Spain & Its Endless Food Culture

 

The history of Spanish cuisine was affected by innumerable civilizations as they travelled or settled in Spain. The Phoenicians have left their sauces; the Greeks have brought olive oil to Spain and Romans, Carthaginians and Jews have included in the Spain's food items of their own. But it was the Moors who had the biggest effect on Spanish food over their ages. Fruits, mild spices, combinations of fruits and nut with meats and fish were included into the Iberian cuisine. Rice, a true mainstay of Spanish culinary delights, is the product of Spain's enormous rice dishes, as does Saffron, Cinnamon and Nutmeg, which originate directly from the Moors.On a warm summer day when you consume gazpacho, this plainly gourmet culture is Moorish, as it is also a direct result. Conclusion? Ironically, without the participation of so many cultures in the history of Spanish gastronomy, the food that we perceive to be "essentially Spanish" would neither exist nor be significantly different.

The discovery of the Americas with the legendary trip of Christopher Columbus in 1492 and the evident historical effect have added key components in Spain's gastronomic history. Food from the new countries arrived in Spain around 1520 and began to become a part of the Spanish diet. Tomatoes, vanilla, chocolate, different boas and potatoes, which unexpectedly arrived in Spain before they reached in Ireland, all belong to the numerous items that crossed the Atlantic. These are all staples of today's Spanish cooking.The most renowned Spanish meal was made in Valencia, eastern Mediterranean region, and is a stew known as paella (pie-AY-ah). In Valencia's Tidal Flatlands, rice, the major component, is cultivated. While paella is varied, it is common to make a range of cranberries (such as shrimp, clams, crab and lobster), chorizo (sausage), vegetables (tomatoes, peas and asparagus), chicken and/or rabbit, and rice with long seeds. Sweet pepper and saffron give flavours to a stew: bread, onion, garlic, wine, pimiento.

The economy of Spain is robust. Spain was among the Member States which joined the European Monetary Union in 1999, and the European currency, the euro, was accepted by Spain. Almost every Spanish child is sufficiently nutritious.

The worry over mad cow disease in the late 1990s, which affected bovine animals in the UK, prompted all the Europeans to be more careful about consuming beef. The Spanish stove and pork market was somewhat boosted, as Spanish cooks opted to cook a little more lamb, mutton and pig.

Hope you enjoyed reading about the Spanish food history...Stay tuned for some Spanish recipes on this saturday!Do comment which recipe would you like to see!!❤❤