Spanish cuisine
Spanish cuisine
Spanish cuisine (pronunciation: /ˈspænɪʃ kwiˈzin/) is a way of preparing varied dishes, which is enriched by the culinary contributions of the various regions that make up the country. It is a cuisine influenced by the people who, throughout history, have conquered the territory of that country.
Etymology
The term "Spanish cuisine" comes from the Spanish words "cocina" (kitchen or cuisine) and "Española" (Spanish), referring to the culinary traditions of the people of Spain.
History
Spanish cuisine has ancient roots, but it is after the Roman conquest that the variety of foodstuffs increased enormously. The Romans introduced the use of olive oil, which is a basic ingredient in Spanish cuisine today. The Moorish influence is also significant, especially in the southern region of Andalusia.
Ingredients
The most common ingredients in Spanish cuisine are vegetables, meat, and seafood. Olive oil is used in many dishes. Other common ingredients include potatoes, tomatoes, bell peppers, and onions. Garlic and paprika are also widely used.
Dishes
Some of the most famous dishes of Spanish cuisine include Paella, Tapas, Gazpacho, and Tortilla Española. Each region in Spain has its own distinct cuisine and specialties.
Related terms
- Mediterranean cuisine
- Tapas
- Paella
- Gazpacho
- Tortilla Española
- Andalusian cuisine
- Catalan cuisine
- Basque cuisine
External links
- Medical encyclopedia article on Spanish cuisine
- Wikipedia's article - Spanish cuisine
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski