The Egyptians were one of the first major civilisations to codify design elements in art and architecture. Egyptian blue, also known as calcium copper silicate, is a pigment used by Egyptians for thousands of years. It is considered to be the first synthetic pigment. The wall paintings done in the service of the Pharaohs followed a rigid code of visual rules and meanings. Egyptian civilisation is renowned for its colossal pyramids, temples and monumental tombs. Well-known examples are the Pyramid of Djoser designed by ancient architect and engineer Imhotep, the Sphinx, and the temple of Abu Simbel. Egyptian music is a rich mixture of indigenous, Mediterranean, African and Western elements. It has been an integral part of Egyptian culture since antiquity. The ancient Egyptians credited one of their gods Hathor with the invention of music, which Osiris in turn used as part of his effort to civilise the world. Egyptians used music instruments since then.
Egyptian cuisine relies heavily on legume and vegetable dishes. Although food in Alexandria and the coast of Egypt tends to use a great deal of fish and other seafood, for the most part Egyptian cuisine is based on foods that grow out of the ground. Red meat in particular has been less available for the majority of Egyptians throughout history due to the limited arable land in the largely desert country. With the Nile’s fertile banks primarily used to cultivate crops for consumption rather than for animal feed and grazing, a great number of vegetarian dishes have been developed as a result.
Some consider kushari (a mixture of rice, lentils, and macaroni) to be the national dish. In addition, ful medames (mashed fava beans) is one of the most popular dishes. Fava bean is also used in making falafel (also known as “ta’miya”), which may have originated in Egypt and spread to other parts of the Middle East. Garlic fried with coriander is added to molokhiya, a popular green soup made from finely chopped jute leaves, sometimes with chicken or rabbit.
