Muslims first invaded the Iberian peninsula in 711 CE, crossing the narrow straits from North Africa and taking over most of what would become the country of Spain. The newly conquered land was called al-Andalus and at one time covered almost the entire Iberian peninsula. For nearly 800 years, Muslim, Sephardic-Jewish, and Mozárabe-Christian communities lived together, in proximity, sometimes at war but often in friendly cooperation, shopping at the same markets, trading commodities, and sharing each other’s holidays and festive foods. This interweaving of cultures embedded the foodways of al-Andalus deeply in Spanish life.
Janet Mendel, journalist and author of several cookbooks, including the new Flavors of Al-Andalus: The Culinary Legacy of Spain (Hippocrene, 2025), will join us by Zoom from her kitchen in Andalusia to tell the story of Moorish influence on Spanish cooking. Using examples from contemporary recipes such as meatballs in almond-saffron sauce, gazpacho with oranges, and eggplant timbale, she will trace the heritage of ingredients and techniques to foods served in Islamic Spain (711–1492).
Please note special time for this program, since Janet will be joining us from Spain.