A new exhibition at the University of Valencia highlights Spain's medieval culinary heritage through the Book of Sent Sovi, dating back to 1324. It showcases 72 recipes that diverge starkly from modern Spanish cuisine, as many key ingredients like tomatoes and potatoes were unknown in Europe until the 16th century. Historians note that the integration of these ingredients into Spanish cuisine wasn't instantaneous, with a significant lag until the 18th century. The exhibition's curator, Juan Vicente Garcia Marsilla, emphasizes the complex use of spices that was a status symbol and illustrates how the upper classes experienced diverse flavors.
The exhibition at the University of Valencia explores Spain's medieval culinary origins, emphasizing how modern Spanish cuisine has evolved due to ingredients from the Americas.
Juan Vicente Garcia Marsilla highlights how the introduction of chili peppers, tomatoes, and potatoes transformed European cooking, reshaping the culinary landscape profoundly.
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