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Introduction to Spanish Foods and Culture. Foods For Life Class Mrs. Pohlman. Influences on Traditional Foods. Cooking Elements: Romans Moors Ingredients: Imports from exploration of new word

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introduction to spanish foods and culture

Introduction toSpanish Foods and Culture

Foods For Life Class

Mrs. Pohlman

influences on traditional foods
Influences on Traditional Foods
  • Cooking Elements:
    • Romans
    • Moors
  • Ingredients:
    • Imports from exploration of new word
  • 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

Ingredients From New World
agricultural production
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.
livestock
Livestock
  • Sheep main livestock
  • Europe’s leading fishing country
    • Fishing industry includes:
      • Mussels
      • Sardines
      • Cod
      • Anchovies
      • Squid
spanish meals
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
Light Breakfast
  • 8:00 am
  • Includes coffee or thick hot chocolate and churros or bread
  • Churros are fried doughnuts
midmorning breakfast
Midmorning Breakfast
  • Served at 11:00 am
  • Usually includes:
    • Grilled sausages
    • Fried squid
    • Bread with tomato
    • Omelet
tapas
Tapas
  • Light snacks or appetizers
  • Eaten with fingers or toothpicks
  • Found in most cafés and bars
    • Not unusual to find 20 or more on menu
  • Word means cover or lid
tapas continued
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
Lunch (Comida)
  • Main meal of day
  • Nearly all businesses close during lunch period
  • Eaten at home
  • Three courses
    • Soup or salad
    • Fish, meat, vegetables
    • Fruit and cheese
between lunch and dinner
Between Lunch and Dinner
  • Merienda
    • Tea and pastries
    • Between 5:00 and 6:00 pm
  • Tapas
    • Between 8:00 and 9:00 pm
    • May skip evening meal if eat substantial amount of tapas
dinner
Dinner
  • Served between 10:00 pm and midnight
  • Includes three light courses
  • May include:
    • Soup
    • Omelets
    • Fruit
desserts
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
Paella
  • Spain’s 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
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
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
Holidays with Special Foods
  • Holy Week
    • Between Palm Sunday and Easter
  • Christmas
  • Easter
  • New Year’s Eve
holy week
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
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 and Easter
  • Christmas Foods:
    • Roasted Chestnuts
    • Pastel de navidad
      • Individual walnut and raisin pies
  • Easter Foods:
    • Causerras
      • Orange flavored doughnuts
new year s eve
New Year’s Eve
  • Tradition to eat 12 grapes or raisins at the 12 strokes of midnight
  • Believed to bring good luck
  • Also tradition of Portuguese
regions
Regions
  • Cooking very different from region to region
resources
Resources
  • http://www.spain.info/TourSpain/Gastronomia/Cocina+Regional/Home
  • 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.