[Sca-cooks] Iberian Peninsula
dragon at crimson-dragon.com
Thu Feb 28 08:51:36 PST 2008
Stefan li Rous wrote:
>Okay, I hadn't realized that there could be that big a contrast
>between different areas of the Iberian Peninsula. I figured the food
>would be fairly similar throughout the area and that any olive oil/
>lard differentiation would be between further north in Europe and the
>Mediterranean region. So if there were regional differences that big,
>it might make a good article.
---------------- End original message. ---------------------
I would not be surprised in the least at wide variations in available
food resources between regions that we consider very near or even
adjacent. This pattern exists in modern Italy where the preferred fat
and grain varies widely between the north and south, the coasts and
mountains and even between east and west.
Food, being a perishable resource didn't move very far in most cases.
Only things like salted or dried fish and meat, spices, dried fruits
and grains were transported in any quantity for any great distances.
Cheeses, fresh vegetables, fresh meat and fish were strictly local to
where they were produced. Thus a coastal plain would have a very
different cuisine than one just a few miles away in a mountainous region.
Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
More information about the Sca-cooks