmose IV to that of Horemheb). She has excavated at Tell el-Amarna and at East Karnak and worked for the Akhenaten Temple Project, researching the talatat blocks used to build the palaces and temples of Akhenaten. Currently she is a Research Associate of the Royal Ontario Museum.
Her published articles cover many varied aspects of ancient Egyptian culture, including crowns and regalia, feasting, dance, religion, medicine, clothing and beauty, sexuality, history, music and art in a wide variety of publications. These include: The Oxford Encyclopaedia of Ancient Egypt; KMT magazine; the Journal of the SSEA and the Routledge Encyclopaedia of Egyptian Archaeology; Egypt, Israel, and the Ancient Mediterranean World: Studies in Honor of Donald B. Redford; and more.

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March 17, 2022
7:30 pm - 9:00 pm CDT
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Nicolle Hirschfeld
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Trinity University
San Antonio, 78212 United States
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