Spanish Cuisine
Traditionally, the Spanish start the day with a light breakfast of coffee and bread rolls, have lunch between 2 and 3 p.m. and sit down to dinner as late as 10 p.m. This routine, although now under threat from the administrators in the European parliament who want everyone in Europe to work "normal" office hours, evolved in response to the oppressive summer heat in the middle of the day in Spain. Before the days of air-conditioning, even office workers would go home for an afternoon siesta before returning to work and staying late into the evening.
So the traditional food in Spain is significantly different to that found in northern Europe due to its geographical location and the habits of the population. Spain produces nearly half of the olives grown in the world so a great deal of the cooking uses olive oil as an ingredient and you will always find a bowl of olives served with your bread as a forerunner to ordering a meal.
If Spaniards snack during the day it is likely to be on one or two dishes of tapas. Tapa literally translates as "lid" and comes from the time when food eaten to accompany wine during the day was placed over the wine container to prevent insects falling in. Tapas can comprise a huge variety of foods and will include meat dishes, local sausage and cured meats including Jamon, fish dishes including Tuna, Cuttlefish, Squid and vegetable dishes.
The principle influences of all Spanish food include the coastal proximity of much of the inhabited regions of Spain, reflected in the wide variety of fresh fish available. Significant historical influences come from both Jewish and Moorish traditions and later, vegetables from the Americas. As well as fresh fish, beefsteak is usually excellent and the speciality Iberian Pork which is usually grilled or cooked over charcoal, is a must for the uninitiated. Most traditional dishes are cooked with beans, rice, or potatoes, and served with local salad produce that is usually of an exceptional quality.
