Canal March

The history of food in Spain (II): Foods that came from the New World

María de los Ángeles Pérez Samper

In this second and last lecture of the series dedicated to the history of food in Spain, María de los Ángeles Pérez Samper, professor of Modern History at the University of Barcelona, traces the history of the foods that arrived from America to Spain based on documentary sources such as literature, painting and chronicles. Many of these foods—peppers and tomatoes, American pineapple, sweet potatoes, turkey, corn and potatoes or cocoa—soon became "typical and even everyday foods" of Spanish cuisine, in the words of the lecturer. In addition, the origins of some classic Spanish dishes born of this exchange, such as tortilla de patatas or chocolate, are reflected in several historical recipe books.

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