1. Foods For Life Class Mrs. Pohlman Introduction to Spanish Foods and Culture

2. Influences on Traditional Foods Cooking Elements: Cooking Elements: Romans Romans Moors Moors Ingredients: Ingredients: Imports from exploration of new word 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. Spanish history includes much time overrun by outsiders wanting to take over. Resulting in absorption of wide range of cooking styles.

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

4. Agricultural Production Largest producer of olives in world Largest producer of olives in world Chief agricultural products: Chief agricultural products: BarleyPotatoes MilkTomatoes OlivesWheat OrangesGrapes Poor soil and dry climate results in low production. Poor soil and dry climate results in low production.

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

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

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

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

9. Tapas Light snacks or appetizers Light snacks or appetizers Eaten with fingers or toothpicks Eaten with fingers or toothpicks Found in most cafés and bars Found in most cafés and bars Not unusual to find 20 or more on menu Not unusual to find 20 or more on menu Word means cover or lid Word means cover or lid

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

11. Lunch (Comida) Main meal of day Main meal of day Nearly all businesses close during lunch period Nearly all businesses close during lunch period Eaten at home Eaten at home Three courses Three courses 1. Soup or salad 2. Fish, meat, vegetables 3. Fruit and cheese

12. Between Lunch and Dinner Merienda Merienda Tea and pastries Tea and pastries Between 5:00 and 6:00 pm Between 5:00 and 6:00 pm Tapas Tapas Between 8:00 and 9:00 pm Between 8:00 and 9:00 pm May skip evening meal if eat substantial amount of tapas May skip evening meal if eat substantial amount of tapas

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

14. Desserts Not emphasized on menus Not emphasized on menus Not popular in their culture Not popular in their culture Desserts they do serve: Desserts they do serve: Flan- an egg custard topped with caramel Flan- an egg custard topped with caramel Ice cream Ice cream Fresh glass of orange juice Fresh glass of orange juice

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

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

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

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

19. Holy Week Most elaborate festival Most elaborate festival Coffee, chocolate and anisette flavored liqueurs served Coffee, chocolate and anisette flavored liqueurs served Holiday Sweets: Holiday Sweets: Tortas de aceite- cakes made with olive oil, sesame seeds, and anise Tortas de aceite- cakes made with olive oil, sesame seeds, and anise Cortados rellenos de cidra- small tarts filled with sweetened squash 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 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 Yemas de San Leandre- A sweet made by pouring egg yolks through tiny holes into boiling syrup Often served with marzipan Often served with marzipan

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

22. New Year’s Eve Tradition to eat 12 grapes or raisins at the 12 strokes of midnight Tradition to eat 12 grapes or raisins at the 12 strokes of midnight Believed to bring good luck Believed to bring good luck Also tradition of Portuguese Also tradition of Portuguese

23. Regions Cooking very different from region to region Cooking very different from region to region

24. Resources http://www.spain.info/TourSpain/Gastronomia/Cocina+Regional/Ho me http://www.spain.info/TourSpain/Gastronomia/Cocina+Regional/Ho me http://www.spain.info/TourSpain/Gastronomia/Cocina+Regional/Ho me http://www.spain.info/TourSpain/Gastronomia/Cocina+Regional/Ho me www.sallys-place.com/food/ethnic_cusine/spain.htm www.sallys-place.com/food/ethnic_cusine/spain.htm www.sallys-place.com/food/ethnic_cusine/spain.htm http://www.foodreference.com/html/artspanishgastronomy.html. http://www.cliffordawright.com/history/gazpacho.html http://www.foodreference.com/html/artspanishgastronomy.html. http://www.cliffordawright.com/history/gazpacho.html http://www.foodreference.com/html/artspanishgastronomy.html http://www.cliffordawright.com/history/gazpacho.html 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. 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. Portnoy Editorial Services. (Ed.). (2000). A global food tour. 1st ed. Peoria, Ill: Glencoe/McGraw-Hill.