Spain is famous for the distinctive sounds of Flamenco, a remarkable legacy of art, and miles of beautiful beaches. It also boasts colorful cuisine that bursts with bold, fresh flavors. These days, foodies know that Spain can hold its own against its neighbor and the long-established mecca of fine food, France.
Food & Wine Magazine reports that while Spain has long been known for extraordinary cooking, today Spanish chefs are just as interested in the science of cooking as the ingredients. These chefs create avant-garde dishes by using the flavors and techniques of Spanish traditions to inform their meals, combining time-honored knowledge with cutting edge techniques and a passion for invention and experimentation.
Spanish Traditions and The New Spanish Cuisine
Food & Wine goes on to say that Spanish chefs were inspired by the nouvelle cuisine movement of 1970s France. This new way of cooking set the stage for chef Ferran Adria to begin creating groundbreaking new recipes in the 1990s, including creations like foamed meat and garlic sorbet. The influence of this creative revolution is still felt today, though not all the dishes are so unorthodox; this ideology also emphasized lighter flavors, less fat and cream, and simplicity. These days, the focus is still on experimentation and scientific influences, but the dishes have become more individual and less representative of an overall trend.
Spanish traditions call for a different meal schedule than is seen in America, with a light breakfast of cafe con leche and perhaps a pastry, a large midday comida usually served between 2:00 and 4:00, and a lighter evening meal that usually consists of a salad, a selection of tapas, or a sandwich. These traditional ways are still honored to this day, even even as the methods, flavors, and ingredients of Spanish food evolve.
If you are looking for a new traditional food to explore, why not try the bold flavors and forward-thinking attitude of Spain? This food trend is as colorful as it is delicious.
- “Spain’s Top Food Critic Tells All”, Food & Wine Magazine
- “Set the table for sardines, and more gourmet trends for 2012″, The National
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