Introduction to Spanish Foods and Culture

Foods For Life Class Mrs. Pohlman

Influences on Traditional Foods

Cooking Elements:

Romans Moors Imports from exploration of new word

Ingredients:

Spanish history includes much time overrun by outsiders wanting to take over. Resulting in absorption of wide range of cooking styles.

Ingredients From New World

Tomato Potato Sweet Potato Vanilla

Chocolate Beans Zucchini Peppers

Agricultural Production

Largest producer of olives in world Chief agricultural products:

Barley Milk Olives Oranges Potatoes Tomatoes Wheat Grapes

Poor soil and dry climate results in low production.

Livestock

Sheep main livestock Europes leading fishing country

Fishing industry includes:

Mussels Sardines Cod Anchovies Squid

Spanish Meals

8:00 am light breakfast 11:00 am midmorning breakfast 1:00 pm tapas 2:00 lunch Between 5:00 and 6:00 tea and pastries Between 8:00 and 9:00 tapas Between 10:00 and Midnight dinner

Light Breakfast
8:00 am Includes coffee or thick hot chocolate and churros or bread Churros are fried doughnuts

Midmorning Breakfast

Served at 11:00 am Usually includes:

Grilled sausages Fried squid Bread with tomato Omelet

Tapas

Light snacks or appetizers Eaten with fingers or toothpicks Found in most cafs and bars

Not unusual to find 20 or more on menu

Word means cover or lid

Tapas Continued

Originated in Andalucia 1st tapas included thin slice of sausage or ham placed over mouth of glass to keep flies out Today they may include: olives, toasted almonds, veal rolls, stuffed peppers, peppery octopus, cheese, or dips

Lunch (Comida)

Main meal of day Nearly all businesses close during lunch period Eaten at home Three courses
1.

2.
3.

Soup or salad Fish, meat, vegetables Fruit and cheese

Between Lunch and Dinner

Merienda

Tea and pastries Between 5:00 and 6:00 pm Between 8:00 and 9:00 pm May skip evening meal if eat substantial amount of tapas

Tapas

Dinner

Served between 10:00 pm and midnight Includes three light courses May include:

Soup Omelets Fruit

Desserts

Not emphasized on menus Not popular in their culture Desserts they do serve:

Flan- an egg custard topped with caramel Ice cream Fresh glass of orange juice

Paella

Spains signature dish 1st prepared in Valencia Each region has own recipe Named after two-handled metal pan in which it was cooked and served Ingredients may include: chicken, red peppers, shellfish, peas, snails, sausage, tomatoes Served over saffron flavored rice

Gazpacho

Liquid Salad From region of Andalucia Made from ripe tomatoes, bell peppers, cucumbers, garlic, and bread moistened with olive oil, vinegar, and ice water Served cold Different Regions have own versions

Other Popular Foods

Sausages (chorizo) flavored with paprika or garlic Meat and Vegetable Stews Garlic and tomatoes flavor many dishes Olive oil common ingredient Sauces accompany many dishes Wine usually accompanies meals

Holidays with Special Foods

Holy Week

Between Palm Sunday and Easter

Christmas Easter New Years Eve

Holy Week

Most elaborate festival Coffee, chocolate and anisette flavored liqueurs served Holiday Sweets:

Tortas de aceite- cakes made with olive oil, sesame seeds, and anise Cortados rellenos de cidra- small tarts filled with sweetened squash

Holy Week Sweets Continued

Torteras- large round cakes made with cinnamon and squash and decorated with powdered sugar Yemas de San Leandre- A sweet made by pouring egg yolks through tiny holes into boiling syrup

Often served with marzipan

Christmas and Easter

Christmas Foods:

Roasted Chestnuts Pastel de navidad

Individual walnut and raisin pies

Easter Foods:

Causerras

Orange flavored doughnuts

New Years Eve

Tradition to eat 12 grapes or raisins at the 12 strokes of midnight Believed to bring good luck Also tradition of Portuguese

Regions

Cooking very different from region to region

Resources

http://www.spain.info/TourSpain/Gastronomia/Cocina+Regional/Ho me www.sallys-place.com/food/ethnic_cusine/spain.htm
http://www.foodreference.com/html/artspanishgastronomy.html. http://www.cliffordawright.com/history/gazpacho.html Goyan Kittler, P., & Sucher, K. (2000). Cultural foods trends and traditions. 1st ed. Belmont, Ca: Wadsworth/Thomson Learning. Portnoy Editorial Services. (Ed.). (2000). A global food tour. 1st ed.

Peoria, Ill: Glencoe/McGraw-Hill.