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FRANCISCO CARRIÓN
Tuesday, 11 August 2020 - 22:09
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The tables of more than three thousand years ago did not lack neither bread nor beer. In the humblest stoves, the crumb and the drink were accompanied by the vegetables that grew every season in the land watered by the Nile, from onions to leeks, lettuce or garlic. Succulent dishes of beef, chicken, crocodile or Nilotic tilapia ( inet , in ancient Egyptian), a fish native to North Africa , were prepared in the kitchens of nobles, scribes, priests and pharaohs.
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