FOOD

PRODUCTION-

By- Vignesh S
Sukshith G
Group-F
Spain is gateway between Europe and Africa, and the
Mediterranean Sea and the Atlantic Ocean. The Greeks settled its
coastal areas as early as the eighth century B.C. while Celts
occupied interior regions.
By the second century B.C. Spain was under Roman
domination. In the early eighth century A.D. the Moors (Arabs from
northern Africa) entered Spain, occupying it for the next 700 years
before Christian kingdoms drove them out .
This long history of invasion is still evident in Spain's cuisine.
Olives, olive oil, and wine tie it closely to Greek and Roman (Italian)
culture. Meat and fish pies show the Celtic heritage.
The Moorish influence is seen in the use of honey, almonds, citrus
fruits, and spices, such as cumin and saffron (a yellow spice).


Spain's history is one of convergence among many cultures. As
immigrants and travelers arrived, they brought their culinary
traditions. The Phoenicians brought strongly-flavored sauces, while
the Greeks introduced olive oil. The Moors were the most notable
influence, one classic dish conceived by the Moors is gazpacho, a
tomato-based soup served cold.
These foods were slowly joined with the Spanish diet. Spain's
culinary traditions rely on an abundance of locally grown vegetables
and fruits as well as meats and poultry. Jamn serrano , a cured
ham, and chorizo , a seasoned sausage, are popular.
Beginning in the late 1400s, explorers returned from
voyages across the Atlantic Ocean carrying such exotic new
foods as tomatoes, potatoes, sweet potatoes, beans, corn,
peppers, chocolate, and vanillaall native to the Americas.
Seafood and fish are popular in coastal areas. Other popular
foods are cheeses, eggs, beans, rice, nuts (especially
almonds), and bread (a crusty white bread, baked fresh daily,
is common).
Olive oil and garlic are common ingredients.
Spain is also known for its wines, including the
rioja , made in the northern province; sherry,
a fortified wine that may be dry or sweet
and sangria, wine mixed with fruit and soda water.




With Portugal, Spain makes up the Iberian Peninsula, or Iberia.
Iberia is separated from the rest of Europe by the Pyrenees
Mountains, which rise to a height of 11,168 feet (3,404 meters).

Spain's miles of coastline (more than any other European country)
provide it with bountiful seafood and fish. Spain is also a close
neighbour to Africa. Morocco lies only a short distanceeight miles
(thirteen kilometres)across the Strait of Gibraltar from the
southern tip of Spain.

Rich soils in interior valleys yield a variety of cultivated vegetables,
while the country's arid (dry) climate provides excellent growing
conditions for grapes and olives. The high plateaus and
mountainsides of the interior are grazing grounds for sheep and
cattle.



The food in Spain is classified based on the following regions :
Catalonia-Famous for Casseroles.
The Pyrenees-Famous for sauces such as Chilindrones.
Valencia-Famous for exquisite rice dishes called Paella.
Andaluca- Known for fried food like fried fish and the famous Gazpacho.
Central Spain- It is know for its roasts of meat such as lamb &veal. It produces
one of the best cheeses in the country, Madrid is famous for dishes such as Cocido
Madrileo.
The Balearic islands-Mayonnaise was originally created here in the city of
Mahon.The city of Mallorca is famous for its pastries such as Ensimadas .
The Canary Islands- These Islands are famous for tropical fruits and also fish and
its famous hot sauce know as Mojo picon.
Gazpacho

Casseroles

Some popular cooking ingredients used in Spain are:
Olive Oil
Fresh Garlic
Peppers and Paprika
Eggs
Potatoes
Spanish Wine
Parsley
Onions
Rosemary, Thyme, Oregano and Saffron
French-Style Bread
Milk
Fish, Sausages, Beef and Chicken.





In Spain when the Christians took over the Muslim rule in the 8
th
century many people
converted to Christens due to this pork became very popular in Spain and people started
eating pork hence forth.

To bring good luck in the year ahead, Spaniards traditionally eat twelve grapes, one with
each chime of the clock at midnight on New Year's Eve. On February 3, St. Blaise's Day
( Da de San Blas ) is celebrated by baking small loaves of bread, called panecillos del
santo, which are blessed at Mass in the Roman Catholic church. According to tradition, all
the children in the household are to eat a bit of this bread to protect them from choking in
the year ahead.
On January 5, parades are held to welcome the arrival of Baltasar, Gaspar, and Melchior
who arrive that night to bring gifts to children. (Baltasar, Gaspar, and Melchior were the
"Three Wise Men" who, according to the Christmas story, brought gifts to the baby Jesus
in Bethlehem.) The next day, January 6, the traditional Roscn de Reyes (a sweet bread) is
baked and enjoyed. A small surprise, such as a coin, is baked into the cake and the person
who finds it in his piece is believed to enjoy good luck in the year ahead.




Tapas: Tapas refers to an assortment of small appetizers nibbled with drinks before
dinner. Eaten at tapas bars throughout Spain, the most commonly found varieties
include roasted almonds, anchovies, olives, ham, sausages and cheese.






Tortilla Espaola : Spanish Omelet, made of eggs, potatoes and onions.























Gazpacho Andalusian Cold Tomato Soup: This refreshing dish originated in the region of
Andalucia, but is served everywhere during the hot summer months.



Paella de Marisco Spanish Seafood Rice: Paella Valenciana originated in the fields of
Valencia, where country folk mixed rice with rabbit, snails and vegetables and cooked it
over an open fire. It has evolved into Spains most well-known dish, where fish, shellfish,
meat, pork and/or chicken may be used.



Paella: It is a originated in Valencia, an eastern province on the Mediterranean Sea.


Empanada: A savoury or sweet stuffed bread or pastry.




Marzipan: A confection consisting primarily of sugar and
almond meal.



Churro :fried-dough pastry-based snacks, sometimes made
from potato dough.







WINE
Spain is very famous and is the largest producer of Sherry Wine in the world.
All authentic sherries come directly from Spain. In Andalucia is the small
town of Jerez de la Frontera, which is essentially the boss of the industry
in the region as wines are concerned. It is the pride of Andalusia.


CHEESE
Sheeps milk cheeses
Manchego, Roncal, Zamorano.
Goats milk cheeses
Majorero, Murcia al vino.
Cows milk cheeses
Mahon, Tetilla.
Blue cheese Manchego
Cabrales




With a focus on fresh flavours and amazing regional varieties, Spanish food has hit the
mainstream and is becoming extremely popular. Spain is home to an incredible variety of
cuisines, reflecting the diversity, climates, histories and traditions of 17 regions

People often confuse Spanish food with Latin American food. Beyond a shared language for
ingredients, the two regions do not have much in common in their cuisines. Spaniards do not
enjoy the chilli pepper the way Latin Americans do, and Spanish food is historically
flavourful rather than spicy. The principal spices used in Spanish foods are garlic, saffron and
paprika.

A general Spanish daily meal is as follows:
El desayuno (Breakfast)
-Before 10am.
Caf (Coffee)
-Between 10:30am and noon.
La comida (Lunch)
-Between 2:00pm and 4:00pm.
a merienda (Late afternoon snack)
La cena (Dinner)




Wikipedia
Larousse
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