A short introduction to the importance of food and drink in ancient Egypt with particular emphasis on bread, beer, cereals, meat, fish and fowl. Wilson also discusses the Egyptian kitchen and the production, preparation, storing and preservation of foodstuffs.
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As well as being a lecturer in mathematics and the history of mathematics, Hilary Wilson has taught Egyptology to Adult Education classes for twenty years. Now based at the University of Southampton, New College, she runs daytime and evening cources within the part-time accredited programme and lectures to local interest groups. She is founder chairman of the Southampton Ancient Egypt Society and Museum Curator of the Bournemouth Natural Science Society.
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