La Mezquita de Andulucia:
Name: Word Origin: La Mezquita comes from the Spanish word Mezquita which literally means mosque
People: Who Built it?: The orginal building of the mosque started under the supervision of the emir of Cordoba, Abd ar Rahman 1. Other supervisors were Abd ar Rahman 3, who ordered a new minaret. Al Hakam 2 enlarged the building plan and enriched the mihrab. The last Moorish supervisor was Al Mansur Ibn Abi Aamir who finished the outer naves and orange tree courtyard. Over time other Christian leaders modified the mosque
Time Period: When was it built?: The building of the mosque lasted for over two centuries starting in 784 AD.
History: What is it now?: Today it is no longer a mosque, instead it is the Cathedral of Cordoba. But the majority of its spectacular architecture owes its origin back to the 8th century Islamic architects that built it as a mosque.
Regional Importance: How does this landmark reflect or help define the culture of this region and/ or Spain as a whole?:The mezquita stands as a reminder to all Spainiards of the hardships that other religoius denominations have encountered to be stand where they are tdoay. La Mezquita not only stands as a religious landmark, but also a historical landmark to all religions. La Mezquita represents the battles fought between Spaniards about religious power. Today it stands as a respectful symbol of all the religions joined together in accord with one and other.
La Mezquita (online images) www.images.google.lamezquita
Geography of Andulucia:
Andalucia is thought of as a bridge between Europe and Africa. It's actual landscape varies from large forests filled with lucious green trees to high snow capped mountains. It is located in Sounthern Spain, bordering the Atlantic Ocean and the Mediterrian Sea.
Andulucian Food:
Membrillo:
1 1/2 kg. of rice quinces
1 1/4 kg sugar
water
Wash the quinces and dry thoroughly with a cloth. Cut into chunks, removing the seeds and centre core, and place in a pot with just enough water to cover. Bring to a boil and then cook on medium heat, uncovered, until the fruit is quite tender. Off the heat, use a hand blender to purée the fruit and then add the sugar. Return to the stove and cook on medium-high heat, stirring frequently, until it begins to thicken. Pour into individual serving dishes or a casserole dish or platter and let cool. Serve with a mild Spanish cheese, such as Manchego fresco (uncured), or spread on bread as jam.
Membrillo(online Image) Available at http://images.google.com/images?svnum=10&hl=en&gbv=2&q=quince+jelly&btnG=Search
Bizcocho
(Plain Cake)
1 plain yogurt
125 ml olive oil (use a fairly flavorless one for this)
250 cc sugar
375 cc flour
grated zest of one lemon
3 eggs
1 tablespoon baking powder
Mix all ingredients together and pour into a previously oiled cake pan (crown shape works well). Bake at 180 degrees Centigrade or until golden brown. Serve plain or with fresh fruit or ice cream. This is a favourite with all ages.
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