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A canapé may also be referred to as finger food, although not all finger foods are canapés. Crackers or small slices of bread or toast or puff pastry are cut into various shapes, used as the base for savory butters or pastes, and often topped with other savory foods such as meat, cheese, fish, caviar, foie gras, purées or relish.
As was the rest of the Western Roman Empire, Spain was subject to numerous invasions of Germanic tribes during the 4th and 5th centuries AD, resulting in the end of Roman rule and the establishment of Germanic kingdoms, marking the beginning of the Middle Ages in Spain. Germanic control lasted until the Umayyad conquest of Hispania began in 711.
This is a list of ancient dishes, prepared foods and beverages that have been recorded as originating in ancient history. The span of recorded history is roughly 5,000 years, beginning with Sumerian cuneiform script, the oldest discovered form of coherent writing from the protoliterate period around 3,000 to 2,900 years BCE.
The evolution of finger foods also highlights this concept's adaptability and enduring appeal, as they have adapted to different cultural, social, and culinary contexts throughout history. [10] There is a wide variety of finger foods. Contemporary finger foods are often served as fast food as well as at formal events. [11] [12] [1]
Sobado bread, also called candeal or bregado Migas, a traditional Spanish dish of humble origins, whose main ingredient is "old" bread (stale bread) Bread in Spain has an ancient tradition with various preparations in each region. Wheat is by far the most cultivated cereal, as it withstands the dry climate of the interior of the country.
A large medieval house was built 600 years ago in Barcelona, Spain. By the 19th century, it was a chocolate factory. Now, archaeologists are exploring the remains of the ancient building ...
Spain became the largest producer of olive oil in the world. The growing of crops of the so-called tríada mediterránea (the "Mediterranean triad": wheat, grapes, 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). [8]
Queen Esther and King Ahasuerus depicted dining on, among other things, a fish dish and a pretzel; illustration from Hortus deliciarum, Alsace, late 12th century.. Though various forms of dishes consisting of batter or dough cooked in fat, like crêpes, fritters and doughnuts were common in most of Europe, they were especially popular among Germans and known as krapfen (Old High German: "claw ...