Covering parts of what is now northern Ethiopia and southern and eastern Eritrea, Aksum was deeply involved in the trade network between the Indian subcontinent and the Mediterranean (Rome, later Byzantium), exporting ivory, tortoise shell, gold and emeralds, and importing silk and spices. [60][61] Aksum's access to both the Red Sea and the ...

2024年3月6日 · The present article focuses specifically on Pre-Aksumite and Aksumite archaeobotanical remains recovered from the urban site of Ona Adi, and it has two objectives: (1) determination of economically useful plants during the Late Pre-Aksumite, Pre-Aksumite to Aksumite transition (PA-A transition), and Aksumite periods in Gulo Makeda; and (2 ...

The range of crops in the pre-Aksumite period is limited to wheat, barley, flax and tef; by the mid to late Aksumite period a further 12 species are evident, again of both Near Eastern and African origin. The new cultigens are potential cash crops (oil and fiber plants, fruits and vegetables), which often typify the move towards a market economy.

2023年6月27日 · During the Pre-Aksumite and Aksumite periods in the northern highlands, some of the most relevant Poeae include Ethiopian oat (Avena abyssinica Hochst.) and darnel (Lolium temulentum L.)–note that Lolium is not indigenous to Ethiopia and was likely brought in as a weed in wheat and barley fields (27).

2025年3月21日 · Food and Dining: A Diverse Diet. Aksumite cuisine was based on agriculture and trade, incorporating local ingredients and imported spices. Grains like teff and barley were staple foods, used to make flatbreads and porridge. Lentils, beans, and vegetables formed the base of most meals. Honey and dates were popular sweeteners.

This contribution underlines the strong cultural continuity of pottery traditions throughout the period until the development of the Aksumite polity at the end of the first millennium BC, highlighting the lack of a ‘proto-Aksumite’ equivalent in eastern Tigray.

2020年6月14日 · Several agricultural tools and heritages have been found in Aksum through archeological excavations to witness the agrarian culture of the Akusmite society. According to the magazine published by Tigray Culture and Tourism Bureau, the Aksumite society used to harvest wheat, barley and other various grains during the 5th Millennium BC.

2011年11月25日 · Aksumite wots, if they existed at all, were no doubt milder, flavored first with cress and then with black pepper when cooks could get it. All we need now to complete the picture is an Aksumite recipe book, a lacuna that will forever remain the great unknown of the earliest Ethiopian cuisine – a mystery wrapped in an injera.

When these factors are taken into account, the dominant impression given by current research is one of cultural continuity from at least the opening centuries of the first millennium BC (cf. Chapters 2 and 3) into Aksumite times and – with comparatively minor changes – subsequently.

The range of crops in the pre-Aksumite period is limited to wheat, barley, flax and tef; by the mid to late Aksumite period a further 12 spe cies are evident, again of both Near Eastern and African origin. The new cultigens are po tential cash crops (oil and fiber plants, fruits and vegetables), which often typify the move towards a market economy.