What is paella paella at home?
Spanish cuisine (as opposed to Italian, French, as well as Chinese and Thai cuisine) does not belong to the "great cuisines of the world". That absolutely says nothing: Russian won…

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Spanish cuisine: what is its history? Part 2
People who do not like hotels, but prefer to rent apartments or villas, immediately plunge into the grocery-shopping-market world of the country in which they reside. The world is usual…

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Sweet life in Spanish: what is it?
As the great musician Ziryab once commanded, after the hot everything should go to dessert — fruits, cheeses and sweets. It is known that Spanish cuisine has experienced several influences,…

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Spanish cuisine: what is its history?

One of the most important features of Spanish cuisine is regional diversity, which, in principle, happens in many large countries. Galicia, Asturias, Castile New and Old, the Levant, Catalonia, the Basque Country, in which I was not — it is impossible to list all, but the cuisine of each region has its own individual characteristics. Spanish tapas in assortimento: Depositphotos However, almost all can try in Madrid if you set such a goal, which is also unlikely. Conventionally, Spanish cuisine can be divided into Northern, coastal, Central and southern. Somewhere in the diet, more seafood, some meat, somewhere special grown beans, and some eat turnip greens, in different regions of different ripe fruit. This is not unusual, and, like all Europeans, Spaniards cherish tradition (and therefore quality). This is due to the diversity of the climate in different regions, with different time intervals of the Arab presence on the Peninsula and other reasons. In addition, it is necessary to take into account the frequent small “culinary confrontation” between Spain and France. This affects the origin of “controversial” dishes. For example, the well-known mayonnaise, has long become native to almost any table. And here there are two equal official points of view. Some will say that the word itself is from old French word “yolk”, others will remember the story of the Spanish city of Mahon (fee Balearic Islands), will remember the legend of how the Duke of Richelieu (a relative of the famous) during the siege of the city asked the chef to come up with something less annoying of the remaining products. So the sauce of Mahon — salsa mahonesa became a world-renowned mayonnaise. Mayonnaise Photo: Depositphotos But here, according to this theory, there is nothing to divide: the city and the spirit — Spanish, dexterity to mix — French, all thus involved. By the way, the name of this city became the name of cheese — MAHÓN. Mahon-the famous Spanish cheese with the smell of cream and the sea, it is now protected by all rights, served in most restaurants and is beautiful even in a young, though in an old state. Approximately the same applies to the old sauce Aioli (ally Oli), which, of course, Spanish (Catalan), but the French immediately remember their regional (Occitan) cuisine with a similar sauce. Many Spanish dishes have their own history and legends. Thus, the famous Spanish tortilla-potato omelette-also has a “double story”. According to one version, the first omelet was prepared by the monks-Cartesians, on the other — the scrambled eggs appeared during the war, and is associated with the name of one of the Spanish General with the unpronounceable name Thomas de Zumalakarregi and de IMAS. Spanish tortilla Photo: Depositphotos Indeed, when the usual peasant woman becomes a General, she has to spin and think of something. The fact that this famous dish of national cuisine came from poverty (as well as many other culinary masterpieces) is proved by the fact that its first known description read: “Our women know how to make an omelet for 6 people from 2 or 3 eggs.” But the above dishes are all relatively recent. I always find it more interesting to Wade through the centuries and try to imagine how it was much earlier. The heritage of the ancient Phoenicians-grapes and olives. The Moors ‘ heritage is rice, almonds and spices. But the Spaniards themselves gave the world a considerable legacy, especially in the era after Columbus, greatly enriching the culinary landscape of Europe, to remember at least paella. Paella Photo: Galya Konstantinova, personal archive the first Spanish cookbook was written in the middle Ages, in the Catalan language, and for many centuries it remained the head book of the region. But much can be learned from fiction. The hero of the novel the hero of the novel We are the ones who eat one leek and pretend to eat the whole Capon. To avoid confusion: 1. There is a wonderful modern Spanish writer Arturo Perez-Reverte, author of numerous historical and detective novels (it seems that all instantly translated into Russian). He has a series of books about captain Alatriste y Tenorio. 2. This hero of the novel has a friend, also a hero of the novel, but absolutely reliably historical person — Francisco Gomez de Quevedo. Quevedo-a man with an interesting fate, and he is a poet and a famous writer. 3. The writer Quevedo has a famous novel, one of the first in the genre of the roguish novel — “the Story of a rascal named don Pablos” (about 1604). The hero of this novel is not least concerned with the sacramental question: where does the noble don earn his daily bread? Noble don to work on the ground does not belong, and the service is difficult to get, so the question of daily food rises before the hero in full growth. Olla of podrida Photo: Depositphotos the hero was not lucky, the host was stingy, and the famous Olla of podrida was quite liquid: In wooden bowls brought as clear soup, which you eat it, Narcissus probably risked his life more than bending over with clean water. I was alarmed to see the skinny fingers of the Diners swimming for the single pea that lay forlornly at the bottom of the bowl. Cabra was saying at every mouthful, ” it’s Clear that there’s nothing like Olya, no matter what they say.” Everything else is Vice and gluttony. Everything went on in the same order as I have described to you, only at dinner the soup was added to the fat, because someone once hinted to him that in this way he would prove that he was a noble. With the following lunch too, no luck: — Today we have a rutabaga! — exclaimed licenciat. — I don’t think any partridge can match her.” Eat, eat, it is pleasant to me to look how you are sated! Of course, we can assume that more than one hero was a cheat, and he came across scoundrels no less. She brewed some consumptive, very puny stews, broths, of which, if they were frozen, could be made crystal rosary. At Christmas and Easter, in order to celebrate the , she tried to make the soup fatter, threw there the stubs of tallow candles. However, if you do not take into account the sarcasm, some idea of the everyday cuisine of Spain XVI-XVII centuries can be gleaned from this novel. Here the tramps sat down to the table, taking half a roasted goat, two good pieces of pork, and a couple of boiled pigeons. Here already more than satisfying. Truth, how many cost such lunch in the context a common situation — it is unclear.

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