Though Spanish cuisine has roots in Roman and Mediterranean cooking, influence from Jewish and Moorish settlers differentiates Spain's cooking from the rest of Europe. Later, Spanish conquistadores brought back numerous foods from the Americas that were then introduced to the rest of Europe, including potatoes, tomatoes, peppers and beans.
Tapas & Tomato Fights
Attached to Europe but a stone's throw from Africa, Spain sports the tastes of its many settlers, whose own culinary customs have been shaped by the varying features of its regions.
Early settlers to Spain include the Iberians, Greeks, Phoenicians, Celts and Carthaginians. Later, the Romans dominated Spain, contributing all their best qualities, including language. In the 8th Century AD, the Moslems (known as Moors) conquered the nation bringing the Moslem religion and culture with them and ruled until the 13th Century, when the Christians again took dominance.
When Spain dispatched Columbus to America, it soon after reaped the profits and goods from his and others' explorations. The country's Charles V was crowned Holy Roman Emperor in 1516, ruling over countries from the Philippines to Germany to the New World. The last great foreign influence prior to its tumultuous modern history came in 1808, when Napoleon overran Spain and his brother took the throne.
Northern Spain's Cantabrian Mountains, humid and green, are home to the independent Basques, many living as sheepherders and still speaking their mysterious, ancient tongue. This uppermost region extends all the way to the seafood-rich Galicia region on the northwest coast. Mediterranean Spain is known for its Catalan language and the fertile farmland and azure coast stretching from Barcelona to Cartagena. Andalusia, in Southern Spain, is home of the famous gazpacho, the cold tomato soup that was created to cool the workers in the hot, dry sun. Moving Inland, a different refreshment is made: the Rioja wines, among the world's finest, and we see the aqueducts and architecture of the Romans, who also left their gustatory influences. Interspersed throughout these regions are touches left by the Moors and even the Sephardic Jews.
From olive oil to red wine, Spain offers the traveler a true taste of world-class cuisine.
- Customs & Hospitality
- What toEat
- Menu Guide
- Festivals & Feasts
- The Tomatina (Tomato Fight)
Spanish Cookbooks with Recipes
- Catalan Cuisine by Colman Andrews
- El Farol: Tapas and Spanish Cuisine by James Campbell Caruso
- My Kitchen in Spain by Janet Mendel
- Savoring Spain & Portugal by Joyce Goldstein
- Olive Oil: From Tree to Table by Peggy Knickerbocker
- The Basque Table by Teresa Barrenechea
- The Best of Gourmet Magazine: Flavors of Spain
- The Barcelona Cookbook by Sasa Mahr-Batuz and Andy Pforzheimer
- 1080 Recipes aka Spain: The Cookbook
Tapas by Penelope Casas
- Fried Goat Cheese with Onion Confit
Queso de Cabra Frito Sobre Cebolla Confitada
- Vegetable and Goat Cheese "Lasagna"
Lasana de Verduritas con Queso de Cabra
- Fried Beer-Marinated Chicken Wings with Salsa Brava
Alitas de Pollo Marinadas en Cerveza con Salsa Brava
More Spanish Tapas Recipes
- Alioli Potatoes
- Bravas Potatoes
- Chicken Croquettes
- Fried Almonds
- Fried Calamares
- Fried Olives
- Red Pepper with Anchovies
- Salt Cod Fritters
- Shrimps with Garlic
- Spanish Orange Tart
- Spanish Tortilla
- Spit-Roasted Whole Kid Spanish-Style
- White Beans with Vinaigrette Sauce
Spain on Wikipedia
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This page modified January 2007