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document describes the typical diets in Spain from the 18th to the 21st centuries. In the 18th century, the diet varied according to social class, with meat primarily consumed by the upper classes. In the 19th century, meat and fish became more common, although the lower classes mainly ate soup, legumes, and bread. In the 20th century, the diet consisted of vegetables and legumes, with a scarcity of animal protein. In the 21st century, the

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