Post by pigeonpie on Oct 9, 2009 10:29:00 GMT
Emigration to Algeria
In 1860 all families in Menorca knew someone who had emigrated to Algeria. Around a quarter of the population, which at that time was around 32.000 inhabitants, had emigrated around the middle of the X1X century.
The Algerian historian, Jean-Jacques Jordi y Carreras, descended from Menorcans, gave a talk on the subject this summer. The Menorcans founded the town of Fort de lÉau.
The majority of the emigrants were from Mahón, and Sr. Jordi said that the migration cannot be understood without taking into account the close relationship between the French troops and Menorca, plus the economic crisis at the beginning of the X1SX century.
In 14832 the French transported 100 families to Algeria. The Menorcans lived life as they had on the Island, as far as dress, customs and food were concerned.
Some culinary traits still remain. The formatjadas (the ones that look like pork pies, and are filled with a mixture of lamb or pork mixed with sobrassada, the local spicy sausage), crespells (th ones shaped like flowers that taste like shortbread and dusted with icing sugar) and lóliaigua (typical tomato soup).
In 1860 all families in Menorca knew someone who had emigrated to Algeria. Around a quarter of the population, which at that time was around 32.000 inhabitants, had emigrated around the middle of the X1X century.
The Algerian historian, Jean-Jacques Jordi y Carreras, descended from Menorcans, gave a talk on the subject this summer. The Menorcans founded the town of Fort de lÉau.
The majority of the emigrants were from Mahón, and Sr. Jordi said that the migration cannot be understood without taking into account the close relationship between the French troops and Menorca, plus the economic crisis at the beginning of the X1SX century.
In 14832 the French transported 100 families to Algeria. The Menorcans lived life as they had on the Island, as far as dress, customs and food were concerned.
Some culinary traits still remain. The formatjadas (the ones that look like pork pies, and are filled with a mixture of lamb or pork mixed with sobrassada, the local spicy sausage), crespells (th ones shaped like flowers that taste like shortbread and dusted with icing sugar) and lóliaigua (typical tomato soup).
