The Bible provides names of plants and animals that were used for food, such as the lists of permitted and forbidden animals (for example, Leviticus 11 and Deuteronomy 14), and the lists of foods brought to the king’s table (for example, 1 Kings 5:2–3) or the foods that the Israelites are said to have longed for after leaving Egypt ( Numbers 11:5). Epigraphic sources include ostraca from Samaria and Arad. Other texts, such as the Dead Sea Scrolls, apocryphal works, the New Testament, the Mishnah and the Talmud also provide information. The primary written source for the period is the Hebrew Bible, the largest collection of written documents surviving from ancient Israel. Information about the food of the ancient Israelites is based on written sources, archaeological records and comparative evidence from the wider region of the ancient Levant. The food of ancient Israel was similar to that of other Mediterranean cuisines of the time. There was a considerable continuity in the main components of the diet over time, despite the introduction of new foodstuffs at various stages. Israelite cuisine was adherent to the dietary restrictions and guidelines of Yahwism and its later-developed forms: Judaism and Samaritanism. Dietary staples among the Israelites were bread, wine, and olive oil also included were legumes, fruits and vegetables, dairy products, fish, and meat. Ancient Israelite cuisine refers to the culinary practices of the Israelites from the Late Bronze Age arrival of Israelites in the Land of Israel through to the mass expulsion of Jews from Roman Judea in the 2nd century CE.
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