We all like to eat. It is one of the greatest pleasures of life. Gastronomy, like many other arts has been closely linked to human evolution, soaking up the traditions of different peoples, different historical periods … In Spain, thanks to its rich cultural history, gastronomy today is very wide and rich in nuances day flavors.

During the Middle age it is we get most input from different cultures . While in Europe the external contact with other peoples was only through the Crusades Christians coexisted in Spain with Sephardim and Andalusí.

We must thank to the Arabs foods such as rice, oranges, artichokes, almonds and spices like saffron, caraway, the caper. But undoubtedly the most entrenched contribution has been one of the cooking methods that marked a big difference between the West and the Al-Andalus: frying with olive oil. Previously, and even that now it can draw attention it was cooked with fat lamb.

Sephardic cuisine meanwhile also left their mark, curiously through their strict food standards related to religion. It is curious to know for example that the prohibition of cooking on the Sabbath (which runs from Friday afternoon to Saturday) is what leads to food preservation techniques. We owe them therefore recipes like quince jelly or jam. Because of another prohibition, taking nothing from the pig, they also cooked with olive oil instead of fat being very common dishes like the fish fry.

The third party involved in the foundation of our cuisine are Christians. We owe them the whole concept of dishes spoons and pots. Columbus’s voyage to America was another key point to understanding the Christian contribution in middle age, foods such as potatoes or sugar cane were discovered during the expedition and incorporated into our kitchen

Since then and in later centuries there have been dramatic changes not only in the variety of foods but also how to set a table, incorporating various cutlery or the complex rules of protocol that today govern any upscale dinner.

And so people to people, travel to travel and religion to religion has been forged the incredible story of the stoves. The dishes you have on the table today have emerged after centuries of history, so make sure to enjoy them.

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