Andalusia - Land of Mediterranean Fusion Cuisine - Term Paper Example

Andalucía Land of Mediterranean Fusion Cuisine INTRODUCTION Spices, during the period of Middle Ages, were usually valued as essential commodities. In general, spices are regarded as the organic products that are often utilised for flavouring beverages and foods. During the Middle Ages, the usefulness of spices to preserve meat was unknown to people and therefore, these were only used for medicinal purposes (Dalby 16). With the passing time, an increasing number of uses for spices were discovered by people. Subsequently, in today’s modern day context, spices are believed to possess the properties of preserving foods, balancing tastes along with medicinal properties that aid digestion (Farrell 17). Vast differences can be apparently observed in the use of spices when comparing its importance in the Middle Age period and that observable in this modern day context (Freedman, “Spices: How the Search for Flavors Influenced Our World”). With this particular distinction and the multiple properties of spices, a non-negligible influence of such flavours can be witnessed on the cuisines belonging to various regions of the world. Identifiably, apart from the usage of spices for cooking and medicinal purposes, these are also used for various other reasons. For instance, today, spices are used as antivirals, colouring agents and brain stimulants as well. It is worth mentioning that the use and the incorporation of proper spices have eventually supported the creation of different culinary cultures around the world, presenting vibrant quality and taste in food preparations, while simultaneously sufficing the requirements of nutrition amid the consumers (Sherman and Billing, “Darwinian Gastronomy: Why We Use Spices”). THESIS STATEMENT This term paper intends to analyse the influence of spices in Andalucían cuisine. While analysing this particular subject matter, various significant aspects have been taken into concern for discussion in this thesis. These aspects comprise a general overview of Andalucian cuisine (gastronomy) emphasising the use along with the incorporation of varied spices in this particular culinary culture. Moreover, the other aspects comprise the currently practiced cooking techniques in Andalucian cuisine and the historical as well as the cultural backgrounds relating to this context. It is aimed that the discussion relating to the aforementioned factors will provide a brief idea about the ingredients used in the dishes of Andalucían cuisine, elaborating the usage as well as the incorporation of spices that has influenced its culinary culture in the global domain. A BRIEF OVERVIEW OF ANDALUCIAN CUISINE (GASTRONOMY) Andalucía is a self-governing community, which is positioned in Southern Spain (Chartrand 18-19; Lipscomb 228). Based on the estimations made in the year 2012, the total population of Andalucía has been recorded as amounted to 8,449,985 inhabitants. In relation to cultural aspect, it has been apparently noted that numerous gastronomic fiestas, rejoicing traditional dishes and products, take place throughout the year in every region of Andalucía (ICEX, “Andalusia”). By taking into concern these cultural aspects prevailing in Andalucía, it can be apparently recognised that the gastronomy of this particular community is deeply rooted within the Arabic cuisine of Al-Andalus (Medina 9). It is worth mentioning that the residents of Andalucía, who are significantly acknowledged as Andalucies, have developed the dining rooms and the current orders by themselves, wherein they are able to take pleasure of various delicacies during mealtime in a communal manner. In this similar context, Gazpacho and Tapas are regarded as the two typical dishes of Andalucía having par excellence. The dish, Gazpacho is a soup, which is prepared with ingredients like onions, vinegar, oil, tomato, peppers, salt, garlic, cucumbers and bread. On the other hand, Tapas may be served cold or hot, in restaurant and bars and are acknowledged as Aperitifs in Andalucía (ICEX, “Andalusia”). Analysing the influences of spices in Andalucian cuisines and emphasising its cooking techniques it can be affirmed that Andalucía is appropriately regarded as a melting pot of cuisines and cultures. This is owing to the reason that a blend of wide-open plains to cultivate varied crops, soft slopes where olive trees are farmed and rich meadows wherein vegetables are grown, offers substantial diversity to Andalucía. To be precise, Andalucía has a bright prospect of becoming a culinary model as varied raw materials are found to be accessible in this particular community at large (ICEX, “Andalucia”). It has been apparently observed in this regard that cuisines in Andalucía is very much tasty as well as simple due to the application of both classical and modernised cooking techniques (andalicia.com, “Gastronomy – Recipes”). It is noteworthy in this context that Andalucía has been one of the poorest regions of Southern Spain for several years. However, as days passed by, the region developed enormously with the growth of Jerez, Granada and Seville, few of its most prominent cities. Besides, the standard food offered to the visitors also contributed in developing the culinary heritage of Andalucía substantially (The Tapas Lunch Company Ltd, “Andalucía”). Specially mentioning, the cuisines of Andalucía has been examined by global experts who further regarded it as highly varied, which corresponds to a specific region that is itself diverse and extensive in nature. By taking into concern this significant aspect, the Andalucian cuisine is featured by broad culinary spectrum including wines of Jerez, specifically sherry of Trevelez and jamones of Jabugo among others. It can be unambiguously stated that the cuisines of Andalucía are extensively varied, as the topography of mountains, farmlands and seacoasts, held together by its Moorish aromas happens to provide it with enriched and unique features to stand aside with a highly differentiated culinary culture. Identifiably, cumin seeds and various other Arabian spices with sweet-salty combinations have been pervasive in Andalucían cuisines. The most widespread contribution of Andalucian cuisine towards worldwide gastronomy might be referred as ‘gazpacho’, which is a simple cold soup filled with garden as well as scraps ingredients offered to the Andalucians. This cuisine of Andalucía is often credited as one of the providers of to quality and tasty foods to the visitors, flavoured with almost same spices that are utilised in various other recipes. In this regard, the recipes included chopped peppers, ground cumin, olive oil and vinegar among others (Fodor’s Travel, “Andalusia Feature”). USE AND INTEGRATION OF SPICES IN ANDALUCIAN CUISINE While elaborating the usage as well as the integration of spices in the cuisines of Andalucía, it has been ascertained that the food items of this particular community of Southern Spain are spicier as compared to Italian foods, due to the proper usage and appropriate integration of the spices. It has been witnessed that the Andalucian cuisines are prepared with the integration of varied spices in its diverse food items that has skilfully obtained a special position throughout the globe, in comparison with the Italian foods. In this regard, the spices that are mainly used in the cuisines of Andalucía include peppers, saffron, asparagus and almonds (Prince 26). The broader usage as well as the incorporation of these spices unequivocally reflects the influence of Moors in the culinary features of Andalucía. It is to be affirmed that the influence of Moors on Andalucian cuisine is not only felt within the proper usage as well as exceptional incorporation of varied species while preparing dissimilar food items, but also in its culinary culture to a large extent. Apart from the above-discussed spices, the introduction and the usage of other spices, such as coriander and cumin also reflects the influence of Moors in the cuisine of Andalucía at a considerable degree (Cho, “A Comparative Historical Analysis of the Italian and Spanish Cuisine”). As mentioned previously, the cuisines of Andalucia are very much tasty but simple, having a subtle balance of the flavours in it. This can be justified with reference to various recipes of Andalucians cuisines. In this similar context, Andalucian cuisine is identified to serve numerous recipes that eventually make the region of Southern Spain a renowned place. These recipes commonly include ‘Remojon’, ‘Cazon en Adobo’, ‘Tortilla de patatas’, ‘Gazpacho Andalus’, ‘Gazpacho Caliente’, ‘Salmorejo Cordobes’ and ‘Gazpacho de Aguacates.’ In addition, the restaurants and bars also serve recipes such as ‘Almond Turron’, ‘Almond Soup’, ‘Ajo Bnco with Grapes’, ‘Meatballs in Saffron-Almond Sauce’, ‘Paella with Chicken as well as Seafood’, ‘Arroz con Pollo’ and ‘Arroz la Marinera’ to both national and international visitors. It can thus be apparently observed that the above discussed spices have largely been used along with incorporated in these recipes those have eventually made the cuisines of Andalucía to serve tastier foods to global visitors, in this particular region of Southern Spain (andalucia.com, “Gastronomy – Recipes”). By taking into concern one of its recipes i.e. ‘Gazpacho Andalus’, which is popularly acknowledged as Andalucian Salad-Soup among global visitors, it can be observed that spices such as ground cumin, vinegar and chopped peppers have been used. The broad assortment of Gazpacho recipes is regarded as the trademark and traditional dishes of Andalucía that represent the persistence of summer season in the region of Southern Spain. Again considering the recipe of ‘Gazpacho Andalus’, it becomes apparent that the spices used while preparing this dish are well integrated mixing various ingredients proportionately. In this regard, the ingredients that have been utilised while preparing the recipe of ‘Gazpacho Andalus’ include olive oil, stale bread, salt, vinegar garlic and water. The spices that are used in the another recipe of Andalucian cuisine i.e. ‘Salmorejo Cordobes’, which is also regarded as ‘Gazpacho Cream’ in Andalucía, encompasses green peppers, garlic cloves, virgin olive oil and wine vinegar among others. These spices have been apparently observed to be well integrated through blending and processing, producing a tastier dish for the people in Andalucía (andalucia.com, “Gastronomy – Recipes”). It is worth mentioning in this context that a very expensive spice i.e. saffron is used to prepare the recipe of ‘Paella’, which is also a trademark of the culture. The recipe of ‘Paella’ is promoted as a golden rice dish of Andalucia, which is often served for Sunday lunch and a picnic held in diverse parts of the region. This particular rice dish of Andalucian cuisine is always cooked dry and served to the people as a fiesta or a happy food. Thus, in order to prepare the recipe of ‘Paella’ with chicken as well as seafood, spices like green bell pepper, garlic, saffron, black pepper, paprika and turmeric are used. These spices are preserved as well as strained before use, combining these used spices in a little amount of water, which gives the dish, a rich sunny yellow colour. Apart from the food dish of ‘Paella’, many other tasty recipes are enjoyed by people in the Southern Spain region of Andalucía. For instance, common food recipes apart from Paella include ‘Arroz la Marinera’, which is a seafood rice and ‘Arroz con Pollo’, which are mainly chicken based rice cuisines. In order to prepare ‘Arroz la Marinera’, spices like garlic, parsley and salt along with pepper are used in proportions. These used spices are then blended in order to give and preserve the colour as well as authentic flavour of the mentioned seafood dish. Again, for preparing ‘Arroz con Pollo’, chopped red as well as green bell pepper, paprika, salt ground cumin, saffron, garlic, green olives and peppercorns are proportionately used (andalucia.com, “Gastronomy – Recipes”). Identifiably, amidst various recipes, the dishes of easy meals are regarded as tastier in the culinary features of Andalucía. The varied dishes or the recipes of easy meals that are easily and quickly accessible in the cuisine of Andalucía are ‘Bonito with Tomato & Onions’, ‘Revuelto de seta y gambas’ and ‘Alcahofas con jamon.’ Spices that are used in the easy meal of ‘Alcahofas con jamon’ are peeled as well as chopped garlic, pepper and salt. The other easy meal i.e. ‘Revuelto de seta y gambas’ contain sliced garlic, wild mushrooms and olive oil as its main ingredients. Accordingly, the spices used in the easy meal of ‘Bonito with Tomato & Onions’ are olive oil, saffron, turmeric and chopped pepper. The mentioned spices can be found as commonly used in preparing almost every kind of Andalucian cuisines, while their proportions and form of processing depends on the type of the food item, which eventually aids in enriching and preserving the flavour of those dishes (andalucia.com, “Gastronomy – Recipes”). A blend mixture of spices is often used in preparing one of the most delicious food items in Andalucía cuisines, i.e. ‘Flamenquin.’ This food item is served to the Andalucians as fried cheese and ham rolls. The spices used while making this particular recipe are bay leaves, black olives, salt, ground cumin and black pepper (andalucia.com, “Gastronomy – Recipes”). It can hence be affirmed from a broader understanding that the spices that entail black pepper and saffron among others are largely used in varied dishes or recipes of Andalucian cuisine. COOKING TECHNIQUES OF ANDALUCIAN CUISINE The above discussion represents the fact that the cuisine of Andalucía prepares extensive range of recipes with the execution of various spices that include garlic, paprika and saffron along with particular herbs like bay and rosemary among others. It is strongly believed that the incorporation of these spices by proportionately mixing as well as processing them, eventually serves the Andalucians with authentically flavoured food items. Based on this fact, it is to be mentioned that two particular cooking trends are found to be persisting within the entire region of Spain in this modern day context. These cooking trends include classical cuisines and modern cuisines. Conceptually, classical cuisines are typically based on the techniques of traditional cookery. On the other hand, modern cuisines involve the application of innovative as well as latest cooking techniques, brought in by culinary experts from worldwide (BlatGrundtvig, “Gastronomy in Spain”). Amidst the two cooking techniques available in Spain, the classical method of cooking seems to be pertinent within the cuisine of Andalucía, which although may seem to be complex, represent an art form in its own way. This might be owing to the reason that the Andalucian cuisine desires to offer traditional food items to the people belonging to this region of Southern Spain and become renowned as a traditional food provider in the entire region. It is worth mentioning that prior to the conquest of the Romans, very little was known about cooking in Andalucía. However, with the introduction of certain spices, such as garlic and the usage of olive oil by the Romans, also blessed by augmenting trade in the region, the knowledge of cooking greatly enhanced amid Andalucíans. Observably, the cuisine of Andalucía experienced a decline in the 20th century, when it was facing the difficult years of the civil war. However, the civil war contributed in conducting wide researches as well as inventions associated with food conservation and the requirement of supplying foods to numerous people. Moreover, canned products also started appearing during the civil war. As years passed by, the Andalucían cuisines became successful in retrieving from such crisis and thus experienced rapid growth. This growth was duly observed in terms of procuring local products easily, enhanced transportation systems and advancements in conservation techniques among others (BlatGrundtvig, “Gastronomy in Spain”). There are also particular cooking methods that are usually prevalent in entire Spain, wherein it is strongly believed that these methods are also used in the cuisines of Andalucía, being a part of Southern Spain. In this similar concern, the cooking methods used in the region comprise ‘A scapece’, ‘A beccafico’, ‘Arracanto’, ‘Escabece’, ‘Grigliato’ and ‘Gratinato.’ Theoretically, the cooking methods of ‘A scapece’ denoting frying fishes and having those with breadcrumbs, oil and garlic sprinkled over. The cooking method of ‘A beccafico’ is a delicacy where the intestines as well as the heads of the fishes and cooking those in the oven using oil, spices and cheese. The other cooking method i.e. ‘Arracanto’ focuses highly on appropriately blending and processing the spices and then cooking fishes or any item in the oven. ‘Grigliato’ is another cooking method, which is largely used in the cuisines of Andalucía, which simply denotes a culinary procedure to prepare grilled dishes. Correspondingly, the cooking procedures of ‘Gratinato’ refer keeping certain portion of sprinkle cheese as a topping of the foods and then cooking using oven heat, and later, adding cream to enhance its flavour (Cho, “A Comparative Historical Analysis of the Italian and Spanish Cuisine”). Besides, the other cooking techniques applied in the cuisine of Andalucía are ‘hervir cebollitas de cambray’, ‘In civet’, ‘Alla vaccinara’, ‘Alla tartara’ and ‘Anadir azafrancillo ditaxis heterantha.’ The cooking method of ‘hervir cebollitas de cambray’ implies cooking food by boiling those with green onions with olive oil as well as garlic. The other cooking technique i.e. ‘In civet’ denotes boiling any food item with red wine for an adequate time with onions for flavour. ‘Alla vaccinara’ signifies cooking as well as boiling tomato sauce, carrots, white wine, onions, pork pieces and tomato sauce for a shorter time period. Again, the cooking procedure denoted as ‘Alla tartara’, refers to the cooking procedure of diverse food items with tomato sauce and peas only. Similarly, the cooking technique of ‘Anadir azafrancillo ditaxis heterantha’ implies adding herbs along with root vegetables, which is also connoted as a cooking method widely used in the making of various Andalucían delicacies. It has been apparently observed in this similar context that despite the prevalence of the above-discussed varied range of cooking methods, the cuisine of Andalucía also follows the cooking method of ‘Queso asadero’, which focuses on grilling food items with different spices in a balanced way. Specially mentioning, the application of the above-discussed cooking techniques eventually make the delicacies of Andalucía to serve tastier traditional dishes to the people belonging to this region of Southern Spain (Cho, “A Comparative Historical Analysis of the Italian and Spanish Cuisine”). HISTORICAL AND CULTURAL CONTEXT RELATED TO ANDALUCIAN CUISINE In order to analyse the history of Andalucian cuisines, it can be apparently observed that the Romans who invaded Spain during 206 B.C., segregated the cuisines into four main culinary zones including meat and game, which positions in the Sierra Morena at the tip of the Iberica chain and wine along with olives chain located in the Subbeticas chain. Another zone comprises cereals, oranges and sugar zone, which can be located in Betica depression of Guadalquivir valley, while fish in included in the fourth zone, which is positioned in the third as well as the fourth depression of the Guadalquivir valley (Davidson 763). The historical background of Andalucian cuisines demonstrate that the culinary culture has the prospect of attaining maximum growth influenced by the Romans in developing the cultivation process of Andalucia with regards to their use of various spices and crops. Gaining a succinct understanding about the history of Andalucian cuisine it can be ascertained that the gastronomy of Andalucian cuisine was mainly influenced by the blend of Jewish, Arabic and most importantly, Spanish traditions since the mediaeval era. Specially mentioning, it was the Moors and the Romans who had designed as well as built exclusive irrigation systems that eventually resulted in making the cuisine of Andalucía a developed one, depending on its geographic features (Edelstein 211-213). Thus, it can be affirmed from a broader understanding that it was the Moors and the Romans who had laid the foundation of an effective and a renowned Andalucían cuisine in the entire world. With regards to determine the cultural context of Andalucian cuisine, it would be significant to mention that the actuality of Moorish culture can be felt in every aspect of the region. This might be owing to the reason that after invading Spain, one of the initial innovative practices performed by the Moors was the installation of upgraded irrigation systems. This facilitated the region to get harvested, thereby resulting in enlarging as well as enhancing its vegetable plantations at large. In relation to the cultural aspect, the heritage of Moors can be explicitly noticed in the architectures, colours and the street markets of Andalucía (The Foodies Larder Ltd., “The Moorish Influence on Andalusian Cuisine”). It is worth mentioning that the cultural facets of Andalucia have been much confined, following a mixture of three particular traditions, which comprise exceptional strain of Christian piety, the Arab princely courts and European agrarian feudalism (Gill 164-165). Based on the above-discussed facets, it can be affirmed that the Andalucian culture is an exuberant one, which loves to listen music and eat different dishes or food items. One of the impressive cultural facets, observable in the culinary culture of Andalucian cuisines, is that it serves the people belonging to the region of Southern Spain who mainly belong to an open society instead of a rigid one. This exuberant culture prevailing within Andalucian culinary field eventually reveals its acceptability in varied regions of the world serving unique and delicious food items. CONCLUSION In accordance with the above analysis and discussion, it can be affirmed that spices are generally used for making food items or recipes tastier and presentable to the viewers. In this similar context, the cuisine of Andalucia also uses a blend of various spices in order to enhance flavour of the food items. The different dishes that are served in Andalucian mainly entail ‘Tortilla de patatas’, ‘Salmorejo Cordobes’, ‘Remojon’, ‘Cazon en Adobo’, ‘Gazpacho Andalus’, ‘Gazpacho Caliente’, and ‘Gazpacho de Aguacates.’ In addition, the other recipes include ‘Paella with Chicken as well as Seafood’, ‘Arroz con Pollo’, ‘Almond Turron’, ‘Almond Soup’, ‘Ajo Bnco with Grapes’, ‘Meatballs in Saffron-Almond Sauce’ and ‘Arroz la Marinera’ among others. After acquiring a brief idea about the various dishes of Andalucian cuisine, it can be apparently observed that the culinary culture of Andalucia uses spices that encompass peppers, olive oil, salt, saffron, asparagus and almonds among others. Apart from using these spices in various dishes, the cuisine of Andalucia also integrates the same, by blending and processing the spices, resulting in tastier complex equation and scientifically appreciative culinary procedure. It is worth mentioning that the use as well as the incorporation of the aforesaid spices ultimately reflects the influence of Moors on the cuisine of Andalucia. Notably, amidst various cooking techniques, the cuisines of Andalucia can be found to have adopted traditional cooking methods in order to make the food items or the recipes culturally recognised throughout the globe. Thus, it can be concluded that the historical as well as the cultural contexts of Andalucian cuisines typically showcase the influences made by the Romans as well as the Moors towards developing this particular aspect in the form of developing cultivation processes and constructing exceptional irrigation systems. Nevertheless, for amateurs as well as for experts to a certain extent, Andalucían cuisine presents a challenge to balance its mix of a varied range of spices with appropriate balance and technique, so that flavour and nutritional value of each spice is maintained in the food but simultaneously maintains a balance without letting any particular taste to overpower the other. As mentioned by Ham & Butler in “Introducing Andalucía”, “Andalucia’s culinary culture is Spain’s most casual, but there are a few tricks to ensuring that you fully experience the local gastronomic scene.” Works Cited “Gastronomy – Recipes.” andalucia.com. n.d. 08 Jun. 2014. “Gastronomy in Spain.” BlatGrundtvig. 2014. Web. 08 Jun. 2014. Chartrand, Rene. Spanish Guerrillas in the Peninsular War 1808-14. United Kingdom: Osprey Publishing, 2004. Print. Prince, Danforth. Frommer's Seville, Granada and the Best of Andalusia. United States: John Wiley & Sons, 2009. Print. Dalby, Andrew. Dangerous Tastes: The Story of Spices. United States: University of California Press, 2002. Print. Davidson, Alan. The Oxford Companion to Food. United Kingdom: Oxford University Press, 2014. Print. Edelstein, Sari. Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. United States: Jones & Bartlett Publishers, 2010. Print. Freedman, Paul. “Spices: How the Search for Flavors Influenced Our World.” 2003. Web. 08 Jun. 2014. Farrell, Kenneth T. Spices, Condiments and Seasonings. United States: Springer, 1998. Print. Medina, F. Xavier. Food Culture in Spain. United States: Greenwood Publishing Group, 2005. Print. “Andalusia Feature.” Fodor’s Travel. 2014. Web. 08 Jun. 2014. Ham, Anthony & Butler, Stuart. “Introducing Andalucía”. Lonely planet. n.d. Web. 08 Jun. 2014. “Andalusia.” ICEX. 2011. Web. 08 Jun. 2014. Gill, John. Andalucia: A Cultural History. United Kingdom: Oxford University Press, 2008. Print. Lipscomb, Kelly. Spain. California: Hunter Publishing, Inc, 2005. Print. Naan, Cho. “A Comparative Historical Analysis of the Italian and Spanish Cuisine.” 2011. Web. 08 Jun. 2014. Sherman, Paul W and Billing, Jennifer. “Darwinian Gastronomy: Why We Use Spices.” 1999. Web. 08 Jun. 2014. “Andalucia.” The Tapas Lunch Company Ltd. 2014. Web. 08 Jun. 2014. “The Moorish Influence on Andalusian Cuisine.” The Foodies Larder Ltd. 2014. Web. 09 Jun. 2014. Read More