Abstract:
This thesis investigates the most important items and gastronomic customs imported from
Spain into the US to determine how much Spanish food affected American cuisine. The subject of
this study is how Spanish ingredients—including tomatoes, olive oil, and wine—have shaped
American cuisine. Given this background, historians might discover how the objects changed and
were employed in different regional cuisines as well as when they originally arrived in the United
States. We could find the degree to which Spanish cuisine has shaped modern American diets by
aggregating historical data with contemporary culinary techniques. The results highlight this trend
is being spurred by growing public knowledge of the health advantages of buying organic and non-
GMO foods as well as the environmental costs of industrial farming. With 13% rise from 2019,
Technavio projects that the US organic food market will be valued $11.2 billion in 2023. A new
gastronomic movement known as "farm-to-- table restaurants" has also evolved as farmers'
markets have become more and more popular all throughout the nation. Consumers who value
seasonal and fresh foods—that is, those in accordance with the concept of Spanish tapas—are more
inclined to embrace sustainable and locally produced eating habits. Growing numbers of people
choose to eat at restaurants that give sustainability and environmental conscience first priority.
