The culture of Spain is a varied way of preparing dishes, which is enriched by the contributions of the various regions that make up the country. Original cuisine that oscillates between rural and coastal style, represents a diversity resulting from many cultures, as well as landscapes and climates. Spanish cuisine is strongly influenced throughout its history by the towns that conquer its territory, as well as the towns that it subsequently conquers and colonizes. This situation has provided a wide variety of culinary techniques and ingredients.
The varied concept of cooking makes some authors name it in the plural, like the "kitchens of Spain." In today's Spanish cuisine, two realities coexist: classical and popular cuisine based on tradition, and current cuisine that employs the most innovative and ingenious author cooking techniques, with chefs who have achieved recognized international fame. Despite this, classical cuisine has very deep religious roots. Some typical ways of eating in the Spanish regions have been internationalized, such as tapas. Among the Spanish ingredients, cheeses, which are of a great variety, are the result of an ancient livestock activity. It also highlights in the Spanish gastronomy the great variety of wines that it possesses, having achieved some of its famous wine regions and international recognition. While wine is the national drink, in some northern regions other drinks are very popular, as in the case of cider.