 Biblical and archaeological records provide insight into the culinary life of the region as far back as a thousand years BCE, in the days of the kings of ancient Israel.During the Second Temple period (516 BCE to 70 CE), Hellenistic and Roman culture heavily influenced cuisine, particularly of the priests and aristocracy of Jerusalem.Elaborate meals were served that included piquant entrées and alcoholic drinks, fish, beef, meat, pickled and fresh vegetables, olives, and tart or sweet fruits.