Thesis on Different Spanish Cuisines

Different Spanish Cuisines

Spanish Cuisines includes the preparation of different which are made richer by the gastronomic input of the different regions and traditions that constitute Spain.

“Cuisine” envisages a specific style and art for the preparation of food for human consumption with the use of high temperatures.  Ways and methods of cooking and ingredients are different in most parts of the world according to the prevalent culture, distinctive environment and traditions, and trends.  The preparation of different foods is dependent upon the skill and training of the cook. In some parts of the world, food is cooked chemically and without heat. Cuisines are traditionally named after the regions of their origination. The cuisine is usually influenced by the ingredients that are easily available, laws of the land, and sometimes because of the prevalent religion.

In some places, there are Islamic food laws and Jewish food laws which strongly influence what can or cannot be used in the preparation of food. Many different customs and ingredients usually combine to make dishes that are specialties of some particular region or geographical area

Spanish Cuisines

Spanish cuisines has also been influenced by the different people who have conquered and ruled Spain. The custom of the collection and eating of mushrooms was introduced by the Romans which is still prevalent in several parts of Spain, especially in the North.

The Romans and the Greeks

The Romans and the Greeks also introduced the production and the study of grapes and the “Visigoths” brought in brewing or the making of alcohol. The major change in cuisine came to Spain with the invasion of Muslims composed of Arabs and Berbers who invaded Spain via the Straits of Gibraltar.

With this new invasion, new ingredients from India and Persia were brought into Spain.  The Arabs had extensive trade with India, which was famous for its variety of spices. The most common and popular dishes in Spain that are made with rice, sorghum, sugar cane, spinach, eggplant, watermelon, lemon, peach, orange, and almonds have their roots in the dishes that the Arabs and Berbers brought with them.

When Columbus discovered America in 1492, it added new ingredients to their cuisine which included tomato, cucumber, potato, pepper, paprika, and chocolate. The Spanish were the first people who mix chocolate with sugar to remove its bitterness. Andalusian cuisine in Spain is twofold: rural and coastal. Of all the Spanish regions, this region uses the most olive oil in its cuisine. The dish that has achieved the most international fame is Gazpacho. It is a kind of cold soup made with five vegetables, bread, vinegar, water, salt, and olive oil.

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