Technique

When planning long travels far from shops, there is a selection of basic foods which can be taken along, all long-keeping and light in weight. They should be packed individually in brown paper bags, not in plastic, and then finally in a waterproof rucksack.

All of the flaked cereals, oats, barley, corn, etc.; toasted wheat flour (ready to eat, merely to be mixed with milk or water; grated raw carrot, sterilized by roasting, and packed into jars; dried fruits, especially raisins, dates, apricots, and prunes; (also the dried dom fruits, from the dom tree or Christ-thorn, a small berry-fruit which is almost always on the dom trees, and which keep indefinitely after easy drying. It is carried by the Bedouins on their travels, and was used as a travel food by Christ. A shrub-tree, it is abundant in Galilee.); shelled nuts and pine kernels; sunflower kernels; black olives (dried); a jar of honey; wholewheat biscuits, or sundried or fire-rusked slices of wholewheat bread; dried powdered spices as flavor and tonic for use with the cereals, etc., such as marjoram, thyme, sage, rosemary; raw groundnuts (peanuts) and also raw peanuts ground into flour; carob pods; and of the dairy products, dried milk -- dried milk in cones (sold in Arab shops for travelers) keeps indefinitely, and when crushed into water makes a good milk mixture for eating with the flaked or powdered cereals; also hard cheese and Balearic type cheese . . . salt and cayenne pepper and the common peppers.

--Juliette de Bairacli Levy, Traveler's Joy: A Personal Guide to the Wonders and Pleasures of Gypsy and Nomad Living (New Canaan, CT: Keats Publishing, Inc., 1979), 158-59.