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Spain!

Spain!. Tomato Potato Sweet Potato Vanilla. Chocolate Beans Zucchini Peppers. Ingredients From New World. Agricultural Production. Largest producer of olives in world Chief agricultural products: Barley Potatoes Milk Tomatoes Olives Wheat Oranges Grapes

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Spain!

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  1. Spain!

  2. Tomato Potato Sweet Potato Vanilla Chocolate Beans Zucchini Peppers Ingredients From New World

  3. Agricultural Production • Largest producer of olives in world • Chief agricultural products: Barley Potatoes Milk Tomatoes Olives Wheat Oranges Grapes • Poor soil and dry climate results in low production.

  4. Livestock • Sheep main livestock • Europe’s leading fishing country • Fishing industry includes: • Mussels • Sardines • Cod • Anchovies • Squid

  5. Wine • Spain has over 2.9 million acres (over 1.17 million hectares) planted • 3rd largest producer of wine in the world • France is #1 • Italy is #2

  6. Imbedded In Culture • In Spain, winemakers often use the Spanish word “elaborar” (to elaborate) • As oposed to fabricar(to produce/make) • This relates to the philosophy of • “the winemaker acts as more of a nurturer of the grapes and wine rather than as a producer”

  7. Classifications By Age • Crianza red wines are aged for 2 years with at least 6 months in oak. Whites and rosés must be aged for at least 1 year with at least 6 months in oak.[5] • Reserva red wines are aged for at least 3 years with at least 1 year in oak. Reservawhites and rosés must be aged for at least 2 years with at least 6 months in oak.[5] • Gran Reserva wines typically appear in above average vintages with the red wines requiring at least 5 years aging, 18 months of which in oak and a minimum of 36 months in the bottle. Gran Reserva whites and rosés must be aged for at least 4 years with at least 6 months in oak

  8. Consumption • 9thoverall in consumption of alcohol • 10.06 gallons or • 38 liters a year

  9. Grape Varieties • 400 varieties planted throughout Spain • 80% of country's wine comes from 20 grapes • Tempranillo, Albariño, Garnacha, Palomino, Airen, Macabeo, Parellada, Xarel•lo, Cariñena and Monastrell

  10. Wine Regions • 14,000 vineyards • 150 Wineries

  11. Ribera del Duero • Known for their Tempranillo production

  12. Valdepeñas • Drank by Hemingway • Known for high quality at low price

  13. Jerez de la Frontera • Home of the Fortified wine • Sherry • 15-22% ABV

  14. Galicia • Vineyards in Galicia are influenced by the high humidity and close proximity to the Atlantic

  15. Spanish Way of Cooking

  16. Culinary Methods • Frying and Deep Frying • Boiling • Baking • Jams, Jellies, Honey, and Alcohol Preserves • Drying and Salting • Roasting • Grilling • Broiling • Pickling • Marinade • Stews

  17. Herbs • Anise Widely used to flavor cakes and herbal teas. It is also the main ingredient and name of a traditional Spanish liquor. • Aromatic Herbs Thyme, Rosemary, Oregano, Basil, Dill, Chamomile, Mint, Peppermint; Most common herbs for stews, salads, making sauces, teas as well as liquors. • Cumin Grows mostly in the Spanish Mountains. Used for pharmaceutical properties and in stews. • Parsley Used for garnish, and elements of various sauces for meats and fish. You can get it for free from butchers, greengrocers, and fishmongers

  18. Spices and Seasonings • Cinnamon Popular in ancient times as an aphrodisiac. Mainly used in desserts. However, also favored in stews. • Cloves Used as intense flavoring in stews and dishes. It has a therapeutic virtue, such as tooth aches. • Honey Records show it has been used in Spain since the Neolithic period in order to preserve fruits and other foods. Most popular sweetener. • Mustard Mainly for dressing on red meats. • Paprika Most popular spice. In typical products, preparations, and dishes is Spanish cuisine. Such as Chorizo or Mamitako • Saffron Natural colorings and most expensive. Spain is currently the world’s leading produce and exporter. Considered to have healing properties.

  19. The Food Available • Pulses: Beans, Chickpeas, Peas • Vegetables: Artichokes, Asparagus, Carrots, Turnips, Cucumbers, Eggplants, Lettuce, Endive, Mushrooms, Onions, Garlic, Peppers, Potatoes, Tomatoes, Pumpkins, Zucchini, Spinach • Fruits: Apples, Capers, Cherries, Carob Pods, Citrus Fruits, Chirimoyas, Dates, Figs, Grapes, Raisins, Olives (Olive Oil), Peaches, Pears, Pineapples, Plums, Pomegranates, Strawberries • Nuts: Acorns, Almonds, Chestnuts, Hazelnuts, Peanuts, Pine Nuts, Pistachios, Walnuts

  20. Food Continued… • Dairy Products: Milk, Cheese, Yogurt • Meats and Sausage: Chickens, Hens, Ham, Horse, Foal, Oxen, Cow, Bulls, Quail, Partridges, Pork, Rabbit, Hare, Sausage, Stag, Dear, Turkey • Seafood: Anchovies, Codfish, Eels, Elvers, Sea Bream, Tuna, Whale

  21. Typical Meals • Breakfast (Desayuno): Usually a hot drink paired with a solid food of salty or sweet. Sometimes men have a small drink of alcohol. Small portions. • Midmorning Meal (Almuerzo): May consist of some kind of roll, or even small portions of stew. Paired with a glass of wine or other drinks. Little bigger portion than breakfast. • Lunch (Comida): Complete 3 course meal. Starter, main course, dessert. Wine together with water is the traditional drink. Biggest meal of the day.

  22. Meals continued… • Mid-afternoon snack (Merienda): Usually consist of a small roll or cake with a drink. To ease the gap before dinner. Paired with a drink. Very small. • Dinner (Cena): Last meal of the day. Always with family. Same structure of Lunch. Starter, main course, dessert. Usually lighter, due to close to bedtime. Smaller than lunch, bigger than breakfast.

  23. History • Influence from other culture s • Phoenicians- sauces • Greeks- olive oil • Romans, Carthaginians, and Jews • Moors left the biggest influence

  24. History- Moors • Moorish occupation from 711 AD- 1492 AD • A sophisticated people • Irrigation experts • Led to rice cultivation • Almond groves • Led to almond use in sweet and savory items • Refining sugar from juices • Seasonings • Cinnamon, saffron, nutmeg, and others • Paella and polvorones

  25. Polvornes Fish Paella

  26. Dietary Food Guide • NAOS pyramid • Promotes Mediterranean diet and physical activity

  27. Eating like a Spaniard

  28. Breakfast • Not like the American breakfast • Light • Coffee, pastry maybe • 10 am

  29. TapasThe Little Spanish Meal • Well after breakfast but before lunch • Snack • Bar hopping • Small plates, finger foods, hot and cold • Typical tapas

  30. Lunch • Largest meal • Between 1:30 – 3:30 • Several Courses • 2 – 3 hour break • Siesta included • Conversation

  31. Dinner • Snack between Lunch and Dinner • Smaller than Lunch • Between 9pm – 12 am • Socializing and bar-hopping afterwards

  32. Custom Foods • Tapas • Churros • Tortilla Espanola • Paella • Chorizo

  33. Spanish Holiday Foods • Christmas • Christmas Eve • Lobster, lamb, suckling pig • Tapas • Tuna with red peppers • 10 pm • Sweets

  34. Spanish Holiday Foods • New Year’s Eve • Cava • Grapes • Traditional breakfast

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