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Home , Cocido, Education in Spain, Geography of Spain, Merienda, Picada, Romesco

(ESPAÑA)

BSHRM 3Y1-5 GROUP 2 Agustin, ronver p. Amaranto, fencee Bacani, Christine HRMPS 2 - Western PROFESSOR: MR. EGEL VILLANUEVA GUMASING Garcia, john wayne LEARNING OUTCOME

After this chapter this chapter, the student will able to: • Understand the , • Discuss the origin and history of and identify the nations who contributed to the development of the cuisine, • Determine the Spanish and; • Familiarize with the cuisine, the finest ingredients and sumptuous signature dishes. WHAT IS SPAIN?

• Officially the Kingdom of Spain • Member of the European Union • Located in South-Western • Government: Unitary Parliamentary Contitutional Monarchy • Area: 504,403 sq.kms • Population: approximately 47 million • Capital: • Language: Spanish • National Anthem: GOVERNMENT

• Spain has a Socialist Government • Because it is a socialist government, all medical treatment is free in Spain • Most medicines are also free. Medicines that do cost money are very inexpensive • The doctors in Spain don´t make as much money as the doctors in other countries MONEY

• The currency used in Spain is • 1 Euro is equal to 1.3259 US$ PEOPLE

• The people in Spain are referred to as • 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% TOURISM

• Spain is a popular destination for vacation • Tourism is one of the major sources of income for the people of Spain • Employs about 10% of the work force • Picturesque landscape with sandy beaches and awe inspiring urban attractions • Spain attracts about 48 million tourists every year

• is free and it lasts from 6 to 16 years of age. • Children from the ages of 3-5 have the opportunity of attending pre-school, which is free for all students • The child can get a job when he or she is 16 years old • The current education in Spain is known as the Fundamental Law of Education LANGUAGE

• Spanish (Español) is the official language of Spain • Second most spoken first language in the world • Examples: - Hi : Hola - Bye : Adios - Good Morning : Buenos días - Good Afternoon : Buenas tardes - Good Night : Buenas noches - Thank You : Gracias - Welcome : De nada - Sorry : Lo siento - Excuse me : perdón GEOGRAPHY GEOGRAPHY

• Located in the (occupies about 85% of it) • Borders on the West, and on the South and and on the North-east • Spain includes the in the , the in the and a number of uninhabited islands in the Mediterranean Sea. MOUNTAINS AND RIVERS • Spain is a mountainous country • Mountain ranges include the , Cordillera Cantábrica, Sistema Ibérico, , , etc. • Highest point in Spain: , a 3,718m high active in the Canary Islands (3rd biggest volcano in the world) • Several major rivers in Spain: the , the , the Duero, the and the CLIMATE

Three main climatic zones: • The : – dry and warm summers – dominant in the peninsula • The Semiarid climate: – south-eastern quarter of the country – dry season extends beyond the summer • The : – northern quarter of the country – winter and summer temperatures are influenced by the ocean, and it has no seasonal Other sub-types can be found: the in the Pyrenees and , and a typical subtropical climate in the Canary Islands. Spanish Cuisine: Origin & History • 200 B.C – Romans entered Spain form South bringing uvas () for , , trigo (),and aceltuna(). • 711 A.D – the (Arabs from north ) invaded the south of Spain and introduced oranges, , , herbs, , , and variety of including nutmeg, , and pepper – adopted combining sweet and savory , as well ass the use of miel (honey) and techniques like marinating and in oil. Spanish Cuisine: Origin & History • Late 1400’s – Christopher Colombus and other explorers returned from the along with them are some ingredients tomatoes, corn, potatoes, sweet peppers, and . • The discovery of “” made one of the most influential impression of the development of Spanish – new ingredients introduced tomates(tomatoes),pimento(chili powder),pimientos(chili peppers), chocolates,papas(potatoes), and frijoles(). FIESTAS(FESTIVALS) AND TRADITIONS

• Each town has its own celebration • Spain celebrates national holidays such as , , All Saint’s Day, etc. • Majority of festivals are religion based PATRON SAINT’S DAY

• Celebrated in a high-spirited way • Street parties, processions, travelling fairs, , fireworks, cockfights, horse races, etc. take place • Indigenous people dress in native costumes and show traditional dances and music CHRISTMAS CHRISTMAS • December 23: – Sing, pray, and eat together at every house – Sing villancicos (carols) together – Asaltos – surprise visits by groups of friends going from one house to another – Children ask for aguinaldo (or small gift) • December 24 “La noche buena”: – Everyone attends midnight mass – , dance, open presents, eat foods such as tamales and turkey Christmas or Appetizers • Jamón, Queso y - Ham, and Spanish Chorizo :. It’s a great way to start the , served with a nice red wine or two. There are many good quality Spanish , especially from La , or regions. Tapas or Appetizers • Langostinos con Salsa Rosa – Large with Pink : This recipe is very easy and full of flavor. The langostinos or prawns are boiled, then served with a slightly spicy salsa rosa or pink sauce, made with , catsup and Tabasco. If you prefer a sauce without mayonnaise, try Spanish sauce, made with roasted red peppers, garlic, oil and . Either sauce goes well with shrimp or any Tapas or Appetizers • Gambas a la plancha (Pan-grilled shrimp) Christmas Menu Primer Plato or First • Sopa de Pescado y Marisco – Fish and : Spanish Sopa de Pescado y Marisco is a classic soup for the holidays. Shellfish is always part of the menu at any Spanish celebration and Christmas is no different. This soup is a wonderful start to a meal. Serve it piping hot with French slices. Primer Plato or First Course • Creamy Spanish Soup Recipe - Sopa de Carabineros, if you prefer a creamy soup rather than a broth-based one. It is full of "carabineros" (large shrimp) and fish, mixed with fish stock, half-and-half and tarragon. Plato Principal - • Cordero - Roast Lamb: It is far less work than a turkey or duck and is much tastier. • Pollo Campurriano: A from farming country inland from Santander. Well-powdered with , the chicken is fried, then cooked with ham and peppers, and served with . Plato Principal - Main Course • Grouper a la Mallorquina: When a fish is prepared a la mallorquina you know that it will be cooked with a variety of vegetables piled on top. Ideally, the fish is a whole and weighs at least five pounds. Grouper is a good choice, but so is red snapper, striped bass, John Dory, or any other lean, white fleshed fish. The crown of colorful vegetables not only looks pretty but also infuses the fish with sensational flavour. Plato Principal - Main Course • Caldereta de Langosta (Lobster ): An exceptional Lobster stew, typical from the Balearic Islands, and celebrated all over Spain. • Marmitako: Marmita translates as 'pot' or 'casserole' in Basque, while the suffix ko is the genitive case, so that marmitako literally means 'from the pot'. Of course, just about everything in Basque cooking comes 'from the pot', but only this venerable dish goes by that name. After a brief pause to catch your breath and clear the table, dinner continues with dessert or postre. At Christmas time that means plates of delicious: • Turrón, Spanish candy. • Polvorones or almond cookies. • Mantecados or Spanish crumble . CUISINE CUISINE • Is influenced by the Phoenicians, Greeks, Romans, Jews, Moors and Muslim Andulicians • Their traditional pattern is composed of four a day plus some : – A light (desayuno): or , bread, or – Midmorning breakfast: grilled , fried squid, bread with or an omelet – Light : tapas – (comida): soup or salad, fish or , and dessert – and () – : soup or omelets and SPANISH CUISINE: BACKGROUND • Spanish cuisine is more on simple in terms of food and has a strong emphasis on fresh ingredients. • On 15th century Spain become well known as a trading centre for spices. • Main source of protein are: lamb, mutton, goat and . • High qualities of cheese are also produced from cow, goat and sheep’s milk, and even the combination of the three. • Fishing is one of the industries in Spain which provides plenty of quality . SPANISH CUISINE: BACKGROUND • Ingredients commonly used throughout Spain: • Seafood • Pork and Lamb • Serrano ham and chorizo sausage • Dried beans • and olives • Garlic • Saffron and Spanish paprika • • Almonds • Honey • Citrus Fruits Cooking Method • A nomadic heritage of Celtic people who were the early inhabitants of Iberian Peninsula is still evident of preparing food in a one-pot cookery. Some of the dishes are: , arroz con pollo (a Spanish Stewed rice and chicken) and cocido madrillèno (one-pot meal served on courses with ,chicken, ham, pork belly, chickpeas, and with chorizo and morcilla). Cooking Method

• Grilling and frying initially occurred in the southern region of where the Moors first entered Spain. • By the time Romans entered is Spain, Olive oil became a popular cooking fat that even the Moors loved which is until today; Olive oil is one of the main industries in Spain. Spanish Daily Meal SPANISH MEAL: BREAKFAST (EL DESANUYO) • Before 10am. People usually eat breakfast at a coffee shop rather than home. • To start off the day with a little something in their stomach, , , or “pan tomaca” – a piece of toast with an oil and tomato spread- are typical picks. • On weekends or Holiday, churros- slighty crispy fried -dunked in a mug of thick hot chocolate or topped with a sugar is a Spanish specialty. Pan tumaca & churros SPANISH MEAL: Lunch (la Comida) • Between 2:00pm and 4:00pm. • While dinner is the main meal in most cultures, “la comida” typically holds the title in Spain. • Stores and businesses do close down and many people go home to eat the mid-day meal with their families. SPANISH MEAL: After snack(La Merienda)

• Common merienda choices include a small sandwich, a piece of fruit, or even a nice hot beverages. SPANISH MEAL: Dinner (La Cena) • Typically doesn’t start until between 9:00pm and 10:00pm in the evening. • During summer times or weekends, dinner time is pushed even later-in fact, don’t be surprised if you see people sitting down for la cena as late as midnight. • Traditionally quiet a bit lighter than its mid-day counterpart, often consisting of something as light as salad or sandwich. LaLa cena Exploration/ 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).

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 Made from sheep’s milk, nutty pungent flavor, soft texture, from . MAHON Made from cow’s milk, slightly acidic and salty taste,smooth firm texture, from the island of Minorca in Mediterranian, used for grating. MAJORERO Made from goat’s milk, aged cheese, buttery texture, from Canary Island.

Made from sheep’s milk, aged, tangy taste, crumbly texture, from La Mancha in central Spain. PICON Made from cow’s,goat’s, and sheep’s milk aged, robust full flavour, a type of blue cheese, from northern Spain. Qeusucos de Liebana A group of several from northern Spain, made from cow’s milk or mixed with sheep’s and goat’s milk. Fresh or aged, smoked or unsmoked. RONCAL

Made from sheep’s milk, nutty flavour, firm smooth texture from northern Spain. TETILLA Made from cow’s milk, aged, mild flavour, soft creamy texture from . ZAMORANO Made from sheep’s milk, aged, intense sharp flavour, firm yet crumbly texture, from northwest Spain.

Pulpo ala Gallega is boiled and then garnished with paprika, rock salt and olive oil. The flavour is subtle and inoffensive but the texture might put some people off. Conchinillo Asado

Roast baby pig, It is fatty outside is crisp and perfect for those who like pork rind, while its meat is tender and juicy. Paleo Chorizo Sweet &Kale stew This is nutritious soup of chorizo, kale, and sweet potatoes takes inspiration from the flavors of Spain. Garnishes with store-bought (or homemade) harissa to add heat. PAELLA

• Valencian rice dish • Many non-Spaniards view paella as Spain's , but most Spaniards consider it to be a regional Valencian dish • There are three widely known types of paella: – Valencian paella – Seafood paella – Mixed paella

A meat pie with a soft, flaky crust that is served throughout Spain. Tomatoes, , bell peppers, cucumber and garlic are pureed with juice, red wine vinegar and tarragon and chilled for a refreshing cold soup. Spanish SPANISH POTATO OMELET GARBANZOS TAPAS

• , or (tapas) can be anything that is served as a finger food usually in a small bowl • This finger food can be anything from cheese & ham to olives and is usually eaten at the same time as drinking at a tapas • The finger food is usually left out on bars and people will nibble away while drinking and socializing at the bar

Tortilla Espaniola Pil-pil

Bacaloa ala Viscania Caldo Gallego

Alioli Pa amb tomaquet Crema Catalana

Picada S a m f M a i n g i a a s Coca

Ensaimada (Arroz con leche )

Fixuelos CATALAN CREAM • Most famous dish in • Served on Saint Joseph's Day, March 19 and is flavored with lemon or zest, and cinnamon. GAZPACHO • Raw soup made of hard bread, tomato, cucumber, , garlic, olive oil, vinegar of wine, and salt Pa Pages

Burrida Caldereta de langosta

Bolinhos de bacalhau Chourico

Pao Caldo Verde

Broa Presunto

Sopa Seca

Jamon iberica de bellota Jamon iberico

Cocido Jamon de toro H o r c h a t a Fideua

Olletas Sucs

Mojama Gazpacho Blanco

S h e r r y

Pescaito Frito Chorizo

Olla podrida GAMBAS AJILLO TORTILLA ESPAÑOLA GRACIAS