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Spanish Cuisine

Spanish Cuisine

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Published by Thefoodiesway
Spanish Cuisine
Spanish Cuisine

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Published by: Thefoodiesway on Sep 26, 2010
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11/07/2014

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SPAIN ± ON A PLATTER.

CUISINES OF SPAIN.
INTRODUCTION. ‡ SPAIN¶S location and the mineral wealth of its sub-soil have exercised an attraction for many people, especially foreign political and ethnic interest. ‡ Its an area of Europe most fought and invaded.

HISTORY OF CUISINE.
‡ Cuisine in the IBERIAN PENINSULLA echoes the cooking of the Middle East . ‡ The two main meals of the day -- la comida, or lunch, and la cena, dinner -are no less opulent because of in-between snacks.

GLOSSARY OF COOKING TERMS.
‡ THE TAPA TRADITIONS is of great importance, every Spaniards ha his TASCA at the TAPA BAR. ‡ The word TAPA means a COVER or LID originally referred to the complimentary plate of APPETIZERS that would placed like cover on one¶s wine glass. ‡ TAPAS can be simple and complex both and it includes cheese ,fish ,eggs ,canapés and savories pastry.

Cont««
‡ CHORIZO and BLOOD SAUSAGE are popular throughout the SPAIN .

WINES.
‡ RIOJA wine from north central Spain is of premium quality. ‡ PENEDES near BARCELLONA makes top notch wines. ‡ Making of WINES dates back from 2000b.c. ‡ Spanish learned the wine making techniques from French.

Continuations of wines.
‡ VALLADOLID is a region were VEGA SCILIA produces the most expensive wine in the market today. ‡ JEREZ in southwest Spain from were the SHERRY WINE originates. ‡ SHERRIES are blended and fortified wine of several style.

Brands of sherry wines
1.MANZANILLA- very dry. 2.AMONTILLADO-medium dry. 3.OROSOLO-medium sweet. 4.CREAM-sweet. 5.FINO- very dry.

CASTILLA LA-MANCHA
INTRODUCTION.
‡ L Located at the very center of IBERIAN PENINSULLA, and is dominated by extensive TABLELAND. ‡ It¶s a land of DON QUIJOTE. ‡ TRADITIONAL GASTRONOMY is simple and tasteful which includes STEWS,GAMES,SAUSAGES,FAMOUS MANCHEGO CHEESE and WINES. ‡ The population is 1848881.

REGIONALASSEMBLY.
‡ The region of CASTILLA LA-MANCHA is made up of ALBACETE,CUIDAD,REAL,CUENCA, GUADALAJARA and TOLEDO. ‡ The capital of the region is TOLEDO.

CLIMATE.
‡ It is of Mediterranean type. ‡ Particularly in the central part the climate is of CONTINENTAL TYPE. ‡ It has LONGER SUMMERS ,MILDER WINTERS and MODERATE RAINFALL. ‡ In the regions in Mediterranean type of climate has ABUNDANT RAINFALL that¶s gets converted in snow on the mountain peaks.

‡ The present territory dates from LOWER MIDDLE AGES. ‡ The period between 17th and 19th saw a decline in the POPULATION. ‡ The population at present is 1.7millon square km. ‡ The varied landscape is explained by two RIVERS(TAJO and GUADIANA).and several mountain ranges. ‡ COLD WINTERS and DRY HOT SUMMER are the norm.

MONUMENTAL CITIES AND TOWN.
‡ TOLEDO- MUDEJAR is the capital with two synagogues: Santa Maria La Blanca (12th century) and EL TRANSITO (14th century). The Cathedral, the CRISTO DE LA LUZ and Guadalupe - famous for the Monastery of Guadalupe, with a 14th century church and a M SEPARDIC museum. cloister ‡ Cáceres - very well preserved Roman walls, 11th century Arabic cistern, Church of Santa Maria and a great Old Quarter. Declared World Heritage by UNESCO.

FESTIVAL
‡ February - Carnival in Badajoz (Extremadura) Easter - Especially vibrant in Cáceres, Badajoz, Mérida and Toledo. June- Corpus Christi celebrations in Toledo, declared of International Tourist interest.

CUISINE OF CASTILLA LA MANCHA.
‡ Manchegan cuisine carries the essence of lamancha through its three pillars are Manchego cheese, saffron, and marzipan, a delicious sweet. ‡ Olive oil and wines are the most important aspect of the cuisine. ‡ It includes delicious meat,fresh trout, local delicacy,river crab,etc.

DON QUIXOTE.
‡ A living persona of a world power in decline. ‡ He observes ;¶¶while I am a king I know nothing but when I have finished eating I begin to understand.¶¶

HONEY SWEETS«
‡ In LA MANCHA beekeeping is one of the important occupation . ‡ Hundreds of bee colonies make the Spains most famous honey.

DISHES MADE FROM HONEY...
1. TORRIJAS- sweet fritters. 2. MARZIPAN- sweet mixture of almonds and honey. 3. BIZCOCHOS BORRACHOS-tipsy sponge cake.

WINES.
‡ La-mancha¶s wine history developed in the shadow of old fortressed. ‡ Simple white table wines from White Airen,Red Granacha and Cencibel;most of the output is still sold from the woods. ‡ µAiren¶ the most widely grown variety in the world is mainly grown in la-mancha. ‡ µAiren¶ grape yields mild white wine which can be fruity or dry. ‡ One of the famous wine is µMarques de grinon¶.

MANCHEGO CHEESE«
‡ Cheese was mainly eaten by Shepard's in la mancha. ‡ µManchego cheese¶ created a new cheese culture in Spain. ‡ It is made from unparsturised milk of local sheep.

Continue«
The logo of µManchego cheese¶ depicts a flower together with µHerringbone¶ marking on side. ‡ Manchego cheese is marked in three stages of maturation: 1. Fresco:a very young plain ivory colored soft cheese put 4 sale within sixty days of maturation. 2. Semicurador:cheese sold on maturation of six months. 3. Curador:hard cheese matured for a long time.Good cheese needs no accompaniments. ‡

SAFFRON.
‡ Saffron is considered as the real gold of Lamancha. ‡ It was excepted as currency in Spain and still it¶s a Spanish expression of bartering. ‡ Italian risotto and Spanish paella is colored with Saffron. ‡ Saffron rose festival is at highpoint in Consuegra.

GARLIC«
‡ Garlic together with bread and olive oil forms the basis of Spanish cuisine. ‡ The strings of finest and juiciest bulbs of garlic created in La-mancha is sold everywhere in Spain as typical Spanish souvenirs. ‡ ³Eat neither garlic nor onions, for they smell will betray the peasant in thee.¶¶-an earthy statement by Don Quixote.

FAMOUS DISHES«
‡ Fabada:a stew made from haricot beans,Galician ham,pigs ears,a special kind of black sausage,fresh bacon,smoked bacon.and other ingredient ‡ Paella:it¶s a famous Spanish dish.
‡ tapas:an appetizer.

CONCLUSION..
‡ By doing this region I got an opportunity to showcase the elegant yet simple cuisine through presenting Spain on a platter.«

‡ ‡

- Jignesh R. Mistry. C 919

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