Editing Spanish cuisine (section)

=== Middle Ages ===
The [[Visigoths]]' limited but lasting contributions to Spanish cuisine included the spread of the consumption of [[Fermented milk products|fermented milk]] and the preference for avoiding mixing water and wine.<ref>{{cite web|url=http://racve.es/publicaciones/gastronomia-espanola/|publisher=Real Academia de Ciencias Veterinarias de España|title=Gastronomía española|first=Ismael|last=Díaz Yubero|date=1999}}</ref>

[[Rice]] was possibly introduced for the first time by [[Byzantine Empire|Byzantines]] in the Iberian Peninsula by the 6th century. After the [[Umayyad conquest of Hispania|Muslim conquest of the Iberian peninsula]] in the 8th century, Arabs expanded rice cultivation,<ref>{{Cite book|chapter=La alimentación en Bizancio|first1=Antoni|last1=Pons Biescas|first2=Josep A.|last2=Tur Marí|chapter-url=https://books.google.com/books?id=7StHfcrJBTcC&pg=PA180|page=180|title=La alimentación y la nutrición a través de la historia|publisher=Editorial Glosa|location=Barcelona|editor-first=Jordi|year=2005|editor-last=Salas-Salvadó|editor-first2=Pilar|editor-last2=García-Lorda|editor-first3=José M.ª|editor-last3=Sánchez Ripollés|isbn=84-7429-257-3}}</ref> bringing new irrigation techniques originally from the Indian subcontinent that also allowed for the cultivation of crops such as [[sugar cane]], [[watermelon]], [[lemon]] and [[Orange (fruit)|orange]]s.<ref>{{Cite journal|title=La influencia musulmana en la cultura hispano-cristiana medieval|first=Luis Teófilo|last=Gil Cuadrado|journal=Anaquel de Estudios Árabes|issn=1130-3964|volume=13|year=2002<!--|pages=37–66-->|url=https://revistas.ucm.es/index.php/ANQE/article/view/ANQE0202110037A/3743|page=58}}</ref> Other ingredients possibly introduced in the Iberian Peninsula during the Hispano-Muslim period include [[sorghum]], [[spinach]], [[eggplant]], [[peach]], [[apricot]] and [[saffron]].<ref>{{Cite book |last=Nadeau |first=Carolyn A. |url=https://books.google.com/books?id=SLyqCwAAQBAJ&dq=ingredients+introduced+in+the+Iberian+Peninsula+during+the+Hispano-Muslim+period&pg=PA112 |title=Food Matters: Alonso Quijano's Diet and the Discourse of Food in Early Modern Spain |date=2016-01-01 |publisher=University of Toronto Press |isbn=978-1-4426-3730-6 |language=en}}</ref> The most famous Spanish dish, [[paella]], uses two ingredients that were probably popularized during the [[Al-Andalus]] period: rice and saffron.<ref name="auto1">{{Cite web|url=https://adhc.lib.ua.edu/globalfoodways/can-i-have-some-moor-a-look-at-moorish-influence-on-spanish-cuisine/|title=Can I have Some Moor? A Look at Moorish Influence on Spanish Cuisine - Global Foodways|website=Adhc.lib.ua.edu|access-date=10 March 2022}}</ref>

[[File:Llibre-dels-Feyts-XXVIIr (cropped) Sopar de Tarragona.jpg|thumb|right|Illustration of the "supper of Tarragona" of [[James I of Aragon]] in an edition of the ''[[Llibre dels fets]]'', published in 1343]]
[[Moors]] also developed the basis for the art of [[pastry]]-making and introduced ''[[escabeche]]'',<ref name=yubero>{{cite web|publisher=[[Biblioteca Nacional de España]]|title=La evolución de la alimentación y la gastronomía en España|first=Ismael|last=Díaz Yubero|pages=121–154|url=http://www.bne.es/es/Micrositios/Exposiciones/Cocina/documentos/cocina_estudios_4.pdf}}</ref> a food preservation technique relying on vinegar. Dishes like ''[[Ajoblanco|ajo blanco]]'', ''[[:es:alboronía|alboronía]]'',<ref>{{cite web|url=https://dle.rae.es/alboronía|title=alboronía &#124; Diccionario de la lengua española – Edición del Tricentenario|website=Real Academia Española}}</ref> ''[[alajú]]'',<ref>{{cite web|url=https://dle.rae.es/alajú|title=alajú &#124; Diccionario de la lengua española – Edición del Tricentenario|website=Real Academia Española}}</ref> ''[[hallulla]]'',<ref>{{cite web|url=https://dle.rae.es/hallulla|title=hallulla &#124; Diccionario de la lengua española – Edición del Tricentenario|website=Real Academia Española}}</ref> ''[[:es:albóndiga|albóndigas]]'',<ref>{{cite web|url=https://dle.rae.es/albóndiga|title=albóndiga &#124; Diccionario de la lengua española – Edición del Tricentenario|website=Real Academia Española}}</ref> ''[[mojama]]'',<ref>{{cite web|url=https://dle.rae.es/almojama|title=almojama &#124; Diccionario de la lengua española – Edición del Tricentenario|website=Real Academia Española}}</ref> ''[[arrope]]'',<ref>{{cite web|url=https://dle.rae.es/arrope|title=arrope &#124; Diccionario de la lengua española – Edición del Tricentenario|website=Real Academia Española}}</ref> were some of the many legacies of [[Moorish]] cuisine.<ref>{{cite web |url=http://www.bne.es/es/Micrositios/Exposiciones/Cocina/documentos/cocina_estudios_4.pdf |title=Cocinas |website= www.bne.es|access-date=2020-08-17}}</ref><ref name="auto1"/><ref>{{Cite web|url=https://www.spanish-food.org/recetas-cocina-espanola/historia-cocina-espanola-influencia-arabe.html|title=Influencia árabe &#124; Cocina española|website=www.spanish-food.org}}</ref> Although Muslim religion did not allow alcoholic drinks, the consumption of wine was widespread as the Qur'anic precepts never got to overrule the preexisting traditions.<ref>{{Cite book|chapter-url=https://digital.csic.es/bitstream/10261/26078/1/Marin_E13.pdf|chapter=En los márgenes de la ley: el consumo de alcohol en al Andalus|title=Estudios onomástico-biográficos de al Andalus (Identidades marginales) XIII|editor-first=Cristina de la|editor-last=Puente|year=2003|last=Marín|first=Manuela|pages=273–274}}</ref> There are many accounts of the "drinking chats" of [[Abd al-Rahman II]], [[Abd al-Rahman III]] and [[Almanzor]].{{Sfn|Marín|2003|p=286}}

Observing the ''[[kashrut]]'' regulations, Jews and ''[[Converso|judaizantes]]'' opted for blood-drained meat without fat, outright rejecting bacon.<ref>{{Cite journal|page=24|last=Cantera Montenegro |year=2003 |url=http://revistas.uned.es/index.php/ETFIII/article/view/3689/3546 |volume=16 |title=La carne y el pescado en el sistema alimentario judío en la España medieval|first=Enrique|publisher=[[Universidad Nacional de Educación a Distancia]]|location=Madrid|journal=Espacio, Tiempo y Forma, Serie III, Historia Medieval|issue=16 |doi=10.5944/etfiii.16.2003.3689|doi-access=free}}</ref> ''[[Potaje]]s'' were an important part of the Jewish cuisine in the Middle Ages, most notably ''[[adafina]]'' (a local name for a ''[[Cholent|ḥamin]]'' dish){{Sfn|Cantera Montenegro|2003|p=32}} along with other Jewish culinary legacies in Spain.<ref>{{cite web|url=https://academiaaragonesadegastronomia.com/sites/default/files/archivos/2%20LA%20COCINA%20JUDIA.pdf|title=La Cocina Judia (para celebrar la vida)|author=Debora Chomski|website=Academiaaragonesadegastronomia.com|access-date=2022-03-10}}</ref><ref>{{cite web|url=https://diariodegastronomia.com/gastronomia-sefardi-la-red-juderias-espana/ |title=Gastronomía sefardí en la Red de Juderías de España - Diario de Gastronomía: Cocina, vino, gastronomía y recetas gourmet |website=Diariodegastronomia.com |date= 17 July 2020|access-date=2022-03-09}}</ref><ref>{{cite web|url=https://www.cervantes.es/imagenes/file/biblioteca/bibliografia_sefardi.pdf|title=Bibliografia Sefardi|website=Cervantes.es|access-date=2022-03-10}}</ref> ''[[:es:Almodrote|Almodrote]]'' (a formerly popular sauce preparation out of vogue since the late 17th century) was a [[Sephardic Jewish cuisine|Sephardic recipe]] in origin.<ref>{{Cite book|url=https://books.google.com/books?id=u0lfDgAAQBAJ&q=gastronomia+judia+musulmana+espa%C3%B1a&pg=PT121|title=Las cosas claras y el chocolate espeso: Historias, curiosidades y anécdotas gastronómicas|first=Fernando|last=Quesada|date=13 March 2017|publisher=Editorial Cultiva Libros S.L.|isbn=9781635037104|via=Google Books}}</ref>

The history of cookbooks in Spain can be traced back to works such as the ''{{ill|Llibre de Sent Soví|es}}'' (1324) and Ruperto de Nola's ''{{ill|Llibre de Coch|es}}'' (1520),<ref>{{Cite book|chapter-url=https://uknowledge.uky.edu/cgi/viewcontent.cgi?article=1031&context=hisp_etds|page=30|year=2015|chapter=Eating Spain: National Cuisine Since 1900|first=Matthew J.|last=Wild|title=Theses and Dissertations-Hispanic Studies|volume=24}}</ref> both written in the Catalan language. Other of the earliest cooking books in pre-modern Iberia are the ''{{ill|Fiḍālat al-Jiwān fī Ṭayyibāt al-Ṭaʿām wa-l-Alwān|es}}'' by Murcia-born [[Ibn Razīn al-Tujībī]] and the anonymous ''[[Kitāb al-Ṭabikh fī al-Maghrib wa al-Andalus fī ʽAṣr al-Muwaḥḥidīn, li-muʽallif majhūl]]'', written in Arabic.<ref>{{Cite journal|url=https://muse.jhu.edu/article/910127|title=Looking Back and Looking Beyond: Food Studies in Premodern Iberia|first=Carolyn A.|last=Nadeau|journal=La Corónica|volume=50|issue=1–2|year=2021–22|pages=259–271 |doi=10.1353/cor.2021.a910127 }}</ref>