John Romer

“So the Badarians stored their harvests in large clay bins within their desert settlements, where they also ground their grain as they required and sometimes, too, they turned their flour to bread, for loaves were found in several of their graves. A form of porridge also appears to have been a common food, ladled out of the cooking pots into hand-sized bowls from which it was consumed, perhaps, with the aid of the delicately made spoons of bone and horn and ivory which were also buried with the dead. Meat too, was on the menu, and in generous quantities. Alongside their domesticated herds of oxen, sheep and goats, hunting and gathering were still considerable activities; the bones of birds and fish were also plentiful inside the settlements, as were wild seeds and pulses and the roots of reeds and grasses, some of which could be as sweet as filberts whilst others would have been so fragrant yet so bitter that they could only have served as perfume.”
― John Romer, A History of Ancient Egypt: From the First Farmers to the Great Pyramid