
Andaluz: A Food Journey through Southern Spain
Tom Verde
Fiona Dunlop
2019, Interlink Books, 978-1-62371-999-9, $35 hb.
In a bid to canvas some 800 years of the cultural and culinary history of Muslim Spain (al-Andalus), Dunlop sets out in search of “dishes that were . . . infused with the aromatic flavors of the Middle East and North Africa.” From Almería in the east, through the famed cities of Granada and Córdoba, to Seville and Cadiz in the west, she encountered food ways “deeply entrenched” in nearly every town and village. Spices introduced by Arabs, “kings of the spice trade,” enhance cod, potato and garlic soup from the Almería coast, redolent with “punchy paprika, cumin, and saffron.” Rice, the “millennial old grain from China,” arrived in al-Andalus in the 10th century via Iraq and is the centerpiece of many dishes, from paella to sweet, cinnamon-rich pudding, studded with almonds, another Arab import. Extensive historical sections add depth to this broad survey of Andalusian cuisine.
You may also be interested in...
British Library’s 500-Year-Old Nizami Manuscripts Shed Light on Power of Art and Poetry in 12th-Century Herat
Persian and Mughal scholar and specialist Barbara Brend presents a comprehensive study of one of the most highly esteemed works of Persian Literature.Umayyad Family Dynasty Creates Unprecedented Empire
Explore the development and history of the Umayyad Caliphate, one of the most consequential empires the world has ever known.Omani Author Zahran Alqasmi's Story About Life, Land and Honey
In his third novel, about a beekeeper living in Oman’s mountainous interior, local author Zahran Alqasmi grapples with a changing landscape around him.