Oh. One explanation for why there is so much pork in Spanish cuisine.
Here is the book title by them that I found:
www.austinchronicle.com
I use honey in curries and other Asian foodOne thing I find fascinating is the window into medieval food. Our tastes have definitely changed. Chickpea stew sounds familiar enough, but...some of the rest not so much. And honey in savory food?
Here is the book title by them that I found:
A Drizzle of Honey: The Lives and Recipes of Spain’s Secret Jews
And a review:
A Drizzle of Honey: The Lives and Recipes of Spain's Secret Jews
A Drizzle of Honey: The Lives and Recipes of Spain's Secret Jews
What is amazing is that the court records were so detailed that the recipes could be revived, based on them.
Now that you mention it @Dsavid Keyte, there is plenty of sugar in things like teriyaki sauce! So it's not so odd as I thought.
jewishstudies.washington.edu
My other passion is medieval culinary history, which is why this particular video ended up in my feed. You can see that from the photo of my bookshelves below.One thing I find fascinating is the window into medieval food. Our tastes have definitely changed. Chickpea stew sounds familiar enough, but...some of the rest not so much. And honey in savory food?
Here is the book title by them that I found:
A Drizzle of Honey: The Lives and Recipes of Spain’s Secret Jews
And a review:
A Drizzle of Honey: The Lives and Recipes of Spain's Secret Jews
A Drizzle of Honey: The Lives and Recipes of Spain's Secret Jews
What is amazing is that the court records were so detailed that the recipes could be revived, based on them.
I appreciate this. I am Jewish. My mother's family comes from Syria. My Grandfather last name was Habeb which was changed to Haber when he came to America. My Grandmother's last name was Cheja. They were from Spain and eventually moved to Syria after the inquisition. My Grandmother actually spoke Ladino. Of course she also spoke Arabic, Hebrew, French, Spanish and English. She spoke Ladino to her sisters and brothers in letters. They lived in Argentina. In their home my Mom spoke Arabic and Spanish. Spanish because they grew up in a border town in Texas and no one spoke English. She learned English in school.
I have two fat books with Spanish recipes, and you have prompted me to take down the second of them - the Food of Spain, by Claudia Roden. The first one (1080 recipes) is opened fairly regularly, and has a great recipe for chickpea stew with rice and potatoes... I am so sorry to be reminded of Roden's book, as it is now beside me and demanding to be read!
Except, of course, that as I recall it the cocido madrileño uses pork rather than beef.
The complete "cocido madrileño" uses beef, chicken, pork's bacon and chorizo and morcilla ( well, and the bones of all those poor animals)... and all them are called "los sacramentos"Except, of course, that as I recall it the cocido madrileño uses pork rather than beef.
I also recall the big chunks of pure pork fat that were an important part of the dish and that were quite shocking to me just over thirty years ago when I was living in Madrid, coming from North American cuisine where we tended to try and avoid fat.
I seem to recall the the Cocido Maragato was basically meat, chickpeas, and cabbage. Once again, pork is the main meat, with a variety of cuts. When I had it in Astorga, although they were likely all cooked together, they were served separately: first the pork, then the chickpeas and cabbage, then the broth.
Haha! But surely Ireland has dried chickpeas? Any natural food store would likey have big bins of them for the humus makers of the world. Yum.
Also yum.
One of my best meals on the Camino Frances was in cafeteria El Camino in El Burgo Ranero. I had previously suffered the tummy bug in Carrión de los Condes, or at least that's where the symptoms presented themselves. So the next 24 hours I hardly ate anything, and what I did, well you know.....
In Loyd Grossman's book The World on a Plate he mentions that slaughtering a pig and having a communal feast were also ways of outing Jewish families in villages.
Not really -- the historical claims at the start of the video are rather inaccurate, but then that would involve discussing religion, so hmmm maybe not ; but pork (& wild boar) is a staple of the European diet and has been for millennia, and this is why there are so many pork foods in Spain.
Not to talk religion but I've been both to Israel and to Andalucia and I don't think pork is going bad much slower in an Andalucian summer. I can't speak to the historical claims at the start of the video that you find rather inaccurate, but I believe that the historical research that forms the basis of the book cited (A Drizzle of Honey by Gitlitz and Davidson) is fairly solid.
FWIW, I don't have A drizzle of honey but I've read part of it online as it is available. Perhaps not surprisingly, Gitlitz/Davidson's description of the historical situation is a lot more nuanced than the summary way in which it is presented in the cooking video.
I now own a Kindle copy of the book, but can't claim to have read it all yet. There are too many other books ahead of it in the stack. But I did try the cabbage, chickpea and beef stew featured in the video last night. Not bad, but not a huge hit.
Okay I'll bite, what is a "bag of vegetable soup"?I love chick peas.
One of my simple meals for albergue cooking alone, is a bag of vegetable soup, with chick peas and chopped choriso in it. Bread & a bottle of Rioja as side orders, and I am ready for bed and another day of walking.
Spain is not Andalucia alone -- and the wild boar in Spain are mainly in Catalonia, along the northern Atlantic coast, and near Madrid. And not many at all in Israel.
