With such a diversity of geography, history, climatic conditions and cultural traditions, it's only natural that they get reflected in the cuisine of a country. Spain, a country which was once a conglomeration of independent kingdoms, each with its own language or dialect, economy, agricultural products and history, has a wonderful mosaic of cuisines, wines, cheeses and desserts along with distinct cooking methods and seasonal influences. There are common threads that run through the country's cornucopia of delicious fare but it would be interesting to know and appreciate the differences in cuisines between the autonomous regions of Spain.

Andalusia: Sandwiched between the Atlantic and the Mediterranean, the cuisine here is obviously focused on fresh seafood. With a history that saw Roman, Visigoth, Greek, Phoenician, Arab and European conquerors, the culinary tradition here mirrors every one of these influences. The temperate climate is suited for growing vegetables which are included in all dishes. Cured meats and the famous Iberian ham, a variety of cheeses, soups and stews are famous here. This is the birthplace of tapas and gazpacho as well as wonderful wines such as sherry from Jerez.

Canary Islands: Year-round sunshine and Mediterranean climate are the hallmarks of this region. Cuisine here is very simply prepared, with the freshest of ingredients including fresh seafood and all kinds of meats. Desserts, fresh fruits and vegetables and different kinds of wines including the famous honeyed-rum are the highlights.

La Rioja: The pilgrim-route community is famous for its strong tradition of agriculture. With nearly two thousand years of tradition as a region where travelers come and go, the resulting mix of cuisines is both unique and diverse. Beans and fresh vegetables along with meats and seafood all washed down with the region's famous wines are famous here.

Navarre: on the Spanish Pyrenees has a distinct cuisine. Dairy products, wonderful red wines, nuts, root vegetables, all kinds of preserved meats and game, stews and soups and fresh trout from the pristine rivers and mountain streams are the specialties here.

Madrid: has the reputation of Royal Cuisine, being the capital and hence has seen a melding of cultures and influences from all over the world. Madrilenos enjoy light breakfasts of plain toast and coffee and settle down to a big lunch in the afternoon, with constant snacking and tapas mid-morning, and mid-afternoon and then a leisurely dinner of stews or casseroles. Meats, seafood, superb desserts and wines, game and poultry, pickles and relishes, fine wines and liqueur reflect the court-traditions of Madrid.

There are of course many more regions with their distinct influences and if you're a culinary tourist, there's a whole new universe of Spanish cooking awaiting you when you travel to Spain!