spanish cuisine hard copy

8/8/2019 Spanish Cuisine Hard Copy

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Spanish and

Latin-AmericanCuisine

SUBMITTED TO: MR. RAJKUMAR JOSHI

(FACULTY: SPANISH)

COMPILED BY: -

KARAN SINGH,

MBA (GEN) 2010-12,

ENROLL NO. A0101910309 (B - 49)


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SPANISH CUISINE

Spanish cuisine consists of a variety of dishes, which stem from differences in geography, culture and climate.

It is heavily influenced by seafood available from the waters that surround the country, and reflects thecountry's deep maritime roots. Spain's extensive history with many cultural influences has led to an array of

unique cuisines with literally thousands of recipes and flavors. It is also renowned for its health benefits and

fresh ingredients.

History

The first introduction of a product to the ancient Iberia was that of wheat. Wheat was thought to be brought

by Iberians from the south of the peninsula was perhaps brought from Aquitaine in the north of the peninsula,

due to the difficulty of transporting from the south. In time, the wheat of Iberia came to be considered to be the

best in the Roman Empire, and became one of the main commodities of foreign trade. The Romans' early

approval of the wheat led to the spread of wheat from Spain to Greece and Egypt.

There were two major kinds of diet in the peninsula. One was found in the northwest part of the peninsula, with

more animal fats that correspond to the husbandry of the North. The other could be considered the precursor of

the Mediterranean diet and was found in the southerly parts of the peninsula.

Roman cuisine

As early as Roman times one can say that, with the exception of products later imported from the Americas,

many modern foods were consumed, although mostly by the aristocracy, not the middle class. Cooking

references from that era discuss the eating habits in Rome, where foods from all of the Empire's

provinces were brought. So, for an example, it is known that thousands of amphorae ofolive oil were sent to

Rome from Spain. Nonetheless, and especially in the Celtic areas, consumption of animal products

(from lamb, beef, etc.) was more common than consumption of vegetables.

Already in that era, cabbages were well known and appreciated, and considered a panacea for variousaliments. Other popular vegetables of that time were thistles (such as artichokes) and onions.

In Roman Spain the hams of Pomeipolis (Pamplona) had great prestige. The export of pork products became

the basis of a strong local economy.

It is almost certain that lentils were already consumed in Roman Spain, because they formed a staple food for

the army and because they are easy to preserve and transport. Fava beans were known from antiquity and


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were considered sacred by the Romans. In the Saturnalia, the later December festival in honor of Saturn, fava

beans were used to choose the king of the festival. This custom is believed to be the source of the present day

custom of hiding an object in the roscn de reyes (similar to the sixpence traditional in a Christmas pudding);

until quite recently, that object was a fava bean. Garbanzos were also popular, primarily among the poorer

classes.

Mushrooms were common and popular in the northern part of the country.

They mastered the science of grafting. According to Pliny, Tibur saw a tree that produced a distinct fruit on

each of its branches: nuts, apples, pomegranates, cherries, pears, but he added that they dried out quickly.

Viticulture already was known and practiced by the Romans, but it seemed as well the fact that it was

the Greeks who extended the vine across the Mediterranean region. This includes those wines that were most

popular in the Empire.

In this era the wealthy typically ate while lying on a couch (a custom acquired from the Greeks) and using their

hands, because forks were not used for eating. Tablecloths were introduced in the 1st century. They came to

use two plates, one flat (platina orpatella) and the other deep (catinus), which they held with the left hand. That

hand could not be used for many other things while eating, given that they ate with their left arms while

reclining in bed, so that only the right hand was free. Knives were known, but not particularly needed at table

because the dishes were cut up by slaves intobitesize pieces. They used spoons, which, like today, had

different sizes, depending on what they were used for. The first spoons were made from clam shells (hence,

the name cuchara), with silver handles.

The mode of flavoring and cooking was quite distinct from what is found in modern times.


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Typical dishes

Iberian pork embutidos

Andalusian "pescato" frito.

Asturian chuletillas

Catalonia: Alongside Valencia, Catalonia has a long tradition of rice-dishes and seafood. In addition, cooked

and cured sausages from Vic are famous. Perhaps the most well-known dish is theCatalan cream, similar

to crme brle. Catalan cuisine is rich, pa amb tomquet and botifarra are typical food of Catalonia.

La Rioja: above all its international Rioja wines, as well as its vegetable soups, its pepper and potato dishes

(that dumbfounded even Paul Bocuse, so the story goes).


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Extremadura: Cocido extremeo (a rich stew of bacon, fowl, ham, meats, and

vegetables), embutidos of Iberian pork, cheeses (including the indispensable torta del casar, a close relative of

the Portuguese queijo da serra), pitarra wine.

Andalusia: (Andalucia) fried fish, salmorejo and gazpacho. Seafood, especially shrimp, squid, mackerel andflatfish. Jabugo ham and Sherry wine.

Aragn: Somontano, Borja and other wines. Jamn serrano (cured ham) in Teruel. Migas, very typical in small

villages. Nuestra Seora del Pilar sweets in Zaragoza. "Ternasco con patatas a lo pobre", one of the most

popular dishes in Aragn. "Borrajas", vegetable typical of this zone. Peaches with red wine (from Calanda, in

Teruel). And "chiretas", very popular in "Ribagorza" and "Somontano de Barbastro".

Murcia: products of its rich gardens, such as zarangollo; fish and lamb stews; and the wines of Jumilla.

Valencia: The Valencian region, specialises amongst others in the famous Paella, and is its birthplace. This

dish is very popular, and it's common to cook one each Sunday for family lunch. In fact, in Valencia,

during Falles, one of the biggest holidays there, it is quite normal to find big paellas being cooked in the street.

The typical Valencian pael contains meat and vegetables, but many other variants of rice-based dishes can be

found, with shellfish, meatballs or just covered in egg ("Arrs amb crosta").

Balearic Islands:A typical island-based diet of seafood and simple, vegetable-based dishes as well

as Sobrasada. Samfaina (Ratatouille) and Cocas are typical of Catalan cuisine generally.Majorca's biggest

export is the Ensaimada, a pastry.

Basque country: skillfully cooked dishes such as "txangurro relleno" (spider crab) "marmitako" and hake and

clams. Idiazabal cheese and a distinctive wine called "txakoli". Piquillo peppers, filled with cod or tuna.

Navarre: vegetable stews, Tudela's lettuce hearts with anchovies, salmon, or a simple vinaigrette (oil, salt and

vinegar); piquillo peppers, which are often stuffed with meat; trout la Navarra (cooked stuffed with bacon and

cheese), Roncal and Idiazabal cheeses, curd from Ultzama, claret wine, and patxaran liquor.

Galicia: Caldo gallego; an array of seafoods, especially octopus, cod and goose barnacles; Tarta de Santiago,a tart made of almonds and lemon; empanadas; Albario wine from the Rias Baixas.

Castilla y Len: Morcilla from Len, Burgos or Valladolid (black pudding made with blood and different spices),

Judin de la Granja, Sopa de Ajo (Garlic soup), Cochinillo asado (little roast pig), Lechazo (Roast Lamb),

Botillo del Bierzo, Hornazo from Salamanca, a great variety of sausages like Salchichas de Zaratn and


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cheeses like Cheese of Serrada or Burgoss Fresh Cheese and various of the best wines in Spain *Ribera del

Duero wines. Dont forget Jamn de Guijuelo (Spanish cured ham from Guijuelo (Salamanca))

Chefs

Today, Spanish cooking is "in fashion", especially thanks in part to Ferran Adri, who in the summer of 2003

attained international renown thanks to praise in the Sunday supplement of the New York Times. His

restaurant El Bulli is located in the province of Girona, near Roses. In a long article, the New York

Times declared him the best chef in the world, and postulated the supremacy of Spanish cooking over French

cuisine.

Four other Spanish chefs hold three stars in the prestigious Michelin Guide:

Juan Mari Arzak ("Arzak"in San Sebastin, Guipzcoa, since 1989)

Santi Santamara ("El Raco"of Can Fabes, Barcelona, since 1994)

Martn Berasategui ("Berasategui"in Lasarte, Guipzcoa since 2001)

Carme Ruscalleda ("Sant Pau"in Sant Pol de Mar, Barcelona since 2006)

Karlos Arguiano, who over the years has presented cooking programmes on various Spanish television

channels, in which he shows his communication skills and sense of humour while cooking.

Simone Ortega, author of the best-seller cookbook in Spain "1080 recetas".

Sergi Arola, chef of the restaurant "La Broch", disciple of Adri.

Jos Andrs, chef/owner of "Minibar by Jos Andrs" in Washington D.C., and disciple of Adri. Current host

ofMade in Spain, airing on PBS networks.

Prominent names in the history of Spanish cuisine include:

ngel Muro: 19th century food expert, author of the book "Practicn", a reference of cooking in the 19th

century; equivalent to Ma cuisine by Escoffier.

Mara Mestayer de Echage, "Marquesa de Parabere": author of a two-volume cooking encyclopedia (with the

second dedicated to the pantry) that is still in print, and that contains a large number of recipes, as well as

chapters dedicated to table manners.


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Other notable chefs specializing in Spanish cuisine:

Ilan Hall, winner of Top Chef Season 2, was known for his Spanish-inspired dishes. He has worked at the

acclaimed Casa Mono Spanish restaurant in Manhattan.


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LATIN AMERICAN CUISINE

Latin American Cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to

many of the countries and cultures in Latin America. Latin America is a very diverse area of land that holds

various cuisines that vary from nation to nation.

Some items typical of Latin American cuisine include maize-based dishes (tortillas, tamales, pupusas) and

various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, andpebre). These spices

are generally what give the Latin American cuisines a distinct flavor; yet, each country of Latin America tends to

use a different spice and those that share spices tend to use them at different quantities. Thus, this leads for a

variety across the land. Sofrito, a culinary term that originally referred to a specific combination of sauteed or

braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers,garlic, onions and herbs.

Latin American beverages are just as distinct as their foods. Some of the beverages can even date back to the

times of the Native Americans. Some popular beverages

include mate, pisco, horchata,chicha, atole, cacao and aguas frescas.

Desserts in Latin America are generally very sweet in taste. They include dulce de leche, alfajor, Rice

pudding, tres leches cake, Teja and flan.

Native American influence

Information about Native American cuisine comes from a great variety of sources. Modern day native peoples

retain a rich body of traditional foods, some of which have become iconic of present-day Native American

social gatherings (for example, frybread). Foods like cornbread are known to have been adopted into the

cuisine of the United States from Native American groups. In other cases, documents from the early periods of

contact with European, African, and Asian peoples allow the recovery of food practices which passed out of

popularity in the historic period (for example, Black Drink). Archaeological techniques, particularly in the

subdisciplines of zooarchaeology and paleoethnobotany, have allowed for the understanding of other culinary

practices or preferred foods which did not survive into the written historic record.


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African influence

Africans brought and preserved many of their traditions and cooking techniques. They were often given less

desired cuts of meat, including shoulder and intestines. Menudo, for example, was derived from the habit of the

Spaniards of giving the slaves cows' intestines. Slaves developed a way to clean the offal and season it to

taste. Slaves in the southern United States also did the same thing to the pig's intestines given to them. In

South America, the scraps of food the landlords did not eat, and by mixing what they got they usually ended

coming up with new plates that nowadays have been adopted into the cuisine of their respective nation (Such

being the case with the Peruvian tacu-tacu and dog).

European influence

Europeans brought their culinary traditions, but quickly adapted several of the fruits and vegetables native to

the Americas into their own cuisines. Europe itself had been influenced by other cultures, such as with the

Moors in Spain, and thus their food was already a mix of their world. European influence for Latin American

cuisine mainly comes from Spain and Portugal, smaller influences from cuisines as diverse as British, French

and German are evident in some countries cuisines.

Asian influence

A wave of immigrants from Asia, such as China and Japan, also influenced the cuisine of Latin America. The

Chinese brought with them their own spices and food-styles, something that the people of Latin America

accepted into their tables. Not only that, but several Asian restaurants also adapted a whole lot of Latin

American food-styles into their own. This case can clearly be seen in the Peruvian chifa.

Caribbean cuisine

Caribbean cuisine is a fusion of African, Dutch, Amerindian, French, Indian, and Spanish cuisine. These

traditions were brought from the many homelands of this region's population. In addition, the population has

created from this vast wealth of tradition many styles that are unique to the region.

Seafood is one of the most common cuisine types in the islands, though this is certainly due in part to their

location. Each island will likely have its own specialty. Some prepare lobster, while others prefer certain types

of fish. For example, the island of Barbados is known for its "flying fish."


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Another Caribbean mainstay is rice, but you'll find the rice on each island may be a little different. Some season

their rice, or add peas and other touches - like coconut. Sometimes the rice is yellow, but other times it is part

of a dish. Though it comes in many forms, it is a common side dish throughout the region.

North America

North American cuisine is a term used for foods native to or popular in countries of North America, as with

Canadian cuisine, Cuisine of the United States, and Cuisine of Mexico. It has influences from many

international cuisines, including Native American cuisine and European cuisine.

The cuisines of nearby Central America and the Caribbean region sometimes grouped with the North

American continent may be considered part of North American cuisine in the technical sense that they are

not assigned to their own continents.

South America

The richest products of South America come from the middle of the continent, the Amazonia. In countries

like Peru there is a strong influence of the Inca and their cuisine. Potatoes are frequently grown as a result of

this, and also plants such as quinoa. Lima itself was declared the "Gastronomic Capital of the Americas" in

2006. Costa Rica lies on the Pacific Ocean, which provides a large array of seafood. Many plains are also on

this continent, which are rich for growing food in abundance. In the Patagonia south of Chile and Argentina,

many people produce lamb and venison. King crab is typically caught at the southern end of the

continent. Antarctic krill has been recently discovered and is now considered a fine dish. Tuna and tropical

fish are caught all around the continent, but Easter Island is where they are found in abundance. Lobster is also

caught in great quantities from the Juan Fernndez Islands. hidse


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Asado of Argentina (barbecue)

Traditional Belizean dinner.

Moqueca of Brazil.

Caldillo de Congrio of Chile

Bandeja paisa of Colombia

Gallo pinto of Costa Rica


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Authentic Cuban dish ofropa vieja, black beans with yellow rice, and yuca

Enchilada with mole sauce

Chile en nogada

Ceviche, a Peruvian plate that has grown rapidly in popularity.

Peruvian Pisco sour

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