The combination of meat, sugar, and fruit was for centuries one of the most distinctive characteristics of medieval cuisine. Far from understanding sweet and savory as two separate worlds, cooks sought harmony between different flavors. Andalusian cuisine had developed a wide repertoire of dishes where meat was combined with fruits, nuts, and aromatic spices, an influence that left a deep mark on the territories of the Crown of Aragon. At the same time, the great Catalan medieval recipe books, such as the Llibre de Sent Soví (14th century) and the Llibre del Coch, by Robert de Nola (1520), collect numerous preparations in which the use of sugar and fruit is common, especially in dishes of game, poultry, and veal.