International Cooking: A Culinary Journey, 2E

1. International Cooking: A Culinary Journey, 2E Chapter 2 Spain and Portugal

2. History Romans • arrived about 200 BC • introduced grapes, wine, garlic, wheat, and olives

3. Moors (Arabs from North Africa) • arrived in eighth century • brought many types of fruits and vegetables - citrus fruits, watermelon, pomegranates, grapes, artichokes, spinach, eggplants, dates, almonds, marzipan, herbs and spices, nutmeg, saffron, pepper, honey • introduced marinating, frying, combining sweet with savory

4. Christopher Columbus and other explorers returned from the New World • in the late 1400s • brought new foods including tomatoes, corn, potatoes, sweet peppers, and chocolate from the New World

5. Topography Iberian Peninsula • Spain makes up five-sixths • Portugal is remaining one-sixth

6. Atlantic Ocean borders Spain on the northwest • Only eight miles of water separates Africa from the south of Spain • France borders Spain on the northeast • Portugal joins on the west • Mediterranean lies to the south

7. Mountains in Northwest and Northeast • create difficult terrain • caused isolation • Pyrenees Mountains in northeast form border with France

8. Climate • hot, sunny summers • cold winters • southern areas near Mediterranean Sea have warmer climate • mountainous regions have colder climate • Portugal’s climate is milder because ocean breezes temper it

9. Cooking Methods • Braising • Frying • Grilling

10. Regions Although cooks prepare many of the same dishes throughout Spain and Portugal, the recipes vary significantly in different regions.

11. Galicia • located in the northwest • simple food • fine produce • lots of seafood • known for the empanada, a meat pie or turnover with a soft, flaky crust • hearty food matches the harsh climate

12. La Mancha • dominates central Spain • sparse population • sheep thrive • olla podrida - a casserole containing almost anything that can be stewed

13. Valencia • located on the eastern coast bordering the Mediterranean Sea • rice, oranges and other citrus fruits, olives, and grapes • rice-based dishes • paella - named for the pot in which it is cooked, paella is a casserole of saffron-flavored rice with a variety of meats, chicken, seafood, and vegetables

14. Andalusia • lies in southern Spain • fried foods • Gazpacho, the famous cold tomato vegetable soup • cloves, cumin, cinnamon, and other spices

15. Extremadura • Situated in the west • farmland raising lots of pigs • pork dishes, sausages, and cured meats like serrano ham

16. Portugal • ocean breezes create a milder climate • many crops including potatoes, tomatoes, and corn • seafood • grapes for wine and port

17. Cuisine • strong emphasis on the use of fresh ingredients • simple preparations • the flavors of the foods stand out within each dish • often use parsley, garlic, and saffron

18. Interior Regions • lamb, mutton, goat, and pork • cured ham, serrano, sausages Coastal Areas • seafood • fresh or salted cod, sardines, and tuna in Portugal • anchovies, cod, squid, and many types of shellfish in Spain

19. High Quality Cheeses • made from cow, sheep, and goat milk, or a combination of all three • different regions specialize in certain types of cheeses • Spanish government regulates the production of some cheeses. There are currently twelve Designation of Origin (DO) cheeses in Spain.

20. Portuguese Use • more herbs and spices than the Spanish • lots of fresh cilantro • more cream and butter than the Spanish

21. Tapas small snacks or appetizers served in bars as a snack in the late morning and in the late afternoon and/or early evening

22. Meals • Breakfast - eaten away from home • comida - main meal • eaten midday • consists of soup or salad, a fish or tortilla course, some type of meat, followed by dessert that usually consists of fruit • cena - light supper

23. Alcoholic Beverages • Spain and Portugal produce lots of wine • Portugal makes excellent port • Spain known for sherry Sherry and port are fortified wines.