History of Spanish Foods
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, like Serrano ham, are the traditional creations of regional purists.
Geography
Spain is situated on the Iberian peninsula, meaning that it is almost completely bordered by water. This geographical fact influences coastal cuisine, with shellfish and seafood dishes predominating. While coastal regions have a mostly Mediterranean diet, the inland mountain ranges, fertile hillsides, rolling farmlands and vineyards inspire dishes incorporating olives, Serrano ham, olives, fruits, vegetables, olive oil and wine.
History
Spain's history is one of convergence among many cultures. As immigrants and travelers arrived, they brought their culinary traditions. The Phoenicians brought strongly-flavored sauces, while the Greeks introduced olive oil. The Moors were the most notable influence, adding fruits, nuts, spices and rice, a key ingredient, to the Spanish diet. One classic dish conceived by the Moors is gazpacho, a tomato-based soup served cold.
Considerations
Another key influence in the history of Spanish foods is Christopher Columbus' historic visit to the Americas in 1492. In the ensuing years, sailors brought back new foods to Spain, such as vanilla beans, tomatoes, chocolate, various types of legumes, and potatoes. Many of these items are now considered key ingredients in Spanish cuisine. For example, potatoes often appear with Serrano ham, olives, tomatoes or shellfish in tapas preparations.
Types
One of Spain's most famous types of cuisine is tapas. Tapas are little dishes, like appetizers, that are packed with flavor, typically meant to precede dinner or to be accompanied with wine. The legendary history of tapas is that they were first used by bartenders in Seville. To keep wine safe from fruit flies, the bartenders would cover the glass with a small plate. It was not long before they were decorating the plate with tasty tidbits such as olives, cheese, sausage, ham, shrimp, cured vegetables and other salty and savory bites. As customers responded positively, proprietors began varying the dishes and making them more complex.
Misconceptions
People often confuse Spanish food with Latin American food. Beyond a shared language for ingredients, the two regions do not have much in common in their cuisines. Spaniards do not enjoy the chili pepper the way Latin Americans do, and Spanish food is historically flavorful rather than spicy. The principal spices used in Spanish foods are garlic, saffron and paprika. Another popular ingredient is pimiento, which can add some warmth to food, as well as a bittersweet flavor. Nutmeg, cinnamon, olive oil and vinegar are other traditional elements in Spanish cuisine.
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