A Bible Times Food Primer

A Healthy Cuisine

The cuisine of the Bible was a healthy one. All the bread and grain dishes were whole grain. Beans and raw vegetables were eaten frequently, as were yogurt and simple cheeses. Poultry and fish were more common than meat, which was usually reserved for special occasions or special guests. Besides, when a lamb or a calf or a goat was sacrificed for a meal, the herd was diminished. Since there was little means of preservation, foods needed to be eaten at once. No one wanted any foods to go to waste. Fruits and nuts were the main ingredients in the sauces and desserts. Refined sugar didn't exist, and sweeteners were usually made from dates, grapes, and the old standby, honey.

A Wide Variety of Foods

Because Palestine was a "land bridge" between powerful armies, the culture suffered radical changes from time to time as armies marched through the land. The people of God were influenced by the Egyptians to the west, Persia to the east, Turkey and Greece to the north, and Africa to the south.

The earliest people were nomadic. They didn't stay in one place long enough to cultivate crops year after year after year. They hunted animals that were nearby and learned to recognize and use wild herbs and other seasonings. Because there were no grocery stores, no restaurants, and no means of preservation, most of the foods that were consumed were eaten fresh (with the exception of dried fruits, olives pickled in a strong brine, and parched grains).

Significance of Eating

Eating and drinking together among the people of Bible lands signified a bond of friendship, even if they had never met before the meal. To share food was to forget all past grievances. This made the act of eating almost a sacred affair. In keeping with this tradition, the Hebrew people were also forbidden to eat with the Gentiles. To do so would cause uncleanness. In fact, one of God's people could not even touch a Gentile or anything that had been handled by a Gentile.

Bread of Life

Jesus frequently referred to himself as the "bread of life" (John 6:48). In Bible times, bread was a staple food. The term "breaking bread" came to mean sharing a meal with others. Think about the number of times Jesus "broke bread" with his friends and even with the outcasts of society. At one gathering Jesus even provided bread for a crowd of five thousand men (and a few more women and children) who had come to hear him preach. When he did these things, surely the crowd remembered the story of God providing bread for the Hebrew people in the wilderness. The promised Messiah would provide bread again.

Bread was made from a variety of grains, depending upon the availability. Wheat was a primary grain crop, but it was difficult to grow and was cultivated mostly in the coastal plains and near the Jordan Valley, where water was plentiful.

Barley wasn't as fussy as oats or wheat. It was hardier and could be grown most anywhere. Its durability in the heat made it a dependable crop. Bread made from barley was coarse and dark in color. Barley was the food of the poor.

Eat Your Vegetables

Vegetables were not regarded by the children of Bible times as they are today. Sometimes, vegetables were the only food available. Dried beans were used during the winter for savory vegetable stews and were a staple of the Bible-times diet. You would probably recognize some of the beans they used: fava beans, garbanzo beans, and a bean similar to a lima bean.

Beans were allowed to dry on the plant and were often crushed and added to grain to make a coarse bread. This might not have been particularly appetizing, but it was great fiber. Obviously, beans were a staple in the diet of the poor.

Another vegetable that showed up on the Bible-times table was the cucumber. There were two main varieties. One was long, dark, and slender. The other was smaller, whitish, and smooth-skinned. The Hebrews used to build towers in their gardens so that the cucumber would have ample room to grow.

Garlic and onions were also a part of the diet in Palestine. They grew well in the hot climate and provided a tasty flavor to the vegetable stews and meat dishes. Garlic and onions were a basic in their diet while they lived in Egypt. In the story of the Exodus, these were two vegetables the Hebrew people particularly missed while in the wilderness.

Grapes and Figs and Dates, Oh My!

Fruits were a welcome seasonal addition to the normal diet of the people of Bible times. There were grapes, figs, dates, pomegranates, olives, and a variety of citrus fruits (mostly in New Testament times). The fruits people couldn't eat while they were in season were dried and stored for use later in the year.

Grapes, raisins, and wine are mentioned frequently in the Bible. The climate in Palestine was perfect for growing grapes. But not everyone had a vineyard. Many people were too poor to be able to purchase fresh grapes from the market. But the poor were always considered. The grape pickers were allowed to go through the vineyard only one time. Any grapes that were left belonged to the poor who came behind them. No one in the community was left out.

The fig tree was a welcome addition to the garden or courtyard in Bible times. Every homeowner dreamed of having a fig tree, not only for the wonderful fruit but also for the shade the large fig tree leaves provided in the heat of the summer. Figs were picked as soon as they were ripe, because they were highly perishable. Any fig that was not eaten within a few days was immediately dried. Cities kept stores of dried figs available, just in case an enemy lay siege to their city.

One of the recipes included in this book substitutes dates for figs. Figs in the United States tend to be expensive, but dates are more readily available. Even though dates are not mentioned in the Bible, they were certainly eaten, both fresh and dried. Dates could even be boiled down to produce a sticky sweetener similar to honey.

Also available were pomegranates and a variety of citrus fruits. Citrus such as lemons, limes, and oranges were a luxury and were not cultivated until later times. But the citron was common, even during Old Testament times. The citron, however, was almost more work that it was worth, as the peel could be very thick and the juice sparse.

Olives were the most important crop in all of Palestine. They grew on trees and could be eaten fresh during the harvest in the fall. Some were pickled in a strong salt brine. But most were pressed for the oil that could be gotten from them.

The Fatted Calf, Etc.

Meat was a rare occurrence at a meal unless it was a festival or a very special occasion. Most meats were boiled or stewed with the vegetables. During Passover, however, the lamb was roasted over a fire. Mutton was more common than beef. Because of lack of refrigeration, it had to be a very special occasion to "kill the fatted calf." Fish, on the other hand was accessible to most of the people, even the poor. In fact, fish was a part of most everyday meals. Those who did not live close to water preserved fish through drying, pickling, or salting. Jesus' first followers were men who made a living in the fishing industry.

Grocery List for the Event

*ITEMS NEEDED

canned chickpeas

tahini (sesame paste)

plain yogurt

honey

lemon juice

salt

olive oil

dried pitted dates

chopped walnuts

chopped almonds

canned hearts of palm

cream cheese (softened)

2½–3 cups diced

grilled chicken

fine bulgur wheat

red or yellow pepper

plum tomatoes

green onions

romaine lettuce leaves

minced garlic

ground cumin

paprika

parsley (flakes)

ground cinnamon

ground cardamom

dill

coriander

black cumin seed

mint (fresh or flakes)

ground pepper

horseradish

pita bread

NOTE: Amounts of each item are not specifically listed. You will need to determine how much of each item you need after you discover how many people will be participating in the event and which model you plan to use.

How to Do Delicious Bible Stories

The good thing about Delicious Bible Stories is that there is not just one way to do the event. We have done it all three ways and have learned from each one. There are pluses and minuses with each. We have even had suggestions of ways to break the event down into bite-sized chunks that can be used during Lenten studies or on Sunday mornings or Sunday evenings. The basics for this event are all here: the recipes for the foods, the story scripts, and the setup information. How you choose to do it is up to you.

Model #1: One-Time Event Around Tables

Time: 1½ hours

Script: A (see pages 26–42)

Presenters: 2–7; 1 hostess, 1 announcer, and 1–5 storytellers (One storyteller can change costumes, be the announcer, and tell all 5 stories. Or you may use 5 storytellers and 1 announcer.)

Number of participants: As many as the space holds

Plus: Active participation

Minus: A great deal of pre-event preparation

The first three times we did Delicious Bible Stories, we presented it to a group with everyone sitting around tables. Each person participated in the preparation of the foods to be tasted. The setup prior to the event took about an hour. Each table has four story bags (see pages 17–19) with the ingredients and the recipes for each of the dishes inside. Each table also has preparation equipment, such as bowls, carafes of water, measuring spoons, and so forth.

Helpful Hint:Allow extra time because the participants talk with one another as they prepare the food. Try not to start the Bible story until everyone is eating, rather than preparing. Remind the participants to turn off their cell phones.

Model #2: One-Time Event in Rows

Time: 1 hour

Script: B (see pages 44–57)

Presenters: 2, 1 hostess and 1 storyteller

Number of participants: As many as the space holds

Plus: Convenient for large groups. All work is done ahead of time, and the participants just listen to the Bible story presentations and "sample" the foods. Easy to clean up after.

Minus: A great deal of pre-event preparation and bag packing

The fourth and fifth times we did Delicious Bible Stories were at conferences held in convention centers. Because break-out sessions change so quickly, there is rarely any time to re-arrange a room from one presenter to the next. We had to adapt the event to fit this particular need.

Helpful Hint: Use lidded salad dressing containers (available at most food services outlet stores) for each of the pre-prepared foods. Color code each container and refer in the script to what color container the participants are sampling and what ingredients are included.

Another Helpful Hint: To keep this from being non-participatory other than eating, arrange a few live demonstrations, such as smashing the chickpeas with round river rocks to create the hummus paste.

Model #3: Five Sessions Around Tables

Time: 5 sessions, thirty to forty minutes in length

Script: A (see pages 26–42)

Presenters: 1 hostess and a variety of storytellers

Number of participants: Any number

Plus: The participants aren't rushed. There is plenty of time to get involved in each preparation so that when the time comes for the Bible story, everyone is ready. This works well for Sunday nights, Lenten group studies, or a summer program. It's easier to plan for small groups and one food.

Minus: Pre-event preparation is spread out over five sessions. There is a loss of scope from the time of the patriarchs until the time of the New Testament.

What Is a Story Bag?

In Model #1 and Model #3 of Delicious Bible Stories, a story bag is a decorative lunch bag or gift bag for each of these four Bible stories in Delicious Bible Stories: Abraham and Sarah, Abigail and David, Queen Esther, and A Wedding at Cana. Use brown paper lunch bags (the most economical) or decorative, handled gift bags (more colorful). Each bag is labeled (see page 63) according to the story for which it will be used. In Model #2, the bag becomes an organizing feature of the presentation. Everything the participants will use or eat is included in the story bag. (See pages 18–19 for contents of the bag.)

What's Inside Model #1 and Model #3 Story Bags? The most important thing inside each of these story bags is the recipe for the food that each table group will prepare. Make a copy of each story bag recipe for each table (see pages 59–61).

The remaining items in the story bag are the individual containers with the ingredients for the recipe. Label each container and add the pre-measured ingredient.

Why Use a Table Story Bag?

The story bags help organize the amount of "stuff" used in Delicious Bible Stories. Using one bag at a time controls the chaos. Some ingredients, such as water, lemon juice, honey, and olive oil, are used in several recipes. Those containers should be on the table, along with measuring cups and spoons. These items will not be listed in the contents of the story bags. During the preparation time, encourage the participants to take turns. It is definitely more fun to share.

Helpful Hint: Use small containers with lids that seal. These are available at food services outlet stores for a reasonable price. They come in large quantities, which you will need; and a sealed container eliminates the possibility of leaking ingredients such as sesame sauce or yogurt.

What's Inside the Story Bag?

Before you can pack a bag, you have to know how many participants to expect. Use the helpful conversion information on page 62 to determine how much of each thing you will need. Then use an assembly line to pack each bag.

Example—The story bag for "Abraham and Sarah" includes:

• the recipe for Classic Hummus (page 59)

• a container of chickpeas with a small plastic bead

• minced garlic (use the pre-prepared, as it's faster)

• tahini (sesame paste)

• a container of pre-measured, ground cumin

• a container of pre-measured paprika

• a container of pre-measured parsley

Containers of water, olive oil, lemon juice, and salt will be available on the table, as well as measuring spoons, a mixing bowl, and a large, round rock for smashing the chickpeas. Also on the table will be a basket of pita bread for tasting and other bowls.

The Story Bag for Model #2

The story bag for the large-group model provides a sampling of the foods for the event. These will be prepared ahead of time and divided among containers for each bag. You will need a bag for each participant. These bags can be packed prior to the event, or the items for the bag can be set out and participants can fill their bags as they come into the room.

Model #2 Story Bag contains:

• two packages of individual hand wipes

• a self-adhesive file folder label

• a plastic fork

• one snack-size resealable baggie with ¼ piece of pita bread

• a container of each of these prepared foods:

–hummus (rim of lid marked with red marker)

–date cake (rim of lid marked with orange marker)

–heart of palm with yogurt sesame sauce (rim of lid marked with green marker)

–cheese spread, choose one (rim of lid marked with blue marker)

Who Can Participate?

Delicious Bible Stories can be enjoyed by people of a variety of age levels at the same time. Sharing the preparation tasks around the table can be a fun give-and-take experience for people of all ages.

Elementary children will certainly be interested in the different foods that they will be making and tasting as well as the culture they will learn about. Because these children will be involved in the preparation, they will be more likely to actually taste some of the unfamiliar foods.