Food can be said to be a driving force in forming a culture and identifying a people. This lecture deals with the raw materials available to the ancient Egyptians that could have been used as food, and focuses on what the Egyptians ate at every level of society. SALIMA IKRAM is Professor of Egyptology at the American University in Cairo, and has worked in Egypt since 1986. She has lived in Pakistan, the US, UK and Egypt. After obtaining her AB (History; Classical and Near Eastern Archaeology) at Bryn Mawr College (USA), she got her M. Phil. (in Museology and Egyptian Archaeology) and Ph.D. (in Egyptian archaeology) from Cambridge University. She has directed the Animal Mummy Project, co-directed the Predynastic Gallery project, and is Co-director of the North Kharga Oasis Survey. Dr. Ikram has worked on several excavations in Egypt as well as in the Sudan, Greece, and Turkey. Her primary interests are death, daily life, archaeozoology, ethnoarchaeology, experimental archaeology, and the preservation and presentation of cultural heritage. She has lectured on these and other subjects all over the world. Dr. Ikram has written several books (for adults and children) and articles, with subject matters ranging from mummification to the eating habits of the ancient Egyptians. She has also appeared on television. $5 general admission, $3 Penn Museum members/students, FREE to ARCE-PA members. Suggested Bibliography: Ikram, S. 'Food for Eternity' two parts, KMT: A Modern Journal of Egyptology 5.1 (24-33) and 5.2 (53-60; 75-77), Wilson, H. Ancient Egyptian Food.