The Panorama of Thirty Dynasties

By Tim Hazell

Ancients at the dawn of civilizations in Sumer and Egypt were bound by social and ethical norms. Urban working classes and agrarian populations seldom emerge from this uniformity as personalities. Throughout the thirty reigning dynasties of Egypt from about 2,850 B.C. to the conquest of Alexander the Great in 332 B.C., the masses were extensions of God-king and state. Representations of private individuals rarely survive. Throughout its history Egyptian culture was marked by an extraordinary conservatism. Its people were pragmatic to the last, loving life and material comforts, not prone to mysticism or theorizing about the fleeting illusion of appearances.

A true spirit who has endured the millennia steps out of the New Kingdom as a striking and forceful woman. Queen Hatshepsut reigned about 1501 to 1479 B.C., assuming the role of a man as Pharaoh. Undaunted by a society where rulers were sons of gods Hatshepsut was depicted wearing the traditional beard of a king. Oblivious to intrigue at court and the enmity of her half-brother Tuthmosis III, this woman of iron will seized the reigns of government. Hatshepsut embarked on massive building schemes including her magnificent funerary temple at Dier el Bahari, a famous example of ancient architecture in harmony with its natural setting.

Inherent relationships between clean lines, simple volumes and formal applications of symbolism have been linked to Egyptian refinement of aesthetics. Other theories counter that these preoccupations are more in keeping with the ideals of modern architecture than a deliberate attempt to seek kinship between buildings and nature. To do so would have been contrary to the less sophisticated mentality of pre-Greek antiquity. Devices such as lighting within Queen Hatshepsut’s temple complex and other monuments from dynastic times were not merely utilitarian concerns but manifested divine characteristics of gods themselves. Temples were brought back to life each morning by the rebirth of the sun. Sanctuaries were oriented so that the beams of the God could penetrate the innermost precincts to bathe the idols and return them to the living.

Relationships between men and women inspired some of the most beautiful prose ever written. Mastaba or bench tombs of well-to-do citizenry of the Old Kingdom show couples in stiff formal attitudes governed by rigid convention, but their expressions of devotion speak eloquently. Papyri containing maxims touching onto virtues of kindness, justice and truthfulness between lovers survive, including the instructions of Ptahhotep, 5th dynasty vizier under King Isesi, to his son. These excerpts counsel on responsibilities awaiting him in marriage and parenthood, extolling tenderness that reaches out to stir our emotions.

Family

If you are a man of worth
And produce a son by the grace of god,
If he is straight, takes after you,
Takes good care of your possessions,
Do for him all that is good,
He is your son, your spirit begot him,
Don't withdraw your heart from him.
Or admonitions:
But an offspring can make trouble
If he strays, neglects your counsel,
Disobeys all that is said,
His mouth spouting evil speech,
Punish him for all his talk . . .
Few examples of culinary arts in ancient Egypt were written down , but meticulous ledgers kept by the scribes record payments to the labor force in onions, garlic, fish and other staples. Beer was the national beverage of choice, wine jars carried their vintages, and poultry was reserved for festive occasions. To close, here is an original New Kingdom recipe for marinade, one of five that have been authenticated. Chicken makes a practical substitute for duck or goose which would commonly have been used.

Egyptian-style Marinated Chicken

 1 whole chicken, about 3 lbs., or any combination chicken legs and breasts

The Marinade:

1/4 medium onion
2-3 cloves garlic, peeled
1 teaspoon cayenne pepper
Pinch of salt and black pepper to taste
3/4 cup olive oil
3 tbsp. coriander seeds
2 tbsp. cumin seeds

 Remove the skin from the whole chicken or chicken parts, slit the meat to allow the marinade to penetrate and set aside.
Coarsely grind the coriander and cumin seeds and place in the mixing bowl of a food processor, molcajete or mortar and pestle.
Add the other marinade ingredients and pulse until the consistency is even but not too homogeneous.
The mixture should still retain a little texture. An alternative is to blend manually.
Place the chicken in a large bowl and add the marinade.
Toss thoroughly to coat the chicken, cover and refrigerate a minimum of 6 to 12 hours or overnight if possible.
The chicken can be marinated up the 48 hours for rounder flavor.
Preheat the oven to 395 F.
Prepare a charcoal grill if desired. Roasting over charcoal would have been the traditional method.
For best results place chicken in an oven proof roasting pan and cook until half done for barbequing, transfer to the grill and finish as for any marinated meat, or continue to roast for 1-½ hours, reducing the heat to 360 F after the first ½ hour.
If sliced breast is preferred a frypan with a minimum of olive oil to coat can be substituted, with brief gentle sauteing.
Save pan drippings and any extra marinade for gravy of choice.
Transfer the chicken to a serving platter. Garnish with shredded spring onions and a splash of balsamic vinegar.
Excellent with regional favorites such as grilled nopales.
This succulent and exotic dish serves 4 to 6.