I was thinking about the food that we see described in the Bible. We all have some stereotypical impressions of it, but what was it all really like? For instance:
- The fish that Peter & co. were netting. The Sea of Galilee is a freshwater lake, right? What kind of fish would they be pulling in? And then, how would they prepare it? Dried? Smoked? Salted? Eaten fresh? Cooked whole, filleted, grilled, boiled in stew?
- The bread. The Last Supper was a Passover Seder, so I’ve heard most people say that it would have been unleavened bread. But is that similar to modern matzoh (essentially, a dry cracker)? Or would it have been more like pita or other flatbreads?
- Other bread. When Jesus fed the multitudes, what kind of bread would he have used then (i.e., on a not-necessarily-Kosher occasion)? Again, a pita-like substance? Or a more subsantial, leavened loaf? Just wheat, or other grains, too? How coarse?
- The wine. What kind of wine was this? I’ve heard it said that the wine of this era had about half the alcohol (say, 5-6%) of wine today (discounting those big Calif. reds, which can top 15% easy…), making it more like drinking beer. Is this true? What kind of grapes would they have used? Where did the wine come from—locally grown and made, or shipped from Italy and Greece? If the latter, was it more like retsina (since such wine was often shipped in amphorae coated with pine resin)? I’ve also heard of wine then being mixed heavily with vinegar (even the Colonials in the US had vinegar-based drinks: they were called “shrubs.” Blech.). True? Would they have mixed the wine with anything at the table (water, honey, spices, etc.?).
Any other major Biblical food groups I’m missing?
ETA: The oil, used for anointing, lamps, etc. (Was it ever mentioned as something they ate…?) What was the source? I assume olive oil, but I could be wrong.