Thehe constituent elements of Andalusian cuisine are delimited. Wheat, bread grain, entered into the composition of several dishes. While the working classes were content to various soups and semolina porridge, wheat and pulses and fed with fresh fruit produced in abundance the fertile territory of Al-Andalus, complicated looking dishes rich, prepared meat and spices. They appreciated the chicken, the hare, feathered game. In all the fritters social media played an important role in feeding Andalusian. Special attention is devoted to the fruits (as the famous Malaga figs), drinks (especially wine consumption), rice and preserves.
The affinities between the Hispano-Muslim cuisine and Asian cuisine are evident, and the identity of the culinary tastes that prevailed between Christians and Muslims from all walks of life during the last two centuries of the Muslim presence in the Iberian soil. The predilection of the Spanish Golden Age by legumes, fruit and assorted pastries, in sobriety that characterized the vassals of Philip II, the preference of the Portuguese rice, jams and marmalade, is easy to find the influence of Al-Andalus. Multiple Spanish and Portuguese words relating to food, confirm this profound mark on the Peninsula.
Source: Studies on the civilization of Muslim Spain. Written by Rachel Arie
♦ The Hispano-Moorish kitchen during the Almohad period according to a thirteenth-century anonymous manuscript
Translated and published in 1966 by Miranda Huici Ambrosio Arabist, This anonymous manuscript on Spanish-North African cuisine-written in the thirteenth century and dated by the clerk on the morning of Saturday 13 of Ramadan in the year of the Hegira (14 February 1604 AD)- Gathers more than five hundred recipes from various sources and nature, many of which survive, in one way or another, in the current Spanish cuisine, besides syrups, numerous medicinal preparations and dietary advice, hygienic, on utensils and tableware, inter alia.
"This patchwork culinary-type-written Huici Miranda, to all appearances, before al-Andalus was lost for the Almohad power and Cordoba and Seville they should fall into the hands of Fernando III. "Current Readers will enjoy discovering historical Andalusian gastronomy recipes sometimes surprising by the combination of tastes, the peculiarity of its construction or the richness of its ingredients.
Author: Huici Ambrosio Miranda (translation) Manuela Marín (introduction)
Price: 28.00 € Editor: Trea
Date of issue: 2005
♦ Relieves tables, about the deliciousness of the food and the dishes
Are preserved and published, in editing or translation, a relatively high number of cookbooks written in Arabic by Syrian authors, Egyptian or Iraqi. However, the Islamic West (al-Andalus and the Maghreb) soil have preserved the texts of this nature. One, anonymous, was edited and translated by Ambrosio Miranda Huici (Hispano-Moorish cuisine during the Almohad, Trea, 2005). The other is the work we present here the subject of the doctoral thesis, never published, of Fernando de la Granja, Arabic text of which was published in Rabat and Beirut, but which until now were not available in a Spanish translation. Today, through translation and study by Professor Manuela Marín, have access to the recipe of Ibn Razin born in Murcia to 1227, within a family of scholars and jurists, y the author of several literary works and historical, lost all, where special deals in Andalusian cuisine, what text gives this extraordinary interest.
With this collection of recipes total 428, organized into twelve sections: first, on breads and soups desmigadas; second, on "the different kinds of meat quadrupeds»; third, on poultry; fourth, on 'the dish called al-sanha "and cooking the tongue and tripe; fifth, on fish and eggs; the sixth, on milk; seventh, on vegetables; eighth, on vegetables; the ninth, on sweets; tenth, on pickles; the eleventh, about cooking lobsters and shrimp, and twelfth, on soaps can rebuild the haute cuisine style of al-Andalus and North Africa in the Middle Ages, what constitutes a major contribution to the knowledge of the history of taste and consumption patterns of the affluent in these regions.
Author: Ibn Al-Razi Tugibi
Ediciones Trea, S.L.
ISBN: 8497043227 ISBN-13: 9788497043229
The Parador de la Arruzafa features a new menu, that is inspired by Ziryab
The new proposal will be available until the end of 2010, with a price of about 28 euros
And. P. | Updated 24.03.2010 – 01:00
The Parador of Arruzafa yesterday presented a new gastronomic, based on the history of its building and the typical local dishes. In this manner, has developed a menu with a sense of history, under the title The gastronomic legacy Ziryab, which will be available until the end of 2010. Its price ranges from 27 and 29,50 euros per person.
Luis, ziriabi this dish "or salted roasted beans.