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Also noteworthy in Spanish gastronomy is the great variety of wines, some of its wine regions having achieved international fame and recognition. Among the Spanish ingredients, it is worth mentioning the cheeses, which are of a great variety, the result of a millenary livestock activity. Some of the typical ways of eating typical of Spanish regions have become internationalized, such as tapas. In spite of this, classical cuisine has very deep religious roots. Two realities coexist in the current Spanish cuisine: the classical and popular cuisine based on tradition, and the current cuisine that uses the most innovative and ingenious techniques of author cuisine, with chefs who have achieved international fame. The so varied concept of cuisine makes some authors call it in plural, as the «cuisines of Spain». From this moment on, Spanish cuisine evolved into what we know today as the nouvelle cuisine espagnole. This group of writers has come to be known as the «gastronomic generation of ’27». All this culinary knowledge came to light thanks to the appearance at the beginning of the 20th century of writers specialized in gastronomy capable of praising and extolling its dishes, investigating its history and origin. It was unknown in Europe for many centuries, and it was between the end of the 19th century and the beginning of the 20th century when it acquired a national identity, based on its own different dishes and culinary techniques.