Ancient Culinary Traditions
Browse timelines in Ancient Culinary Traditions.
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Achaemenid Persian Imperial Food Practices (c. 550–330 BCE)
550 BCE - 1969
Akkadian & Old Babylonian Culinary Traditions (c. 2340–1600 BCE)
2334 BCE - 2024
Bread, Brewing, and Grain Processing in Ancient Egypt (c. 3000–30 BCE)
3600 BCE - 30 BCE
Classic Maya Food, Agriculture, and Ritual Cuisine (c. 250–900 CE)
250 - 850
Classical Greek Dining and Symposia (c. 500–300 BCE)
500 BCE - 300
Fermentation and Alcohol Production in the Ancient Near East (c. 3500–500 BCE)
500 - 5091
Han Dynasty Foodways and Imperial Kitchens (206 BCE–220 CE)
206 BCE - 220
Indus Valley Diet and Agricultural Production (c. 3300–1300 BCE)
6000 BCE - 1300 BCE
Mauryan Empire Food Systems and Royal Kitchens (c. 322–185 BCE)
185 - 321
Minoan and Mycenaean Diets on Crete and Mainland Greece (c. 2000–1200 BCE)
2000 BCE - 1180 BCE
Moche and Nazca Culinary Practices on the Peruvian Coast (c. 100–800 CE)
100 - 850
Neo-Assyrian Court Cuisine and Military Rations (c. 900–600 BCE)
612 - 879
Olmec and Preclassic Mesoamerican Foodways (c. 1500–400 BCE)
6700 BCE - 400 BCE
Phoenician and Carthaginian Maritime Food Networks (c. 1200–146 BCE)
1200 BCE - 146 BCE
Roman Banquets, Street Food, and Urban Markets (c. 200 BCE–300 CE)
200 BCE - 301