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In the fourteenth session of Cookbooks Fair of Gourmant held on July 1 in Paris, "recipes from the Pharaonic Kitchen" book written by Professors Magdah Mahdawi and Amr Hussein won the first prize in cooking history exceeding thus identical books from 29 countries in this section among many others such as food, candy and beverages represented by 101 participating states.
Pharaonic kitchen entered the final contests with books from Indian, Turkish and Peruvian cuisine, which it outweighed to win the first prize. Recipes from the Pharaonic Kitchen was revised and presented by Dr. Abdel Halim Nour Eldin. It contains ten chapters reviewing not only Egyptian recipes but also different food types in ancient Egypt and the food status in ancient Egyptian life along with its significance in other cultures.
Additionally , the book narrates the methods used by the Ancient Egyptian in cooking and reserving food as well as examples of the most famous banquets in Egyptian history, recipes from Egyptian Kitchen during Ptolemic and Roman eras , types of bread , Nubian bread , meat , , fish, eggs, grains, vegetables, dessert, cooking, and even beverages.
The ancient Egyptian had unique food varieties on his banquets which symbolized life on equal terms with death. He had never concealed his gratefulness to Egypt's blesses making "Nbri " as the god of wheat, (Stmo) god of grape juice , (Hat Mhet) goddess of fish , ( Sha ) god of Chrome, and (Hoot) as the god of perfumes.
The two authors of the winning book presented an integrated project to the Ministry of Investment for collecting and documenting the Egyptian food heritage within the framework of an encyclopaedia covering all ages provided that this theoretical project should be accompanied with restaurants in renowned archaeological centers. The authors patented their invention.
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