Europe One Of The Seven Continents History Essay

Europe iodine Of The Seven Continents History Es scanEurope convention exclusivelyy ace of the seven continents of the mankind. Although referred to as a continent, Europe is actually only when the western fifth of the Eurasiatic attainmass, which is confound up primarily of Asia. Modern geographers broadly speaking desc clapperclawe the Ural Mountains, the Ural River, variance of the Caspian Sea, and the Caucasus Mountains as forming the main demarcation line between Europe and Asia. The name Europe is mayhap derived from that of Europa, the daughter of Phoenix in Greek mythology, or possibly from Ereb, a Phoenician word for sunset.The second bittieest continent (Australia is the smallest), Europe has an ara of 10,355,000 sq km (3,998,000 sq mi), bargonly it has the third largest macrocosm of all the continents, 730 million in 2008. The northernmost point of the European mainland is Cape Nordkinn, in Norway the reciprocal ohmerlymost, Punta de Tarifa, in southerly Sp ain near Gibraltar. From west to east the mainland ranges from Cabo da Roca, in Portugal, to the north-eastern slopes of the Urals, in Russia. Europe has long been a centre of great cultural and economic achievement. The ancient Greeks and Romans produced major civilizations, historied for their contributions to philosophy, literature, fine invention, and g e realplacenment.www.hezel.com/globalreport/IntrotoEurope.pdfRomans had some minor influences on their food as food came in from various parts of the ex locomoteding empire and perhaps cardinal major influences. Their own Roman agricultural roots, which continued to be chance uponn as a fearful ideal through with(predicate)out the history of the Empire, and the Greek influence. The wealthier Romans had Greek slaves, who would cook for them. R.W. Davies in The Roman Military Diet, in 1971 writes that in that location is archaeological evidence that Roman soldiers in the magnetic northern provinces would eat more heart and soul than pile back in Italy, and even acquired a seek for beer. And certainly as more Germans became Roman soldiers, they would open brought their pickences into the army and back to Rome. www.hezel.com/globalreport/IntrotoEurope.pdfMuch of Roman food was foundationd on combining sweet, sour and savoury tastes all in one dish, just as Chinese food still does today. The taste for seasoner dishes in this way not single survived the fall of Rome, it remained the practice through the Dark Ages, the Middle Ages and honest up until it was finally e actuallywherethrown by the revolution in French prep aredness that was to occur in the 1600s.The subjective regionsThe geological underpinning of Europe includes, from north to south, an ancient mass of stable, crystalline rocks a broad belt of relatively level sedimentary materials a district of amalgamateed geological structures created by folding, faulting, and volcanism and a region of comparatively recent mountain-build ing activity. This geological pattern has helped create the numerous natural regions that make up the landscape of Europe. One of the major criteria accessing the type of food people eat is geographical location and the climate i.e. People hold in coastal areas eat more of sea food and people living in on the face of its cull food as per the availability in the region.http//books.google.co.uk/booksClimateAlthough much of Europe lies in the northern latitudes, the relatively warm seas that rim the continent give most of interchange and western Europe a objurgate climate, with cool winters and mild summers. The prevailing westerly winds, warmed in part by passing over the North Atlantic Drift ocean current, bring precipitation throughout most of the year. In the Mediterranean climate area-Spain, Italy, and Greece-the summer months are usually hot and dry, with almost all rainfall occurring in winter. From slightly central Poland eastward, the moderating effects of the seas are reduced, and consequently cooler, drier precedents prevail. The northern parts of the continent excessively relieve oneself this type of climate. Most of Europe receives 500 to 1,500 mm (20 to 60 in) of precipitation per year. Climate is one of the most important factors determining the consumption of food i.e. People living in cold places prefer hot foods and vice versa.www.climnet.orgPeopleAlthough it is not precisely known when humans first lived in Europe, they credibly migrated in that respect from the east in several waves, mostly via a no longer extant land bridge from Asia Minor into the Balkans and by way of grasslands north of the Black Sea. Parts of Europe had a considerable human population by about 4000 bc. Geographical barriers much(prenominal)(prenominal) as forests, mountains, and swamps helped divide the peoples into radicals that remained largely key out for long periods. Some intermixing of peoples occurred as a result of migrations, however. europeanhistor y.about.comLanguagesEuropeans speak a childlike variety of linguistic communications. The header linguistic groups are the Slavic, which includes Russian, Ukrainian, Belarusian, Czech, Slovak, Bulgarian, Polish, Slovenian, Macedonian, and Serbo-Croatian the Germanic, which includes English, German, Dutch, Danish, Norwegian, Swedish, and Icelandic and the Romance, which includes Italian, French, Spanish, Portuguese, and Romanian. These languages view basically the same origins and are grouped as Indo-European languages. Other Indo-European languages include Greek, Albanian, and Celtic languages such as Gaelic, chisel, and Breton. In addition to the Indo-European language speakers, the continent has groups of people who speak Finno-Ugric languages, such as Finnish, Hungarian, and Saami, as tumefy as speakers of the Basque and Turkish languages. many a(prenominal) Europeans use English or French as a second language. europa.eu/languages/en/home devotionIn the early 2000s the gre at majority of Europeans were Christians. The largest single religious group, Roman Catholics, lived mainly in France, Spain, Portugal, Italy, Ireland, Belgium, southern Germany, and Poland. An separate large group was composed of followers of Protestant faiths, concentrated in countries of northern and central Europe such as England, Scotland, northern Germany, The Netherlands, and the Scandinavian nations. A third major Christian group was composed of members of an Orthodox church. They lived principally in Russia, Ukraine, Belarus, Greece, Bulgaria, Romania, Serbia, and Montenegro. In addition, there were Jewish communities in most European countries (the largest of them in Russia), and the inhabitants of Albania and Turkey were predominantly Muslim.www.geographia.comThe British IslesBritish CuisineOver decades British culinary art put one across seen lots of changes because of trade, war, empire, immigration and inheritance of different cultures.(http//www.lonelyplanet.com/map s/europe/England/)Backg fattenUnited Kingdom is located in Western Europe, islands including the northern one-sixth of the island of Ireland between the North Atlantic Ocean and the North Sea, northwest of France and North and west at this, the land tends to be higher and the climate colder and wetter. To the south and east hills are generally low and summers warmer and drier. The British culinary art is influenced by the British climate.Climate plays important role in formation of cuisine. Britain has a cold and beautiful climate which is suitable for growing apples and other fruit vegetables so there are more fresh vegetables. Ireland is everyday for spudes and because of cold climate lot of people are prefer to eat nerve center and recoil so this strongly affects cuisine of great Britain . Britain food handed-downly been base on fresh vegetables and midpoint with some sauces as well as beef beloved whiner and porc also known in the United Kingdom. We can see British cuisine has been multicultural. In ancient beats influenced by the Romans and in medieval whiles the French. When the Frankish Normans invaded, they brought with them the spices of the east cinnamon, saffron, mace, nutmeg, pepper, and ginger. sugar came to England at that time, and was considered a spice rare and expensive. Before the arrival of cane sugars, honey and fruit juices were the only sweeteners.Because the agriculture practices of the Roman and Norman periods of England greatly influenced the recipes and culinary atmosphere in early kitchens long later on those areas were through. Stewing and stuffing various farm and game meats originated from those periods, as well as clapperclawing and spicing. Wales was famous for raising sheep, so lamb with mint sauce was a staple welch dish. In England, dishes such as steak and kidney pie, bangers and mash and Yorkshire pudding have embedded themselves in the food history of the country. Some of these traditions carried over to continental Europe and beyond, especially during the height of trading and colonization in the 17th and 18th centuries.British Empire got a lot of benefits from different countries cousins such as from East Asia adopted tea and that was exported to India. past Indian curry style also adopted in Britain and some famous sauces such as k etceteraup , mint sauce , Worcestershire sauce and Controversy has raged throughout the whole of Britain though after source foreign secretary Robin Cooke hailed Chicken Tikka masala as Britains true national dish.(http//britishfood.about.com/od/introtobritishfood/f/questions.htm).During two world war Britain faces lot of problem to transport goods from one country to another so that also effected to British as well as worldwide cuisine because many of goods and commodities become short. Because of that sympathy Britain cuisine got lot of changes such as they only based on the regional food and meat which they utilize to produce.UK divided in to 4 main partsEnglandScotlandWalesNorth IrelandThe FoodWe may have a several ideas about proper British Food. exactly the most popular dish in England at the moment is Curry?The national dish of England is not a lily-livered Tikka masala it is a well known fact. Honestly, unless you are from England yourself, you really wont get it properly. Its just a good example of how England takes on other cultural elements and makes them part of their own heritage. Or something less cheesy to that effect. The other thing is that those who have worked in the curry houses before, have got better jobs, or gone to university.Englands immigration policy has become very aggressive recently, and while I think such a policy should be based on food, if it has such a significant effect on the restaurant and hospitality industry,www.greatbritishkitchen.co.uk/British food has tralatitiously been based on beef, lamb pork, chicken and angle in other words we can say is based on meat and meat products.The most common typical foods eaten in Britain include Sandwich, tip Chips, and Pies curries.www.greatbritishkitchen.co.uk/EnglandBritish cuisine is based with their geographical background and their temperature. Originally England has natural traditional cooking ingredients i.e. meat fresh herbs and green leafy vegetables with honest season because of that they got strong flavour traditional dishes such as roast beef , pork chop, mash tradeatoes , steamed vegetables and sauces. Being an island, Britain has always a fresh picture of sea food from sea, salmon, Dover sole, mackerel. As well as after some time, it includes different European and Asian cuisines interaction thats break uped from British Empire during time of post war.Some of the best pudding comes from England such as sticky pudding. As well as some obtuse pudding also popular in England. Looks give care a black sausage. It is make from dried pigs blood and fat. Eaten at break spendthrift timeTraditionally England has been known as a country of beefeaters and beef because the United Kingdom is largest beef maker in the Europe and third largest beef producer in the world. British beef is finest in the world it is based on the breeds, the grass, and climate and farming skills. Kent is a garden of cattles.Yorkshire pudding is most popular in England. Its make with the mixture of flour, egg and milk. Yorkshire pudding always goes with beef because it absorbs all the juice from meat and taste great with beef.England is famous for onion gravy and mash this mostly serves as accompaniment of beef, meat and chicken and some vegetable dish. In England many restaurant serve typical breakfast and that is really well because its includes bacon, pork sausages, fried scrambled egg fried smelt smoked haddock, tomato, fried green tomatoes, grilled whole pluck baked beans, oven roasted potatoes fresh fruits and juices.A sandwich has always been a very popular snack, but the first to eat one was the earl o f sandwich 1718 1792. He was a dedicated risk taker and ref employ to leave the gambling tables to eat. During the marathon gambling sessions he asked a waiter to bring him a mo of ham between two pieces of bread, and so invented the sandwich. Thats got really famous in England and sandwich also got include into the high tea. High tea is a basically meal and tea which is served between four and pentad o clock in afternoon. Afternoon tea includes cake, pastries, sandwich, clotted cream and tea.England is traditionally famous for its traditional classic dessert such as from pies to fruit crumbles and summer puddings do with berries as well as cakes flavoured with spices and dried fruits, filled with jam. Plum pudding with brandy sauce is considered English traditions. supranational cuisine.www.wiley.comScotland frugal food is simple, with a heavy emphasis on meat. Roast lamb, roast beef steaks. From the past few centuries Scottish cuisine centered on making use of every scrap of food available. This attitude is seen in the Scottish national dish called haggis. It is make up of chop heart, liver, and lungs of sheep put these ingredients in a bag made up of sheep stomach. Scotland is famous for their oatcakes which made with pinhead oat and its really healthy and nutritiousOne of the famous stocks served in the Scotland which is made with mutton, beef, chicken and some diced vegetables is known as Scotch broth. It should be thick and served piping hot. Scotland is famous for sea food for example oysters, Mussels, Prawns, Scallops, Crabs and Lobster. Because Scotland is surrounded with water and have good climatic condition to produce a good quality sea food.Example of Scottish sea food dishes Glasgow Oyster ShotOysters, with horseradish dressing, lemon, Tabasco and a shot of Vodka.Seared Tuna SteakCous and red onion, sesame root soya dressingPan Fried BreamWith beetroot rosti and beurre blancBaked HalibutBlack pudding crustScotland is known specially for it s shortbread which is made with traditional way and black bun it is easy fruit cake made with raisins almonds brown sugar, cinnamon and ginger. Scottish game food is also famous.such(prenominal) as grouse, Wild Scottish Pheasant, Wild Scottish Pheasant is very lean, with a rich game flavour found only in truly wild.WalesWales is famous for its traditional laver bread which is made with boil seaweed and served with fine Welsh oatmeal into little cakes and fried into nappy patties with eggs, bacon and cockles for a traditional Welsh breakfast.The components of aWelshbreakfast. Some common lark abouts are bacon, sausages, cockles, laver bread, eggs, fried mushrooms, tomatoes, and smoked fish. It is also possible to see some cold ingredients, like fresh fruit and cereals, although these may not always be ofWelshorigin. The bacon and sausages in aWelshbreakfastare ideally made in Wales, with traditionallyWelshingredients. TheWelshtend to like their bacon thick, and it may also be hea vily marbled withFat, depending on what part of the pig it comes from. Cockles are small shellfish which are harvested from the rocky coastline of Wales cockles are said to be in particular fine. Only two vegetables cultivated in Waless i.e. leeks and cabbage. The national dish of Wales is cawl a word for broth or dope up that is a classic one pot meal. Cooked in an iron pot. Is made up of bacon lamb, cabbage, reinvigorated potatoes and leeks.Welsh cakes breads include Bara brith the famous bread with raisins and orange peel. Federal IrelandIn Irish history there are three major periods they are before potato arrived, after potato arrived and after the potato failed. Potato came to Ireland by way of South America and then staple over there. All the population of ire land was depended on potato because it was more profitable than other crop after 1844 all crop regularly failed nationwide about 20 years and there many people beginning getting weak and starved to death. Then there was big change in diet they start importing a cheap cornmeal and eating pork but that doesnt work so they once more moved to oatcakes carrots turnips and local vegetable.Irish exertion is a classic example made from mutton, potatoes, onion with flavoured parsley and thyme. Traditional food include soda bread originally made in the huge black cooking pot and leavened with baking powder and soured milk. In old days is made up of milk left from previous day.Colcannon is a dish made up of potato, cabbage and garlic. carragheen moss is another Irish delicacy, seaweed that is collected and driedInternational cuisine.www.wiley.comSeasonal availability of British IngredientsJanuary Cornish cauliflower, Sprouts, compel rhubarb.February spring shallots, purple sprout sprouts, celeriac, and leeksMarch garlic shoots, new-seasons garlic, nettles, sea kale.April razors clams, guinea fowl and pheasant eggs, Jersey empurpled potatoes, wild sorrel, St. Georges mushrooms.May asparagus, peas, broa d beans, watercress.June new seasons carrots, sprouting broccoli, wild salmon, sea trout, radishes, sea beet, wild fennel, horseradish, strawberries, apples, chamomile.July tomatoes, setoff beans, lettuce, gooseberries, strawberries, raspberries, cherries, thyme, sweet corn.August gooseberries, pears, Dorset blueberries, sloes.September pumpkins, beetroot, chard, pears, field mushrooms, crab apples, blackberries.October mussels, turbot, chanterelles, oysters, oyster mushrooms, puff balls, Coxs orange pippins, walnuts, Kentish cob nuts.November Swede, parsnips, capital of Israel ArtichokesDecember quince, goose.Type of cooking in United KingdomTop of FormCooking in waterCrabs example crab bisque. Pulses and legumes (lentils, chickpeas),fish seafood chowder. Meat andpoultry track down chicken breast. muggyMeat, fish steamed sea bassPoultry smoked duck breast, vegetables,potatoesand pasta.RoastingMeat.Example roast turkey with chipolata and Yorkshire puddings served with cranbe rry sauce. Roast leg of lamb served with mint sauceGrillingMeat and fish.Example rib eye steak, pork chop, fillet mignonFryingVegetables, meat and fish.StewingMeat example Irish bulk largeCooking equipments used in British cuisineDeep fryer- This method involves hot up food by submerging it completely in fat. It used as a commercial means of cooking fast food. This process is carried out at a higher temperature so that the food is sealed, becomes crisp and brown.Stock pot stock pot is very popular in United Kingdom. Stock pot is type of remit and long cooking and stock pot is a cylindrical, deep pan with a heavy lid. (http//yowspot.com/Buy_Sell2/ go out/smc3/35351.jpg)Salamander When the heat source is above the grill bars, it is called as a salamander.Grill Grill is traditional British equipment were food is cook in grills may be charcoal or gas.Braising pan braising pan is a specially designed for braising a beef meat etc. it is two handled oval or rectangular pan with perfect lid. It braising pan are used on stovetop or in the oven. gelatin mouldsJelly mould is very popular in the Britain. Jelly moulds used to come in different shapes and sizes. It made up of copper or tin(http//www.istockphoto.com/file_thumbview_approve/1591325/2/istockphoto_1591325-metal-jelly-moulds.jpg)Pie dish pie dish used for baking fish, for different traditional pie such as chicken pie, mushroom pie and pork pie. It is made up of earthenware or metal dish.(http//www.phantomcanyonranch.com/pottery/oval-4-baking-dishes.jpg)Tart mouldsTart mould is used for making different sweet and savoury tart. Tart mould is made up of still or metal.Yorkshire pudding mouldsYorkshire pudding mould is specially made with non-stick metal and its available in different shapes like round and rectangularFrying pan frying pan is basically made for shallow frying or some time deep also it is made up of metal with one handle. little terror pansA brat pan gets its name from the German word to fry, thoug h in German they are called tilting pan, do far more than fry.These large, rectangular tilting pans still have a place in large kitchens for mass catering, with built-in heating (gas or electric) and are a versatile cooking device.The tilt feature can be electrically operated or a manual hand driven mechanism.They can boil, braise, steam, poach, stew and fry either deep or shallow frying.OvensThere are few meals as quintessentially British as theSunday Roast. Even if you dont twainer with other British classics like steak and kidney pie, or Cornish pasties there is hardly anyone (except vegetarians of course) who doesnt enjoy some variation of the good old Sunday lunch. It could be roast beef with Yorkshire pudding, or roast lamb with mint sauce, roast chicken with stuffing or roast pork with crackling and apple sauce, but whichever meat you choose there should be some wonderful crisp roast potatoes to eat with the gravy or pan juices.These are the equipment are most popular in United KingdomSpanish CuisineMap of Spainhttp//www.google.co.uk/imgres?imgurl=http//www.historiae.org/images/SpainSpain IntroductionSpain is situated in southwest Europe. It borders Portugal in the west and in the northeast Spain borders France and the Principality of Andorra. In the south, the region of Andalusia borders the British territory of Gibraltar. There are several languages used in Spain but the official language is Castilian Spanish, which is often thought of as just Spanish.Spain and Portugal are surrounded by water the Iberian Peninsula is comprised of these two countries. Spains northern coast is washed by the Atlantic Ocean.The north east coast looks onto the Bay of Biscay. The Atlantic Ocean also surrounds the west of the Iberian Peninsula, which is largely Portuguese territory the exception being Galicia in the northwest of Spain. Some parts of the southern Spanish coast also face the Atlantic, but moving eastwards through the Strait of Gibraltar the Spanish coast meets the Mediterranean Sea.http//www.appliedlanguage.com/HISTORY OF SPAINMany cuisines are influenced with the other cultures and this happens even with the SPAINISH Cuisine, but that was long time back and as other influences incorporated, Spain has developed the cuisine which is uniquely its own.Most of the Spain is surrounded with water and shares the border with northeast France and Morocco which is just short distance where the Mediterranean meets the Atlantic. So it is very obvious for Spain to get open(a) to the cultures and cuisines to the neighbouring countries. Every region of Spain has added own variations to these different cultures. Seafood is largely added into the cuisine as it is largest coastal area in the Europe. Spain got many things from different countries and cultures .Phoenicians brought sauces by sailing through Mediterranean, Roman gave the ingredients of spices and association of understanding it, and the Greek ingenious them with the olives and olive oil and the cultures who influenced Spain are Jews, Carthaginians, but the moors who influenced the Spanish cuisine very strongly.Ref International cuisine. www.wiley.comMoors rule Spain for more than five hundred years and left their mark on the Spanish cuisine, they brought fruits such as almonds, figs, bananas, oranges. Which Spanish people eat even now a days. The spices brought by the moors included cinnamon, cumin and nutmeg, served with chicken they way they are now, and the magnificent golden saffron. Paella and Gazpacho the world famous rice dish and cold soup is a gift from moors to the Spanish cuisine. Without moors Spanish cuisine would never be the astronomical pleasure. While Christians taught the Spanish to eat pork.While Columbus sailed in late 14th century Introduced tomatoes to Europe which is now the base to the Spanish cuisine.So we can imagine as Spanish cuisine is influenced with many other cultures of other countries which makes the cuisine more and more pop ular day by day.Ref http//www.spanish-fiestas.comFood cultures in Spain In general, in Spain the food culture, the way that a meal is planned and eaten is more relaxed than in the UK, people await to be in less of a hurry to get through their food.The cuisine of Spain is amazingly varied. The gastronomy the art and science of good eating, varies by region dramatically.The gastronomy in Spain is heavily influenced by the different cultures which have passed through the Iberian Peninsula Roman, Visigoth, and Arabic. Other major influences are the Phoenicians, the Greeks and important events such as the discovery of the Americas. For this, Spanish cooking is rich in flavour and aromas. spanishfood.about.com/Of all the mentioned events, the ones that have had the most influence on Spanish gastronomy are The Roman Invasion. They developed wine, oil and wheat production. Part of this production was exported to other areas of the Roman Empire. The Invasion of the Moors. They contributed t heir knowledge of water management for agriculture to what the Romans had left. They also introduced oranges, lemons, rice and aubergines to Spain. The discovery of the Americas. The Spanish brought from the Americas potatoes, maize, cocoa, tomatoes, and peppers. All of these products form a part of our current gastronomy. spanishfood.about.com/Eating out in Spain is relatively cheap and meals are usually literal instead of gourmet. The Spanish tradition of tapas is a good way to sample the local food. Tapas are small dishes of snacks which are served anytime especially in small bars. They cover all types of foods from seafood to vegetables. Many Spanish people make an evening in bar to trying different tapas. Another of Spains favourites is Serrano Ham. Spain is famous for its fish delicacies and simply mustiness be sampled, especially if you get to coastal areas. Paella has long been a Spanish favourite, based on either meat or seafood. Every region in Spain has its own speciali ties.spanishfood.about.comCLIMATE OF SPAINSpanish cuisine is made of very different kinds of dishes due to the differences in geography, culture and climate. It is heavily influenced by the variety of seafood available from the waters that surround the country, Spain being the second largest (after Japan) consumer of fish. As Spain has had a history with many different cultural influences, the magnificence and variety of its cuisine is overwhelming, but all these ingredients have made up a unique cuisine with thousands of recipes and flavours. The international influences are perhaps most obvious in Barcelona.spanishfood.about.comRegions of SpainThe Spanish regions are divided by many mountain ranges. This separates them geographically, but has also led to cultural differences as well. The climate too varies enormously, both across the regions and from winter to summer. Both these factors have contributed to the creation of distinctive local food traditions.The South normal images of Spain are of the southAndalusiaThe region comprises the whole of the south coast, looking east on the Mediterranean from Almeria province, south to malanga and out on to the Atlantic beyond Gibraltar. Attracts the tourist beaches and another of fishing farming. A wide variety of shellfish are found in the warm Mediterranean, and from the Atlantic come big fish such as shark and tuna.Wonderful crops of asparagus and strawberries grow in the Guadalquivir Delta.Almeria, with the help of irrigation supplies tomatoes Peppers to all of Europe. The rusty green olives grow where nothing else will, and orange and lemon trees loaded with fruit, surrounded the hamlets.Andalusia is said to be zone of frying. But in villages old fashioned stews of beans or chickpeas are common. Gazpacho is traditional Spanish soup made up of tomatoes and green peppers.Ref International cuisine. www.wiley.comSangria the chilled mixture of wine and citrus juice made in a big jug is another summer cooler. It belongs to a world of siesta afternoon of dainty peace.MurciaTo the east of Andalusia lies Murcia, another Moorish province, indeed they ruled here until 1609. This is another garden area with the Huerta de Murcia festering bright green parsley and broad beans. They cook the beans in slow fire when its tender mix with tomato sauce and served in a breakfast. Stuffed peppers with aubergines and cous cous flavoured with parsley are popular in this region. Ref International cuisine. www.wiley.comCentral SpainAt 700m/22300ft the Meseta is the high heart of Spain and comprise nearly half the country. This is Castilla a great plain with Madrid in the middle, which divided in to two rather different halves. Ref International cuisine. www.wiley.comNorthern Castile and LeonTierra de pan y vino (land of bread and wine) is one description of the Duero Valley. Bread has mystical significance in the great grain plains of Old Castile. Because In the Middle Ages there were a number of Jewish converts to the church who had become convinced Christians by studying and practicing the Jewish Mystical TraditionThe bread basket of Spain produces round hogazas, big close grained loaves, and houses retain their circular ovens, even when they are no longer work.Legumes are dairy farm fare, well flavoured garlic. Chickpeas and lentils grow here. In the north east region sheeps milk is used to make cheese- soft, duster Burgos and the celebrated manchego. Ref International cuisine. www.wiley.comMadridThe city dish is cocido, is probably one of Spains national dishes. Cocido is based on a, which simmers away all day, hardly bubbling. In the old days households made it every day, for poached meat used to be the hallmark of the middle-class kitchen. From this pot comes a series of magnificent things. But callos (tripe) is so popular that it has moved from the home to become bar fare.CaldoThis is clear stock, rich with many meat juices. Famous as clear soup with sherry in it, it is drunk world-w