Introduction to
Spanish Foods and Culture
Foods For Life Class
Mrs. Pohlman
Influences on Traditional Foods
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Cooking Elements:
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Ingredients:
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Romans
Moors
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.
Ingredients From New World
Tomato
 Potato
 Sweet Potato
 Vanilla
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Chocolate
 Beans
 Zucchini
 Peppers
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Agricultural Production
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Largest producer of olives in world
Chief agricultural products:
Barley
Milk
Olives
Oranges
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Potatoes
Tomatoes
Wheat
Grapes
Poor soil and dry climate results in low
production.
Livestock
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Sheep main livestock
Europe’s leading fishing country
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Fishing industry includes:
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Mussels
Sardines
Cod
Anchovies
Squid
Spanish Meals
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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
Light Breakfast
8:00 am
 Includes coffee or thick hot chocolate
and churros or bread
 Churros are fried doughnuts
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Midmorning Breakfast
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Served at 11:00 am
Usually includes:
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Grilled sausages
Fried squid
Bread with tomato
Omelet
Tapas
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Light snacks or appetizers
Eaten with fingers or toothpicks
Found in most cafés and bars
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Not unusual to find 20 or more on menu
Word means cover or lid
Tapas Continued
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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
Lunch (Comida)
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Main meal of day
Nearly all businesses close during lunch
period
Eaten at home
Three courses
1.
2.
3.
Soup or salad
Fish, meat, vegetables
Fruit and cheese
Between Lunch and Dinner
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Merienda
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Tea and pastries
Between 5:00 and 6:00 pm
Tapas
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Between 8:00 and 9:00 pm
May skip evening meal if eat substantial
amount of tapas
Dinner
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Served between 10:00 pm and midnight
Includes three light courses
May include:
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Soup
Omelets
Fruit
Desserts
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Not emphasized on menus
Not popular in their culture
Desserts they do serve:
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Flan- an egg custard topped with caramel
Ice cream
Fresh glass of orange juice
Paella
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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
Gazpacho
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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
Other Popular Foods
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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
Holidays with Special Foods
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Holy Week
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Between Palm Sunday and Easter
Christmas
Easter
New Year’s Eve
Holy Week
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Most elaborate festival
Coffee, chocolate and anisette flavored
liqueurs served
Holiday Sweets:
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Tortas de aceite- cakes made with olive oil,
sesame seeds, and anise
Cortados rellenos de cidra- small tarts filled
with sweetened squash
Holy Week Sweets Continued
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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
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Often served with marzipan
Christmas and Easter
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Christmas Foods:
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Roasted Chestnuts
Pastel de navidad
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Individual walnut and raisin pies
Easter Foods:
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Causerras
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Orange flavored doughnuts
New Year’s Eve
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Tradition to eat 12 grapes or raisins at the
12 strokes of midnight
Believed to bring good luck
Also tradition of Portuguese
Regions
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Cooking very different from region to region
Resources
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http://www.spain.info/TourSpain/Gastronomia/Cocina+Regional/Ho
me
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.