Gertrude Bell led some impressive expeditions across the desert landscapes of the Middle East, but rarely was she without her baggage animals or a cart to carry her dinner service, provisions and equipment, and a servant (or two) to prepare her meals. She also needed corn for the horses and camels and food for her ‘soldiers’ (bodyguards) and servants, so she commanded some fairly sizeable caravans at times. A British woman from a relatively elite social background, she reported back to her father and step-mother in regular letters about her travels, her archaeological surveys, her studies of Arab tribes, and her mealtimes. It wasn’t just that food per se was important to her - she was diligent about properly punctuating her day with breakfast, lunch and dinner. The online Gertrude Bell Archive of Newcastle University, thanks to its search function, shows 627 entries in her diaries and letters just for the word ‘dined’ alone. Desert travels also involved eating with Arab tribal leaders as part of the social obligation of reciprocal gift-giving. Bell also received culinary hospitality from many Middle Eastern peoples, including the Yazidis. The details that Bell gives us of these cultural transactions are a fascinating insight into the role that food and eating played in her desert travels, the creation of her persona, and how she saw the natural order of things.