A Taste of Spain
- October 10th, 2011
- Write comment
Spanish cooking has evolved over the centuries, inspired by an abundance of delicious ingredients which can be found close at hand. These vary depending on the physical features of the region, where food is found: coastal, mountainous, arid or fertile plains. Equally they are affected by the prevailing weather conditions. Growing conditions are sunnier and drier in the South of the country, whereas the north is wetter and cooler. Foreign occupations of the country have also brought particular influences on local cuisine.
An understanding of Spanish cuisine is best gained at first hand by visiting the country. To this end, a good understanding of Spanish will certainly be a great benefit. For those that wish to improve their knowledge of the language, Rocket Languages Spanish course is the ideal companion to any trip.
Before the arrival of the Romans, a distinction could be drawn between diet in the north and south of Spain. Farming in the north was very much geared to rearing animals, whereas in the south it was based on what we would now call a Mediterranean diet.
During Roman times, the aristocracy, in particular, became accustomed to eating food from across the Roman Empire. Certain Spanish delicacies were also exported: in particular the hams of Pamplona were renowned throughout Roman Spain. Vines were cultivated and wine became popular throughout the region.
Certain recipes are common throughout Spain. Tortilla, made with eggs and vegetables is a popular everyday family dish. Cured ham is equally in demand, as it was in Roman times. Many dishes contain green peas, lentils or chick peas. The use of these, too, has survived for many centuries and they also form the basis for many soups.
As previously stated, you would be well advised to learn about Spanish cuisine through the language itself. Before undertaking a trip to savour the delicacies of Spain, you would be well advised to buy Rocket Spanish.