SPAIN

DCAS 208 INTERNATIONAL CUISINE

DIPLOMA IN CULINARY ARTS
SPAIN
 Spain is Europe’s third largest nation and occupies most of the Iberian
Peninsula at the southwestern edge of the continent. It borders France and
Andorra in the north and Portugal in the west. Spain’s rule once extended
all over the world, but today it has been reduced to the mainland, the
Balearic Islands in the Mediterranean Sea, the Canary Islands off the north-
western coast of Africa, the Spanish free ports of Ceuta and Melilla on the
northern coast of Africa in Morocco, and several other small islands off the
coast of Morocco.
 Spain consists of the Meseta or central plateau, the largest plateau of its
kind in Europe, which is surrounded by the Baetic, Andalusian, and Iberian
Mountains to the south and southeast, and the Pyrenees to the north, as well
as the Cordillera Cantabrica (Catabrian Mountains) to the northwest. The
eastern and southern coasts of Spain border the Mediterranean Sea.
HISTORY
 In 1469, two Catholic monarchs were married: Isabella of Castile and Ferdinand of Aragon. The
marriage prepared the way for the two kingdoms to be united. This union marked the opening of a
period of growing success for Spain. The year 1492 heralded the discovery of the Americas under the
command of Christopher Columbus.
 During the sixteenth and seventeenth centuries the Spanish Empire became the world’s foremost
power, and a huge presence in European politics. In 1808 Joseph Bonaparte was installed on the
Spanish throne, following the Napoleonic invasion. A fierce resistance followed and Spanish rule was
restored with Fernando VII occupying the throne. The Spanish overseas empire finally dissolved in
1898 when, after a brief war with the United States, Spain lost Cuba, Puerto Rico, and the Philippines.
  The language of Spain reflects this inherent diversity.
Even though Spanish is the official language, other
languages in Spain are highly dominant in parts of the
country and have been officially recognized. Catalan is
THE PEOPLE spoken in the regions of Catalonia and the Balearic
Islands. In Valencia both Castilian and a dialect called
Valencian are spoken. Gallego, or Galician, is popular
in northwest Spain. The native language of the Basque
region is called Euskera.
THE PEOPLE

 Most Spaniards are baptized, married, and buried as members of the Roman Catholic Church. Under the
1978 constitution the church is no longer Spain’s official faith, though financial support is still provided
by the state. Among non-Catholic Spaniards, Muslims from Morocco form the largest community. Many
other non-Catholics are Protestants, and Spain is also home to small Jewish and Eastern Orthodox
congregations. One long-standing minority group is the Roma (Gypsies), who are known as Gitanos.
Some of the Roma follow a traditional nomadic lifestyle, while others have assimilated into mainstream
Spanish society. Some Basques also claim an ethnic or racial uniqueness from other Spaniards, in addition
to a language difference. In the late twentieth century, Spain began receiving large numbers of immigrants
for the first time since the sixteenth century. Most of the country’s foreign populations are from Latin
America, elsewhere in Europe, or North Africa.
CULTURE
 Most popular custom in Spain: flamenco and bullfighting.
These customs are synonymous with Spain throughout the
world and hence have become a part of its culture. They are an
important part of any fiesta or carnival in Spain. Traditionally,
flamenco is an intense artistic expression that originated in
southern Spain. Song, dance, and guitar are blended into
passionate rhythms that are often improvised and spontaneous.
 Bullfighting had its first mention as a sport during the Greek
and Roman periods. Many northern Europeans are critical of
bullfighting and condemn it as a cruel blood sport. Most
Spaniards, however, do not see it this way. To them
bullfighting is an exciting test of bravery, skill, and grace.
MEALTIME

01 02 03 04
The Spanish are Breakfast often Lunch, served Dinner is eaten
known for eating consists of rolls, between 2 and 3 after 9 p.m., often
late. butter or preserves, p.m., is the main as late as midnight,
and coffee. meal of the day. and is lighter.
THE FOOD
 The Moors’ occupation of Spain for 750 years greatly influenced Spanish
culinary development. The Moorish invaders introduced the cultivation of
rice; spices such as saffron, cumin, and anise; nuts (especially almonds);
and fruit such as figs, citrus, and bananas.
 The Moors also introduced their own methods of food preparation. For
example, the technique of marinating fish in a strong, vinegary sauce and
the combination of sweet and spicy foods are of Arab origin.
 From the Spanish conquests in the New World in the sixteenth century
came eggplant, tomatoes, potatoes, red and green peppers (both hot and
sweet), and chocolate.
  The Spanish mainland can be broadly divided into five
distinct regions: Green Spain, Central Spain, the
THE FOOD Pyrenees, Mediterranean Spain, and Andalusia.
  Green Spain is in the north and northwest and includes the regions
of Galicia, Asturias, Cantabria, and the Basque provinces.
 Galicia is known for its abundance of seafood, especially scallops,
hake, salmon, and trout.
 The Asturias is known for its abundance of fish and vegetables.
GREEN Asturias and Cantabria are cheese and apple country. Arroz con

SPAIN leche is a simple rice pudding made with famous rich and creamy
milk. The milk not used for bottling is used for some of the best
cheeses in Spain.
 Cow, sheep, and goat’s milk is used to make a soft creamy cheese
known as Cabrales Blue that is wrapped in chestnut leaves and
stored in humid caves. Also famous in this region is a blood
sausage made with cow’s blood, bacon, and onions.
GREEN SPAIN
 Basque cuisine has agriculture, pastoral, and fishery influences. Peas,
beans, green and red peppers, tomatoes, onions, and other mixed
vegetables are the stars of many Basque dishes. The Basque district
curves around the Bay of Biscay and these waters provide many
varieties of fish and shellfish that include crab, hake, tuna, cod,
mussels, oysters, lobsters, edible sea barnacles, and baby eels, or
angulas. Octopus that inhabit the deep bay waters also find their way
to the table as pulpo gallega.
 In Basque country the people enjoy pintxos (tapas) twice during the
day. Examples of pintxos include tiny rolls filled with ham, grilled
eggplant, red peppers, various omelets, fish, sausage, fresh
anchovies, as well as croquettes and towering creations of potato
salad, egg, mayonnaise, and shrimp supported by a toothpick and
topped by an olive. Bacalao, or dried salted cod, is a staple food that
is affordable and can be stored for days.
CENTRAL SPAIN
 Central Spain is located on the vast Meseta plateau and includes the
provinces of La Rioja, Castile-Leon, Castile-LaMancha,
Extremadura, and the country’s capital, Madrid.
 Food here is a blend of Jewish, Muslim, and Christian traditions
producing a rustic style of cooking. Dishes range from simple broths
such as warm garlic soup (sopas de ajo) to more complex winter dishes.
Cocido Madrileno, or simply cocido, is one of Spain’s notable dishes.
 Cocido is based on a large cauldron, which simmers all day. The meats
used are chosen for their diversity; salt meat, fresh meat, and sausage
are used, as well as meat bones and trotters to add richness to the stock.
 The La Vera region of Spain produces a particularly high quality smoked
paprika.
 CENTRAL SPAIN
 The region is also well known for its roasts; lamb, veal, suckling pig, young
goat, and other meats are slowly cooked in wood ovens. The Manchegos have
great meat roasting traditions and have produced numerous recipes for
cooking game, such as the gazpacho manchego (a stew of partridge, hare,
rabbit, and pheasant).
 The Castile–La Mancha district produces a range of fine foods and drink,
including Spain’s best sheep cheese (manchego), excellent table wines
(Valdepenas), honey, asparagus, strawberries, and saffron.
 The city of Toledo is renowned for its yemas (egg yolk sweets) and
marzipans; Madrid is known for its chocolate con churros, orejuelas (honey
fritters); and Ciudad Real for its bizcochos, borrachos or wine-soaked cakes.
 The cool Mediterranean climate, semi-arid conditions, and high altitude of
central Spain provide the perfect environment for growing olive trees. Central
Spain is also where one of their most precious products is produced, saffron.
MEDITERRANEAN
SPAIN
 Mediterranean Spain includes the regions of Catalonia, Valencia,
and Murcia.
 The coastal or irrigated plains are home to citrus orchards and
produce. Rice fields, vineyards, olive groves, almond, fig, and
citrus orchards are characteristic of this area. Seafood and shellfish
are abundant here.
 Catalan cuisine is the oldest, and most traditional cuisine in Spain.
It is made up of seven primary ingredients: olive oil, garlic, onions,
tomatoes, nuts (almonds, hazelnuts, and pine nuts), dried fruits
(raisins and prunes), and herbs (oregano, rosemary, thyme, and
bay leaves).
 There are seventeen officially recognized varieties of chorizo in
Catalonia. It is usually made from lean pork, garlic, paprika, red
bell peppers and red chile pepper flakes.
 MEDITERRANEAN
SPAIN
 It was the poor peasant people of the Valencian region who first
prepared paella, Spain’s most famous dish. The original recipe
combined homegrown vegetables (usually green and broad beans) with
off-cuts of rabbit. Today paella has many variations, most commonly
rice cooked with both seafood and chicken or rabbit and then scented
and coloured with saffron. Another variation is the paella negra (black
paella), which is coloured by the ink from the squid.
 The region of Valencia produces a wide variety of oranges, mandarins,
and lemons. Valencia is also the birthplace of the soft drink horchata,
made from something called a chufa, which translates as “tiger nut,”
grown all over eastern Spain. Horchata looks like an off-white milk,
with a toffeelike aroma, and is served cold. Valencia is the home of the
famous Spanish candy, turron, thought to have been introduced by the
Moors. It is traditionally eaten at Christmas. Turron is made by roasting
almonds and slow-cooking them with honey and egg white.

This Photo by Unknown Author is licensed under CC BY-SA

ANDALUSIA
 Andalusia in southern Spain is the largest of the country’s provinces.
Andalusia is the world’s largest producer of olive oil and its flavour is
the foundation of the region’s cooking. Black and green olives are
grown on the same tree; green olives are simply unripe black olives
and are picked in October. Green olives are harvested for eating as
tapas or for use as cooking ingredients. Tapas, the age- old custom in
Spain originated in Andalusia. The word tapa literally means “cover”
or “lid”.
 Andalusia’s most famous contribution to world gastronomy is said to
be gazpacho.
 The mountainous province of Huelva in western Andalusia is famous
for producing cured hams from pigs.
SPANISH CUISINE

 Spanish cuisine is heavily influenced by historical

processes that shaped local culture and society in
some of Europe's Iberian Peninsula territories.
Geography and climate have had a great influence on
cooking methods and available ingredients. These
cooking methods and ingredients are still present in
the gastronomy of the various regions that make
up Spain. Spanish cuisine derives from a complex
history where invasions and conquests of Spain have
modified traditions which made new ingredients
available. Thus, the current and old cuisine of Spain
incorporates old and new traditions.