Spanish Foods history

The roots of Spanish cuisine and its history is dotted with colorful eras in the history of and communication between many countries. Influenced by various cultures have lived and ruled the country. The perfect location of Spain has increased the amount of its trading partners. Spanish cuisine has attributes that are directly in French cuisine, its immediate neighbors are plotted. It is not entirely clear whether the Romans or the Greeks were the first to introduce olive oil and olives in Spain, were the two ingredients of Spanish and shook function acuity in everyday meals and cooking. Spain is now the world's largest producer of olive oil.

Neighboring southern Spain from the Moors are in many parts of Spain to rule for almost 700 years. Leave a lasting influence comes directly from Spain to the kitchen with many ingredients and spices from the Moors, like rice, which is found in many Spanish dishes, including paella. Fruits, nuts and spices such as new nutmeg, saffron and cinnamon were also introduced into Spain by the Moors.

During a period of Muslim rule Christians living, Jews and Moors, and adds to the variety of cuisines, spices and ingredients from all cultures combined to create different meals. A very popular dish in Spain, or pintxos pintxos, small grilled kebabs, made with marinated pork or chicken with spices, then grill the meat. So do not eat pork, Jews and Muslims, it was Christians who first pork mixed with spices of the moor, creating Pinchos or pintxos. Some of the most famous ham from Spain and was published by Christians.

Spanish cuisine has changed history and has been flooded with new ingredients, after Columbus landed in America in 1492. When the word came back to Spain, that country had been found, many other Spanish explorers ventured west and curious new ingredients such as tomatoes, chocolate, potatoes, peppers and beans .

The Spaniards took to heart these ingredients and created some of the most popular dishes are still in Spain, including Spanish potato omelette (tortilla de patatas) churros and hot chocolate. Hot chocolate was given to the King of Spain, and quickly became very popular among the rich to spread across Europe as gifts or dowry of the Spanish royal family.

Peppers, is brought from America used heavily in many dishes. The spicy pork was added to produce the distinctive color and taste of the sausage the most famous of Spain, chorizo.

Obviously, the climate of a country has a strong influence on the culture and cuisine. Warm weather, it is very difficult for people to keep food fresh for a long time. Before the cold than usual, fresh produce for meals were a daily basis to ensure that only fresh produce purchased eaten. This practice still exists in Spain run by each city, with many small fruit and vegetable vendor (fruterias), bakers, butchers and grocery stores every day, usually from the seat of local government.
With tourism booming in Spain since the 1960s, many foreign visitors to Spain, hoping to try traditional Spanish dishes, which are a traditional food known for its quality, an attribute of Spanish culture people proud to come to Spain.

Visitors arriving in Spain are also on the number of small-town festivals, harvesting or production of local specialties such as cheese, wine, olives, meats, fruits, nuts and seafood celebrate surprised. There are many opportunities to enjoy local and regional dishes and try some of the history of Spanish cuisine.