Catalan cuisine is part of Mediterranean cuisine and its typical example. Most often references are made to the food of Catalonia and Northern Catalonia, and occasionally Andorra but some contemporary authors like Josep Pla, Jaume Fàbrega, Eliana Thibaut i Comalada, Ferran Agulló and the English-language writer, Colman Andrews, talk about shared gastronomy throughout the Catalan cultural area, including the Valencian Community, Balearic Islands, La Franja and Andorra, and therefore it would be best referred to as the cuisine of the Catalan Countries.
Other authors consider, however, that there are different Valencian and Balearic cuisine. On the other hand, the governments of the Valencian Community and the Balearic Islands, do not support this interpretation, although they do not declare otherwise, while the Generalitat de Catalunya gives various views depending on the source consulted.
On the other hand, it is worth mentioning the local presence of, to varying degrees, different cuisines, such as xurra (from the comarques xurres of Valencia and Canal de Navarrés), castellana (from Baix Segura, the Vall de Cofrents and La Plana from Utiel, as well as parts of Alto Vinalopó, Vinalopó Mitjà) and Occitan cuisine from the Vall d’Aran and Fenolleda. It should be also added that Catalan cuisine has left its mark in Murcia thanks to its historically Catalan population and the historical contact between Murcia and Valencia.
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