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dc.contributor.authorArié, Rachel
dc.date.accessioned2014-01-31T11:29:50Z
dc.date.available2014-01-31T11:29:50Z
dc.date.issued1975
dc.identifier.citationArié, R. Remarques sur l’alimentation des musulmans d’Espagne au cours du bas moyen age . Cuadernos de Estudios Medievales y Ciencias y Técnicas Historiográficas, 2-3: 299-312 (1974-75). [http://hdl.handle.net/10481/30097]es_ES
dc.identifier.issn1132-7553
dc.identifier.urihttp://hdl.handle.net/10481/30097
dc.description.abstractThe author, who has dedicated her activities to the research of the history and civilization in Moslem Spain for several years, studies en this article the food in Al-Andalus in the XIIIth, XIVth and XVth centuries, according to published and unpublished Arabic sources. She handles the books of "hisba" and recipes, especially the unpublished Risala, written in 1428 by al-Arbuli, a sholar in the Nasri Realm of Granada. This book is both a book of recipes and diets. The constitutive elements of the Andalusian kitchen are delimited. Wheat was an important part in the composition of some plates. The working class used to have several soups, oatmeals, wheat and vegetables, and, they fed on dry fruits, that the fertile land of Al-Andalus produced in abundance. On the contrary, the rich people used to have complicated plates, prepared with meat and spices. They liked chicken, hare and poultry in general. The fried dishes were very important for the Andalusian feed in all the different social estatus. Fruits (like the known green fig from Málaga), drinks (especially the wine), rice and preserves had an special attention. The relationship between the Spanish-Moslem cooking and the Eastern one are manifested here, the same as the identity of the culinary tastes which existed between Christiens and Moslems of all social conditions during the last centuries that those Moslems were in Spain. We can easily find the influence of Al-Andalus in the predilection that the Spaniards of the Golden century had for the vegetables, fruits, and varied suits; also, in the sobriety which characterized the vassals of Felipe II, and in the preference that the Portugueses had for the rice, preserves and jam. Many Spanish and Portuguese words about feed confirm this Arabic trace in Spain; these words have been studied by Arabic scholars.es_ES
dc.language.isofraes_ES
dc.publisherUniversidad de Granadaes_ES
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivs 3.0 Licensees_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es_ES
dc.subjectAlimentación es_ES
dc.subjectSiglo XIII-XVes_ES
dc.subjectCocina es_ES
dc.subjectAndalucía es_ES
dc.titleRemarques sur l’alimentation des musulmans d’Espagne au cours du bas moyen agees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES


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