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Gastronomía manchega, Pedro Muñoz, Spain
Gastronomía manchega, Pedro Muñoz, Spain

Spanish cuisine consists of a variety of dishes which stem from differences in geography, culture and climate. Pedro Muñoz is a Municipality in the autonomous region of Castile-La Mancha, Spain in the province of Ciudad Real in the extreme northeast corner It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep maritime roots. Seafood is any Sea Animal or Seaweed that is served as Food, or is suitable for eating particularly saltwater animals such Spain's extensive history with many cultural influences has led to a unique cuisine with literally thousands of recipes and flavors. Spain () or the Kingdom of Spain (Reino de España is a country located mostly in southwestern Europe on the Iberian Peninsula.

Contents

History

Seafood paella.
Seafood paella. Seafood is any Sea Animal or Seaweed that is served as Food, or is suitable for eating particularly saltwater animals such Paella (pa'eʎa is an internationally famous dish consisting of White rice, Meat, Seafood, Beans and Vegetables (depending on

The first introduction of an elephantian product then unknown to ancient Iberia was that of wheat, which was thought to be brought by Iberians from the south of the peninsula. The Iberian Peninsula, or Iberia, is located in the extreme southwest of Europe, and includes modern day Spain, Portugal, Andorra Wheat ( Triticum spp is a worldwide cultivated grass from the Levant area of the Middle East. The Iberians were a set of peoples that Greek and Roman sources (among others Hecataeus of Miletus, Avienus, Herodot and Strabo The Iberian Peninsula, or Iberia, is located in the extreme southwest of Europe, and includes modern day Spain, Portugal, Andorra It was brought from Aquitaine in the north of the peninsula, due to the difficulty of transporting from the south. Aquitaine (Aquitània Akitania archaic Guyenne / Guienne (Occitan Guiana) is one of the 26 Regions of France, in the south-western part of In time, the wheat of Iberia came to be considered to be the best in the Roman Empire, and became one of the main articles of foreign trade. The Roman Empire was the post-Republican phase of the ancient Roman civilization, characterised by an autocratic form of government and large territorial

There are two major diets in the peninsula. One was found in the northwest part of the peninsula, with more animal fats that correspond to the villages in the north. The other could be considered the precursor of the Mediterranean diet and was found in the Iberian part of the peninsula. The Mediterranean diet is a modern nutritional recommendation inspired by the traditional dietary patterns of some of the countries of the Mediterranean Basin.

Foods found in archaeological excavations include diverse types of legumes, onions, and garlic. A legume is a Plant in the family Fabaceae (or Leguminosae or a Fruit of these specific plants Organicsalsajpg||thumb|right|Onions used in salsa.]]Cooked onions in frying pan Allium sativum L, commonly known as garlic, is a species in the Onion family Alliaceae. The olive was introduced by the Phoenicians. The Olive ( Olea europaea) is a Species of small Tree in the family Oleaceae, native to the coastal areas of the eastern Phoenicia ( Phoenician: Phoenician nunsvg|12px|נ]]Phoenician nun The other major components of a Spanish meal are tomatoes, potatoes, and peppers, all of which were introduced from the Americas after Spanish colonization. The tomato ( Solanum lycopersicum, syn Lycopersicon lycopersicum) is a herbaceous usually sprawling plant in the Solanaceae or nightshade family Potato, which is the English term for Solanum tuberosum, is a Carib loanword Capsicum is a Genus of Plants from the nightshade family ( Solanaceae) native to the Americas, where it was cultivated for thousands The Americas are the lands of the Western hemisphere or New World, consisting of the Continents of North America and South America The Spanish colonization of the Americas was Spain 's conquest settlement and rule over much of the Western hemisphere.

Roman cuisine

As early as Roman times one can say that, with the exception of products later imported from the Americas, many modern foods were consumed, although mostly by the aristocracy, not the middle class. Hispania was the name given by the Romans to the whole of the Iberian Peninsula (modern Portugal, Spain, Andorra, Gibraltar The Americas are the lands of the Western hemisphere or New World, consisting of the Continents of North America and South America Aristocracy is a form of Government, where rule is established through an internal struggle over who has the most status and influence over society and internal relations The middle class, in colloquial usage consists of those who have some economic independence but not a great deal of social Influence or power. Cooking references from that era discuss the eating habits in Rome, where dishes from all of the Empire's provinces were brought. Rome ( Roma ˈroma Roma is the capital city of Italy and Lazio, and is Italy's largest and most populous city with more than 2 In Ancient Rome, a province (Latin provincia, pl provinciae) was the basic and until the Tetrarchy (circa So, for example, it is known that thousands of amphorae of olive oil were sent to Rome from Spain. An amphora (plural amphorae or amphoras) is a type of Ceramic Vase with two handles and a long neck narrower than the body Olive oil is a fruit oil obtained from the olive ( Olea europaea; family Oleaceae along with Lilacs Jasmine and ash trees Nonetheless, and especially in the Celtic areas, consumption of animal products (from lamb, beef, etc. Celts (ˈkɛlts or /ˈsɛlts/, see Names of the Celts Lamb, hogget, and mutton are the meat of Domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget Beef is the Culinary name for Meat from Bovines especially domestic Cattle (cows ) was more common than consumption of vegetables. The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however

Already in that era, cabbages were well known and appreciated, and considered a panacea for various aliments. The cabbage ( Brassica oleracea var capitata) is a leafy garden plant of the Family Brassicaceae (or Cruciferae used as a Other popular vegetables of that time were thistles (such as artichokes) and onions. This article is about the plant for other uses see Thistle (disambiguation. The Globe Artichoke ( Cynara cardunculus) Globe Artichokes are known to have been cultivated at Naples around the middle of the 9th century and

In Roman Spain the hams of Pomeipolis (Pamplona) had great prestige. For other meanings see Pamplona (disambiguation. Pamplona ( Basque: Iruñea or Iruña) is the capital city of Navarre The export of pork products became the basis of a strong local economy. Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive

It is almost certain that lentils were already consumed in Roman Spain, because they formed a staple food for the army and because they are easy to preserve and transport. The lentil or daal or pulse ( Lens culinaris) is a bushy Annual plant of the legume family grown for its lens-shaped Seeds A staple food is a Food that forms the basis of a Traditional diet. Fava beans were known from antiquity and were considered sacred by the Romans. Vicia faba, the broad bean, fava bean, faba bean, horse bean, field bean, tic bean is a species of In the Saturnalia, the later December festival in honor of Saturn, fava beans were used to choose the king of the festival. Saturnalia is the feast with which the Romans commemorated the dedication of the temple of the god Saturn Saturn ( Latin: Saturnus) was a major Roman God of agriculture and harvest This custom is believed to be the source of the present day custom of hiding an object in the roscón de reyes (similar to the sixpence traditional in a Christmas pudding); until quite recently, that object was a fava bean. Rosca de reyes (fruit cake is a very fine cake prepared carefully and delicately See also Sixpence (disambiguation The sixpence, known colloquially as the tanner or half-shilling also sprarzi was a British Christmas pudding is the dessert traditionally served on Christmas day although still available and popular throughout the year in Britain Garbanzos were also popular, primarily among the poorer classes. The chickpea ( Cicer arietinum) (also garbanzo bean, Indian pea, ceci bean, bengal gram, chana, kadale kaalu,

Mushrooms were common and popular in the northern part of the country. A mushroom is the fleshy Spore -bearing Fruiting body of a Fungus, typically produced above ground on soil or on its food source

They mastered the science of grafting. Grafting is a method of asexual Plant propagation widely used in Agriculture and Horticulture where the tissues of one Plant are encouraged to According to Pliny, Tibur saw a tree that produced a distinct fruit on each of its branches: nuts, apples, pomegranates, cherries, pears, but he added that they dried out quickly. Gaius or Caius Plinius Secundus, ( AD 23 – August 25, AD 79 better known as Pliny the Elder, was an ancient Author Tivoli, the classical Tibur, is an ancient Italian town in Lazio, about 30 km from Rome, at the falls of the Aniene river where it Nut is a general term for the large dry oily Seeds or Fruit of some Plants. The apple is the pomaceous Fruit of the apple tree Species Malus domestica in the Rose family Rosaceae. The pomegranate ( Punica granatum) is a Fruit -bearing Deciduous Shrub or small Tree growing to between five and eight metres tall This article is about the Cherry berry also classified as fruit for the ornamental tree See Cherry Blossom. A pear is a pomaceous Fruit produced by a tree of Genus Pyrus.

Viticulture already was known and practiced by the Romans, but it seemed as well the fact that it was the Greeks who extended the vine across the Mediterranean region. Viticulture (from the Latin word for Vine) is the Science, production and study of Grapes which deals with the series of The term ancient Greece refers to the period of Greek history lasting from the Greek Dark Ages ca A vine is any plant of Genus Vitis (the Grape plants or by extension any similar climbing or trailing plant The Mediterranean Basin refers to the lands around and surrounded by the Mediterranean Sea. This includes those wines that were most popular in the Empire.

In this era the wealthy typically ate while lying on a couch (a custom acquired from the Greeks) and using their hands, because forks were not used for eating. As a piece of Cutlery or Kitchenware, a fork is a tool consisting of a handle with several narrow tines (usually two three or four on one end Tablecloths were introduced in the 1st century. A table cloth is a cloth used to cover a table. Typically table cloths are made of cotton or artificial fabrics They came to use two plates, one flat (platina or patella) and the other deep (catinus), which they held with the left hand. That hand could not be used for many other things while eating, given that they ate with their left arms while reclining in bed, so that only the right hand was free. Knives were known, but not particularly needed at table because the dishes were cut up by slaves into bitesize pieces. A knife is a handheld sharp-edged instrument consisting of handle attached to a Blade used for cutting BBC Bitesize is the name given to the BBC's free Online study support resource for school-age students in the United Kingdom. They used spoons, which, like today, had different sizes, depending on what they were used for. A spoon is a Utensil consisting of a small shallow bowl at the end of a handle used primarily for serving and eating Liquid, or semi-liquid foods and solid foods The first spoons were made from clam shells (hence, the name cuchara), with silver handles. Clam is a word which can be used for all some or only a few Species of Bivalve Mollusks the word is a Common name which has

The mode of flavoring and cooking was quite distinct from what is found in modern times.

Typical dishes

Andalusian "pescaito" frito.
Andalusian "pescaito" frito.

Among the multitude of recipes that make up the varied cuisines of Spain, a few can be considered common to all or almost all of Spain's regions, even though some of them have an origin known and associated with specific places. An autonomous community is a first-level political division of the Kingdom of Spain, established in accordance with the Spanish Constitution. Examples include the potato omelette ("tortilla de patata", "tortilla española" or just "tortilla"), paella, various stews, migas, sausages (such as embutidos, chorizo, and morcilla), jamón serrano, and cheeses. The tortilla de patatas or Spanish omelette is a typical Spanish dish consisting of an egg Omelette with fried Potatoes ( Paella (pa'eʎa is an internationally famous dish consisting of White rice, Meat, Seafood, Beans and Vegetables (depending on A stew is a combination of Solid Food Ingredients that have been Cooked in Water or other water-based liquid typically by Simmering Migas ( pronounced) are a traditional dish in Spanish cuisine and Portuguese cuisine. A sausage is a prepared Food, usually made from Ground meat, animal fat salt and Spices (sometimes with other ingredients such as herbs typically packed An embutido ( Spanish and Brazilian Portuguese) or enchido ( European Portuguese) is a type of Sausage found in Spain, Chorizo (tʃo̞ˈɾiso̞ in Latin American Spanish or tʃo̞ˈɾiθo̞ in Castilian Spanish) Chouriço (ʃoˈɾisu in Portuguese) or Xoriç Black pudding or (less often blood pudding is a British English term for Sausage made by cooking blood with a filler until it is thick enough to congeal Jamón serrano (literally mountain ham) is a type of Jamón ( dry-cured Spanish Ham) which is generally served raw in thin slices Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. There are also many dishes based on beans (chickpeas, lentils, green beans); soups, with many regional variations; and bread, that has numerous forms, with distinct varieties in each region. Bean is a common name for large plant Seeds of several genera of the family Fabaceae (formerly Leguminosae used for human food or animal The chickpea ( Cicer arietinum) (also garbanzo bean, Indian pea, ceci bean, bengal gram, chana, kadale kaalu, The lentil or daal or pulse ( Lens culinaris) is a bushy Annual plant of the legume family grown for its lens-shaped Seeds Green beans ( American English) or French beans ( British English) also called squeaky beans are the unripe Fruits of any kind of Bean Soup is a Food that is made by combining ingredients such as Meat and Vegetables in stock or hot/boiling Water, until the flavor Bread is a Staple food prepared by Baking a Dough of Flour and Water. The regional variations are less pronounced in Spanish desserts and cakes: flan, custard, rice pudding (arroz con leche), torrijas, churros, and madeleines are some of the most representative examples. Dessert is a course that typically comes at the end of a meal usually consisting of sweet Food but sometimes of a strongly-flavored one such as some Cheeses The Cake is a form of Food that is usually sweet and often baked. Custard is a range of preparations based on Milk and eggs thickened with heat Rice pudding is a Dessert enjoyed by people of different cultures all over the world originating in Asia Rice pudding is a Dessert enjoyed by people of different cultures all over the world originating in Asia Churros are fried-dough Pastry -based snacks, sometimes made from potato dough originated in Spain, and is popular in Latin America The madeleine or petite madeleine is a traditional Cake (mistakenly translated as a Cookie in Polish) from Commercy, a commune

Others foods include:

Cuisine in each region

Other cuisine in Spain

Not everyone agrees on a common definition for Spanish cuisine. Whilst some typically Spanish dishes (paella, serrano ham, etc) are consumed outside of Spain, the regions which comprise the Basque Country may share dishes which are non-existent in others (Patxaran, Piquillo peppers, etc). Although at first it may seem obvious that Spanish cuisine is the food eaten in Spain, there are equally well-defined Basque and Catalan cuisines which offer significant differences with the cuisine of Spain proper. This dichotomy is typical of multinational states in which more than one culture exists.

See:

Chefs

Today, Spanish cooking is "in fashion", especially thanks in part to Ferran Adrià, who in the summer of 2003 attained international renown thanks to praise in the Sunday supplement of the New York Times. Catalan cuisine refers to the cuisine of Catalonia in Spain. It may also refer to the shared cuisine of the four Catalan-speaking regions of Catalonia Basque cuisine refers to the typical dishes and ingredients of the cuisine of the Basque people. Galician cuisine refers to the typical dishes and ingredients found in the Cuisine of the Galicia region of Spain. Ferran Adrià Acosta is a Chef born on May 14, 1962 in L'Hospitalet de Llobregat, Catalonia, Spain. (His restaurant El Bulli is located in the province of Girona) near Roses. El Bulli (as of 2008 the restaurant refers to itself with the orthography elBulli) is a three Michelin starred Restaurant run by chef Ferran Adrià In a long article, the New York Times declared him the best chef in the world, and postulated the supremacy of Spanish cooking over French cuisine. French cuisine is a style of cooking derived from the nation of France.

Four other Spanish chefs hold three stars in the prestigious Michelin Guide:

Prominent names in the history of Spanish cuisine include:

Other notable chefs specializing in Spanish cuisine:

See also

References

External links

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