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Spanish cuisine (Spanish: Cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine.
Paella (/ p aɪ ˈ ɛ l ə /, [1] / p ɑː ˈ eɪ j ə /, [2] py-EL-ə, pah-AY-yə, Valencian:; Spanish:) is a rice dish originally from the Valencian Community. Paella is regarded as one of the community's identifying symbols. [3] [4] It is one of the best-known dishes in Spanish cuisine.
Spain has a long history of tension between centralism and nationalism. The current organisation of the state into autonomous communities (similar to a federal organization) under the Spanish Constitution of 1978 is intended as a way to incorporate these communities into the state. Expressions of Basque, Spanish, Catalan and Galician nationalisms
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Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.
Tapas (Spanish:) are appetisers or snacks in Spanish cuisine. They can be combined to make a full meal and are served cold (such as mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squid; or patatas bravas, spicy potatoes). In some bars and restaurants in Spain and across the globe, tapas have evolved into a ...
Gazpacho and salmorejo are especially similar since they are both tomato-based cold soups that are widely popular in Spain; the main difference between gazpacho and salmorejo is the culinary technique used [12] since gazpacho is a soup whereas salmorejo is an emulsion. In addition, while both dishes share the main ingredients of tomato, olive ...
a type of sausage and one of the most important dishes of the Catalan cuisine. Botillo: Province of León: meat is a dish of meat-stuffed pork intestine. It is a culinary specialty of El Bierzo, a northern county in the Spanish province of León. Cecina: Castilian-Leonese cuisine Province of León: meat