Factors influencing the type of food in Spain

Geographical position.

Spain is part of the Iberian Peninsula and  is bordered by Portugal and France. It has miles of coastline (more than any other European country) and seafood is a major part of the Spanish diet.

Spain is also a close to Africa. Morocco is only eight miles (thirteen kilometres)—across the Strait of Gibraltar from the southern tip of Spain. And African influences are found in the Spanish diet.

The rest of Spain is made up of go pastures and mountain ranges. The land in the interior of Spain is fertile with a  rich soil and they grow a variety of fresh vegetables, In the mountainsides there is good grazing for sheep and cattle.

Climate

The country has a dry climate and has good growing conditions for grapes and olives.

Invasions

Over the centuries Spain has been invaded on several occasions by the Greeks, Romans, Celts and Moors from Africa. This is evident in Spain's cuisine. Olives, olive oil, and wine tie it closely to Greek and Roman (Italian) culture. Meat and fish pies show the Celtic heritage. The Moorish influence is seen in the use of honey, almonds, citrus fruits, rice and spices such as cinnamon, nutmeg and saffron.

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Spain explored the world

Spain was a country that was a leader in exploration. The Spanish were among the first to discover the New World (America). From the 1400s, explorers returned from voyages across the Atlantic 

Ocean with exotic new foods such as tomatoes, potatoes, sweet potatoes, beans, corn, peppers, chocolate, and vanilla (all native to the Americans). These foods became part of the Spanish diet.

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