Spanish Food and Culture

Spanish ham has been celebrated in literature, music and on celluloid. Serrano ham is unique and that is why so many authors have sought to write about it. Musicians craft songs around it. Flim directors make movies in which Jamón plays a supporting or starring role. And even poets have honoured one of the favourite foods of Spain.

It is said that poet Lope de Vega could not work without first consuming some ham or bacon.
Or as he put it:-

Authors of many nationalities and persuasions have been writing about Spanish food for centuries.

And one animal figures large in such writings. The humble pig.

A pig is more treasured in Spain than in any other European country. It has ever been thus.

Back in the mid 19th century the traveller and writer Richard Ford was writing about the importance of the pig.

In the space of a few hours walking in Spain this morning I came across produce that does best in the warmer and more tropical climes of Spain.

As I walked out this morning I came across several women wearing gloves and carrying buckets.

They also each had implements for grabbing what was growing on a collection of a certain tree. And that was the opuntia.

You will often read of how Spanish recipes have their origins in Arab culture. How certain tastes, ingredients and meals can be firmly attributed to the original invading combined army of Moors and Arabs.

But what is their culinary legacy to Spain?

As they tightened their hold on Spain in the 8th century, the invaders brought with them more luxuries.

Public baths, more elaborate clothing, oils, medicines, leather, ceramics, silks and, of course, spices.

Hands up all those of you who love to eat a good Spanish made tortilla.
Thought so. Lots of you. I include myself in that group.

Tortilla sounds so much better than omelette, don't you think?

It's a great Spanish meal. Were it not for Paella, it would probably be considered the signature dish of Spain.

In his four part television series on Spanish food, Rick Stein travelled the length and breadth of the country experiencing what all those who live in the country have known for some considerable time.

The quality of what is on offer when dining outside has improved in leaps and bounds in recent years. As part of his tour, Rick Stein sampled the Spanish obsession with eating snacks before dinner or as lunch itself.

Living in Spain teaches you to try new culinary experiences. To taste different foods and experience culinary delights you would not have otherwise enjoyed.

But, even for me, there are dishes I cannot make myself desire. No matter how much I try.
Snails fit into that category.

Don’t be thinking cooking snails is the sole preserve of the French.
The Spanish eat plenty of snails.

For nine months of the year snail gatherers are at work in Spain.

The shelves of the supermarkets are currently awash with a drink that is considered to be liquid gold in Spain. It is called Horchata.

Popular at all times of the year, it is a very cooling drink during hot summer months.

I shall never forget the first time I tasted it. It was like going back to my childhood with flavoured bottled milk. For my friend Esteban, a native of the Valencian region, it also brought back memories.