"AndarLucia, a great initiative! Those who strive for cultural integration can enjoy the period that AndarLucia wants to bring back to life, and that food culture is so important, will amaze many."
After the whole Maghreb was taken by Muslims they came from Morocco to Spain (711). That conquest did not mean that Jews and Christians had to give up everything. No, even the viticulture, prohibited within Islam, they were allowed to continue. Like even! Jewish and Arabic poets from the tenth century, the 'Golden Age', hymn the many wine parties in paradise gardens or near the rivers Ebro or Quadalquivir, festivals that sometimes lasted all nights. The writer Razi of the same time, as a devout Muslim, piously shares that: 'Spain is generous with silk, sweet with honey, perfectly with sugar, lit by candles from beeswax, variegated in oil, joyous in saffron'. The capital city of Al-Andalus, Seville, became legendary culinary: 'If you are looking for milk from a bird? By Allah, you will find it in Seville! "In other words: you can not think of it as such in the culinary field, or it is for sale there!
To this day there are Spanish dishes that are directly from this time. A few examples. The very famous escabeche (from a Persian word sikbaadsj); the Andalusian asparagus soup; nougat, marzipan, spinach with raisins and pine nuts in Catalonia, the paella and zarzuela with saffron. Very striking is the Andalusian alboronia, a ratatouille that bears the name of the daughter-in-law of Harun al-Rashid. And then the 'tapas'. Absolutely inspired by the 'mezze' of the Middle East ...
Janny de Moor studied Classical Languages (Greek and Latin) and Semitic Languages (Arabic, Hebrew, Aramaic) in Amsterdam. Janny is a culinary journalist and photographer. She has 30 cookbooks to her name and publishes regularly in the newspaper Trouw. In 2004 Janny de Moor received the prestigious Wina Born award for her entire oeuvre and in particular for her book Wine in the kitchen.
Janny was chief editor of European Cookery: Tradition and Innovation. For this book she worked with chefs and culinary authors in all countries of the European Union.
Her most successful work was the Great Arabic cookbook, for which she visited many countries of the Middle East. Janny used old documents for this book, which are sometimes more than 4500 years old. On the one hand, the book contains a lot of information, on the other hand Janny has managed to preserve the atmosphere of the 1001 night. Arabian cooking is frugal with meat and energy, which is compensated by a highly intelligent use of vegetables, herbs and spices. The Arabic kitchen may therefore be recommended as an environmentally friendly and healthy way of preparing food.
Both Arabic, Jewish and Christian cuisine have had a great deal of influence on each other. In particular, the Jewish kitchen, which in itself has been exceptionally international by the diaspora. This does not alter the fact that these three religions have lived together peacefully in Spain and have developed a beautiful food culture. In particular, the Moors had a major cultural influence on the later emergence of Europe.