Tag: Ancient food preservation

Based on extensive archaeological evidence, it is clear that ancient Egyptians did eat meat, though consumption varied significantly by social class and religious observance. The wealthy regularly enjoyed beef and poultry, while commoners ate meat sparingly, relying more on staples like grains, vegetables, and fish.

While often romanticized, the diets of people 2000 years ago were vastly different from modern eating, heavily influenced by geography, social class, and access to resources. A crucial insight into this historical period is understanding what was the diet 2000 years ago for both the wealthy and the poor, from the Mediterranean's olives and grains to the unique fermented sauces of the Roman Empire.

Records dating back over 7,000 years reveal that humans have consumed fermented foods for millennia. Though they lacked modern scientific understanding, ancient people got probiotics by mastering fermentation techniques to preserve food, enhance flavor, and promote health through foods like yogurt, kimchi, and kefir.

While later European sailors succumbed to scurvy on long voyages, Vikings possessed practical wisdom that helped them avoid this debilitating disease. Though they lacked modern nutritional science, their diet and sailing practices provided the necessary vitamin C to answer the question: **What did Vikings eat to prevent scurvy?**.