Remarques sur l’alimentation des musulmans d’Espagne au cours du bas moyen age
Metadatos
Afficher la notice complèteAuteur
Arié, RachelEditorial
Universidad de Granada
Materia
Alimentación Siglo XIII-XV Cocina Andalucía
Date
1975Referencia bibliográfica
Arié, 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]
Résumé
The 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and unpublished Arabic sources.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"hisba" and recipes, especially the unpublished Risala, written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.