[Sca-cooks] Hispano-Muslim Desserts

Suey lordhunt at gmail.com
Tue Jul 3 16:54:28 PDT 2007

Phil answered to my blancmange message:
> Well, what _does_ become a dessert prior to the 17th century, unless  
> perhaps you mean wafers, confits and hippocras? ;-)
Ever hear of marchipan, pastries, fritters, fried milk, fruits, olives 
and a whole list that could be medieval a dictionary filled with 
desserts which I do have 12 years in the making by the way! Since Ziryab 
re-introduced us Spaniards to what we call desserts in the 9th Century, 
I do nothing but collect alfarjores, bunuelos etc etc. As a matter of 
fact last year I edited a little part of a collection of Hispano-Arab 
desserts from convents in Santiago, Chile for a dear friend of mine 
here. I always mention this book in speeches cause its going to be 
published in Spanish/Chilean at Christmas time this year and I'm dying 
for a copy as I have been able to read a lot of the text. I entered into 
consultation cause the Conquistadores brought concubines of Arab origin 
fleeing from the Inquisition so we have desserts in convents of Arab 
origin in Santiago that have been forgotten in Spain but not on this 
continent. The Hispano-Muslim converts started entering convents with 
Philip II cracked down on the Conquistadores' morals. In Chile we one of 
the first women we know about is Ines Suarez who came Pedro de Valdivia, 
conqueror of this area who left his wife in Spain, and brought with him 
as his lover. Ines Suarez as Isabel Allende readers well know was 
neither of Muslim origin nor did she enter a convent. Converted 
concubines of  Hispano-Muslim heritage and their daughters did enter 
convents between Philip II and for other reasons to become nuns. Part of 
their dowry consisted of recipes. Fascinating material.

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