Moors in Spain | History of the Moors in Spain | Spanish Fiestas Tweet By 700AD the Visigothic kingdom was disintegrating totally and with Toledo, its main city, being ravished by famine, disease and internal disputes the scenario was perfect for the Muslim invasion which ensued. By 711, the Arabs and Berbers had converted to the Islamic religion which was dominating the rest of northern Africa. A speculative raiding party of 10,000 soldiers, led by Tariq ibn-Ziyad, crossed the Straits of Gibraltar and defeated the Visigothic army of King Roderic at the Battle of Guadalete. Roderic himself was thought to have drowned whilst trying to escape the scene. Fans of The Life of Brian will undoubtedly be upset that there is no record of the crowds calling ‘Welease Woderick’ at any stage during this battle!

Arabic Inscription (Alhambra) The forces here were swiftly followed by reinforcements so that, within 7 years, the Muslim conquerors, who came to be known as The Moors, were in control of most of the peninsula – a situation that was to remain more or less intact for the next 400 years – but, in some parts, for the next 700. Initially, Islamic Spain – known as Al-Andalus – formed a part of the North African province controlled by Damascus, the capital of the Islamic world. In effect this meant that the caliphs, or leaders, in Spain were little more than puppets. At this time the leading cities in Al-Andalus were Córdoba in the south and Valladolid (meaning the city of Al-Walid) further north. Internal divisions within the ruling Umayyad family, however, led to Abd-al-Rahman fleeing Syria in 756 and establishing an independent emirate in Córdoba . This led to a dynasty that united Muslim Spain, centralised the power in Córdoba and resulted in Córdoba becoming one of the biggest and most important cities in Europe.

Astronomy, medicine, mathematics and one of the largest Muslim libraries in the world all flourished. During the 10th century the Córdoban general, Al-Mansour, terrorized much of Christian northern Spain – notably by raiding Barcelona and also destroying the cathedral at Santiago de Compostela in 997, when he forced defeated Christians to carry the doors and bells from the ruins all the way to Córdoba, where they were incorporated into the mosque there. By 1031, though, the Caliphate of Córdoba broke into dozens of separate smaller kingdoms known as taifas. The most powerful of these were Seville , Granada , Toledo and Zaragoza. The Taifa kings competed against each other not only in war but also in culture and the arts, which continued to prosper, but gradually they lost ground to the Christian kingdoms from the north. Toledo was defeated in 1085, which led to a North African sponsored invasion to try to re-establish the empire. This in turn led to a far more fundamentalist attitude from the Muslims towards the remaining Jews and Christians in the taifas, whereas previously they had been places of religious tolerance.

Consequently, many of the Jews and Christians migrated to the cities further north. After Seville fell to the Christians in 1248, the only Muslim territory remaining was the Emirate of Granada, which consisted of about half of modern Andalucía. Granada was thus the site of Moorish Spain’s final, flamboyant cultural flowering, helped by the refugees fleeing from former Muslim strongholds. Muslims maintained control of Granada until 1492, when the northern kingdoms of Castile, Aragón, León, Navarra and Asturias united and conquered the kingdom – ending centuries of Muslim rule in Spain. The Muslims, though, left a lasting legacy for Spain – they did not simply occupy the country; as Washington Irving wrote in his ‘Tales of the Alhambra’, they were not ‘invaders and usurpers’’ but ‘rediscoverers of the Greek reservoir of knowledge’ and helped plant the roots of the European Renaissance.

Obviously the great palaces, castle and mosques of Moorish times are amongst Spain’s greatest tourist attractions – and rightly so – but also, pomegranates, oranges, lemons, aubergines, artichokes, cumin, coriander, bananas, almonds, saffron, sugar-cane, cotton, rice, figs, grapes, peaches and apricots were all introduced by the Moors. So too were the irrigation systems that enabled the dry plains to be efficiently farmed, the narrow, labyrinthine street plans of many of the old towns and even the flamenco itself has clear Islamic origins. The Spanish language is similarly full of words of Arabic origin – arroz (rice), alcalde(mayor), naranja(orange), azúcar(sugar) being just simple examples. Architecturally, there is evidence of the Muslim influence throughout much of Spain. Horseshoe-shaped arches, the decorative use of tiles, the design of peaceful inner courtyards, complex stucco work and almost stalactite-type ceiling embellishments are all part of the Moorish tradition.

The best places to visit for examples are obviously Córdoba, where there were once 1600 mosques and where the Mezquita is guaranteed to enthral you, Granada, with the Alhambra , surely one of the world’s most beautiful places, Seville, in particular the minaret known as the Giralda and the Alcázar – a masterpiece of Islamic architecture built, ironically, for a Christian king, Pedro I and, in the north, the Palace of the Alijafería in Zaragoza. Finally, let us illustrate Muslim culture by a few lines from the historian James Burke about Córdoba in the 9th Century – ‘At a time when London was a tiny mud-hut village that could not boast of a single street lamp, in Córdoba there were half a million inhabitants, living in 113,000 houses. There were 700 mosques and 300 public baths spread throughout the city. The streets were paved and lit. The houses had marble balconies for summer and hot-air ducts under the mosaic floors for winter. They were adorned with gardens with artificial fountains and orchards.

Paper, a material still unknown to the west, was everywhere. There were bookshops and more than seventy libraries.’ It’s amazing how much of what we consider to be ‘ the real Spain’ is part of Spain’s Moorish legacy. Seville Oranges in Andalucia, bitter oranges & marmelade, food and drink of Andalucia, Southern Spain "Seville oranges" in spring with orange blossom (azahar) in bloom By Brenda Padilla One of Seville’s most amazing attractions can be enjoyed free of charge as you walk the streets: more than 14,000 bitter orange trees that decorate the “calles” and infuse this charming city with the heavenly scent of their blossoms every spring. In fact, these ornamental, bitter orange trees outnumber every other species of tree in the city of Seville. They have become emblematic of this southern capital city and their fruits have even become known throughout the World as “Seville Oranges”. The orange tree and its blossom were praised by Moorish poets during Spain’s Islamic history and its bitter variety has graced the streets of Seville as long as anyone remembers.

Possibly it was chosen not only for its pungent fragrance, but also because it stays nice and green year round, providing shade in summer and thick swashes of lush green to line the streets in winter. Bitter Oranges Newcomers to Seville often gaze in dismay at oranges lying in the streets just waiting to be swept away by municipal street cleaners. Doesn’t anyone want those lovely fruits? In fact the fruit of the Citrus aurantium is so bitter you wouldn’t want to eat it fresh. However, the fruit – along with the leaves and flowers – do have their uses. Bitter oranges are perfect for making marmalade because they have higher pectin content than sweet oranges. The fruits of the Seville Orange, therefore, probably lie in the street mainly because locals are just too busy to put on their aprons and whip out pots of fresh marmalade. The flowers of the bitter orange tree are used to produce essences for aromatherapy and the leaves have long been used for medicinal purposes. In fact they were first used in Asia where the plan originates. In Chinese medicine herbal preparations made from bitter orange leaves and fruit rinds were used to treat intestinal problems, including constipation.

Today extracts from the bitter orange tree are often used in diet products as it is believed to increase weight loss. However, safety and effectiveness has not been proven and both conventional and alternative medical sources advise caution when using products made with concentrated bitter orange extract as it can increase blood pressure, negatively affect the heart and possibly lead to numerous other side effects – especially in children (which is also why it is not recommended for pregnant or nursing women). Freshly squeezed orange juice and Earl Gray tea for breakfast at Hacienda de San Rafael, near Seville Bitter Orange Cousins Curiously perhaps, the Seville Orange’s cousin, a close variety of bitter orange, is the Bergamot Orange which is cultivated in Italy and used to flavour Earl Gray tea. You’ll have to take a trip to Italy to get your stash of Bergamot oil, but while here in Spain, you might decide to try your hand at making marmalade.

See our easy recipe Andalusia | region, Spain | Britannica.com Andalusia Córdoba Andalusia, Spanish Andalucía, comunidad autónoma (autonomous community) and historical region of Spain , encompassing the provincias (provinces) of Huelva , Cádiz , Sevilla , Málaga , Córdoba , Jaén , Granada , and Almería . The southernmost region of Spain, Andalusia is bounded by the autonomous communities of Extremadura and Castile–La Mancha to the north and Murcia to the east, the Mediterranean Sea to the southeast, the Atlantic Ocean to the southwest, and Portugal to the west. The autonomous community of Andalusia was established by the statute of autonomy of December 30, 1981. Its government consists of an executive council, headed by a president, and a unicameral parliament. The capital is Sevilla . Area 33,819 square miles (87,590 square km). Pop. (2007 est.) 8,059,461. A village in Andalusia, Spain, showing housing typical of the region.

© David Warren/SuperStock Geography Andalusia possesses the most-varied terrain and vegetation in all of Spain. Striking contrasts exist between alpine mountains and pine forests at high elevations, arid and barren deserts, and fertile irrigated plains that support plantations of subtropical fruits. The topography of Andalusia is divided by mountain ranges into several distinct zones, each running southwest to northeast. The Sierra Morena is the northernmost range, crossing the northern parts of the provinces of Huelva, Sevilla, Córdoba, and Jaén. These mountains present a relief of desolate ridges punctuated by narrow valleys. In southeastern Andalusia the land rises abruptly to the Baetic Cordillera , one range of which, the Sierra Nevada , contains the highest elevations in the Iberian Peninsula south of the Pyrenees . The Baetic Cordillera extends southward from the province of Jaén into Granada and Almería. Lying between the Sierra Morena and the Baetic Cordillera is the heart of Andalusia, the Guadalquivir River basin and its associated plains.

The Guadalquivir River flows southwest across almost the whole of Andalusia, passing the cities of Córdoba and Sevilla before emptying into the Atlantic Ocean west of Cádiz. The river’s lower basin, a region known as La Campiña, is the most densely settled and agriculturally productive part of Andalusia. Similar Topics Navarra The Andalusian steppes, an arid region of badlands in the southeastern corner of Andalusia, cover much of Granada and Almería provinces. Extending east and west from the city of Málaga along the Mediterranean coast is the Costa del Sol, which has become one of Spain’s most popular tourist rivieras. A Mediterranean climate prevails in most of lowland Andalusia, with mild, rainy winters and hot, dry summers. Annual precipitation ranges from 80 inches (2,000 mm) in the Sierra Nevada and the Grazalema Mountains to as little as 8 inches (200 mm) in the desertic Andalusian steppes. Coastal and lowland Andalusia receive an average of about 3,000 hours of sunshine each year, which has helped draw tourists to the region.

The lower portion of the Guadalquivir River basin has some of the most fertile soils in Spain, but the sparse rainfall makes irrigation necessary in some areas. The population of western Andalusia has traditionally been concentrated in the large rural towns from which agricultural labourers commute daily to work on the surrounding estates, or cortijos, but in modern times the population has been concentrated more in the provincial capitals. From the Baetic Cordillera eastward, small villages predominate wherever water is available. Andalusia is underdeveloped and accounts for a disproportionately small percentage of Spain’s gross domestic product and a disproportionately high percentage of its agricultural output. Latifundios, or large estates, have dominated Andalusian agriculture since the Reconquest , producing the traditional Mediterranean crops of wheat, grapes, and olives by dry farming. The large farms have become increasingly mechanized, but the region continues to lag behind the national average in the use of tractors, irrigation, and fertilizers. Oranges are grown throughout the region, and cork trees are raised in mountainous areas. Andalusia is known for its wine and brandy , which are produced in Jerez (where sherry originated), Niebla, Montilla , and Málaga.

The provinces of Sevilla, Córdoba, and Jaén process large quantities of olive oil and together account for about two-thirds of Spanish production. Overview of olive processing in Andalusia, Spain. Contunico © ZDF Enterprises GmbH, Mainz Britannica Stories Ringling Bros. Folds Its Tent Andalusia’s landless farm labourers are among the poorest in Spain, and unemployment was a continuing problem in the region throughout the 20th century. In the second half of the century, emigration to more-industrialized regions of Spain and western Europe helped ease these economic pressures, but opportunities for emigration eventually shrank along with the demand for imported labour in the countries of the European Union . World Tour The region’s manufacturing sector is poorly developed and is dominated by the processing of agricultural products and by fishing and mining . Manufacturing is of relatively little importance. Andalusia’s mining industry is in decline, having reached its peak in the late 19th century, but mines in the Sierra Morena still produce large quantities of coal , iron, copper, and lead.

Andalusia suffers from an energy deficit despite extensive deposits of coal in the Sierra Morena and the exploitation of hydroelectric resources along the upper reaches of the Guadalquivir River and in the lower regions of the Baetic Cordillera. In the early 21st century, solar power plants were used in the region as an alternative energy source. Solar power plant, Tabernas, Andalusia, Spain. age fotostock/SuperStock Andalusia’s service sector has benefited from the spread of tourism, with visitors attracted to the hotels along the Mediterranean coast as well as the architecturally rich cities of Granada, Córdoba, and Sevilla. The growth of tourism has not been matched by growth in other economic sectors, however. Mezquita, the great Mosque-Cathedral of Córdoba, Spain. Photos.com/Thinkstock Andalusian culture still bears distinct traces of the eight centuries of Moorish rule. The Andalusian dialect , for example, contains many Arabic loanwords, and the names of geographic features often begin with al (“the” in Arabic) or guad (from wadi, the Arabic word for “river”).

The region’s Moorish architecture, flamenco dancing, and bullfighting have helped form the popular image of Spain overseas. The observance of Roman Catholicism is heavily ceremonial, with towns hosting elaborate processions during Holy Week and town guilds staging ostentatious pilgrimages, or romerías. History Facebook Twitter YouTube Instagram Pinterest Andalusia has a long history. Agriculture and complex society had developed in the region by 4000 bce. During the 9th century bce the Phoenicians founded the coastal colony of Gadir (now Cádiz), and by the 5th century bce Carthaginians and Greeks had colonized the coast, while the indigenous Iberian peoples of the interior developed a rich urban culture. The Romans, led by Scipio Africanus, conquered Andalusia between 210 and 206 bce, and the region eventually became the Roman province of Baetica. Flourishing under Roman rule, it was the birthplace of the emperors Trajan and Hadrian and the writers Lucan and Seneca . Roman rule lasted until the Vandals and then the Visigoths overran the region in the 5th century ce.

In 711 ce Muslims under the leadership of Ṭāriq ibn Ziyād crossed the Strait of Gibraltar from Tangier (now in Morocco) and invaded southern Spain, ending Visigothic rule. Henceforth, Andalusia’s history was closely linked with that of the North African coast until the end of the 15th century. The Arabic name Al-Andalus was originally applied by the Muslims (Moors) to the entire Iberian Peninsula. It probably means “Country of the Vandals.” In the 11th century, when the Christians began to reconquer the peninsula, Al-Andalus, or Andalusia, came to mean only the area still under Muslim control and thus became permanently attached to the modern-day region. After the Muslim conquest, Andalusia became part of the independent Umayyad caliphate of Córdoba , which was founded by ʿAbd al-Raḥmān III in 929.

After the breakup of this unified Spanish Muslim state in the early 11th century, Andalusia was divided into a number of small kingdoms, or taifas, the largest of which were Málaga, Sevilla, and Córdoba. These principalities, which warred incessantly among themselves, had begun falling to Christian forces based in León and Castile in the 11th century when they were reinvigorated by a new Muslim invasion from North Africa , that of the Berber Almoravids , who were able to establish centralized rule over Muslim Spain from about 1086 to 1147. The Almoravids were in turn succeeded by another force of Muslim invaders from North Africa, the Almohads , who ruled over Andalusia from about 1147 to 1212. Britannica Lists & Quizzes Editor Picks: Exploring 10 Types of Basketball Movies Despite its political instability, scholars have seen the Moorish period as the golden age of Andalusia because of its economic prosperity and its brilliant cultural flowering.

Agriculture, mining, and industry flourished as never before, and the region carried on a rich commerce with North Africa and the Levant. Some of the crops grown in Andalusia today, such as sugarcane, almonds, and apricots, were introduced by the Arabs, and much of the region’s elaborate irrigation system dates from the Muslim period. In the realm of culture, a vibrant civilization arose out of the intermingling of Spanish Christians, Berber and Arab Muslims, and Jews under the relatively tolerant rule of the Muslim emirs. The cities of Córdoba, Sevilla, and Granada became celebrated centres of Muslim architecture, science, and learning at a time when the rest of Europe was still emerging from the Dark Ages. The Mosque-Cathedral of Córdoba and the fortress-palace of the Alhambra in Granada were built during this period, and the great Spanish Muslim philosopher Averroës was perhaps its leading intellectual figure. The Almohads’ power in southern Spain disintegrated after their defeat by Christian armies led by King Alfonso VIII of Castile at the Battle of Las Navas de Tolosa in 1212.

The petty Muslim states that reemerged in this power vacuum were unable to mount a unified resistance to Christian reconquest, and by 1251 Ferdinand III of Castile had reconquered all of Andalusia except the Muslim kingdom of Granada , which survived until its capture by the forces of Ferdinand and Isabella in 1492. All of Andalusia was incorporated into the Christian kingdom of Castile. Andalusia continued to prosper after the Reconquest, in part because the ports of Cádiz and Sevilla were the gateways through which the wealth of the New World flowed into Spain. The expulsion of the Moriscos (Christianized Muslims) from Spain in 1609, however, helped trigger an economic decline that accelerated when Sevilla and Cádiz lost their trading monopolies with the New World in the 18th century. Gibraltar was formally ceded to the British in 1713, and Andalusia was divided into its eight present-day provinces in 1833.

Seville Food and Wine Tours - The best Foodie&Tours Seville Food and Wine Tours Where Mediterranean Cuisine meets Moorish Influences Seville Eat With Locals Seville is the capital and the largest city of the autonomous region of Andalusia in the sun-drenched south of Spain. It is renowned for its architecture, culture and weather, with over eleven hours of sunshine each day in the summer months. Bursting with sights and attractions, Seville is the home of world-famous monuments such as la Giralda, a Moorish style minaret tower, the Cathedral of Seville (one of the world’s largest churches), and the Plaza de España square. As well as its sights and architecture, Seville has much more to offer in terms of culture, lifestyle and of course food. Famous for its cultural traditions such as vibrant flamenco dancing, adrenaline-pumping bull fights and a rainbow of different festivals throughout the year, there is always something new to experience. Seville mixes the best of Spanish cooking with some special delicacies that come from the region of Andalusia itself. The area is famous for its olives and bitter oranges, whilst excellent sherry and cured hams are produced nearby and sold in the city.

The hot sun ripens fruits such as delicious oranges and lemons which hang from the trees wherever you go. In Andalusia, Moorish influences meet Mediterranean tradition creating a vibrant fusion cuisine. Make sure you try regional specialities such as pringa – slow cooked pork, chorizo and black pudding served in a bun – gazpacho – the famously refreshing cold tomato soup – and the dizzying array of different tapas. Tapas is a particularly popular way to eat in Andalusia. Locals eat much later than in the rest of Europe: kitchens may not open until 8:30PM, and many locals eat as late as 10PM or 11PM. Do as the Sevillanos do and make your way out after 9PM for a slow round of tapas accompanied by local sherry or wine. Spanish style bars are also typical, serving good coffee during the day and alcoholic beverages at night.

Whilst in Seville, try some of the city’s most famous restaurants: Egaňa Oriza offers a taste of Basque cuisine, and staying within the same tradition, Egaña Santo, previously run by Basque Michelin-starred chef Martin Berasategui, showcases modern, experimental cuisine with an Andalusian twist. Of course you can’t come to Seville and not try its famous tapas. In fact, the city is reputed to be home to 3,000 tapas bars in total, so you can’t fail to find something that takes your fancy, whether it’s a posh wine bar or a down to earth local joint selling good simple food washed down with a couple of caňas (small glasses of beer) or red wine. With such a dizzying array of selections, if you want to find out more about the foodie culture of Seville, why not join us for a market class, paella cooking class, tapas tour, and more. 15 Things You Did Not Know About the Moors of Spain 15 Things You Did Not Know About the Moors of Spain 1.

The Spanish occupation by the Moors began in 711 AD when an African army, under their leader Tariq ibn-Ziyad, crossed the Strait of Gibraltar from northern Africa and invaded the Iberian peninsula ‘Andalus' (Spain under the Visigoths). 2. A European scholar sympathetic to the Spaniards remembered the conquest in this way: a. [T]he reins of their (Moors) horses were as fire, their faces black as pitch, their eyes shone like burning candles, their horses were swift as leopards and the riders fiercer than a wolf in a sheepfold at night . . . The noble Goths [the German rulers of Spain to whom Roderick belonged] were broken in an hour, quicker than tongue can tell. Oh luckless Spain! [i] [i] Quoted in Edward Scobie, The Moors and Portugal's Global Expansion, in Golden Age of the Moor, ed Ivan Van Sertima, US, Transaction Publishers, 1992, p.336 3.

The Moors, who ruled Spain for 800 years, introduced new scientific techniques to Europe, such as an astrolabe, a device for measuring the position of the stars and planets. Scientific progress in Astronomy, Chemistry, Physics, Mathematics, Geography and Philosophy flourished in Moorish Spain 4. Basil Davidson, one of the most noted historians recognized and declared that there were no lands at that time (the eighth century) "more admired by its neighbours, or more comfortable to live in, than a rich African civilization which took shape in Spain" 5. At its height, Córdova, the heart of Moorish territory in Spain, was the most modern city in Europe. The streets were well-paved, with raised sidewalks for pedestrians. During the night, ten miles of streets were well illuminated by lamps. (This was hundreds of years before there was a paved street in Paris or a street lamp in London.) Cordova had 900 public baths - we are told that a poor Moor would go without bread rather than soap! 6. The Great Mosque of Córdoba (La Mezquita) is still one of the architectural wonders of the world in spite of later Spanish disfigurements.

Its low scarlet and gold roof, supported by 1,000 columns of marble, jasper and and porphyry, was lit by thousands of brass and silver lamps which burned perfumed oil. 7. Education was universal in Moorish Spain, available to all, while in Christian Europe ninety-nine percent of the population were illiterate, and even kings could neither read nor write. At that time, Europe had only two universities, the Moors had seventeen great universities! These were located in Almeria, Cordova, Granada, Juen, Malaga, Seville, and Toledo. 8. In the tenth and eleventh centuries, public libraries in Europe were non-existent, while Moorish Spain could boast of more than seventy, of which the one in Cordova housed six hundred thousand manuscripts. 9. Over 4,000 Arabic words and Arabic-derived phrases have been absorbed into the Spanish language. Words beginning with "al," for example, are derived from Arabic. Arabic words such as algebra, alcohol, chemistry, nadir, alkaline, and cipher entered the language. Even words such as checkmate, influenza, typhoon, orange, and cable can be traced back to Arabic origins. 10.

The most significant Moorish musician was known as Ziryab (the Blackbird) who arrived in Spain in 822. The Moors introduced earliest versions of several instruments, including the Lute or el oud, the guitar or kithara and the Lyre. Ziryab changed the style of eating by breaking meals into separate courses beginning with soup and ending with desserts. 11. The Moors introduced paper to Europe and Arabic numerals, which replaced the clumsy Roman system. 12. The Moors introduced many new crops including the orange, lemon, peach, apricot, fig, sugar cane, dates, ginger and pomegranate as well as saffron, sugar cane, cotton, silk and rice which remain some of Spain's main products today. 13. The Moorish rulers lived in sumptuous palaces, while the monarchs of Germany, France, and England dwelt in big barns, with no windows and no chimneys, and with only a hole in the roof for the exit of smoke. One such Moorish palace ‘Alhambra' (literally "the red one") in Granada is one of Spain's architectural masterpieces.

Alhambra was the seat of Muslim rulers from the 13th century to the end of the 15th century. The Alhambra is a UNESCO World Heritage Site 14. It was through Africa that the new knowledge of China, India, and Arabia reached Europe. The Moors brought the Compass from China into Europe. 15. The Moors ruled and occupied Lisbon (named "Lashbuna" by the Moors) and the rest of the country until well into the twelfth century. They were finally defeated and driven out by the forces of King Alfonso Henriques. The scene of this battle was the Castelo de Sao Jorge or the 'Castle of St. George.' Andalusia | Worlds of Flavor Spain The Town of Ronda in Andalusia, Spain Text by Nancy Harmon Jenkins ©2008 “The image of Spain is the image of Andalusia,” wrote British writer Jan Morris, and it’s true, for non-Spaniards, Andalusia’s traditions of bullfighting, gazpacho, gypsy flamenco guitars and chilled fino sherry form a powerful iconic representation of Spain. But there’s more to Andalusia than mythology.

By far the largest of Spain’s seventeen autonomous communities, Andalusia stretches all the way across the south from the Atlantic at Cadiz past the Straits of Gibraltar to the Mediterranean at Almeria. This is the old Arab territory of al-Andaluz, heartland of the brilliant Moorish civilization that dominated Spain for nearly 700 years and left its mark on Andalusia’s landscape, on its people, and, naturally enough, on its food. You have only to hear an old Spanish adage, produced whenever anyone describes the country’s cuisine, to understand this: The north of Spain stews, they say, the center roasts, and the south fries. Stewing and roasting are pretty much countrywide these days, but no one would dispute the enduring primacy of Andalusian cooks at the frypots. You’ll find them all over the region, in country villages as well as city freiduras or fry-shops, selling crisply fried fish, squid, potato chips, and the like.

Nowhere in the world, possibly, is fried food handled with the skill and distinction that Andalusians bring to it—and that, historians say, is a tribute to the Arabs who perfected the technique and the medium—extra-virgin olive oil—in al-Andaluz. If the olive groves of Andalusia go back well before the Arab conquest (olive oil was already a major export in Roman times), it was Arabs nonetheless who put a permanent stamp on Andalusian olives and oil. We know that from the language—aceite, aceitunas, almazara, meaning oil, olives, the olive mill—all come directly from Arabic. Jaen, one of Andalusia’s eight major provinces, is today the leading olive oil producer in the world—5% of the entire world production comes from just this one province. Andalusia’s climate is similar to North Africa’s with balmy winters and often searingly hot, dry summers.

Not surprisingly, another of Andalusia’s great culinary contributions is sopa frìa, cold soup, best known perhaps in the form of gazpacho, that deliciously refreshing combination of stale bread, olive oil, chilled tomatoes, peppers, and thirst-quenching vinegar, served straight from the refrigerator at just the moment when the mid-day sun beats most mercilessly. But gazpacho is just one, and the most recent, of a whole host of similar Andalusian cold soups, from Malaga’s sumptuous ajo blanco made with crushed almonds and garlic to Cordoba’s substantial salmorejo, a creamy gazpacho that’s almost thick enough to eat with a fork. And then there’s porra antequerana, an even thicker gazpacho from the town of Antequera just north of Malaga. Like salmorejo, it’s served with diced hard-boiled eggs and serrano ham and is often substantial enough for lunch.

(There’s even a hot gazpacho, made with red peppers, garlic, and the juice of bitter oranges, from the far western province of Huelva.) Each of Andalusia’s provinces has a specialty, often with a discernible gout de terroir stemming from the fact that in a territory so large there are different climates and constantly varying terroirs—from the flatlands at the delta of the Guadalquivir southwest of Sevilla, historic home of bone-dry sherries and manzanillas, to the heights of Trevélez in the Alpujarras south of Granada and Jabugo in the Aracena mountains of Huelva, where crisp, dry air creates an optimum environment for the curing of the finest hams. As Andalucia’s best-known wine, sherry (jerez in Spanish) deserves special attention. But if you simply ask for a glass of sherry, or even of jerez, you’ll be greeted with a blank stare because sherry actually comes in many guises.

Fino, for instance, is probably closest to what Americans think of as sherry, a dry, often bone-dry, crisp, pale-colored wine that may be served as an apéritif with roasted almonds. Fino’s close cousin, manzanilla, lighter and drier than fino is also lower in alcohol than other sherries; aficionados discern a saltiness in the wine that comes from its birthplace in Sanlucar de Barrameda, where the Atlantic’s briney breezes wash over the vineyards. There are other wines from the Region as well, including Pedro Ximenes, or PX, a thick, syrupy dessert wine with a distinctive taste of raisins. Iconic Dishes and Ingredients of Andalusia Pescaito frito: tiny crisply fried fish from Cadiz, often served in a paper cone to consume on the beach front. Orteguillas from Cadiz: fried sea anemones, sweet as oysters, briny as shrimp, a peculiar sea creature from the mouth of the Guadalquivir.

Langostinos de Sanlucar: Big, sweet, briny prawns (shrimp) from the mouth of the Guadalquivir, served grilled or salt-baked Escabeche de sardinas from Almeria: vinegar-infused roasted sardines. Sardinas and salmonetes: fresh sardines and small red mullet, best served hot from a grill set over the embers of an olive-wood fire. Caldo de perro: A fish stew from Cádiz, typically flavored with the juice of bitter (Seville) oranges Caracoles en salsa: Snails cooked in a minty, piquant tomato sauce. Jamón de bellota, jamón de pata negra: Jamón de pata negra refers to the black hoof (pata negra) of these prized hams which is always left attached to the ham as an indication of its quality; produced in Huelva province from the meat of black Iberian pigs, this is unquestionably the finest ham in the world. Bellota refers to the acorns (bellotas) on which the pigs feed for the last months of their lives.

Cazuela de Arroz and Cazuela de Fideos: from Malaga, rice and pasta casseroles pan-roasted with saffron, fish and shellfish. Caldereta de Chivo: from Malaga, lamb or kid baked in cinnamon, cloves and peppercorns. Puchero: the Andaluz version of Spanish cocido, with lots of vegetables, including pumpkin, zucchini, and green beans Migas de Matanza: from Cordoba, couscous-like breadcrumbs cooked with pork innards and spices during the annual pig slaughter. Alcachofas y Patatas a la Cordobesa: Artichoke and potato stew with saffron and garlic, from Cordoba. Pato a la Sevillana: Braised duck with oranges, green olives, and spices, from Seville. Pipirrana from Jaen: Chopped salad or relish with tomatoes, cucumber, onions, peppers, flavored with cumin and vinegar. Alboronia from Jaen: Medley of vegetables, eggplant, onions, garlic, peppers, zucchini, and tomatoes (a sort of Andalucian ratatouille).

Datiles: Fresh dates from Almeria Almendras de Marcona: Marcona almonds from the south-eastern coast of Andalucia, prized for their sweet flavor and crisp texture. Olive Oil: Olive oil is a fruit oil obtained from the olive (Olea europaea) a traditional tree crop of the Mediterranean Basin. Spain is the world’s number one producer of olive oil. Pressed from about 260 different cultivars, the oil is prized by chefs and epicureans around the globe. Andalusia accounts for about 80% of Spain’s olive oil production. Sherry Vinegar: Sherry vinegar (Vinagre de Jerez) is produced in the Jerez region of Cadiz known as the "sherry triangle". The same Palomino Fino grapes used to produce the finest sherries go into the making of Spanish sherry vinegar. To be called vinagre de Jerez, by law the Sherry vinegar must undergo ageing in American oak for a minimum of six months, can only be aged within the "sherry triangle" and must have a minimum of 7 degrees acidity.

Featured Videos Andalusian Dance - Sakkara Origin Mihana, In the 8th Century Muslims managed to cross coming from Morocco into Spain (more precisely they entered Andalusia). They were led by their commander Gebal al Tariq (Gibraltar is a derivation of his name). The Quran of their time was very lenient and open towards other cultures, so this surely helped with a rather friendly acceptance of the conquering army. The city of Cordoba became the capital and many musicians went to "Al-Andalus", introducing Persian Music and fashion. Music instruments were adapted in a very interesting way to new requirements and thus it happened that the oud received a 5th string. Muqaddam al-Qabri developped the music and many individual pieces were created, which - if played in sequence - made for music oeuvres of more than 40 minutes. Poetry in its tonal presentation, called Muwashshah, and the plural thereof: Muwashahat, which means something like stanza poem.

Very unfamiliar at first for dancers is, that contrary to "fix" rhythms like Saidi there are no categorically established rhyhtms, the stanza poems may be of even rhythm like 4/4 just as wwell as odd like 9/8. Many times you'll find a variation, in which the 1st, 6th, and 7th beat are accentuated. Any dance figure danced to such a beat is very interesting, if not easy to perform in beat with the music. But: music would not be music, if there were no further development, and so it just happened that even in this traditional music we find a "modernization", and songs and rhythms got less complicated. This made it easier to take sequences of this dance, i.e. short "stanza" and incorportate them into a Raks Sharqi dance routine. In Tunesia and Morocco this dance style still is widely spread, more so than e.g. in Egypt. Costume Zahira - Classic costumes for Andalusian Dance are not noted anywhere on old script rolls, we know of them only through spoken lore.

It was Mahmoud Reda and his dance troupe who took the lore as an opportunity to research this dance and to create as close to the original as possible "Andalusian dance costumes", which are nowadays the base for most costuming ideas when others perform this type of dance. Modern costuming only requires to wear for stage performances items like a long blouse or jacket with sash or peplum (best regards from emperess Sissi) and harem pants underneath. If the blouse is rather short, then a skirt is added on top of the pants, but it can end at the knees. Very nice for us "princesses": there are variations of this dress style that hug the torso like old Turkish costumes, from the hip down the fabric flows in abundance. Sleeveless dresses are completed with long gloves, sometimes small veils are added to the shoulder part. The chiffon we use today was of course not part of Andalusian times when this dance style became fashionalbe, but the fabrics they used back then would render such an original costume too costly: velvet and silk were used of course, but also cotton and brocade.

Embroidery was done with metallic yarn in gold and silver, small glass pearls were added as well as sequins. Rich people could also use genuine pearls for the costume .... Dressed like that nobody would have thought these dresses improper in any of the royal households of Europe back then. Today such covering is something unusual, the costumes don't show every inch of flesh, but they appear to be chaste - with a little winking of course....! This outfit will be completed with a small hat with veil - same as ladies at the beginning of the last century wore them! Accessories: As known in Persian dance, small "hankies" made of a soft, supple fabric can be held in the hands, in order to stress the easy movements. Music and movements The Andalusian dance is a very elegant, female but ladylike dance, often expressing a certain melancholy. By its origin as a dance in front of royalty you'll find of course also stylized bows and curtsies - but all very elegant and unobstrusive. If you love to dance arabesques you'll love Andalusian Dance - here you'll find all known variations of this special turn the same as smooth hip movements in time to the music.

Very popular is the so-called "Andalusian figure eight", which requires a good balance and isolation, as only the one hip side is supposed to work in large movements, without the body toppling or wavering or flailing with the arms. As for the arms: elegant, charming, graceful: snake arms, sad poses like thinking hard, ondulating arms... such are most prominent. About foot work let us say that in addition to lavishly incorporating turns, dancers also show gliding passages or a proud step-sequence - without looking at their audience while doing so (a lady does not stare at her audience) - thus she remains unattainable for her adorer in the audience, and all the more he will want to be close to her... Do you know CDs like "Mozart in Egypt" or "Best of Classics '97"? You'll find an Andalusian song on them, called Lamma bada yatathana (Sinfony no. 40) - both CDs available e.g. at Amazon onlineshops. Same song is also on our CD023 Jalilah - Journey of the Gipsy Dancer to be found in the music category of our onlineshop.

This theme also was done by Fairuz or Hamza ad-Din. Other songs that are suited for stanza music are to be found on our CDs Layali Kortuba (CD149 by Bassam Ayoub) and Alwan min Alsharq (CD147, also by Bassam Ayoub). We're thanking the dancers Zahira and Mahina for allowing us to use their pictures. Mihana, Andalusia - the country Andalusia - Spain / sunshine / Alhambra... that's about the first thoughts everybody has when thinking about that region. Geografically and historically it's also the region where the dance Muwashahat developped (Andalusian Dance), not to be confused with the Flamenco dance of present times. Hereinafter a short information on country and people, the dance itself was presented as extra topic! Enjoy reading! Al-Andalus About the origine of the name Andalucía: in the 8th century the Moors invaded the country and called it Al-Andalus. The name itself has not really been explained distinctly, but it's considered sure that it was used for the entire area of Moorish dominion on the Iberian peninsula.

In the year 715/717 the name was stamped on coins for the first time. Because of geographic condidtions (steep mountains which longtime were considered unconquerable) most of the "regular" great powers of the past had troubles to invade the country and stay. Among what nowadays would be called losers were the Romans, the French, Spanish and Arabs. Only the Moors were able to stay for at least long enough to leave their cultural stamp in the region. Some traditions and customs still are in use today. Architecture/Cuisine Some architectural gems of the Moorish time of Andalusia have been conserved and have become famous: Everybody knows the names of the Alhambra in Granada, and most also know Mezquita in Córdoba, Alcázar and Giralda in Sevilla. When strolling to the narrow streets of the old city centers, a tourist may start wondering if he/she still is on the European peninsula or on an Arab Sukh. Mosques can be found next to churches. And many old sacral buildings (like the dome in Sevilla) sport elements of an architectural style which had been first introduced by Moorish architects of times long past (e.g.

Mudéjar-Style, which was recreated by architects of romantic and gothic periods and further developped from that time on). But a country not only consists of buildings and customs, in Andalusia you'll find the cooking to be of Mediterranean style with Moorish influences. They had been the ones to introduce both citrus fruits and the irrigation system needed for their cultivating. Various spices and almonds are also heritage of Moorish times as well as some delicious desserts.

Question: What is the historically Moorish Spanish capital of Andalusia, famous for oranges and flamenco?
Answer: Seville