food

One of the necessities for the sustenance of life. The chief staple in biblical times was bread, as suggested by the fact that the Hebrew word for bread (lekhem) can also designate food in general. Next to bread, fruits, vegetables, and dairy products were the most important staples of the Israelites. Common fruits were grapes, olives (used mostly in the form of oil), figs, dates, apples, and pomegranates. Among the vegetables, beans, cucumbers, lentils, onions, leeks, and garlic were most commonly grown. Dairy products, derived more from goats than cows, were consumed chiefly in the form of cheese, curds, and butter. Meat was also part of the diet, but for ordinary Israelites only on special occasions, since it was too expensive for daily fare. Both domesticated and wild animals, such as deer, gazelle, fish, and fowl, were used for food. Boiling and roasting were the preferred methods of preparing meat, from which all blood had to be drained (Gen 9:4-6; Lev 17:10-11; Deut 12:23-25; Acts 15:19). Certain animals considered ritually unclean could not be consumed (Lev 11:1-47). The Israelite diet was rounded out by spices and other natural products such as salt and honey. The Bible also warns against the misuse of food and says there is more to life than food and drink (Deut 8:3; Matt 6:25; Rom 14:17).