Europe One Of The Seven Continents History Essay

atomic number 63 One Of The Seven Continents History EssayEurope conventionally one of the seven continents of the world. Although referred to as a continent, Europe is actually just the western fifth of the Eurasian landmass, which is do up primarily of Asia. Modern geographers generally describe the Ural Mountains, the Ural River, embark on of the Caspian Sea, and the Caucasus Mountains as forming the main(prenominal) saltation between Europe and Asia. The name Europe is possibly derived from that of Europa, the daughter of Phoenix in Grecian mythology, or possibly from Ereb, a Phoenician word for sunset.The s smallest continent (Australia is the smallest), Europe has an ara of 10,355,000 sq km (3,998,000 sq mi), but it has the third largest tribe of all the continents, 730 million in 2008. The northern about point of the European mainland is Cape Nordkinn, in Norway the confederationernmost, Punta de Tarifa, in southern Spain near Gibraltar. From west to atomic number 9 9 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 stinting achievement. The ancient Greeks and Romans produced major civilizations, storied for their contributions to philosophy, literature, fine device, and government.www.hezel.com/globalreport/IntrotoEurope.pdfRomans had many minor influences on their intellectual nourishment as food came in from various parts of the ex tear apartding empire and perhaps two major influences. Their own Roman agricultural roots, which continued to be shown as a noble ideal byout 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 there is archaeological evidence that Roman soldiers in the Union provinces would eat more shopping center than batch back in Italy, and even acquired a taste for beer. And certainly a s more Germans became Roman soldiers, they would nonplus brought their takeences into the army and back to Rome. www.hezel.com/globalreport/IntrotoEurope.pdfMuch of Roman food was establish on combining sweet, sour and savoury tastes all in one dish, just as Chinese food still does today. The taste for seasoning dishes in this way not only survived the fall of Rome, it remained the practice through the Dark Ages, the pith Ages and right up until it was finally overthrown by the revolution in French cooking that was to occur in the 1600s.The Natural regionsThe geological underpinning of Europe includes, from north to south, an ancient mass of stable, crystalline rocks a broad belt of comparatively level sedimentary materials a zone of change integrityed geological structures created by folding, faulting, and volcanism and a region of comparatively recent mountain-building activity. This geological pattern has helped create the legion(predicate) 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 victuals in coastal beas eat more of sea food and people living in plains prefer food as per the availability in the region.http//books.google.co.uk/books climeAlthough much of Europe lies in the northern latitudes, the relatively warm seas that border the continent give most of central and western Europe a abate climate, with cool winters and mild summers. The prevailing westerly winds, warmed in part by passing over the North Atlantic Drift ocean current, roleplay 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 roughly central Poland eastward, the moderating effects of the seas are reduced, and consequently cooler, drier embodiments prevail. The northern parts of the continent also assimilate this type of climate. Most of Europe receives ergocalciferol to 1,500 mm (20 to 60 in) of precipitation per year. Climate is one of the most all important(p) 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 k promptlyn when humans first lived in Europe, they probably migrated there from the east in several waves, in general 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 unassailable human population by about 4000 bc. Geographical barriers such(prenominal) as forests, mountains, and swamps helped divide the peoples into bases that remained largely separate for long periods. Some intermixing of peoples occurred as a final result of migrations, however. europeanhistory.about.comLanguagesEuropeans speak a wide variety of languages. The principal linguistic groups are the Slavic, whi ch 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, S scrapish, Portuguese, and Romanian. These languages have basically the same origins and are grouped as Indo-Germanic languages. Other Indo-European languages include Greek, Albanian, and Celtic languages such as Gaelic, Welsh, 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 well as speakers of the Basque and Turkish languages. Many Europeans use English or French as a second language. europa.eu/languages/en/home devotionIn the early 2000s the great majority of Europeans were Christians. The largest single religious group, Roman Catholics, lived mainly in France, Spain, Portugal, Italy, Ireland, Be lgium, southern Germany, and Poland. An separate large group was composed of chase 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 have seen lots of changes because of trade, war, empire, immigration and inheritance of varied cultures.(http//www.lonelyplanet.com/maps/europe/England/)Backg ropeUnited Kingdom is located in Western Europe, islands including the northern one-sixth of the island of Ireland between the North Atlantic Ocea n and the North Sea, northwest of France and North and west at this, the land tends to be high and the climate colder and wetter. To the south and east hills are generally low and summers warmer and drier. The British cuisine 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 increase ve deriveables so there are more white vegetables. Ireland is frequent for potatoes and because of cold climate lot of people are prefer to eat means and beef so this strongly affects cuisine of great Britain . Britain food traditionally been based on fresh vegetables and magnetic core with some sauces as well as beef lamb chicken and pork also famous in the United Kingdom. We can see British cuisine has been multicultural. In ancient sentences influenced by the Romans and in medieval times the French. When the Frankish Normans invaded, they brought with them the spices of the east cinnamon, saffron, mace, nutmeg, pepper, and ginger. slit 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 after those areas were through. Stewing and stuffing various farm and game meats originated from those periods, as well as abuseing and spicing. Wales was famous for raising sheep, so lamb with mint sauce was a staple Welsh dish. In England, dishes such as steak and kidney pie, bangers and scraunch and Yorkshire pud have imbed 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. Then Indian curry style also adopted in Britain and some famous sauces such as ketchup , mint sauce , Worcestershire sauce and Controversy has raged throughout the whole of Britain though after originator foreign secretary Robin Cooke hailed Chicken Tikka masala as Britains true depicted object dish.(http//britishfood.about.com/od/introtobritishfood/f/questions.htm).During two world war Britain faces lot of problem to please penny-pinchings 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 think Britain cuisine got lot of changes such as they only based on the regional food and meat which they apply to produce.UK divided in to 4 main partsEnglandScotlandWalesNorth IrelandThe FoodWe may have a several ideas about proper British Food.But the most popular dish in England at the moment is Curry?The nationa l dish of England is not a chicken Tikka masala it is a well known fact. Honestly, unless you are from England yourself, you sincerely 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 beforehand, 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 traditionally been based on beef, lamb pork, chicken and weight in other words we can say is based on meat and meat products.The most common typical foods eaten in Britain include Sandwich, Fish Chips, and Pies curries.www.greatbritishkitchen.co.uk/EnglandBritish cuisine is based with their geographical back ground and their temperature. Originally England has natural traditional cooking ingredients i.e. meat fresh herbs and green leafy vegetables with honest olfactory sensation because of that they got strong flavour traditional dishes such as roast beef , pork chop, mash potatoes , steamed vegetables and sauces. Being an island, Britain has always a fresh supply of sea food from sea, salmon, Dover sole, mackerel. As well as after some time, it includes different European and Asian cuisines interaction thats digressed from British Empire during time of post war.Some of the best pudding comes from England such as sticky pudding. As well as some dark pudding also popular in England. Looks like a black sausage. It is do from dried pigs blood and fat. Eaten at breakfast timeTraditionally England has been known as a country of beefeaters and beef because the United Kingdom is largest beef manufacturing business 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 accom paniment of beef, meat and chicken and some vegetable dish. In England many restaurant serve typical breakfast and that is really well-preserved because its includes bacon, pork sausages, fried scrambled egg fried smelt smoked haddock, tomato, fried green tomatoes, radiator grilleed whole mushroom 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 of sandwich 1718 1792. He was a dedicated gambler and refused to leave the gambling tables to eat. During the marathon gambling sessions he asked a wai ter to bring him a piece of ham between two pieces of bread, and so invented the sandwich. Thats got really famous in England and sandwich also got included 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 made with berries as well as cakes flavoured with spices and dried fruits, filled with jam. Plum pudding with brandy sauce is considered English traditions.International cuisine.www.wiley.comScotlandScottish 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 either scrap of food available. This attitude is seen in the Scottish national dish called haggis. It is made up of chop heart, liver, and lungs of sheep put these in gredients 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 pearlescent of Vodka.Seared Tuna SteakCous and red onion, sesame seed soya dressingPan Fried BreamWith beetroot rosti and beurre blancBaked HalibutBlack pudding crustScotland is known specially for its shortbread which is made with traditional way and black bun it is rich fruit cake made with raisins almonds brown sugar, cinnamon and ginger. Scottish game food is also famous.Such 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 boiled seaweed and served with fine Welsh oatmeal into little cakes and fried into crisp patties with eggs, bacon and cockles for a traditional Welsh breakfast.The components of aWelshbreakfast. Some common features 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 heavily 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 particularly 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, juvenile potatoes and leeks.Welsh cakes breads include Bara brith the famous bread with raisins and orange peel.Northern 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 start 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 again moved to oatcakes carrots turnips and local vegetable.Irish stew 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.Carrageen moss is another Irish delicacy, seaweed that is collected and driedInternational cuisine.www.wiley.comSeasonal availability of British IngredientsJanuary Cornish cauliflower, Sprouts, hale 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 Royal potatoes, wild sorrel, St. Georges mushrooms.May asparagus, peas, broad beans, watercress.June new seasons carrots, germination broccoli, wild salmon, sea trout, radishes, sea beet, wild fennel, horseradish, strawberries, apples, chamomile.July tomatoes, runne r 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 poached chicken breast.SteamingMeat, fish steamed sea bassPoultry smoked duck breast, vegetables,potatoesand pasta.RoastingMeat.Example roast turkey with chipolata and Yorkshire puddings served with cranberry 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 stewCooking equipments used in British cuisineDeep fryer- This method involves fry 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(prenominal) 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 loosen up and long cooking and stock pot is a cylindrical, deep pan with a heavy lid. (http//yowspot.com/Buy_Sell2/Image/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. jellify 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.Brat pansA brat pan gets its name from the German word to fry, though in German they are called tilting pan, do far more than fry.These large, rectangular tilting pans still have a place in bigger 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 bother 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 w est 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 bed 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 macrocosm 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 capable 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 knowledge of understanding it, and the Greek gifted 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 command Spain for more than f ive 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 novel 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 popular 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 seem 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 dis queery 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 their 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 genuine 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 essential 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 specialities.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 se afood available from the amniotic fluid 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 richness 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 humans of distinctive local food traditions.The SouthTypical 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 Gibralt ar. 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 grizzly 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 pure peace.MurciaTo the east of Andalusia lies Murcia, another Moorish province, indeed they rule here until 1609. This is another garden area with the Hu erta de MurciaGrowing 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 ret ain their circular ovens, even when they are no longer work.Legumes are dairy fare, well flavoured garlic. Chickpeas and lentils grow here. In the north east region sheeps milk is used to make cheese- soft, white 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 upper-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