A distinctive Catalan style of cooking can be identified as far back as the Middle Ages. Two cookbooks in Catalan (one from the early 14th century, the other from around 1500) reflect international tastes for what now seem exotic, highly spiced, and even strange preparations. Rice dishes, coca (a flatbread with a topping of dried fruit and nuts), and the use of sauteed onions and vegetables as a sauce base exemplify medieval recipes that are familiar to modern Catalan cooks.
As with other European cuisines, Catalonia’s changed dramatically with the introduction of New World products such as potatoes and tomatoes, the refinement of sugared desserts, and the elimination of almost all spices. Modern Catalan cuisine developed some iconic specialties, from elaborate paella and rice dishes to the simple but unique pa amb tomaquet (bread with olive oil, salt and crushed tomato). The most interesting aspect of recent culinary history is how a cuisine built on traditions became the vanguard for what was called "molecular gastronomy," a globally important change toward innovation and artistry.
Paul Freedman, Chester D. Tripp professor of History at Yale University, discusses the evolution of Catalan cuisine and how the region created the most influential culinary trends of the 21st century.
Other Catalan Cusine and Culture Programs
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