Spanish Food History

A brief foray into Spanish history will reveal a wide diversity of influences on modern Spanish culture including those of a Phoenician, Roman and Moorish nature. Due to the old feudal system that existed in Spain many years ago, the regions of Spain each have their own particular cultural identities with cuisine being an important part of the identity. While basic ingredients such as garlic and olive oil are to be found in culinary culture across all of Spain, the similarities between regional cooking more of less ends there.

A Culinary Map of Spain.

Spain can be seen to consist of six culinary regions. In the north of Spain, in regions such as Galicia and Asturias, seafoods and sauces are prominent in cooking. In the Pyrenean region, a dish consisting of sautéed peppers, onions and tomatoes called "chilindrones" is a common accompaniment to many dishes. In Catalunya in the north east of Spain, cazuelas (a Spanish form of casserole) are to be found aplenty. The Eastern regions of Spain are known for their rice-based dishes such as Paella Valenciana. In Andalucia, the most southern region of mainland Spain, drinks are never served without a tapa to accompany them and fried fish is a local staple. Finally, in central Spain, in the restaurants and kitchens of regions such as Castilla-Leon, roast meats and Spanish stews known as "cocidos" are regularly found on the menu.

Reasons for the Variety in Spanish Food

As mentioned, Spanish food has been influenced by many other cultures over the centuries. Invaders, merchants, subjects of numerous Spanish colonies and a variety of other people, have all had their part in shaping Spanish cuisine, bringing with them their native food cultures. Below are a few examples of influential moments in history which changed the course of Spanish food.

The phoenicians

In 1100 BC, the Phoenicians, a civilisation that lived on the coast of what is now Lebanon, Syria and Northern Israel, arrived in the South of Spain and quickly established a colony called Gádir – more commonly known today as Cádiz. Being successful maritime traders, Gádir became an important trading centre for the area and Spain was introduced to a new influx of foods including herbs and spices from Africa and Asia.

The Romans

The Roman invasion around 218 BC, is considered by many to be the start of Spain’s history as a nation. Romans agricultural techniques such as grape and olive growing added much to the existing farming culture of the Iberian Peninsula where the influx of Romanisation originated. The Romans held the peninsula, then known as Hispania, for over 500 years and considered the area to be an important food producer for the entire Empire.

The Moors

As with many European countries on the Mediterranean Sea, Spain saw it’s fair share of North African visitors. The Moorish kings crossed the Straight of Gibraltar in 711AD and spread rapidly throughout South and Central Spain. The Moorish influence on Spanish Food included new methods of farming, and new spices and vegetables from the African lands.

The New World

The next major influence on Spanish food came in 1492 when the Americas were discovered. The expeditions to the New World returned with foods such as potatoes, tomatoes, corn and peppers. Nowadays, these foods are commonplace and hardly considered exotic but when they were first introduced to Spain, Spanish food (and the cuisines of most of Europe) went through a revolution.

What better way to delve into the culinary of Spain than sampling some Spanish food history through the products available from Delicioso.

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