SC - Andalusian cookery

[david friedman]

At 5:34 PM -0700 11/17/97, Ron Martino Jr wrote:

> Haikufu!

>

>    My Lady will be head cook for a feast this spring; her first time
doing so. I have been requested to serve as the 'expert
instructor/assistant'. The autocrats have requested lamb, which
suggests Islamic cookery, but we wish to avoid cooking a generic
'middle eastern' feast. Instead, we are going to serve Andalusian
dishes. Since this is not a time and place I am highly familiar with,
we have a few questions - 

>  

>

> *  I have the fifth edition of Cariadoc-dono's
<underline>Miscellany</underline>, online access to the current
version, as well as access to Stefan-dono's Florilegium. Are there
other sources to look for?


The current edition of the _Miscellany_. Unless the online one has been
updated recently (I'm not the one who maintains it), it is one edition
behind. Some of the extra recipes can be found on my web page.


* *  What do we know of the manner in which feasts were served in
Andalusia?


Discussed in the Andalusian cookbook. Take a look at Elizabeth's
article on an Islamic feast we did--it's in the _Miscellany_ (and was
in T.I.).


* *  Did cooking in Andalusia vary greatly from that of other Islamic
regions, or would it be reasonable to serve Islamic dishes that were
not from Andalusian cookbooks?


Some of the recipes in the Andalusian cookbook are attributed to people
from the Middle East. I think sophisticated Spanish muslims would have
been familiar with cooking from elsewhere in al Islam.


What beverages should we serve?* * 


Sekanjabin is one obvious possibility. The Andalusian cookbook has a
whole chapter of drinks, of which it is one.


(other questions omitted because I don't have good answers for them.
Try looking at period Islamic literature). 




David/Cariadoc

http://www.best.com/~ddfr/

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