Spanish cuisine a signal of piety. The arrival of Europeans in America, in 1492, initiated the advent of new culinary elements, such as tomatoes, potatoes, corn, bell peppers, spicy peppers, paprika, vanilla and cocoa or chocolate. Spain is where chocolate was first mixed with sugar to remove its natural bitterness. Other ingredients traveled to the Americas, such as rice, grapes, olives and many types of cereals. Many traditional Spanish dishes such as tortilla de patata (an omelette made with potatoes), would not be possible without the discovery of America. Gazpacho, salmorejo, and pan tumaca are made with tomatoes, which traveled from America
Ingredient-flavor network of different compounds. In 2011, Yong-Yeol Ahn, Sebastian E. Ahnert, James P. Bagrow and Albert-László Barabási investigated the ingredient-flavor networks of North American, Latin American, Western European, Southern European and East Asian cuisines. Based on culinary repository epicurious.com, allrecipes.com and menupan.com, 56,498 recipes has been included in the survey. The efforts to apply network analysis on foods also occurred in the work of Kinouchi and Chun-Yuen Teng, with the former examined the relationship between ingredients and recipes, and the latter derived the ingredient-ingredient networks of both compliments and substitutions. Yet Ahn's ingredient-flavor network was constructed based on the molecular level