LAUSR

espanolAndalucia oriental se denomina Alta Andalucia por la elevada orografia de las cordilleras Beticas con las cumbres peninsulares mas altas. Surge con la segmentacion de Espana en provincias, e incluye Almeria, Granada, Jaen y Malaga. Solo hay que detenerse en el fondo de nuestras ollas para encontrarnos el sincretismo de las tres grandes religiones monoteistas (arabe, judia y cristiana) que mezclo las fiestas de una con las comidas de otra y permitio la universalizacion de sus gastronomias; un sincretismo que ha llegado hasta hoy y hace dificil conocer el origen de una u otra receta. La cocina busca hoy la fusion entre el sabor y los ingredientes de la cocina tradicional con el saber y la tecnica de la cocina moderna. La diversidad geografica y climatica de Andalucia oriental es proporcional a su despensa, y esta es la que surte su recetario. La poblacion de Andalucia oriental se aparta del patron mediterraneo y se acerca a la dieta global de los paises desarrollados de Occidente. Esta tendencia a disminuir el consumo de alimentos propios de patron mediterraneo parece mantenerse, aunque se observa una disminucion en la caida de alguno de ellos. Ademas, el consumo elevado de grupos como el de carnes y derivados, bolleria, dulces y azucar tiende a moderarse. El patron actual es compatible –como pone de manifiesto el estudio ANIBES– con unas ingestas elevadas de grasa saturada y total y de azucares y una baja ingesta de fibra en un porcentaje importante de la poblacion en Espana y, por tanto, en Andalucia. EnglishEastern Andalusia, is also named Highland Andalusia, because the elevated orography of the Betics mountain range, with the highest Iberian Peninsula summits. This region arose with the division of the Spanish territory by provinces and currently includes Almeria, Granada, Jaen. You should only stop and look into the bottom of our cooking pots to find the syncretism of the three monotheistic religions, Christianity, Jewish and Muslin, which mixed parties of each one with meals of the others, thus allowing the globalization of their gastronomies that remained until nowadays and makes difficult to find the actual origin of a particular meal recipe. Modern cooking tries to find the fusion between tastes and ingredients of traditional cooking with current knowledge and technology. The geographic and climate diversities in Eastern Andalusia are proportional to its pantry, which in turn is the source of its meal recipes. The population of Eastern Andalusia is moving away of the Mediterranean pattern and getting closer to the developed Western countries diet. This trend to decrease the consumption of proprietary Mediterranean foods seems to be maintained in the last years although some of them start to recover. In addition, some food groups e.g. meat and meat derivatives, pastries and sweets, with actual elevated consumption, tend to be moderated. The current food pattern for the whole Spanish population, as well as for Eastern Andalusia, is compatible with high intakes of saturated fat, and total and free sugars, and low intakes of fiber in a high percentage of the Spanish population as reported by the ANIBES study.