At the court of the 18th Dynasty, the meal is not divided into successive courses as in the West, but laid out all at once: stacked loaves (the basis of every meal, measured in rations), roasted meats and poultry, Nile fish, vegetables from the royal gardens, fruits and honey are simultaneously placed on low mats and reed tables, all washed down with thick beer and wine. The most precious dishes are first presented as offerings to the gods and royal ancestors before being consumed: feeding the ka precedes feeding the belly. A queen eats separately from the people, served by stewards, on faience and alabaster dishes.

Ancient Egypt knew neither sugar nor New World chili: wild and apiary honey provided sweetness, and coriander seeds, cumin, and dill flavored meats, breads, and fish. The honey/coriander pair is the aromatic signature of Theban royal tables, attested by food remains and tomb paintings.