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The arrival of Europeans in 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.
Avignon (/ ˈ æ v ɪ n j ɒ̃ /, US also / ˌ æ v ɪ n ˈ j oʊ n /, [5] [6] [7] French: ⓘ; Provençal: Avinhon (Classical norm) or Avignoun (Mistralian norm), IPA:; Latin: Avenio) is the prefecture of the Vaucluse department in the Provence-Alpes-Côte d'Azur region of southeastern France.
small toasted pieces of bread (crumbs) with olive oil, garlic and bacon, mainly. Paella. Valencia. rice dish. a saffron rice dish traditionally made with chicken, rabbit, and butter beans (Paella Valenciana). Patatas bravas ("fierce potatoes") Madrid. potato dish. cube-shaped fries with salsa brava, a spicy sauce.
Editor’s Note: The discovery+ six-part series “José Andrés and Family in Spain” airs on CNN at 9 p.m. ET/PT Sundays starting September 24. It’s fair to say Spain was late to the table ...
Editor’s note: The Discovery+ six-part series “José Andrés and Family in Spain” airs on CNN at 9 p.m. ET/PT Sundays starting September 24.
He spent much of his early life in Avignon and Carpentras as an official at the Papal court in Avignon, and wrote a famous account of his ascent of Mount Ventoux near Aix-en-Provence. Nostradamus (1503–1566), a Renaissance apothecary and reputed clairvoyant best known for his alleged prophecies of great world events, was born in Saint-Remy-de ...
Castilian-Leonese cuisine refers to the typical dishes and ingredients of the region of Castile and León in Spain. This cuisine is known for its cooked dishes (guiso) and its grilled or roasted meats (asado), its high-quality wines, the variety of its desserts, its sausages (embutidos), and its cheeses. In addition, in certain areas of Castile ...
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David 's book, A Book of Mediterranean Food (1950), and was amplified by other writers working in English. Many writers define the three core elements of the ...