Professional Documents
Culture Documents
CUISINE
(ESPAÑA)
By Anushree Goswami
PEOPLE
• The people in Spain are referred to as
Spaniards
• Approximately 87.8% of the people are
natives and the rest are immigrants
• Part of the Spanish population is the
Spanish Roma (formerly-nomadic
community that holds importance in
Spanish culture and folklore)
• Religion:
– Catholics: 76%
– Other religions: 5%
– Atheists: 19%
• Literacy rate: 97.9%
Spanish Cuisine:
Origin & History
• 200 B.C – Romans entered Spain form
South bringing uvas (grapes) for wine,
garlic, trigo (wheat),and
aceltuna(olives).
• 711 A.D – the Moors (Arabs from north
Africa) invaded the south of Spain and
introduced oranges, lemons, almonds,
herbs, fruits, vegetables, and variety of
spices including nutmeg, saffron, and
pepper – adopted combining sweet and
savory , as well ass the use of miel
(honey) and cooking techniques like
marinating and frying foods in olive oil.
Spanish Cuisine:
Origin & History
• Late 1400’s – Christopher Colombus
and other explorers returned from
the New World along with them are
some ingredients tomatoes, corn,
potatoes, sweet peppers, and
chocolates.
• The discovery of “Americas” made
one of the most influential impression
of the development of Spanish Food –
new ingredients introduced
tomates(tomatoes),pimento(chili
powder),pimientos(chili peppers),
chocolates,papas(potatoes), and
frijoles(beans).
FIESTAS(FESTIVALS)
AND TRADITIONS
Colonization
• Through Christopher Columbus,
during his exploration, he
introduced to Spanish cuisine
the different ingredients like
corn, tomatoes, potatoes,
squash, beans, and chiles which
some became important crops
and primary food sources for the
Spanish.
Exploration
/Colonization
• There are three variety of chili powder in Spain:
• Pimenton dulce (sweet chili powder),
• Pimenton agridulce ( a medium powder) and
• Pimenton picante (Hottest of the chili powder).
Spanish cheeses
CABRALES
-made from cow’s milk, mixed with goat’s
or sheep’s milk, a type of blue
cheese. Semi firm texture from
norther Spain.
CANTABARIA
-Made from cow’s milk, mild flavour,
soft creamy texture from
Cantabrian.
IDIAZABAL
Made from sheep’s milk, smoked
cheese with sharp flavour, dry crumbly
firm texture from the Basque region.
LA SERENA
Tortilla Espaniola
Pil-pil
Pil pil' is a word
used in Spanish
and Basque
cuisines that
describes a sauce
made with garlic
and chilli infused
in hot olive oil.
Bacaloa ala
Viscania
Alioli aïoli is a cold sauce consisting of an emulsion of garlic and olive oil;
Crema
Catalana The dessert known in most of
Spain as crema catalana, but as
crema quemada in Catalan
cuisine, is similar to a crème
brûlée; the desserts have been
called "virtually identical",
although crema catalana is
made with milk, while crème
brûlée is made with cream.
Picada
cteristic sauces to Catalan cuisine is
prepared in the mortar and must
contain a basic triad: almond, bread
and some liquid. Almonds are toasted.
Bread is crushed in a mortar after
being made dry and hard. Otherwise,
some sort of sweet biscuit or cookie
may be used. The liquid used is usually
the cooking juice but stock or hot water
Coca
Spanish Flatbread Pizza
Ensaimada
is a special Mallorca pastry made from wheat flour, sugar, eggs, and the
ingredient that gives its name, lard, which in Catalan is called "saïm".
Rice pudding
(Arroz con
leche )
Frixuelos
Frixuelos are very delicious pancakes from the
Asturias region of Spain
CATALAN CREAM
• Most famous dish in
Catalonia
• Served on Saint
Joseph's Day, March
19 and is flavored
with lemon or
orange zest, and
cinnamon.
GAZPACHO
• Raw vegetable soup
made of hard bread,
tomato, cucumber,
bell pepper, garlic,
olive oil, vinegar of
wine, and salt
PATATAS BRAVAS
is a dish native to Spain. It typically consists of white potatoes that have been cut into 2-centimeter-wide cubes, then fried in oil
and served warm with a spicy sauce.
Caldereta de langosta
. Lobster is added to
a sofrito, onions, tomatoes, garlic a
nd parsley and boiled, and is eaten
with thin slices of bread. It is a
signature dish of Menorca, and
even the monarchy of Spain has
been known to travel to Menorca to
enjoy it.
Presunto
Presunto (Portuguese
pronunciation: [pɾɨˈzũtu]) is
dry-cured ham from
Portugal, similar to Italian
prosciutto crudo or Spanish
jamón. As Spanish cuisine
and Portuguese cuisine
have their similarity
Sopa Seca
sopa seca translates to "dry
soup" in English, but it's not
exactly a soup. It's more like a
moist pasta casserole dish
that's traditionally made with
thin noodles, rice or even thin
tortilla strips
Escabeche
Escabeche is the name for a
number of dishes in Spanish,
Portuguese, Filipino and Latin
American cuisines, consisting of
marinated fish, meat or
vegetables, cooked or pickled in
an acidic sauce, and colored
with paprika, citrus, and other
spices.
Cocido
is made of
various meats (pork, beef, c
hicken, mutton), embutidos
and vegetables like cabbage
, turnips, parsnips, potatoes,
carrots and chickpeas (garb
anzos). Other foods (such
as eggs or cheese) can be
added before serving. Due
to the wide regional diversity
of the dish, the
word cocido is typically
followed by the place of
origin
(e.g. madrileño, maragato, l
ebaniego, gallego).
Jamon de toro
H
o
r
c
h
a
is made with water, rice, cinnamon,
sugar, and vanilla.
t
a
Fideua Fideuà is essentially paella made with pasta instead of rice.
Olletas
Sucs
Mojama
delicacy consisting of filleted salt-cured tuna,
Bluefin or yellowfin tuna are the most common varieties used.
Gazpacho Blanco
This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes
vinegar. It is usually served with grapes or slices of melon. AKA AJOBLANCO
S
h
e
r
r
y
.
fortified wine made from white grapes that are grown
near the city of Jerez de la Frontera in Andalusia, Spain
Pinchitos
similar to kebab
hey consist of small cubes of meat threaded
onto a skewer which are traditionally cooked
over charcoal braziers
Pescaito Frito
Chorizo
type of pork cured meat originating from
the Iberian Peninsula. In Europe, chorizo is a
fermented, cured, smoked meat, which
may be sliced and eaten without cooking,
or added as an ingredient to add flavor
to other dishes
Olla podrida
stew, usually made with chickpeas or beans, and assorted meats like
pork, beef, bacon, partridge, chicken, ham, sausage, and vegetables
such as carrots, leeks, cabbage, potatoes and onions. The meal is
traditionally prepared in a clay pot over several hours
Sangria
are wine, some sort of sweetener, a liqueur, soda or
other non-alcoholic mixer, and fruit. Typically, red wine
is the base
SOPA DE AJO
is a traditional garlic soup made with bread
and egg poached in chicken broth, and laced
with garlic and sherry.
GAMBAS AJILLO
The primary ingredients consist of shrimp, garlic and olive oil
PESCADO FRITO
made by coating the fish (usually a white fish) in flour and deep-frying it in olive oil, then sprinkling it
with salt as the only seasoning.
TORTILLA ESPAÑOLA
SPANISH EQUIPMENTS
that Spain’s most iconic rice dish is actually named after the
recipient in which it’s made? The word “paella” originally Spain, the pressure cooker gets a good
referred to this type of large, shallow frying pan! However, amount of use from traditional stews to
today it’s more common to use the word paellera for the pan, tender rabo de toro
and paella for the food.