Placed under the theme “Andalusian culinary art, anthropological intersections between Morocco and Spain”, this cultural event intends to highlight the impact of migrations between Morocco and Spain and the role of these in the transfer of culinary traditions between the two shores of the Mediterranean.
The development of Moroccan-Andalusian cuisine experienced notable growth during the Almohad period, marked by the publication of major works, underlined Abdelouahed Akmir, administrator of the Al Andalus chair.
In a statement to the press, Mr. Akmir noted that Moroccan-Andalusian cuisine reached Latin America after its discovery by the Spaniards and certain Moroccan specialties, like couscous, have become traditional dishes in Brazil. , where they have preserved their Moroccan origins.
This study day aims to promote what represents nearly 800 years of Islamic culture in the Iberian Peninsula, Al Andalus at the time, underlined, for his part, the Spanish historian and anthropologist, specialist in Andalusian gastronomy, Fernando Rueda.
Speaking at a conference entitled “Andalusian cuisine: a cuisine of continuity”, Mr. Rueda assured that unlike other cultures that have dominated the Iberian Peninsula, such as Rome for example, the Arab world has managed to bring everything the knowledge of his empire.
This contribution was consolidated even after the expulsion of the Moriscos from Spain, he noted, specifying that Andalusian cuisine still continues today, perhaps under other names, but retaining its essence .
According to Mr. Rueda, 70% of traditional dishes are still prepared in exactly the same way as back then.
For his part, the academic at the Department of Hispanic Studies of the Faculty of Letters and Human Sciences of Mohammedia, Sanae Echairi, stressed that the pleasure of food also lies in the search for its origins, calling for more attention to be paid at the origin of Moroccan specialties like “Rfissa”, “Kaâb El Ghzal”….
The expert in Spanish-Moroccan cultural relations and the history of Andalusia affirmed that Morocco is a country which has always been and remains a meeting point of many civilizations and many peoples thanks to its geographical positioning, adding that this openness on the Mediterranean, which integrates various cultural contributions, has given the Kingdom a unique specificity among Arab and Muslim countries.
The day’s program included a scientific workshop for master’s and doctoral students working on theses related to nutrition in Morocco and Andalusia, as well as conferences on the evolution of Andalusian culinary art in these two regions.
The day concluded with a tasting session of Andalusian dishes, allowing you to discover their preparation in the past and their current adaptation. For the occasion, a special booklet was published, including recipes taken from historical sources such as the “Kitab al-Aghdiya” by Abdelmalik ibn Zohr and the “Fudalat al-Khiwan” by Ibn Razin al-Tuyibi.
In this context, chefs Lynah Oddi and Charo Carmona were invited to participate in the event to illustrate, during the tasting session, the evolution of Andalusian cuisine.