The National Museum of Egyptian Civilisation (NMEC) in Fustat launched the second season of the initiative to preserve Egypt’s food heritage.
The initiative, known as name ‘Tabliet Misr’ takes its name from the traditional round dining table. The circular shape symbolises eternity in ancient Egyptian philosophy, signifying that all Egyptians, regardless of background and status, gather around this table and are bound together for eternity.
The discussions, free-attendance lectures and workshops with experts that come under this initiative deal with themes related to the history of food in ancient Egypt, foods for festive occasions, and traditional recipes that date back thousands of years.
Ahmed Ghoneim, the museum’s CEO, said this initiative is intended to raise cultural awareness and preserve Egypt’s culinary heritage, highlighting traditional foods and dishes that have been part of Egyptian culture for centuries.
The initiative also promotes tourism related to Egyptian cuisine with the collaboration of NGOs and the private sector, Ghoneim added.
The NMEC educates younger generations in healthy diet choices, he said.
Hassan Abu Bakr, Professor of Organic Agriculture and Biological Control at Cairo University’s Faculty of Agriculture, said the programme of the second season will start on Feb 29 with two lectures per month.
The first lecture will focus on sustainability and simplicity in Egyptian cuisine and how we can eat to maintain our health and the environment, Abu Bakr said.
Other lectures will address topics such as how to grow your own food, food safety, feeding our children, organic food, benefiting from leftovers, sun drying of food, and serving ancient foods in new ways.
The museum is organising a temporary archaeological exhibition, “On Tablia”, in the Egyptian Textile Hall, which will continue until February 29.
Maysara Abdullah, deputy CEO of the museum’s Archaeological Affairs, said the exhibition displays a unique and diverse collection of antiquities and artefacts ranging from ancient Egypt to the modern era.
This exhibition also gives insights into the culinary culture of Egypt.
The museum’s educational department is organising a series of cultural events and workshops entitled ‘The Little Egyptian Chef’ to introduce the public, especially children, how to prepare traditional recipes and hear the stories associated with them.
