Essay from the year 2008 in the subject History - World History - Early and Ancient History, grade: 70 Punkte = 2,0, The University of Liverpool (School of Archaeology, Classics and Egyptology), course: Ancient Egyptian Materials and Technologies, 20 entries in the bibliography, language: English, abstract: How did Egyptian techniques of wine production (harvesting, treading, pressing, fermentation and storage) change during the course of the pharaonic period? Il est vrai neanmoins, que ce vin [the Egyptian wine] nâ est pas beaucoup estime des Francs, a cause quâ il reste toujours un tiers de lie, qui le rend trouble aussitot quâ on en veut verser. Mais si on avoit trouve lâ invention de la bien faire purifier, ce suroit assurement un vien tres delicieux (…). Although wine could not be indicated to be a typical element of the fauna of Egypt, skilled wine-makers of the Seventeenth Century proofed to produce a well-tasting juice, according to French traveller Vansleb. As archaeologists and historians - representing modern scholarship - have pointed out, that the wine-making process and its techniques have not been changed dramatically regarding the wine production utilized in Nineteenth and Twentieth Century, it is widely interesting to get to know more about Egyptian wine-manufacturing. Which tools were used to fulfil the difficult wine-making? How did a typical vineyard look like? Were there various types of wine and was it possible to get its taste throughout the whole society of ancient Egypt? Which role was played either by the reigning king or rather the gods - especially the goddess of harvest Renenutet? By investigating and trying to answer these questions, it is certainly necessary to indicate possible sources stressing illustrations as well as textual evidence and archaeological basis. Obviously a huge amount of sources are available regarding the Middle and the New Kingdom, while, concerning the Early Dynasty and the Old Kingdom, useful information are rare.
