The last time you enjoyed a flavorful spoonful of gazpacho, you probably didn’t stop to think about how the Spanish dish became a popular staple on restaurant menus worldwide. Made of sun-ripened tomatoes, vinegar and garlic, the dish was once only enjoyed by the poorest communities in Andalucia. Yet by the 18th century, gazpacho’s undeniable deliciousness brought it from modest farm tables all the way into the most opulent dining rooms—including the Royal Palace of Madrid’s Gala Dining Hall.
A dish tastes better when you know its history. In that spirit, Google Arts & Culture has worked with the Royal Academy of Gastronomy in Spain to present “