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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.
Spanish literature is the name given to the literary works written in Spain throughout time, and those by Spanish authors worldwide. Due to historic, geographic, and generational diversity, Spanish literature has a great number of influences and is very diverse. Some major movements can be identified within it. [example needed]
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.
Hence, while the relatively recent discovery of the Jarchas challenges pride of chronological place that belonged for so long to the Poema del Cid (El Cantar de mío Cid) (1140 CE) in the history of Spanish literature, they cannot be seen as a precursor to Spain's great epic poem. What the discovery of the jarchas makes clear instead is that ...
Spanish-language literature or Hispanic literature is the sum of the literary works written in the Spanish language across the Hispanic world. The principal elements are the Spanish literature of Spain, and Latin American literature .
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 ...
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Fine food, the principal study of gastronomy. Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. [1]