|
History of Spanish FoodHistory of Spanish Food: Geographical and Climatic FactorsSpanish Cuisines are profoundly influenced by geographical location: reflecting climatic factors.  The Iberian Peninsula has 3,313 km of coastlines:, 1,660 kms on Mediterranean side and 1,653 kms on the Atlantic and Bay of Biscay coasts. Fish, in the History of Spanish Food: the Abundance and Variety of Spanish Cuisines are represented by fresh fish caught by net or by line, aquaculture or marineculture - such as Caviar production from Rio Frio in Granada. There is an excellent choice of game, sheep and goat. Echoes of past civilizationsAre in the ingredients, aromas and flavours which now belong to Spanish soils - and compound in creating essentially Spanish cuisine. History of Spanish Food: Fresh FoodFreshness" is the prime accent in Spanish Gastronomy. Refrigeration didn't exist for centuries, however, hot weather was a serious reality-factor. Spanish people cultivated the habit of purchasing their needs on a daily routine. Everything, thus, was fresh. Garum and salt were the only way the Phoencians and Romans could conserve certain items.The conquistadores radically changed Spanish and European diet, transporting back, foreign produce to Spanish soils. Examples:
 Vieiras and their Association in the History of Spanish foodA Vieira is a scallop shellfish. The scallop shell has long represented fertility and is directly associated with the Patron Saint of Spain. St. James the Great was an Apostle. He became the patron Saint of Spain. His body had been buried in Compostela 7 or 8 hundred years ago... One particular day - according to myth - it was divine assistance that led to his tomb being rediscovered. After endless defeats against the Moors the Spaniards' balance of luck - miraculously shifted. From the day Santiago's tomb was found: the Spaniards began to win their battles aginst the Moors. Santiago symbolized the justification of the Reconquista: Spaniards would charge at the Moors with the battlecry of: "Santiago y Cierra España": St.James and strike for Spain. A scallop shell was the insignia of St James. Santiago de Compostela pilgims wear a scallop shell as they may have to depend on charity for sustenance. Their requirements were small: kind people on their route would fill their scallop shell with food. Coquilles Saint Jacques is a French recipe. Influence of this Saint crossed frontiers - even the French hommaged him, incorporating his name into this dish. Background: History of Spanish FoodThe history of spanish food began when wheat crops were first cultivated on the Iberian Peninsula, in 5,000BC.The Romans were the first unite the Iberian Peninsula under the various Hispania provinces of Roman Spain. Providing food for the soldiers and the population was a matter of prime importance. Roman soldiers ate frugally in comparison to the Roman elite. However, the Hispaniae provinces had exactly the right conditions to provide ample sustanance for Rome and Hispania. What Were Those Basic Requirements:Wheat, olive oil and wine.Identifying Countries "Excelling" in Certain ProduceItaly: PastaFrance: Cheese Spain: Bread Roman OvensThe introduction of Roman ovens to the Iberian Peninsula (Pompeii ovens look similar to the wood-burning Pizza ovens of today), revolutionized the cooking of bread and many articles.You might say: but Spain is famous for many gastronomic items... Yes and that is correct, however, bread - historically speaking - is what Spain excelled at after the Romans. In the history of Spanish food: Where there were good ovens... History of Spanish food: EmpanadasEmpanadas were (and remain) an important and ancient staple recipe. Emapanadas could be "bite-sized" or larger depending on requirements. These savoury pies were easy to transport, providing sustenance to field-workers. Empanadas are finely rolled-out yeast-free dough, wrapping-over a tasty fish and vegetable preparation or a delicious meat and vegetable preparation. Small empanadas are fried while the large size are baked in the oven. In the History of Spanish Food: How Many People Brought New Foodstuffs to the Iberian Peninsula?
History of Spanish Food: Regional SpecialitiesPaís Vasco - San Sebastian: Seafood and French-styled foïe gras, Salted cod, bacalao al pil-pilCataluña: Sausage, beans, chickpeas: Garbanzos, chicken-liver pâtes, crema catalana, Valencia: Paella, this region is Spain's main rice-growing area, oranges, Murcia: Vegetables Islas Baleares:Ensaimadas, Sobrasada Islas Canarias: Gofio and bananas Madrid: Cocido Madrileño, Callos al la Madrileño, tender suckling pig, so tender, plates are used to cut cochinillo portions, Merino sheep, Manchego cheese Castilla y Léon: is the Ribera del Duero wine region, Lechazo: roast lamb, cocido, Cecina de Léon: smoked, dried cured beef. Extremadura: smoked and unsmoked dried and ground Pimenton: Paprika, Extremeñian cheeses  Galicia: Pulpo al la Gallega, Percebes (Goose barnacles) Asturias: Fabada Asturiana, Cidra Picos de Europa: Blue cheeses, Cabrales, Picon Navarra: Salmon, Trout, Pimientos del Piquillo, Logroño: Rioja wines Andalucia: fried fish, oil, water and garlic pounded with bread (the Roman origins of) Gazpacho (before tomatoes arrived) Salmorejo, calamares, the Sherry Triangle, Brandy, sweet Malaga wines, Caviar from Rio Fro in Granada, jumbo prawns from San Lucar de Barrameda in Huelva, pata negra hams and chacineria, strawberries, wheat and olive oil History of Spanish Food: TapasSpanish windersurfing paradise, par excellence, is found in Cadiz, especially in Tarifa. King Alfonso XIII, on a royal visit to Cadiz, passing by the Gaditan Ventorilla del Chato (historically famous inn - which to this day exists - nicknamed: the Snub-Nosed Tavern), decided to stop from refreshment.The King was served, a fierce gust of wind rained sand around the guests. Swiftly, the innkeeper cut some slices of Jamon serrano and placed them on top of the king's glass. Surpized the King asked why? The innkeeper explained: ham slices acted as a "cover" thus protecting the King's wine from the sand. The King liked the idea; when he reordered he requested another tapa: cover. The accompanying court re-ordered, immitating his request. Spanish Tapas were thus invented. History of Spanish Food: The Tapas Royal DecreeAlfonso X (the wise one) made it a Royal Decree that no Castillean innkeeper was to serve wine or alcohol UNLESS a Tapas was served simultaneously. Tapas absorbed some the negative effects of alcohol. Travellers and field-workers often were famished by mid-morning. This tente en pie: snack-on-the-go, kept patrons going until lunchtime.Mainstream CultureToday Tapas are mainstream Spanish cuisine and culture. Simple but filling: the Tortilla Español, cuts of Jamon Serrano or Jamon Iberico with their varied chacina cuts: chorizo, salami, morcilla etc. Olives, nuts, or small portions of albondigas or stews. Slices of regional cheeses, Ensaladilla rusa or stuffed eggs, croquettas, escabeches... each tapas is served on a small plate accompanied with small cuts of bread.Paradors offer tapas on their menu as an hors d'oeuvre speciality. Waitresses arrive with over 20 varieties of regional tapas. Small plates cover your whole table! Tapeando is an excellent way to taste Spanish cuisine in small portions: intrinsic to the "History of Spanish food."
Back to Andalucia-Andalusia's Homepage Top of history of spanish food Related PagesAndalucia SpainHomepage of Andalucia food Andalucia food Pimientos Andalusian Gastronomy the olive tree Water Technology of the Alhambra A Best Chiringuito Sherry Wine Physical Map of Spain Cadiz Map What is the Mediterranean Diet |
