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Spain is home to an incredible variety of cuisines, reflecting the diversity, climates, histories and traditions of 17 regions. The history of Spanish foods is rooted in Spaniards' preference for fresh, seasonal ingredients and simple preparations. Some dishes, such as paella, represent a fusion of cultures and styles, while others,... more »
Spanish tapas have long been famous as an original and unique culinary option. However, ordering small amounts of several different dishes creates certain difficulties that are not present with more traditional options. Therefore, you should consider several steps before ordering. more »
Tampa, Florida, is in the midst of an energetic and imaginative culinary boom. From the Ybor City historic district to the elegant Hyde Park neighborhood, an array of superb restaurants abound. more »
When people think of European cooking, they think Italian or French, or perhaps German. Even Irish or Swedish often comes up before Spanish. Yet Spanish cuisine has a range of dishes that are as regionally diverse and delicious as any in Europe, if not more so. Although Spanish tapas is becoming more popular, there is more to Spain... more »
The cuisines of Mexico and Spain represent the melding of cultures, making it difficult at times to distinguish the difference between the two cultures' dishes. Spanish cuisine, a wide mix of Phoenician, Greek and Middle Eastern food, has influenced that of Mexico and vice versa. The elements of Mexican and Spanish cooking styles... more »
Spanish food is distinctly different from Mexican food, and has its own set of favorite spices...
Spanish cider is produced mainly in the Basque and Asturias region of the country. This drink is known for its complex flavors, which include... more »
New York City is one of the culinary centers of the world. Therefore, if you are looking for a romantic restaurant in New York City, you could not... more »
The "Party Punch" of Spain and Portugal, sangria is a perfect refreshing, fruity accompaniment to any meal, and best shared in a pitcher among... more »
Spanish cuisine consists of a variety of dishes which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the countrys deep maritime roots. Spains extensive history with many cultural influences has led to an array of unique cuisines with literally thousands of recipes and flavors. It is also renowned for its health benefits and fresh ingredients.
The first introduction of a product to the ancient Iberia was that of wheat. Wheat was thought to be brought by Iberians from the south of the peninsula. It was perhaps brought from Aquitaine in the north of the peninsula, due to the difficulty of transporting from the south. In time, the wheat of Iberia came to be considered to be the best in the Roman Empire, and became one of the main commodities of foreign trade. The Romans early approval of the wheat led to the spread of wheat from Spain to Greece and Egypt.
There were two major kinds of diet in the peninsula. One was found in the northwest part of the peninsula, with more animal fats that correspond to the husbandry of the North. The other could be considered the precursor of the Mediterranean diet and was found in the southerly parts of the peninsula.
Foods found in archaeological excavations include diverse types of legumes, onions, and garlic. The olive was introduced by the Phoenicians.
Other components of a Spanish meal include tomatoes, potatoes, and peppers, all of which were introduced from the Americas after Spanish colonization.
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. Cooking references from that era discuss the eating habits in Rome, where dishes from all of the Empires provinces were brought. So, for an example, it is known that thousands read more at » http://en.wikipedia.org/wiki/Spanish+cuisine
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