food and drink

food and drink
   The increasing pace of life, which is a feature of modern and especially urban Spain, together with cultural influences from outside the country, have effected many changes in eating and drinking habits.
   Traditional Spanish dishes are mainly the products of regional cooking, which owes its variety to a range of historical, economic and especially geographical factors. The Meseta, the central plain of Castile, a wheat-producing and pastoral region, is the home of roast lamb. The northern coastal regions are rich in fish and meat, and the Ebro valley in trout and market garden vegetables. Catalonia, and especially Valencia and Murcia, are renowned for dishes such as the famous paella, which depend on rice, one of several commodities first introduced by the Arabs. Typical of Andalusia is the cold vegetable soup, gazpacho, and the region is also famous for pescaíto frito (mixed fried fish).
   In addition, the quality and authenticity of many local products are protected by guarantees of origin (Denominaciones de Origen), including eleven types of cheese (those made from the milk of cows, sheep and goats are the ones most commonly eaten in Spain), three of the huge variety of locally produced hams (those from Teruel, Guijuelo and Dehesa de Extremadura), four kinds of fresh meat, two kinds of rice, various varieties of fruit and vegetables, four brands of olive oil, honey from La Alcarria and turrón (a form of nougat made from honey and almond etc.) from Jijona.
   These originally local cuisines and products have become increasingly "nationalized", helped in no small measure by the phenomenal growth in the publication and sales of cookery books, and the development of cookery sections in magazines, all of which reflect the greater interest in culinary matters in the 1980s and 1990s. This phenomenon, together with the virtual disappearance of domestic help, has also led to the establishment of high-class restaurants throughout the country and to an increase in the frequency of dining out.
   Spain is also experiencing the effects on its cuisine and diet of various socio-economic and cultural changes. One of these is the increasing "internationalization" of food and eating habits. French, German, Italian, Chinese, Japanese, Indian and Mexican are only some of the many types of restaurant to be found, especially in the largest cities, and "exotic" imported foods from regions such as Latin America, the Caribbean and Asia are increasingly common. At the other end of the scale, cornflakes and other cereals have begun to oust the traditional breakfast, margarine is increasingly used instead of olive oil for cooking toasted sandwiches and eggs, and the bottle of ketchup is the modern substitute for tomate frito, the traditional condiment based on fried tomatoes. Especially noticeable have been the general increase in the pace of life and the growing number of women who go out to work, developments which have both contributed to and been encouraged by the availability of fast food outlets and "convenience food". A study of the typical "shopping basket" of the mid-1990s showed, by comparison with that of the mid-1970s, that foods requiring long preparation, such as chickpeas, had virtually disappeared from it, while frozen foods and pre-cooked dishes, easy to store and cook with the advent of freezers and microwave ovens, were very popular. It is reckoned that the time spent preparing a lunchtime meal has shrunk from sixty minutes to fifteen.
   The contents of the modern Spanish shopping basket are not, however, determined solely by speed and convenience. Chicken and salmon, once prohibitively expensive, are examples of foods that have become commonplace because they are much cheaper relative to other meat and fish, while the popularity of salads and other light food reflects an increased concern for healthy eating. There have been marked changes too in preferred drinks. Spain is the producer of a huge range of wines, and wine was still the most likely accompaniment to the foods in the 1976 shopping basket, together with Spanish sparkling/mineral water such as La Casera. But by the middle of the 1990s they had been ousted by beer and American soft drinks, especially among the younger generation. Many well-known brands of German beer are brewed under licence in Spain, and are often preferred to the traditional bottle of wine. Besides, changes in work-patterns have begun to make inroads on the custom of having a heavy meal with wine in the early afternoon, followed by a siesta.
   See also: mealtimes; merienda
   Further reading
   - Andrews, C. (1989) Catalan Cuisine: Europe's Last Great Culinary Secret, London: Heathline.
   - Aria, P. (1992) Essential Food and Drink: Spain, Basingstoke: Automobile Association (a useful general guide).
   - Casas, P. (1985) The Foods and Wines of Spain, Harmondsworth: Penguin (a handy compendium).
   - —— (1991) Tapas: The Little Dishes of Spain, London: Pavilion (one of the few studies of this very distinctive feature of Spanish cuisine).
   - Read, J., Manjón, M. and Johnson, H. (1987) The Wine and Food of Spain, London: Weidenfeld & Nicholson (co-authored by one of the leading writers on Spanish food and wine).
   - Ríos, A. (1992) The Heritage of Spanish Cooking, London: Ebury Press.

Encyclopedia of contemporary Spanish culture. 2013.

Игры ⚽ Нужно решить контрольную?

Look at other dictionaries:

  • Food and Drink — 100 foot diet alcopop allergy bullying antigriddle ape diet apple tourist auto eating beer miler …   New words

  • Food and Drink — was a long running British television series on BBC Two during the 1980s and 90s. It was presented by Chris Kelly and chef Michael Barry with wine experts Jilly Goolden and Oz Clarke.A spin off panel game, Food and Drink Summer Quiz , aired… …   Wikipedia

  • Food and Drink Federation — The Food and Drink Federation (FDF) is an organisation that represents and advises UK food and drink manufacturers. Its members are companies of all sizes as well as trade associations and groups dealing with specific sectors of the industry. The …   Wikipedia

  • Food and drink in Birmingham, England — As with any large town or city, food and drink has played an important role in the commerce and culture of Birmingham, England.FoodTeaDuring the 1830s, Thomas Ridgway began trading in the Bull Ring, selling tea. Ridgway later went bankrupt.… …   Wikipedia

  • Food and Drink in Manchester — This article is about the Food and drink of ManchesterRestaurantsManchester has a range of restaurants, bars, and clubs, spanning the famous Curry Mile in Rusholme to traditional ‘grub’, Chinatown, modern bars and bistros at Deansgate Locks in… …   Wikipedia

  • food and drink technologist — maisto produktų ir gėrimų technologas statusas T sritis profesijos apibrėžtis Technologas, kuris tiria, pataria, projektuoja, tobulina ir kontroliuoja maisto produktų ir gėrimų perdirbimo pramonės ir gamybos procesus ir įrenginius. Jis dalyvauja… …   Inžinieriai, technikai ir technologai. Trikalbis aiškinamasis žodynėlis

  • food and drink technologist — maisto produktų ir gėrimų technologijos inžinierius statusas T sritis profesijos apibrėžtis Inžinierius, kuris tiria, projektuoja, kuria ir kontroliuoja maisto produktų ir gėrimų gamybos ir apdorojimo būdus ir įrenginius. Jis atlieka tiriamuosius …   Inžinieriai, technikai ir technologai. Trikalbis aiškinamasis žodynėlis

  • Food and Drink Fest — Food Drink Fest was started in 2005. [ Ontario Wine/event 171191.html] It takes place each year in the spring at the Hamilton Convention Centre. [] It is Hamilton …   Wikipedia

  • food and drink —    The diversity of the diet of an ancient Mesopotamian depended in large part on his or her income and social class. In general, poorer folk, who made up the vast bulk of the population, consumed mainly food products made from cereals (grains),… …   Ancient Mesopotamia dictioary

  • food and drink — things which are eaten and drunk; life, sustenance …   English contemporary dictionary

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”