By Jacqueline Kelly.
The first step in God’s holy design was to create the world. With this great act of God, the history of the world and of mankind began. God created the world in order to reveal His unbounded goodness and to share it with others. God created the birds, animals, fish and plants as food and the seas and rivers to derive water and sustain man.
Food is a basic human need. It is extremely important to all humanity and it promotes our survival for good health. Food and Water are two fundamental necessities of life. Food is the main energy supply and essential for growth, movement, repair and maintaining the body. We need food for a living. Including healthy food in our regular diet is of utmost importance as it will assist in building a stronger immune system. The food we eat is a major determinant of our health, vitality and longevity.
Also read: Part II: A Deeper Understanding of Biblical Fiesta
Sir Robert McCarrison, a well-known nutritionist, aptly remarks, “The right kind of food is the most important single factor in the promotion of health and the wrong kind of food is the most important single factor in the promotion of disease.
Cooking good food does not necessarily have to involve expensive ingredients and spending a great deal of time on elaborate preparation and cooking methods. While the cultures, religions, habits and characteristics of the people are many and varied; food and its preparation is central to family life throughout the world. “Our body’s mission is to keep us alive”, says Samantha Heller, a senior clinical nutritionist. Heller continues, “We can help our body do that by supplying it with the nutrients it needs to keep it healthy, so you can feel great everyday”.
What did the people in Biblical times eat?
Biblical texts provide innumerable examples of how ancient life was centred around meals.
In the Book of Exodus [3:8, 13:5], the Promised Land is described as a land “flowing with milk and honey”.
Abraham prepares for his divine visitors – [Genesis 18:1-8]
Passover meal – [Exodus 12], Quail- [Exodus-16]
Portion of animal sacrifices- [Deuteronomy 18]
Vegetables- [Daniel-18]
The stew with which Jacob deceives his aged father, Isaac- [Genesis 27]
Barley bread was also used in the miraculous multiplication of loaves described in [John 6:9]
The wedding Feast at Cana- [John 2:11]
Celebration for the return of the prodigal son – [Luke 15:11-32]
The Last Supper- [Matthew26; Mark 14; Luke 22]
In pre-historic times, the diet of the ancient Israelites were mainly bread, cooked grains and legumes. Vegetables played a role in the diet too. In spring and summer, they drank goat and sheep milk and ate butter and cheese, yoghurt, lard and other products. Honey was used as a sweetener and meat was kept for special occasions. Fish was also a part of the Biblical diet.
The main meal was consumed in the evening. It probably consisted of lentil stew seasoned with herbs like cumin, black cumin or coriander. It was accompanied with cheese made from sheep or goat’s milk, olives, onions and bread.
Wine, water and curdled milk which is similar to liquid yoghurt were served with the meal.
Grain for bread was ground by the women. It was mixed with water, flour, yeast and a bit of honey and the fermented dough was flattened and baked on the hot stones in the fire or in a bread oven.
The term tannur [type of oven] was made of clay and the fire was lit using straw and pine cones by kindling and animal dung was used to bake bread. Bread could have been made perhaps of cereals like wheat, rye, millet, oat or barley. The bread was shared and broken with one’s hands.
Wheat and barley grains were also eaten raw; toasted grains served as seasoning for meat and other dishes. When these grains were coarsely ground, they were turned into semolina, which was [and still is] quite popular.
An adequate water source was located at the western edge of the village, and it gave people the opportunity to grow their own food in small patches of land.
Bees were domesticated since the earliest times of human civilization. In the Old Testament, bees were kept, and wild honey was highly valued.
Fruits included fresh figs, melons, sycamore figs, peaches, dried dates and pomegranates which were a staple diet in the Middle East. Dates were cultivated in the second millennium B.C. Figs and peaches were left to dry, and
once they were ready, honey and almonds were put inside, which was a tasty delicacy.
Almonds and Pistachio nuts were common. Bitter almonds were used as oil and sweet almonds were eaten as dessert.
Dates and raisins were baked into cakes. People also used figs, dates, peaches and grapes as sweeteners in stews.
Tomorrow: Part II: A Deeper Understanding of Biblical Fiesta
What is the thrust of this article? It is largely stating the obvious.