HISTORY OF SPANISH CUISINE. EVOLUTION.

As a continuation of our first part already published in our blog, on the history of Spanish cuisine, we leave you this summary of the most important aspects of the evolution, from the discovery of America to the beginning of the 20th century.

HISTORY OF SPANISH CUISINE.EVOLUTION.

After the reconquest of Al-Andalus and the discovery of America, another differentiated stage began: The Modern Age. It was in this period of time, known as the Golden Age, when the first gastronomic treatise was published in Spain, thus narrating that gastronomy was an act of health and pleasure.

Two types of cuisine can be distinguished, on the one hand, the one elaborated by the Court cooks; strong and very elaborate dishes: meats, fish... In addition to being at this time when they began to use cutlery and began to refine the table. And on the other hand, the popular cuisine, simple recipes that passed from mothers to daughters, especially with products from their own gardens.

With the Austrias, With the end of the Austrias, after the Bourbon monarch Philip V of France began to rule, everything changed, adapting everything to his customs, including gastronomy. The monarch and his court, installed in the country its gastronomy, much more refined and controlled since they did not like excessive luxury, which the Spanish Court disliked very much that they were served French dishes instead of the typical ones that were eaten in the country.

The 19th century was very important in gastronomy, as romantic travelers who traveled through Spanish territory described it in their books for reading in neighboring countries. Bourbons, French gastronomy was still being introduced in Spain, although more in the Court and High Nobility, since the lower classes continued to elaborate according to their old traditions. At this time, a new fashion arrived: cold drinks such as slush, ice cream, sorbets and Valencian horchatas.

In addition, the invention of the automobile, and with it, the movement of the population to large cities, led to the opening of cafés, restaurants, such as the case of the Lhardy restaurant, open since 1839.

For the first time in the popular Spanish vocabulary, terms such as carbohydrates, calories, vitamins... began to be known, which meant a change in diets and concern for a healthier and more balanced food.

Since the end of of the century XIX- beginning of XX century, In this way, some journalists and writers wrote and compiled information, thus having useful knowledge about cooking and traditional recipes.

They are known as the gastronomic generation of 27.An example of this is the book “La cocina práctica” written in 1917, which became an emblematic Spanish cookbook.