... When the Abbasid dynasty established its capital in Baghdad in the eighth century, the Islamic world was able to draw on a sophisticated Persian culinary tradition that stretched back a millennium. The ancient Greeks had been awed by the luxurious cuisine of the Persian emperors Darius and Cyrus. Successive dynasties had continued to refine the cuisine that became the model for fine dining throughout the Islamic world. After the Mongols destroyed Baghdad in the first half of the 13th century, the center of Persian culture and its cuisine shifted back to the Persian heartland. It was here that the Moghuls learned the style of cooking that they took with them to northern India. ... With this background, it takes only one more step to see why Mexican moles resemble Indian curries. In the early 16th century, as the Spaniards were introducing their version of Muslim cuisine to Mexico, the Mughals conquered northern India half a world away. They came by way of Persia, which had become the cultural and culinary center of the region since the Mongols had ruined Baghdad more than 200 years earlier. It was this Persian version of Muslim cuisine that their cooks adapted to Indian circumstances, creating the sophisticated Mughal cuisine of New Delhi. By the mid-16th century, then, a belt of high cuisine could be traced from northern India westward to Mexico. Although in every area it had been adapted to include local ingredients, the basic techniques and the basic dishes of medieval Islam continued to form the basis of all the local variants
Posted on: Mon, 29 Sep 2014 16:41:09 +0000
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