The ancient Egyptian year consisted of three seasons, they were four months-long each, at the end of the year the five additional days were treated as outside of the year which was done in honor of the Egyptian gods.
The ancient Egyptians ate a wide variety of food. Their diet was low in fat, and rich in fiber and carbohydrates. The Nile gave Egypt fertile land which ensured an abundant and variable food supply. This resulted in a highly-diverse and complex cuisine.