Whatever the purpose of the trip of foreign tourists to Spain, they will in any case get acquainted with the national Spanish cuisine, which has an infinite number of unique dishes. The latter are not limited to the famous paella or tortilla (omelette with potatoes), and often guests from abroad have questions about a particular dish, familiar to the Spaniards, but almost stupefying everyone else. In this regard, the publication La Vanguardia conducted its own gastronomic research, which revealed the traditional Spanish dishes that cause the greatest surprise among tourists. Criadillas (testicles) under this name refers to a dish of fried or stewed testicles of any domestic animals whose meat is eaten, but most often in the course are bull eggs. Even if some Spaniards have a negative attitude to this kind of “products”, what to say about foreigners, whose name alone can cause genuine disgust. Exceptions are citizens of China and a number of Eastern European countries where bull eggs are considered an aphrodisiac. Continue reading
Quirky habits and all sorts of oddities are the flip side of the traditional view of food, anchored in the content aspect of the units of the gastronomic thesaurus. One of the oldest and most natural pleasures – the pleasure derived from food, as noted by psychologists, covers 70% of all pleasures experienced by people. The Spaniards, unlike the English, eat with undisguised pleasure, considering any meal as one of the most enjoyable ceremonies of everyday life. The commitment of Spaniards to the culture of food is associated with a well-structured knowledge of what fits in the phrase “good to eat”, with the time of eating passes into the rank of absolute value, and lunch hours are considered sacred. The main meal of the day comida gives the Spaniards a lot of fun and takes a lot of time.
One of the most common culinary traditions in Spain is tapas. So generally called a variety of snacks that are served in taverns to wine and beer. Tapas are not limited to clear time intervals, as this ritual has a special place in the gastronomy and traditions of Spain. Continue reading
Morcilla black pudding, made with pig’s blood, lard and spices, comes from this holiday. It is very popular not only because of its taste, but also is a kind of” gastronomic ” protest addressed to the Moors-conquerors. expensive varieties of morsilla are usually eaten as an appetizer, the cheapest are designed exclusively for frying. Revuelto de morcilla-a dish of fried morsilla, cut into large pieces, served with scrambled eggs or rice as a main dish.
Bright red spicy chorizo “choriso” sausages made of coarsely ground pork, rarely beef, minced meat, seasoned with garlic, red pepper, cinnamon and cloves, are famous all over the world. They are distinguished by the degree of sharpness (picante “sharp” and dulce” not sharp”) and the presence of fresh herbs, such as Basil. Varieties that do not need heat treatment are used as an appetizer or added to salads. Chorizo fresco, short and thick raw sausages, are sold in bundles and require mandatory heat treatment. Continue reading
The trivial thesis held by the British is that we ” eat to live, not live to eat.” At the same time, as K. Fox observes, the enjoyment and admiration of the magnificent cuisine of the French does not prevent the British from treating with contempt their “shameless love of food.” Among the English it is not customary to advertise their love of food and openly admit that food gives pleasure. About food as sensual-
it is customary to speak of pleasure in a light-hearted, jocular tone. Apparently, this is why poetic and erotic language in relation to food and names of dishes in the English community is not welcome. This is evidenced by the common humorous term “gastroperiodynia”, when used in respect of colorfully illustrated cooking magazines and cookbooks, with detailed descriptions of mouth-watering dishes, as well as in relation to enthusiastic discussions about food. Continue reading
The strongest of the traditional spirits of Spain are various types of aguardiente (Spanish aguardiente, literally – “burning water”), produced by distilling fermented fruit or vegetable raw materials. The most common of them is Aruch, distilled from the remains of grapes pressed during the process of making wine.
Main article: sherry
Sherry is a wine produced in Spain. The name of this wine is derived from the city of Jerez de La Frontera.
This fortified wine is made from three grape varieties Palomino Fino, Pedro Jimenez and Moscatel. Moors, for a long time occupied part of the territory of Spain, called the local wine “cherish”, from this word came the English name of sherry — “sherry”(sherry). For example, Fino, a clear, light dry drink Amontillado has a bright amber color and a slightly sweet taste Continue reading