1 Samuel 9:23 - "And Samuel said to the cook, ‘Bring the portion I gave you, of which I said to you, "Put it aside." ’ "

Cooking for the family was done by the woman, just as today, although, also as today, men occasionally did it. The only professional cooks were in the homes of the very wealthy, and the royalty, and these were probably female slaves. They were probably trained by a type of apprenticeship, and were usually very well treated.

The Jews liked eating in the open air, and would often take their meals in the courtyard; but in the winter they had to be indoors, usually in the one large room that served the family for all its needs. The times of meals were flexible - they ate when they were hungry. The great majority of the people had only two meals a day, the one very early before going to work; the other in the evening when work was done. The evening meal was the only one that required much preparation - the other was merely a snack affair.

A fire in the open air was often considered good enough for cooking: the custom was to hollow out a place and border it with two stones - indeed, the Hebrew word for a cooking fire comes from the same root as "to hollow." There were also little portable stoves with two holes, in which straw and grass were burned. Meat was roasted in an oven, cooked in oil, boiled in water, or cooked on a griddle. Most people preferred boiled meat and fowl. Fish was a staple of the Jews and was boiled or roasted on a wooden or iron spit over a charcoal fire. Many vegetables were eaten raw, but lentils and greens were boiled in oil or water.

The Jews liked their food strongly seasoned. They added not merely salt, but also mustard, capers, cumin, rue, saffron, coriander, mint, dill and jeezer (a kind of wild rosemary); all these were continually used, as well as garlic, onions, and shallots. Pepper was scarce and very expensive: it came in the caravans all the way from India.

Cooking utensils were a shallow iron plate and a frying pan, neither of which had handles until a later time. Cooking pots and dishes were of unbaked, unglazed clay. Deep-fat frying was done on a griddle. Copper kettles and pans were available in later times, but they were very costly.

Knives were made of flint and, later, bronze. Forks were used only in the preparation of food, not in the eating. A kind of flat, broad cup made of tinned metal served instead of a plate - metal because of the ritual uncleanness of earthenware - or else a flat cake of hard bread.

Of course, there were also obligations and restrictions connected with their food. There was the obligation of tithing the slightest thing that made part of any meal, so that the priests should have their due share. In the preparation of dishes, there were the following requirements: lamb had to be roasted over wood from the vine; halme, a kind of aromatic pickle, used for preserving fish, was so carefully regulated that a whole paragraph of the fourteenth chapter of the tractate Shabbath is devoted to it. But above all there were the laws concerning what might and might not be eaten, and it was exceedingly dangerous to disobey them. Pork was absolutely forbidden; the hare was considered an unclean animal; the rabbis disagreed about the camel, and some forbade use of its milk. There was a very rigorous prohibition against eating the flesh of any animal that had not been bled.

The cooks in wealthy households planned the menus, calculated the amount of food needed, bought the food, cut and boned meats and fowl, and the head cook supervised the preparation, cooking, and serving of the meal.\

Today’s cook or chef works in much the same way, depending, of course, on the type of home in which he serves. The most interesting change, perhaps, is the switch from women to men as the chefs and accepted masters of the cordon bleu of today.