A Brief Look on the History of Spanish Cuisine
The history of the cuisine of Spain specifically comprises the period
from which could have been the beginning and origin of the customs
surrounding gastronomy. The history of Spanish cuisine, narrated as a
whole, did not begin to be treated as such until the mid-nineteenth
century.
It can be said that the Spanish cuisine remained unknown and
ignored within the European culinary literature until some romantic
travelers, who roamed the Spanish territory, started to describe it to
readers of neighboring countries. Few details are known about the
Spanish cuisine before the10th Century, and documentary references
(usually literary) frequently mentioned ingredients, names of dishes
but nothing about the culinary processes involved. However the
Spanish culinary evolution since the Middle Ages describes a
trajectory that has undergone numerous phases before becoming what
is today's gastronomy. The introduction of new ways of cooking from
the Arabs and Sephardic Jews, and the cultivation of new vegetables
led to new recipes. The progressive incorporation of culinary
ingredients from the New World and the influences of European
cuisine played also a determinant role in the process of improving the
quality of recipes.

All this made possible the creation of a specific culinary school that influenced the French cuisine of the early 12th century; the
Spanish gastronomy was subsequently influenced by the Italian and French cuisine in the eighteenth century as it became popular
in the court. It is in the period from the fifteenth to the early nineteenth centuries when the major alimentary habits of most
European countries are fixed; habits that are known as traditional cuisine.
In the late nineteenth century, some journalists and writers began to write, compile and create a phenomenon that was unknown at
that moment. This group of writers was called the gastronomic generation of the 27. These writers regarded the Spanish cuisine as a
mixture of the culinary customs of the peoples who settled in the territory throughout history. Its story shows how the culinary
concept evolves to achieve a unique characteristic in all its diversity. Despite this, the classic cuisine has very profound religious
roots, and it is from the twentieth century when it is known internationally thanks to some of its most typical regional dishes. Later,
the advent of the new Spanish cuisine, a cuisine marked by a strong creative spirit and starred by worldwide known Spanish chefs,
made this new style famous.

The French influence on the Spanish cuisine The arrival of the
Bourbons made possible an approach to French tastes in the court, and
the subsequent spread of such tastes to the various segments of the
kingdom. One of the king's ministers, the Marquis of Squillace, got hold
of the monopoly of supply of bread and olive oil in Madrid, which
caused popular revolts, known as the bread riots that were finally named
after him.
Notable culinary writers must be borne in mind, such as Fray Raimundo
Gómez (under the pseudonym Juan de Altamiras, or Altimiras), who
wrote a book entitled "New Art of Cooking" in 1786 The pastry cook,
Juan de la Mata, wrote the book "Art of pastry" in 1786; in it he
describes recipes from Portugal, Italy, and the book also includes a
chapter on coffee, tea and chocolate. It is worth mentioning the
«Constituciones y extravagantes de los monjes de la Orden de San
Jerónimo» and the book "cozinación"' (cooking) dated in 1740 which
describes the typical dishes of eighteenth century in Spain when it was

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