Webreflinks - Spanish cuisine

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t	108	Today, Spanish cooking is "in fashion", thanks in part to [[Ferran Adrià]], who in the summer of 2003 attained international renown thanks to praise in the Sunday supplement of ''[[The New York Times]]''.<ref>http://www.nytimes.com/2003/08/10/magazine/a-laboratory-of-taste.html</ref> His restaurant [[El Bulli]], closed now, was located in the province of [[Girona (province)\|Girona]], near Roses. In a long article, the ''New York Times'' declared him the best chef in the world, and postulated the supremacy of Spanish cooking over [[French cuisine]]. Three of the ten best restaurants in the world, including the best, are in Spain, according to the 2013 renowned list by the magazine Restaurant. No other country has more than one restaurant in the top ten.	t	108	Today, Spanish cooking is "in fashion", thanks in part to [[Ferran Adrià]], who in the summer of 2003 attained international renown thanks to praise in the Sunday supplement of ''[[The New York Times]]''.<ref>{{cite web\|author=By Arthur LubowPublished: August 10, 2003 \|url=http://www.nytimes.com/2003/08/10/magazine/a-laboratory-of-taste.html \|title=A Laboratory of Taste - New York Times \|publisher=Nytimes.com \|date=2003-08-10 \|accessdate=2013-05-19}}</ref> His restaurant [[El Bulli]], closed now, was located in the province of [[Girona (province)\|Girona]], near Roses. In a long article, the ''New York Times'' declared him the best chef in the world, and postulated the supremacy of Spanish cooking over [[French cuisine]]. Three of the ten best restaurants in the world, including the best, are in Spain, according to the 2013 renowned list by the magazine Restaurant. No other country has more than one restaurant in the top ten.
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[[Image:Diego Velázquez 017.jpg|thumb|Spanish cuisine is born from the people, it is historical, traditional and enriched by the several regional methods of cooking.]]
[[Image:Jamon Bellota 2007 BEHER Bernardo Hernandez Guijuelo Salamanca..JPG|thumb|right|[[Jamón Ibérico]], [[BEHER (ham)|BEHER]] "Bellota de Oro", was elected as "Best ham in the world" in [[IFFA Delicat]] 2007 and 2010.]]
'''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 country's deep maritime roots. [[Spain]]'s extensive history with many cultural influences has led to an array of unique cuisines with literally thousands of recipes and flavours. It is also renowned for its health benefits and fresh ingredients, as a [[Mediterranean diet]].

==History==
{{original research|section|date=January 2012}}
[[Image:ValencianPaella.jpg|right|thumb|[[Paella]] [[valencia]]na]]
The first introduction of a product to ancient [[Iberian Peninsula|Iberia]] was that of [[wheat]]. Wheat was thought to be brought by [[Iberians]] from the south of the [[Iberian peninsula|peninsula]].{{Citation needed|date=November 2008}}  It was perhaps brought from [[Aquitaine]], due to the difficulty of transporting from the south{{clarify|date=January 2012}}.  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 wheat led to its spread from Spain to Greece and Egypt and easterly parts of Russia.{{citation needed|date=January 2012}}

There were two major kinds of diet on 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.

===Roman cuisine===
As early as [[Hispania|Roman times]], with the exception of products later imported from the [[Americas]], many modern foods{{Clarify|date=May 2011}} were consumed, although mostly by the [[aristocracy]], not the [[middle class]]. Cooking references from that era discuss the eating habits in [[Rome]], where foods from all of the [[Roman province|Empire's provinces]] were brought. Thousands of [[amphorae]] of [[olive oil]] were sent to Rome from vineyards in France.{{Citation needed|date=May 2011}} Nonetheless, and especially in the [[Celt]]ic areas, consumption of animal products (from [[lamb meat|lamb]], [[beef]], etc.) was more common than consumption of [[vegetable]]s.

Already in that era, [[cabbage]] was well known and appreciated, and considered a panacea for various ailments. Other popular vegetables of that time were [[thistle]]s (such as [[artichoke]]s) and onions.

In Roman Spain the hams of Pomeipolis ([[Pamplona]]) had great prestige. The export of [[pork]] products became the basis of a strong local economy.

It is almost certain that [[lentil]]s were consumed in Roman Spain, because they formed a [[staple food]] for the army and because they are easy to preserve and transport. [[Vicia faba|Fava beans]] were known from antiquity and were considered sacred by the Romans. In the [[Saturnalia]], the later December festival in honor of [[Saturn (mythology)|Saturn]], fava beans were used to choose the king of the festival. This custom is believed to be the source of the present day custom of hiding an object in the ''[[roscón de reyes]]'' (similar to the [[Sixpence (British coin)|sixpence]] traditional in a [[Christmas pudding]]); until quite recently, that object was a fava bean. [[Chickpea]]s were also popular, primarily among the poorer classes.

[[Edible mushroom|Mushrooms]] were common and popular in the northern part of the country.

They mastered the science of [[grafting]]. According to [[Pliny the Elder|Pliny]], [[Tibur]] saw a tree that produced a distinct fruit on each of its limbs: [[Nut (fruit)|nut]]s, [[apple]]s, [[pomegranate]]s, [[cherry|cherries]], [[pear]]s, but he added that they dried out quickly.

[[Viticulture]] already was known and practiced by the Romans, but it seemed as well the fact that it was the [[Ancient Greece|Greeks]] who extended the [[vine]] across the [[Mediterranean region]]. This includes those wines that were most popular in the Empire.

In this era the wealthy typically ate while lying on a couch (a custom acquired from the Greeks) and using their hands, because [[fork]]s were not used for eating. [[Tablecloth]]s were introduced in the 1st century. They came to use two plates, one flat (''platina'' or ''patella'') and the other deep (''catinus''), which they held with the left hand. That hand could not be used for many other things while eating, given that they ate with their left arms while reclining in bed, so that only the right hand was free. They used [[spoon]]s, which, like today, had different sizes, depending on what they were used for. The first spoons were made from [[clam]] shells (hence, the name ''cuchara''), with silver handles.

The mode of flavoring and cooking was quite distinct from what is found in modern times.

Among the multitude of recipes that make up the varied cuisines of Spain, a few can be considered common to all or almost all of [[Autonomous communities of Spain|Spain's regions]], even though some of them have an origin known and associated with specific places.

Examples include most importantly [[Tortilla de patatas|Potato omelette]] ("tortilla de patata", "tortilla española" or just "tortilla"), [[paella]], various [[stew]]s, [[migas]], [[sausage]]s (such as [[embutido]]s, [[chorizo]], and [[morcilla]]), [[jamón serrano]], and [[Spanish cheeses|cheeses]].

There are also many dishes based on [[bean]]s ([[chickpea]]s, [[lentil]]s, [[green bean]]s); [[soup]]s, with many regional variations; and [[bread]], that has numerous forms, with distinct varieties in each region. The regional variations are less pronounced in Spanish [[dessert]]s and [[cake]]s: [[creme caramel|flan]], [[custard]], [[rice pudding]] (''arroz con leche''), [[torrija]]s, [[churro]]s, and [[Madeleine (cake)|madeleines]] are some of the most representative examples.

Other foods include:
{{div col}}
* ''Arroz con leche'' ([[rice pudding]])
* [[Squid (food)|Calamares]] '''a la romana''' (Fried squid)
* [[Sopa de marisco]]
* [[Cocido montañés]] typical stew from [[Cantabria]]
* [[Chorizo]] (spicy sausage)
* [[Lamb chop (meat)|Chuletillas de lechazo]] grilled chops of [[domestic sheep|milk-fed lamb]]
* [[Lamb chop (meat)|Chuletillas de cordero]] small grilled chops of lamb or mutton
* [[Gazpacho]] a chilled tomato soup from Andalusia (light and refreshing)
* [[Salmorejo]], a chilled tomato soup thickened with bread and served with croutons of ham, egg etc. (creamy and substantial)
* [[Pollicipes pollicipes|Percebe]] typical from [[Galicia (Spain)|Galicia]]
* [[Hake|Merluza]] (white fish)
* [[Fabada Asturiana]] (bean stew)
* [[Fideuà]]
* [[Jamón serrano]] (cured ham)
* [[Butifarra]] a kind of sausage from [[Catalonia]]
* [[Lechazo]] asado (roasted [[domestic sheep|milk-fed lamb]])
* [[Shellfish]]
* [[Marmita]] typical from [[Cantabria]]
* [[Pa amb tomàquet]], rustic bread and fresh, chopped tomato, oil, herbs etc. (Catalonia)
* [[Paella]] (saffron rice)
* [[Jordan almonds|Peladillas]], Sugared almonds, typical from [[Valencian Community]] (especially, [[Casinos, Valencia|Casinos]]).
* [[Pescado frito|Pescaito frito]], battered (sometimes in [[adobo]]) [[fried fish]], typical from [[Málaga]] and Western [[Andalusia]]
* [[Tortilla de patatas]] ''or tortilla española'' (potato omelette)
* [[Turrón]], a type of [[nougat]] with almonds and honey, typical at Christmas
* [[Polvorón]], a type of Spanish shortbread, typical at Christmas
* [[Tortas de aceite]], from [[Seville]], a sweet vegetable oil pastry
* [[Olla podrida]]
* [[Gofio]], roasted flour used in a type of [[porridge]] in the [[Canary islands]].
* Meat is also very popular in Spanish cuisine; sheep, lamb, pork, and beef are staples.
{{div col end}}

* '''[[Andalusia]]''': (Andalucia) fried fish (Málaga), [[salmorejo]] and [[gazpacho]]. Seafood, especially [[shrimp]], [[Squid (food)|squid]], [[Mackerel (food)|mackerel]] and [[flatfish]]. [[Jamón Ibérico|Jabugo ham]] and [[Sherry]] wine. Olives and olive oil (special in Andalucia).

* '''[[Aragón]]''': Somontano, Borja and other wines. [[Jamón serrano]] (cured ham) in [[Teruel]]. [[Migas]], very typical in small villages. [[Nuestra Señora del Pilar]] sweets in [[Zaragoza]]. "Ternasco con patatas a lo pobre", one of the most popular dishes in Aragón. "Borrajas", vegetable typical of this zone. Peaches with red wine (from Calanda, in Teruel). And "[[chireta]]s", very popular in "Ribagorza" and "Somontano de Barbastro".

* '''[[Asturias]]''': The most famous regional dish is [[Fabada Asturiana]], a rich [[stew]] made with large white [[bean]]s (''fabes''). [[Apple]] groves foster the production of the traditional alcoholic drink, a natural [[cider]] (''sidra'').<ref>Museo de la Sidra, Nava (Asturias), Spain. http://www.museodelasidra.com/</ref> Sidra is traditionally poured in by an expert server (or ''escanciador''): the bottle is raised high above his or her head to oxygenate the brew as it moves into the glass below. Asturian cheeses, especially [[Cabrales cheese|Cabrales]], are also famous throughout Spain and beyond; Cabrales is known for its pungent odour and strong flavour. Other major dishes include [[Vicia faba|faba beans]] with [[clam]]s, Asturian stew, ''[[frixuelos]]'', and [[rice pudding]].

* '''[[Balearic Islands]]''':A typical island-based diet of seafood and simple, vegetable-based dishes as well as [[Sobrasada]]. [[Ratatouille|Samfaina]] (Ratatouille) and [[Coca (pastry)|Cocas]] are typical of [[Catalan cuisine]] generally. [[Majorca]]'s biggest export is the [[Ensaimada]], a pastry.

* '''[[Basque Country (autonomous community)|Basque country]]''': skillfully cooked dishes such as "txangurro relleno" (spider crab) "[[marmitako]]" and hake and clams. [[Idiazabal cheese]] and a distinctive wine called "[[txakoli]]". [[Piquillo pepper]]s, filled with [[Cod (food)|cod]] or [[tuna]].

* '''[[Cantabria]]''': The most famous cantabrian dish is [[Cocido Montañés]], a rich [[stew]] made with [[bean]]s, [[cabbage]] and pork. Seafood is widely used and bonito is present in the typical sorropotún or [[marmitako|marmite]]. Recognized quality meats are [[Tudanca]] [[veal]] and game meat. Cantabrian pastries include the traditional famous throughout Spain [[sobao]]s and [[Quesada pasiega|quesadas pasiegas]]. [[Dairy product]]s include [[Cantabrian cream cheese]], [[picón Bejes-Tresviso]], [[smoked cheese]]s, and [[quesucos de Liébana]]. [[Orujo]] is the Cantabrian [[Brandy#Pomace brandy|pomace brandy]]. [[Cider]] and [[chacoli]] wine were a speciality that are recovering.<ref>Fernando Barreda (1947). The chacoli Santander in the 13th to 19th centuries (1st, 1st reprint 2001 edition). Maxtor Editorial Library. ISBN 84-95636-84-0.</ref><ref>"In fact, chacoli until the late 19th century a widespread product in the Cantabrian, and half a century and the production of the province of Santander-today, autonomous community of Cantabria, quite widely exceeded that of the Basque provinces, according to data collected Huetz Professor of Bordeaux Alain Lemps in his landmark study 'Vignobles et vins du Nord-Ouest de l'Espagne'. [http://elmundovino.elmundo.es/elmundovino/noticia.html?vi_seccion=12&vs_fecha=200504&vs_noticia=1113497601 ""The txakoli of Burgos Valle de Mena wants OJ"(2005). Retrieved on 19/01/2008.]</ref> Cantabria has two [[Spanish wine|wines]] with [[Denominación de Origen Calificada|DOC]]: [[Costa de Cantabria]] and [[Liébana (Vino de la Tierra)|Liébana]].

* '''[[Castilla y León]]''': Morcilla from León, Burgos or Valladolid (black pudding made with blood and different spices), Judión de la Granja, Sopa de Ajo (Garlic soup), Cochinillo asado (little roast pig), Lechazo (Roast Lamb), Botillo del Bierzo, Hornazo from Salamanca, Jamón de Guijuelo (Spanish cured ham from Guijuelo (Salamanca)), a great variety of sausages like Salchichas de Zaratán and cheeses like Cheese of Serrada or Burgos's Fresh Cheese, and various of the best wines in Spain, '''[[Ribera del Duero]]''' wines.

* '''[[Catalonia]]''': Alongside Valencia, Catalonia has a long tradition of rice-dishes and seafood. In addition, cooked and cured sausages from [[Vic]] are famous. Perhaps the most well-known dish is the [[Catalan cream]], similar to [[crème brûlée]]. [[Catalan cuisine]] is rich, [[pa amb tomàquet]] and [[botifarra]] are typical food of Catalonia.
* '''[[La Rioja (Spain)|La Rioja]]''': above all its international [[Rioja (wine)|Rioja]] wines, as well as its [[vegetable soup]]s and its pepper and potato dishes.

* '''[[Extremadura]]''': [[Cocido extremeño]]  (a rich stew of bacon, fowl, ham, meats, and vegetables), ''embutidos'' of [[Iberian Pig|Iberian pork]], such as [[Jamón serrano]] and [[Lomo]], cheeses (including the indispensable [[torta del casar]], a close relative of the Portuguese ''[[queijo da serra]]''), [[pitarra]] wine and [[Migas]] Extremeñas.

* '''[[Galicia (Spain)|Galicia]]''': [[Caldo gallego]]; an array of seafoods, especially [[octopus]], [[Cod (food)|cod]] and [[Pollicipes pollicipes|goose barnacles]]; [[Tarta de Santiago]], a tart made of almonds and lemon; [[empanada]]s; Albariño wine from the [[Rias Baixas]].

* '''[[Community of Madrid|Madrid]]''': the [[cocido madrileño]] ([[Madrid]]'s chickpea stew) and the [[tripe]] dish [[callos a la madrileña]], strawberries from [[Aranjuez]] or melons from [[Villaconejos]], the wines from [[Navalcarnero]] and the Anís ([[anisette]]) liqueur of [[Chinchón]], [[Pig's ear (food)]] tapa), and the baked sea bream.)

* '''[[Region of Murcia|Murcia]]''': The products of its rich market gardens, such as [[zarangollo]]; fish and lamb stews; and the wines of [[Jumilla]], [[Yecla]] or [[Bullas]]. There are also the Murcian [[migas]].

* '''[[Navarre]]''':  [[stew|vegetable stews]], [[Tudela, Navarre|Tudela]]'s [[lettuce heart]]s with [[Anchovy (food)|anchovies]], [[Salmon (food)|salmon]], or a simple [[vinaigrette]] (oil, salt and vinegar); [[piquillo pepper]]s, which are often stuffed with meat; trout ''à la Navarra'' (cooked stuffed with bacon and cheese), [[Roncal cheese|Roncal]] and [[Idiazabal cheese|Idiazabal]] cheeses, [[curd]] from [[Ultzama]], [[claret]] wine, and [[patxaran]] [[liquor]].

* '''[[Valencian Community|Valencia]]''':  The [[Valencian Community|Valencian region]], specialises amongst others in the famous [[Paella]], and is its birthplace. This dish is very popular, and it's common to cook one each Sunday for family lunch. In fact, in Valencia, during [[Falles]], one of the biggest holidays there, it is quite normal to find big paellas being cooked in the street. The typical Valencian paella contains meat and vegetables, but many other variants of rice-based dishes can be found, with shellfish, meatballs or just covered in egg ("Arròs amb crosta").

==Chefs==
{{Refimprove section|date=March 2012}}
Today, Spanish cooking is "in fashion", thanks in part to [[Ferran Adrià]], who in the summer of 2003 attained international renown thanks to praise in the Sunday supplement of ''[[The New York Times]]''.<ref>{{cite web|author=By Arthur LubowPublished: August 10, 2003 |url=http://www.nytimes.com/2003/08/10/magazine/a-laboratory-of-taste.html |title=A Laboratory of Taste - New York Times |publisher=Nytimes.com |date=2003-08-10 |accessdate=2013-05-19}}</ref> His restaurant [[El Bulli]], closed now, was located in the province of [[Girona (province)|Girona]], near Roses. In a long article, the ''New York Times'' declared him the best chef in the world, and postulated the supremacy of Spanish cooking over [[French cuisine]]. Three of the ten best restaurants in the world, including the best, are in Spain, according to the 2013 renowned list by the magazine Restaurant. No other country has more than one restaurant in the top ten.

Four other Spanish chefs hold three stars in the prestigious [[Michelin Guide]]:
* [[Juan Mari Arzak]] (''/"'' in [[San Sebastián]], [[Guipúzcoa]], since 1989)
* [[Santi Santamaría]] (''"El Raco"'' of [[Can Fabes]], [[Barcelona]], since 1994)
* [[Martín Berasategui]] (''"Berasategui"'' in [[Lasarte]], [[Guipúzcoa]] since 2001)
* [[Carme Ruscalleda]] (''"Sant Pau"'' in [[Sant Pol de Mar (Barcelona)|Sant Pol de Mar]], [[Barcelona]] since 2006)

* [[Karlos Arguiñano]], who over the years has presented cooking programmes on various Spanish television channels, in which he shows his communication skills and sense of humour while cooking.

* [[Simone Ortega]], author of the best-selling cookbook in Spain, ''"1080 recetas"''.
* [[Sergi Arola]], chef at "''La Broché''" and a disciple of Adrià.
* [[José Andrés]], chef/owner of "Minibar by José Andrés" in [[Washington D.C.]], and a disciple of Adrià. Current host of ''[[Jose Made In Spain|Made in Spain]]'', airing on [[Public Broadcasting Service]] (PBS) [[Public television]].

Prominent names in the history of Spanish cuisine include:

* [[Ángel Muro]]: 19th century food expert and author of the book ''"Practicón"'', which is equivalent to ''Ma cuisine'' by [[Escoffier]].
* [[María Mestayer de Echagüe]], "Marquesa de Parabere": author of a two-volume cooking encyclopedia (with the second dedicated to the [[pantry]]) that is still in print, and that contains a large number of recipes, as well as chapters dedicated to table manners.

Other notable chefs specializing in Spanish cuisine:
* [[Ilan Hall]], winner of [[Top Chef]] Season 2, was known for his Spanish-inspired dishes. He has worked at the acclaimed [[Casa Mono]] Spanish restaurant in Manhattan.<ref>[http://www.newsday.com/entertainment/tv/ny-ettel4936343oct18,0,1069369.story?coll=ny-television-headlines ]{{dead link|date=July 2012}}</ref>

==See also==
{{Portal|Food}}
{{div col|3}}
* [[List of Spanish dishes]]
* [[Andalusian cuisine]]
* [[Asturian cuisine]]
* [[Aragonese cuisine]]
* [[Balearic cuisine]]
* [[Basque cuisine]]
* [[Canarian cuisine]]
* [[Cantabrian cuisine]]
* [[Castilian-Leonese cuisine]]
* [[Castilian-Manchego cuisine]]
* [[Catalan cuisine]]
* [[Extremaduran cuisine]]
* [[Galician cuisine]]
* [[Leonese cuisine]]
* [[Valencian cuisine]]
* [[Protected designation of origin|Denominación de origen]]
* [[Spanish cheeses]]
* [[Mexican cuisine]]
* [[Peruvian cuisine]]
* [[Latin American cuisine]]
* [[Tastet]]
* [[Flattop grill]]
{{div col end}}

==References==
{{Reflist}}
{{SPATRAcite|:es:Gastronomía de España|9 January 2006}}

==External links==
{{Cookbook}}
{{Commons category|Cuisine of Spain}}
* [http://www.thespanishcuisine.com/10-amazing-facts-about-spanish-food-cuisine/ 10 amazing facts about Spanish food], Spanish food and gastronomy interesting facts.
* [http://www.redandyellow.net/ Online store for Spanish food], an example of "packs to go"
* [http://www.foodsfromspain.com/ Foods from Spain] all about Spanish food & gastronomy
* [http://www.unique-almeria.com/spanish-food.html Spanish Food & culinary treasures], discovered by Spanish food photographer
* [http://www.red2000.com/spain/g-map.html Map of Spain], with information on the cuisine in different areas
* [http://www.spanishfoodfinder.com/spanishfood.html Introduction to food from Spain] The essence of Spanish cuisine - Spanish food
* [http://www.iberianature.com/spainblog/a-guide-to-spanish-food-a/ A-Z guide to Spanish food] Culture, history and dictionary - Spanish food

{{DEFAULTSORT:Spanish Cuisine}}
[[Category:Spanish cuisine|*]]
[[Category:Mediterranean cuisine]]

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