History
The word "tapas" is derived from the Spanish verb tapar, "to cover".
According to The Joy of Cooking, the original tapas were the slices of bread or meat which sherry drinkers in Andalusian taverns used to cover their glasses between sips. This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry (see below for more explanations). The meat used to cover the sherry was normally ham or chorizo, which are both very salty and activate thirst. Because of this, bartenders and restaurant owners began creating a variety of snacks to serve with sherry, thus increasing their alcohol sales. The tapas eventually became as important as the sherry.
Tapas have evolved through Spanish history by incorporating ingredients and influences from many different cultures and countries. Most of the Iberian Peninsula was invaded by the Romans, who introduced the olive and irrigation methods. The invasion of the North African Moors in the 8th century brought almonds, citrus fruits and fragrant spices. The influence of their 700-year presence remains today, especially in Andalusia. The discovery of the New World brought the introduction of tomatoes, sweet and chili peppers, maize (corn) and potatoes. These were readily accepted and easily grown in Spain's microclimates.
There are many tapas competitions throughout Spain. There is only one National Tapas competiton, which is celebrated every year in November. Since 2008, the City of Valladolid and the International School of Culinary Arts celebrates the International Tapas Competition for Culinary Schools. Various schools from around the world come to Spain annually to compete for the best tapa concept.
Read more about this topic: Tapas
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