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A Txoko (Basque pronunciation:) is a typically Basque type of closed gastronomical society where men come together to cook, experiment with new ways of cooking, eat and socialize. It is believed that over 1000 of these societies exist; the town of Gernika , Spain , for example, with around 15,000 inhabitants, has nine txokos with some 700 ...
The cognates in the table below share meanings in English and Spanish, but have different pronunciation. Some words entered Middle English and Early Modern Spanish indirectly and at different times. For example, a Latinate word might enter English by way of Old French, but enter Spanish directly from Latin. Such differences can introduce ...
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]
The word calentita is the Spanish informal diminutive of the word caliente, and means "nice and warm (or hot)". [1] A very similar dish is widely consumed in Algeria, where it is known as Calentica, Galentita or Karantika. The dish has the same Spanish etymology (the diminutive -ica rather than -ita being typical of eastern Spain).
Although it is common for them to be used as synonyms, the truth is that "traditional" cuisine and "typical" cuisine are considered two different concepts according to culinary anthropology; The first refers to culinary customs that are invariably inherited orally, on a small scale in the family, and a large scale in a community as part of its culture and identity.
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 is usually followed by sobremesa, which refers to the table talk that Spanish people undertake. Menus are organized according to these courses and include ...
Catalan cuisine relies heavily on ingredients popular along the Mediterranean coast, including fresh vegetables (especially tomato, garlic, eggplant (aubergine), capsicum, and artichoke), wheat products (bread, pasta), Arbequina olive oils, wines, legumes (beans, chickpeas), mushrooms (particularly wild mushrooms), nuts (pine nuts, hazelnuts and almonds), all sorts of pork preparations ...
a Spanish meat made from unweaned lambs (roast lechazo-lambs-). Very typical of Valladolid. Lechazo de Castilla y León. Lomo embuchado: everywhere meat a cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin Longaniza: everywhere sausage