Hittite cuisine

Hittite cuisine refers to the culinary practices and traditions of the Hittite civilization, which thrived in the ancient region of Anatolia, present-day Turkey, during the second millennium BC.

Overview

The Hittites were an ancient civilization that had a complex and diverse diet. Their cuisine was heavily influenced by the fertile lands of Anatolia, which provided a variety of ingredients. The Hittites cultivated grains like wheat and barley, and they also kept livestock such as sheep, cattle, and pigs.

Ingredients

The primary ingredients in Hittite cuisine were grains, particularly wheat and barley. These were used to make bread and beer, which were staples of the Hittite diet. The Hittites also cultivated olives and grapes, which they used to produce oil and wine, respectively.

Cooking Methods

The Hittites used a variety of cooking methods, including roasting, boiling, and baking. They cooked their food in clay ovens and pots, and they also used open fires. The Hittites were known for their bread, which they baked in clay ovens.

Dishes

Some of the most common dishes in Hittite cuisine included stews made from meat and vegetables, breads, and cakes. They also consumed a variety of dairy products, including cheese and butter.

Beverages

The Hittites brewed beer from barley, and they also made wine from grapes. These beverages were often consumed during religious ceremonies and feasts.

Cultural Significance

Food played a significant role in Hittite culture. It was not only a source of sustenance, but also a central part of their religious rituals and social gatherings.

See Also

• Ancient Near East
• History of Anatolia
• History of bread
• History of wine