hello danny and group! my name's tom amanter and i do lecturing in bath, england. egyptology and the like has always fascinated me and this looks like a great...

Dear Members, I would like to welcome all the new faces on Horizon of the Aten recently and wish them an enjoyable membership! Please don't refrain from...

Please make yourself welcome and tell us a bit about yourselves. What particular aspect of Egyptian history interests you etc.? Many thanks, Danny Bird Owner...

Hi Danny, Thank you for the warm welcome. I was originally a member of the Temple of Jupiter and Apicius websites on ancient Roman history and culture. I am...

Dear Allen: I don't think that the foods of Ancient Egypt were all that different from what one could find in a current cookery book. One does need to remove ...

Hi Ford, Thank you for the references. Of course you are right in that some people will always like it hot and others not. Cooks usually must take into account...

Hi~ Parthia.com has some Parthian recipies based on Roman sources at http://www.parthia.com/parthia_cuisine.htm I'm sot sure, but I'd wager that some of those...

Some pages that deal with Egyptian cooking. #3 raises the question of whether or no whipped cream was available. Probably not, as it needs to be kept cold....

Allen, et al., I would have ground the cumin. I don't like seeds, (caraway, dill, whatever), in my bread. I share that with the 'Ancients', who PREFERED ...

I just want to welcome all of the new faces that have joined Horizon of the Aten over the past couple of days! I hope you'll take time to familiarise yourself...