In food, as in so many other areas of culture, Medieval Spain was a meeting ground for Muslim, Jewish and Christian ideas—even though the three religions had different ideas about dietary laws and fasting.
The Mediterranean was an important influence, but so were the tastes of the Islamic world, with its use of spices and vegetables such as eggplant, spinach and dried fruit. Includes a demonstration by the restaurant La Vara, whose chef Alex Raij was voted Chef of the Year by the 2012 Eater Awards.
Paul Freedman is professor of history at Yale. His books include Out of the East: Spices and the Medieval Imagination, and Food: The History of Taste.
This event is in collaboration with Spain Culture New York-Consulate General of Spain, a member of the network Spain Arts & Culture.
This is a part of Focus on Spain, a series dedicated to Spain's medieval inter-religious culture. Other events in this series:
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