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Introduction to Spanish Foods and Culture

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

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  1. Introduction toSpanish Foods and Culture Foods For Life Class Mrs. Pohlman

  2. 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.

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

  4. 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.

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

  6. 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

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

  8. Midmorning Breakfast • Served at 11:00 am • Usually includes: • Grilled sausages • Fried squid • Bread with tomato • Omelet

  9. 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

  10. 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

  11. 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

  12. 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

  13. Dinner • Served between 10:00 pm and midnight • Includes three light courses • May include: • Soup • Omelets • Fruit

  14. 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

  15. 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

  16. 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

  17. 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

  18. Holidays with Special Foods • Holy Week • Between Palm Sunday and Easter • Christmas • Easter • New Year’s Eve

  19. 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

  20. 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

  21. Christmas and Easter • Christmas Foods: • Roasted Chestnuts • Pastel de navidad • Individual walnut and raisin pies • Easter Foods: • Causerras • Orange flavored doughnuts

  22. 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

  23. Regions • Cooking very different from region to region

  24. 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.

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