Ancient Egyptians

Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.

The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt.

Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, fish, meat, or tea.

Spring Festival in Egypt

Also ancient rituals of the Egyptians are the celebration of the Spring Festival with the eating of the fish, which is ripe and salted for a period Long as the thickness of herring and saline stored.

The celebration of Egypt in the name of Naseem has spread throughout the ages from the days of the Pharaohs to the present day. The pharaohs, high priests and other dignitaries began their celebration from the night of this day together in front of the northern pyramid before sunset (perhaps to be in the direction of spring breeze, North), before sunset to witness the sunset and the sun disc appears as it tends towards sunset, gradually approaching the top of the pyramid so it seems to the spectators as if sitting on the top of the pyramid, where the sun penetrates the top of the pyramid seems to face it in front of the eyes of the beholders, Amazing, adds a whiter Pharaohs of secretly secrets.