GASTRONOMY AND HEALTH IN AL-ÁNDALUS (VIII-XV)

Abstract

Food and diet in al-Andalus were essential for the daily life of the population, but also for the medicine of the time. Furthermore, access to resources and consumption were heterogeneous. The development of their own agriculture and the growth of the souks as a distribution centres also played a part in the development of a food culture that was unique in the whole Mediterranean basin. The aim of this work is to study the characterisation of all these elements and the interrelationship between them, which gives shape to one of the greatest assets of the Andalusian legacy to our society.