Hispano-muslim cooking: Uses and customs
Dª Dolores Álvarez Almoguera
Introduction: what Al-Andalus was like.
Food used in the kitchen:
– Cereals, essential for bread, rolls, cakes, desserts, couscous
– Meats and ways of preparing them: lamb, cow, hens; game such as partridges, pigeons, pheasants.
– Fish: conservation and preparation techniques: almadraba tuna fishing, marinades.
– Pulses, vegetables
– High quality fruit because of the good soil and plentiful supply of water from irrigation channels
– Tropical crops on the coast
– Olive oil from the large plantations in Jaén, Córdoba and Granada
Spices: imported from the Orient on two important trade routes. Very expensive.
Desserts: very varied, based on honey, almonds and fried pastry
Drinks: aromatized waters, fruit syrups, tiger-nut horchatas, sorbets.
Retail: this took place in markets, souks, alcaicerías (silk-markets), market-stalls and grain-stores; the best surviving example in Granada is the Corral del Carbón, which was a very important grain-store.
House, kitchen, larder, central courtyard
Utensils for cooking, for storing food: in tinajas (large earthenware jars), metal pots, larders
The table: Special mention of a great character "Alí ibn Nafí known as Ziryab", who brought to al-Andalus the art of living with the refinement of the East: tablecloths, silks and carpets
Last of all: What remains of all this in today’s culture?
This talk will be broadcast live on Sunday 21st February on the Periscope application for smartphones and tablets
Time: 2nd and 3rd Sundays, 14th and 21st FEBRUARY, at 12.00 h
Place: Museum of the Alhambra, Palace of Charles V