The history of Egyptian cuisine begins with Ancient Egypt. Archaeological excavations have revealed that workers on the Great Pyramids of Giza were paid in bread, beer and onions apparently their customary diet as peasants in the Egyptian countryside. Dental analysis and the desiccated loaves occasionally found in excavated tombs confirm this, in addition to indicating that ancient Egyptian bread was made with flour from emmer wheat. Beer disappeared as a mainstay of Egyptian life following the Muslim conquest of Egypt in the year 641, but onions remain the primary vegetable for flavoring and nutrition in Egyptian food. Beans were also a primary source of protein for the mass of the Egyptian populace, as continues to be the case today.