About

Before the Roman Empire, Spain used to be divided in three territories referred to as “clans”: the Celts (north of Spain), the Iberians (center east), and the Tartessos (South). The Celts were a warrior based community, and lived in small fortified round houses. The Celts were known for fishing and farming as a means for living. Even today we can see their influence as the north of Spain is renowned for their “mariscos” (sea food). The Iberians were mainly hunters and cattle keepers. The center of Spain is still considered to have great quality of meat. e.g. Cochinillo in Segovia (piglet) The Tartessos were goldsmiths, and did a lot of trading with Africa and Greece.

Some authors, such as Strabo, wrote about aboriginal people of Spain using nuts and acorns as staple food.

Spain as a territory of the Roman Empire

The Romans introduced the custom of collecting and eating mushrooms, which is still preserved in many parts of Spain, especially in the north. The Romans, along with the Greeks, introduced viticulture. It appears that the extension of the vines along the Mediterranean seems to be due to the colonization of the Greeks. Together with the Greeks, the Phoenicians introduced the cultivation of olive oil. Spain is the largest producer of olive oil in the world.

Middle Ages

The Visigoths introduced brewing to the Spanish regions. The change came in 711 AD, when Muslim troops composed of Berbers and Arabs crossed the Strait of Gibraltar, invading the Iberian Peninsula. The Muslim conquest brought new ingredients to Spanish cuisine from different parts of the world, such as Persia and India.

The cuisine of Al-Andalus included such ingredients as: rice, sorghum, sugar cane, spinach, eggplant, watermelon, lemon, peach, orange and almonds. However the Muslim religion does not allow alcoholic drinks such as wine, therefore many rulers of Al Ándalus used to uproot vineyards as a signal of piety.

New World

The arrival of Europeans in America, in 1492, initiated the advent of new culinary elements, such as tomatoes, potatoes, maize, bell peppers, spicy peppers, paprika, vanilla and cocoa or chocolate. Spain is where chocolate was first mixed with sugar to remove its natural bitterness. Other ingredients traveled to the Americas, such as rice, grapes, olives and many types of cereals.

Many traditional Spanish dishes such as tortilla de patata (an omelette made with potatoes), would not be possible without the discovery of America. Gazpacho, salmorejo, and pan tumaca are made with tomatoes, which traveled from America to Spain during the discovery of America.