[Sca-cooks] Iberian Peninsula

Dragon 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)

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