67-462: Lacón is a Spanish dried ham obtained from the shoulders or front legs of the pig. Historically, lacón has been mentioned in texts since at least the 17th century. Lacón galego from Galicia , Spain, have a protected geographical indication (PGI) status under European law. Production of lacón galego may take place in Galicia, from the rearing and slaughter of the pigs, to the curing of
134-547: A 3K SNP Infinium from Illumina, Inc. Agrobacterium transformation can be used on sorghum, as shown in a 2018 report of such a transformation system. A 2013 study developed and validated an SNP array for molecular breeding . In 2021, world production of sorghum was 61 million tonnes , led by the United States with 19% of the total (table). India, Ethiopia , and Mexico were the largest secondary producers. In 2013, China began purchasing American sorghum as
201-461: A cane juicer to extract the sweet molasses -like juice. The juice is sold as syrup, and used as a feedstock to make biofuel. In India, the panicle stalks are used as bristles for brooms . In Australia, sorghum is personified as a spirit among the Dagoman people of Northern Territory , as well as being used for food; the local species are S. intrans and S. plumosum . In Korea,
268-452: A complementary livestock feed to its domestically grown maize. It imported around $ 1 billion worth per year until April 2018, when it imposed retaliatory tariffs as part of a trade war . By 2020, the tariffs had been waived, and trade volumes increased before declining again as China began buying sorghum from other countries. As of 2020, China is the world's largest sorghum importer, importing more than all other countries combined. Mexico
335-523: A complimentary appetizer in bars and cafes when ordering a drink. Aside from some of the aforementioned specialties, other signature tapas include: mejillones en escabeche (marinated mussels), gildas , albóndigas (meatballs), callos , torreznos or raxo de cerdo . Andalusian cuisine is twofold: rural and coastal. Of all the Spanish regions, this region uses the most olive oil in its cuisine. The Andalusian dish that has possibly achieved
402-524: A long and rich history, deeply rooted in Celtic traditions of Atlantic Europe . One of its most famous dishes is fabada asturiana . Fabada is the traditional stew of the region, made with white beans, sausages (such as chorizo and morcilla [ es ] ), and pork. A well-known recipe is fabes con almejas (beans with clams ). Asturian beans ( fabes ) can also be cooked with hare , partridge , prawns , or octopus . Another known recipe
469-919: A low-alcohol drink made of Asturian apples with a distinctive sourness. Asturian cider, Sidra de Asturias [ es ] , made of a special type of apple, is traditionally poured escanciada from a certain height, usually over the head of the waiter/server. When the cider falls into the glass from above, the drink "breaks", becoming aerated and bubbly. It is consumed immediately after being served, in consecutive, tiny shots. Notable desserts are frisuelos [ es ] (similar to crêpes , usually filled with cream or apple jam), rice pudding (white rice cooked with milk, lemon zest and sugar), and carbayón (dulce) [ ast ] ( puff pastry cakes filled with almond mash and covered with sugar glaze). Balearic cuisine has purely Mediterranean characteristics due to its location. The islands have been conquered several times throughout their history by
536-655: A regional peach variant, infused in red wine with sugar and cinnamon. Other sweet Aragonese specialities are trenza de Almudevar , tortas de alma , guirlache [ es ] (a type of nougat ), adoquín del Pilar [ es ] and Españoletas (a kind of local cookie). The prevalence of peaches in Aragonese cuisine extends to drinks. Sopeta is a traditional beverage emerging from sliced peach, white wine and sugar. The best-known wines of Aragon are those from Cariñena , Somontano (Huesca), Calatayud and Campo de Borja . Asturian cuisine has
603-489: A regular basis. Tapas and pinchos are snacks and appetizers commonly served in bars and cafes. Authors such as Strabo wrote about the aboriginal people of Spain using nuts and acorns as staple foods. The extension of vineyards along the Mediterranean seemed to be due to the colonization of Greeks and Phoenicians , who also introduced the production of olive oil. Spain became the largest producer of olive oil in
670-463: A rich variety of species, including tuna, hake and sardines. Asturian cheeses are very popular in the rest of Spain. Among them, the most representative is Cabrales cheese , a pungent, blue cheese developed in the regions near the Picos de Europa . Other popular cheese types are gamonéu afuega'l pitu , and queso de Pría [ es ] . These are usually enjoyed with the local cider ,
737-474: A sugar-rich syrup and as forage. Sweet sorghum was important to the sugar trade in the 19th century. The price of sugar was rising because of decreased production in the British West Indies and more demand for confectionery and fruit preserves , and the United States was actively searching for a sugar plant that could be produced in northern states. The "Chinese sugar-cane", sweet sorghum,
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#1732776378233804-480: Is changurro [ es ] , or stuffed king crab. Common meat dishes include beef steaks, pork loin with milk, fig leaf quail, and marinated goose. Txakoli or chacolí (a white wine characterised by its high acidity and a lesser-than-average alcohol content) is a staple drink from the Basque Country, produced in Álava and Biscay . Basque cider is popular following the apple harvest and
871-718: Is pote asturiano [ es ] (made with white beans, kale, potatoes and a variety of sausages and bacon) and potaje de vigilia [ es ] . Pork-based foods, such as chosco [ ast ] , callos a l'asturiana [ ast ] and bollu preñáu [ ast ] (chorizo-stuffed bread rolls), are popular. Common meat dishes include carne gobernada [ es ] (roasted veal), cachopo (a crunchy, crumb-coated veal steak stuffed with ham and cheese), and caldereta [ es ] . Fish and seafood play an important role in Asturian cuisine. The Cantabrian Sea provides
938-453: Is a stub . You can help Misplaced Pages by expanding it . This Spanish cuisine –related article is a stub . You can help Misplaced Pages by expanding it . Spanish cuisine 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
1005-569: Is a species in the grass genus Sorghum cultivated for its grain . The grain is used for food for humans; the plant is used for animal feed and ethanol production. Sorghum originated in Africa, and is now cultivated widely in tropical and subtropical regions. Sorghum is the world's fifth-most important cereal crop after rice , wheat , maize , and barley . Sorghum is typically an annual, but some cultivars are perennial. It grows in clumps that may reach over 4 metres (13 ft) high. The grain
1072-428: Is also accounts for 7% of global sorghum production. The grain is edible and nutritious. It can be eaten raw when young and milky, but has to be boiled or ground into flour when mature. Sorghum grain is 72% carbohydrates including 7% dietary fiber, 11% protein, 3% fat , and 12% water (table). In a reference amount of 100 grams (3.5 oz), sorghum grain supplies 79 calories and rich contents (20% or more of
1139-589: Is also used to make alcoholic beverages , and biofuels such as ethanol . It can be made into couscous , porridge, or flatbreads such as Indian Jōḷada roṭṭi or tortillas; and it can be burst in hot oil to make a popcorn , smaller than that of maize. Since it does not contain gluten, it can be used in gluten-free diets . In Nigeria , the pulverized red leaf-sheaths of sorghum have been used to dye leather, while in Algeria , sorghum has been used to dye wool. In South Africa, characteristically sour malwa beer
1206-531: Is generally considered diploid and contains 20 chromosomes, however, there is evidence to suggest a tetraploid origin for S. bicolor . The genome size is approximately 800 Mbp. Paterson et al. , 2009 provides a genome assembly of 739 megabase . The most commonly used genome database is SorGSD maintained by Luo et al. , 2016. A gene expression atlas is available from Shakoor et al. , 2014 with 27,577 genes . For molecular breeding (or other purposes) an SNP array has been created by Bekele et al. , 2013,
1273-457: Is made from sorghum or millet. The process involves souring the mashed grain with lactic acid bacteria , followed by fermenting by the wild yeasts that were on the grain. In China and Taiwan, sorghum is one of the main materials of Kaoliang liquor , a type of the colourless distilled alcoholic drink Baijiu . In countries including the US, the stalks of sweet sorghum varieties are crushed in
1340-521: Is native to Africa with many cultivated forms. Most production uses annual cultivars, but some wild species of Sorghum are perennial, which may enable the Land Institute to develop a perennial cultivar for "repeated, sufficient grain harvests without resowing." Sorghum is closely related to maize and the millets within the PACMAD clade of grasses, and more distantly to the cereals of
1407-498: Is not uncommon to halt the working schedule to take a mid-morning snack . Lunch ( el almuerzo or la comida , literally meaning "the meal"), the large midday meal in Spain, contains several courses, especially in restaurants. In some regions of Spain, the word almuerzo refers to the mid-morning snack, instead of lunch. Lunch usually starts between 2:00 p.m. or 2:30 p.m. finishing around 3:00 p.m. to 3:30 p.m., and
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#17327763782331474-449: Is planted in narrow rows. Sorghum actively suppresses weeds by producing sorgoleone, an alkylresorcinol . Sorghum grows in a wide range of temperatures. It can tolerate high altitude and toxic soils, and can recover growth after some drought. Optimum growth temperature range is 12–34 °C (54–93 °F), and the growing season lasts for around 115–140 days. It can grow on a wide range of soils, such as heavy clay to sandy soils with
1541-611: Is served in cider houses and bars. The Canary Islands have a unique cuisine due to its geographical location in the Atlantic ocean. The Canary Islands were part of the trading routes to the Americas , hence creating a melting pot of different culinary traditions. Fish (fresh or salted) and potatoes are among the most common staple foods in the islands. The consumption of cheese , fruits , and pork meat also characterizes Canarian cuisine. The close proximity to Africa influences
1608-471: Is small, 2 to 4 millimetres (0.08 to 0.2 in) in diameter. Sweet sorghums are cultivars primarily grown for forage, syrup production, and ethanol; they are taller than those grown for grain. Sorghum is a large stout grass that grows up to 2.4 metres (7.9 ft) tall. It has large bushy flowerheads or panicles that provide an edible starchy grain with up to 3,000 seeds in each flowerhead. It grows in warm climates worldwide for food and forage. Sorghum
1675-454: Is still consumed in the islands and has become part of the traditional cuisine. A sauce called mojo is very common throughout the islands. It has been adapted and developed in many ways, so that it may complement various main dishes. Fish dishes usually require a "green mojo " made from coriander or parsley , while roasted meats require a red variety made from chilli peppers that are commonly known as mojo picón . Some classic dishes in
1742-439: Is subject to a variety of plant pathogens . The fungus Colletotrichum sublineolum causes anthracnose . The toxic ergot fungus parasitises the grain, risking harm to humans and livestock. Sorghum produces chitinases as defensive compounds against fungal diseases . Transgenesis of additional chitinases increases the crop's disease resistance. The genome of S. bicolor was sequenced between 2005 and 2007. It
1809-428: Is the world's largest producer) is extensively used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as sofritos ). Herbs most commonly used include parsley , oregano , rosemary and thyme . The use of garlic has been noted as common in Spanish cooking. The most used meats in Spanish cuisine include chicken , pork , lamb and veal . Fish and seafood are also consumed on
1876-479: Is used primarily as poultry feed, and secondarily as cattle feed and in brewing applications. Insect damage is a major threat to sorghum plants. Over 150 species damage crop plants at different stages of development, resulting in significant biomass loss. Stored sorghum grain is attacked by other insect pests such as the lesser grain borer beetle. Sorghum is a host of the parasitic plant Striga hermonthica , purple witchweed; that can reduce production. Sorghum
1943-487: Is usually followed by sobremesa , which refers to the table talk that Spanish people undertake. Menus are organized according to these courses and include five or six choices in each course. At home, Spanish meals contain one to two courses and a dessert. The content of this meal is usually a soup dish, salad, a meat or a fish dish and a dessert such as fruit, yoghurt or something sweet. Tapas may also be typically served before or during lunch. According to recent report,
2010-709: The Llibre de Sent Soví [ es ] (1324) and Ruperto de Nola's Llibre de Coch [ es ] (1520), both written in the Catalan language. Other of the earliest cooking books in pre-modern Iberia are the Fiḍālat al-Jiwān fī Ṭayyibāt al-Ṭaʿām wa-l-Alwān [ es ] by Murcia-born Ibn Razīn al-Tujībī and the anonymous Kitāb al-Ṭabikh fī al-Maghrib wa al-Andalus fī ʽAṣr al-Muwaḥḥidīn, li-muʽallif majhūl , written in Arabic. The arrival of Europeans in
2077-521: The Americas 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 was where chocolate was first mixed with sugar to temper its natural bitterness. Other ingredients traveled to the Americas, such as rice, grapes, olives and many types of cereals. Influenced by Arabic harisa , grain-based soups such as farinetes (along
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2144-521: The BOP clade such as wheat and barley . Bambusoideae (bamboos) ( fescue , ryegrass ) Hordeum (barley) Triticum (wheat) Secale (rye) Oryza (rice) Pennisetum (fountaingrasses, pearl millet ) Millets Sorghum (sorghum) Zea (maize) S. bicolor was domesticated from its wild ancestor more than 5,000 years ago in Eastern Sudan in the area of
2211-480: The Basque Country has a wide and varied range of ingredients and preparations. The dining culture is strong among the inhabitants of this region. Highlights include meat and fish dishes. Among fish, cod ( bacalao ) is produced in various preparations: bacalao al pil pil , bacalao a la vizcaína [ es ] , etc. Also popular are anchovies , bream , and bonito . Among the most famous dishes
2278-465: The Daily Value , DV) of several B vitamins and dietary minerals (table). In the early stages of plant growth, some sorghum species may contain levels of hydrogen cyanide , hordenine , and nitrates lethal to grazing animals. Plants stressed by drought or heat can also contain toxic levels of cyanide and nitrates at later stages in growth. Sorghum is widely used for food and animal fodder. It
2345-478: The Olivier salad ), gazpacho (a vegetable cold soup), and tortilla de patatas (Spanish omelette). There is a disagreement in Spanish society when it comes to preferring onion as an ingredient in the Spanish omelette, often accompanied by highly opinionated views on either side. Tapas ( appetizers ), taken before lunch or dinner, or during them, are common. It is also common for tapas to be provided as
2412-508: The Canary Islands include papas arrugadas , almogrote , frangollo , rabbit in salmorejo sauce, and stewed goat. Some popular desserts are truchas (pastries filled with sweet potato or pumpkin), roasted gofio (a gofio -based dough with nuts and honey), príncipe Alberto (a mousse-like preparation with almonds, coffee, and chocolate), and quesillo (a variety of flan made with condensed milk). Wineries are common in
2479-570: The Columbian exchange. Gazpacho , salmorejo , and pan con tomate are made with tomatoes, which traveled from the New World to the Old World. For most of the 19th century, the aristocracy consumed a set of dishes that was largely an imitation of French cuisine. That was the available cuisine at the time, together with the degeneration of regional cuisines. A positive foreign take on
2546-541: The French and the English, which left some culinary influences. Some well-known food items are the sobrassada , arroz brut [ es ] , mahón cheese , gin de Menorca ( pelota ), and mayonnaise . Among the dishes are tumbet , frito mallorquín [ es ] , and roasted suckling pig . Popular desserts include ensaïmada , tambor d'ametlla , and suspiros de Manacor . The cuisine of
2613-738: The Iberian Peninsula during the Hispano-Muslim period include sorghum , spinach , eggplant , peach , apricot and saffron . The most famous Spanish dish, paella , used two ingredients that were probably popularized during the Al-Andalus period: rice and saffron. Moors also developed the basis for the art of pastry -making and introduced escabeche , a food preservation technique relying on vinegar. Dishes like ajo blanco , alboronía , alajú , hallulla , albóndigas , mojama , arrope , were some of
2680-640: The Indian subcontinent; around 3,000 years ago it reached West Africa. Four other races evolved through cultivation to have larger grains and to become free-threshing, making harvests easier and more productive. These were caudatum in the Sahel ; durra , most likely in India; guinea in West Africa (later reaching India), and from that race mageritiferum that gave rise to the varieties of Southern Africa. In
2747-646: The Mediterranean coast) and, similarly, gachas (in the Central Plateau ) were customary in Early Modern Spain. Foreign visitors noted with disdain the Spaniards' use of olive oil and lard for cooking rather than their preferred butter . The latter was barely available and, according to the 17th-century account of Madame d'Aulnoy , on the rare occasions that it was, would come "from afar, preserved in pig's tripes and full of worms". Butter
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2814-594: The Middle Ages, the Arab Agricultural Revolution spread sorghum and other crops from Africa and Asia across the Arab world as far as Al-Andalus in Spain. Sorghum remained the staple food of the medieval kingdom of Alodia and most Sub-Saharan cultures prior to European colonialism. Tall varieties of sorghum with a high sugar content are called sweet sorghum; these are useful for producing
2881-663: The Rivers Atbara and Gash . It has been found at an archaeological site near Kassala in eastern Sudan, dating from 3500 to 3000 BC, and is associated with the neolithic Butana Group culture. Sorghum bread from graves in Predynastic Egypt , some 5,100 years ago, is displayed in the Egyptian Museum, Turin , Italy. The first race to be domesticated was bicolor ; it had tight husks that had to be removed forcibly. Around 4,000 years ago, this spread to
2948-520: The Semi-Arid Tropics has improved sorghum using traditional genetic improvement and integrated genetic and natural resources management practices. Some 194 improved cultivars are now planted worldwide. In India , increases in sorghum productivity resulting from improved cultivars have freed up 7 million hectares (17 million acres) of land, enabling farmers to diversify into high-income cash crops and boost their livelihoods. Sorghum
3015-455: The Spanish dishes opposing the largely negative views from foreign commentators was that of Richard Ford , who was fond of Spanish specialties such as Sherry and ham . Modern Spanish cuisine was gestated in the late 19th to early 20th century, with gastronomes and writers such as Mariano Pardo de Figueroa (Dr. Thebussem), José Castro y Serrano , Ángel Muro , Emilia Pardo Bazán and Dionisio Pérez , some of whom put effort into developing
3082-404: The Spanish government has taken steps to shorten the traditional long lunch break in an effort to end the workday earlier. Most businesses shut down for two or three hours for lunch, then resume the working day until dinner time in the evening. La cena , meaning both dinner or supper , is taken between 8:30 p.m. and 11:00 p.m. It typically consists of one course and dessert. Due to
3149-633: The area include anise , wine (such as Malaga , Jerez, and Pedro Ximénez ), and sherry brandy . Aragonese cuisine has a rural origin. One of its most famous dishes is roast lamb , or asado de ternasco . The lamb is cooked with garlic, salt, olive oil, laurel leaves, thyme and parsley. Pork dishes are also very popular, among them, magras con tomate [ es ] . Popular Aragonese recipes made with bread are migas de Pastor , migas con chocolate [ es ] , regañaos [ es ] , and goguera [ es ] . Legumes are very important to Aragonese dishes, but
3216-474: The climate and creates a range of warm temperatures that in modern times have fostered the agriculture of tropical and semitropical crops: bananas , yams , mangoes , avocados , and persimmons . These crops are heavily used in Canarian cuisine. The aboriginal people, Guanches , based their diet on gofio (a type of flour made of different toasted grains), shellfish , and goat and pork products. Gofio
3283-449: The country in 1984 with Con las manos en la masa . A continental-style breakfast ( desayuno ) may be taken just after waking up, or before entering the workplace. Common products taken during breakfast include coffee , milk, chocolate drink, biscuits (most notably Marie biscuits ), magdalenas , toasts (featuring ingredients such as oil, tomato and butter) or churros . Due to the large time span between breakfast and lunch, it
3350-495: The final product. The actual product is only made with the shoulder, rather than the whole leg, as is usual with other jamónes ( lit. ' hams ' ). The following breeds of pig may be used to make lacón : Celtic , Large White , Landrace or Duroc , and there are two type of lacón , depending on how the pig is reared: Those feeds that are unauthorised by the board are forbidden; these include oils and fish, and their derivatives. This meat -related article
3417-480: The grain is one of the staples for poor and rural people. These varieties provide forage in many tropical regions. S. bicolor is a food crop in Africa, Central America , and South Asia , and is the fifth most common cereal crop grown in the world. It is most often grown without application of fertilizers or other inputs by small-holder farmers in developing countries. They benefit from sorghum's ability to compete effectively with weeds, especially when it
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#17327763782333484-486: The idea of a "national cuisine" recognisable by Spaniards as their own. Keen on participating in the Spanish nation-building process, Dr. Thebussem, in an autochthonous example of culinary nationalism , proposed to the King's Chef that the olla podrida (a rustic stew typically made of meat, legumes and other vegetables) should be served at official banquets as a national dish. This could be considered an important step in
3551-847: The islands. However, only Malvasia wine from Lanzarote has gained international recognition. A popular Cantabrian dish is cocido montañés (highlander stew), a rich stew made with beans , cabbage , and pork. Seafood is widely used and bonito is present in the typical sorropotún or marmita de bonitu [ ast ] ( tuna pot ). Recognized quality meats include Tudanca veal and game meat. Cantabrian pastries include sobaos and quesadas pasiegas . Dairy products include Cantabrian cream cheese , smoked cheeses , picón Bejes-Tresviso , and quesucos de Liébana [ es ] . Sorghum Sorghum bicolor , commonly called sorghum ( / ˈ s ɔːr ɡ ə m / ) and also known as great millet , broomcorn , guinea corn , durra , imphee , jowar , or milo ,
3618-515: The large time span between lunch and dinner, an afternoon snack, la merienda , equivalent to afternoon tea , may take place at about 6:00 p.m. At merienda, people typically drink coffee, eat something sweet, or eat a sandwich or a piece of fruit. Some country-wide staple dishes common throughout Spain include croquetas ( croquettes ), paella (a rice dish from the Valencian Community), ensaladilla rusa (the local name for
3685-534: The late part of the century: "Spanish cooking, which they have inherited, is not generally pleasing to foreigners. Spaniards like strong condiments such as pepper, tomato sauce, hot peppers and saffron, which color or infect nearly all their dishes". Spain was the bridge for the Columbian exchange between the rest of Europe and the New World. Many traditional Spanish dishes such as tortilla de patata (an omelette made with potatoes), would not be possible without
3752-465: The many legacies of Moorish cuisine. Although Muslim religion did not allow alcoholic drinks, the consumption of wine was widespread as the Qur'anic precepts never got to overrule the preexisting traditions. There are many accounts of the "drinking chats" of Abd al-Rahman II , Abd al-Rahman III and Almanzor . Almodrote (a formerly popular sauce preparation out of vogue since the late 17th century)
3819-679: The most international fame is gazpacho , a cold soup made with chopped vegetables, such as tomatoes and green peppers, vinegar, water, salt, olive oil, and bread (crumbs). Other cold soups include poleá , zoque and salmorejo . Eating olives as a snack is common. Meat dishes include flamenquín , pringá , oxtail stew, and menudo gitano (also called Andalusian tripe). Hot soups include sopa de gato (made with bread), caldillo de perro (fish soup with orange juice) and migas canas . Fish dishes include pescaíto frito , soldaditos de Pavía , and parpandúa . Cured meats include Serrano ham and Iberico ham . Typical drinks in
3886-549: The most popular vegetables are borage and thistle , as well as the famed tomate rosa de Barbastro [ es ] . Jamón de Teruel [ es ] and ham from Huesca are frequently used cured meats. Among the cheeses, queso de Tronchón [ es ] is notable. Fruit-based cuisine includes frutas de Aragón [ es ] (English: 'fruits of Aragon', candied fruits covered in chocolate) and maraschino cherries . Melocotón con vino consists of melocotón de Calanda [ es ] ,
3953-453: The origin tale " Brother and sister who became the Sun and Moon " is also called "The reason sorghum is red". In the tale, a tiger who is chasing a brother and sister follows them up a rotten rope as they climb into the sky, and become the sun and moon. The rope breaks, and the tiger falls to its death, impaling itself on a sorghum stalk, which becomes red with its blood. In Northeastern Italy in
4020-534: The pH tolerance ranging from 5.0 to 8.5. It requires an arable field that has been left fallow for at least two years or where crop rotation with legumes has taken place in the previous year. Diversified 2- or 4-year crop rotation can improve sorghum yield, additionally making it more resilient to inconsistent growth conditions. In terms of nutrient requirements, sorghum is comparable to other cereal grain crops with nitrogen, phosphorus, and potassium required for growth. The International Crops Research Institute for
4087-605: The preference for avoiding the mix of water and wine. Rice was possibly introduced for the first time by Byzantines in the Iberian Peninsula by the 6th century. After the Muslim conquest of the Iberian peninsula in the 8th century, Arabs expanded rice cultivation, bringing new irrigation techniques originally from the Indian subcontinent that also allowed for the cultivation of crops such as sugar cane , watermelon , lemon and oranges . Other ingredients possibly introduced in
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#17327763782334154-481: The process of straying away from the French cooking paradigm, which was dominant in the 19th century in Europe. Olla podrida had been previously ridiculed in foreign (most notably French) satires. Although the new foodscape built in opposition to the French centralist culinary model accounted for the awareness of the distinctive regional singularities, subsequent food writers in the country would continue to cope with
4221-550: The tension between the Spanish peripheral and centralist foodscapes. The influential cooking book 1080 recetas de cocina by Simone Ortega (first published in 1972) became a hit in Spain, remaining as of 2019 the third best-selling book ever in the history of the country after Don Quixote and the Bible. This was not a book exclusively of Spanish traditional recipes, but also included French recipes, bringing an exotic penchant to Spanish homes. Televised cooking shows started in
4288-474: The world. The growing of crops of the so-called tríada mediterránea (the "Mediterranean triad": wheat , the grapevine , and olives ) underpinned the staple meal products for the inhabitants of the south of the Iberian Peninsula during the Roman Era ( bread , wine and oil ). The Visigoths ' limited but lasting contributions to Spanish cuisine included the spread of consumption of fermented milk and
4355-492: Was a Sephardic recipe in origin. Observing the kashrut regulations, Jews and judaizantes opted for blood-drained meat without fat, outright rejecting bacon. Potajes were an important part of the Jewish cuisine in the Middle Ages, most notably adafina , a local name for a ḥamin dish, along with other Jewish culinary legacies in Spain. The cookbook history in the country could be traced back to works such as
4422-428: Was only produced locally in places such as Galicia, Asturias and Soria, or was imported, preserved in potassium nitrate , (the so-called "Flanders' butter"). By the 18th century, many American ingredients, such as peppers and tomatoes, had been fully incorporated into Spanish cuisine. Contemporary foreign visitors such as French ambassador Jean-François de Bourgoing , judged negatively this change happening in Spain by
4489-489: Was viewed as a plant that would be productive in the West Indies. The name sorghum derives from Italian sorgo , which in turn most likely comes from 12th century Medieval Latin surgum or suricum . This in turn may be from Latin syricum , meaning "[grass] of Syria". Most varieties of sorghum are drought - and heat-tolerant, nitrogen -efficient, and are grown particularly in arid and semi-arid regions where
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