The Land Spain

• Spain is Europe’s third largest nation and

occupies most of the Iberian Peninsula at
the southwestern edge of the continent.
• Spain borders France and Andorra in the
north and Portugal in the west.
• Spain’s rule once extended all over the
world.
• Today it has been reduced to the mainland
territory, and several Islands and ports
 Spain
• Spain’s physical geography, a large
peninsula protected by a ring of
mountains on nearly all sides.
• Second highest country in Europe,
after Switzerland.
• Mainland Spain consists of the
Meseta or Central Plateau, the
largest plateau of its kind in Europe
 Spain
• The eastern and
southern coasts
border the
Mediterranean
Sea.
• The highly varied
topography makes
for an interesting
diversity in both
climate and
natural resources.
 Spain
History
• Around 1100 BC, Phoenicians from present-day
Lebanon set up trading colonies along the
Spanish coast.
• Greeks also traded along the north-eastern coast.
• After the fall of Phoenecia it was occupied by
Rome for six centuries, laying such important
foundations as the Latin language, Roman law,
and the Christian religion.
• After the Roman Empire fell, the Suevi, Vandals,
and Alans came to Spain but were defeated by
the Visigoths who, by the end of the 6th century,
had occupied most of the Peninsula.
• The Arabs entered from
the south at the Spain
beginning of the 8th
Century.
• They conquered the
country quickly except
for a small area in the
North.
• From this area Christians
would start the re-
conquest that would
occur eight centuries
later.
 SPAIN
• 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, opening a period of
growing success for Spain.
• The year 1492 heralded the
discovery of the Americas under
the command of Christopher
Columbus.
• During the 16th and 17th
centuries the Spanish Empire
became the world’s foremost
power, and a huge presence in
European politics.
 Spain
• In 1808 Joseph Bonaparte was
installed on the Spanish
throne, following the
Napoleonic invasion.
• A fierce resistance followed
and Spanish rule was restored.
• 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.
• During elections in 1931, it became clear
that the people no longer wanted the Spain
monarchy ruling over them.
• Great crowds gathered in Madrid and
the King’s most trusted friends advised
him to leave.
• He did so and the Republic was
established.
• During the five-year lifetime of the
Republic, it was riddled with all kind of
political, economic, and social conflicts,
which split opinion into two sides.
• The climate of violence grew and on July
18, 1936 there was a military uprising
which turned into a three-year long civil
war.
 SPAIN
• In 1936 General Franco took over as Head of
State and Commander-in-Chief of the Armed
Forces.
• The Spanish State embarked on a period of
forty years' dictatorship.
• The early years of the Franco dictatorship
were years of economic privation and sharp
political repression.
• Later, steps toward modernizing Spain's
economy began, and increased external
influence began to be felt both from the
tourist trade and industrial investments in
Spain.
• Franco died in 1975, opening the way to the
restoration of the monarchy with the rise to
the throne of Juan Carlos I.
 Spain
• Once in power, the young King pushed for
change to a western-style democracy and the
first democratic parliamentary elections in 41
years took place in 1977.
• This initiated rapid change, politically,
economically and socially.
• In1982 Spain became a member of NATO, the
North Atlantic Treaty Organization.
• In1995, Spain joined the European Union.
• Spain's economy has grown at a rapid pace and is
now on par with other European democracies.
• Socially, the younger generation is more urban
and cosmopolitan than generations before.
 SPAIN
The People
• Spain’s land-bridge location between Europe and
Africa and its long history of invasion and settlement
by many different groups have resulted in a great
mixing of peoples and cultures.
• Strong influences of the Roman, Jewish, Moorish, and
Muslim cultures.
• The language of Spain reflects the inherent diversity.
• Even though Spanish is the official language, there are
other languages in Spain that are dominant in parts of
the country and have been officially recognized.
 Spain
• 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 or established 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.
 Spain
• 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 the
mainstream of Spanish society.
• Some Basques also claim an ethnic
or racial uniqueness from other
Spaniards, in addition to a
language difference.
• In the late 20th century, Spain
began receiving large numbers of
immigrants for the first time since
about the 16th century.
• Most of the country’s foreign
populations are from Latin
America, elsewhere in Europe, or
North Africa.
 SPAIN

• Flamenco and Bullfighting, synonymous with Spain

throughout the world have become a part of its
modern culture.
• Traditionally Flamenco is an intense artistic expression
which originated in southern Spain.
• Song, dance, and guitar are blended into passionate
rhythms which 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
but most Spaniards see it as an exciting test of bravery,
skill, and grace.
 Spain
• The Spanish are known for
eating late.
• Breakfast often consists of
rolls, butter, or preserves, and
coffee.
• Lunch, served between 2 and
3 p.m., is the main meal of
the day. It may start with a
soup, followed by a salad with
a fish or meat course,
vegetables, and bread.
• Dinner is eaten after 9 p.m.,
often as late as midnight, and
is lighter, a potato omelet
served cold, with cold meat,
cheese, and bread.
THE FOOD SPAIN
• The occupation of Spain by the Moors
for 750 years greatly influenced Spanish
culinary development.
• The Moors 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 vinegary sauce and the
combination of sweet and spicy foods
are of Arab origin.
• From the Spanish conquests in the New
World in the 16th century came eggplant,
tomatoes, potatoes, peppers (both hot
and sweet), and chocolate.
 Spain
• The Spanish mainland can be
broadly divided into five distinct
regions: Green Spain; Central
Spain; the Pyrenees,
Mediterranean Spain, and,
Andalucía.
• Green Spain is located 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.
• Known for contented cows and
mountain ranges full of forests,
Asturias and Cantabria is cheese
and apple country.
• Arroz con 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. S
• Cow, sheep, and goats milk is used p
to make a soft creamy cheese that
is wrapped in chestnut leaves and a
stored in humid caves. Light
green-blue veins develop to i
intensify its taste and aroma.
n
• Basque cuisine has agricultural and
fishery influences. Spain
• 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.
• The fan-shaped sea scallop, called
vieira has flavor and history. Travelers
kept the shells as proof of their
journey through the rocky coastlines.
• Octopus find their way to the table as
pulpo gallega.
 • In the Basque Country tapas
are better known as pintxos.
• The Basques enjoy pintxos
twice during the day.
Aperitivo in the morning,
txikiteo in the evening.
• Examples of pintxos include
tiny rolls filled with ham,
grilled eggplant, red peppers,
various omelettes, fish,
sausage, fresh anchovies, as
Spain well as croquettes and
towering creations of potato
salad, egg, mayonnaise and
shrimp supported by a
toothpick and topped by an
olive.
 Spain

• Bacalao, is a staple food.

• Cooks will first slap the fish against a
hard surface to break down the fibers
and then soak for at least 24 hours,
changing the water frequently.
• It is then simmered, or cooked with
vegetables, or puréed with cream,
olive oil, and spices
 SPAIN
• Central Spain 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 like meat and chickpea stew
(cocido madrileno).
• Well known for its roasts, lamb, veal, suckling
pig, young goat, and other meats are slowly
cooked in wood ovens.
• The Manchegos have created notable ways of
roasting their meats, producing numerous
recipes for cooking game such as the gazpacho
manchego (a stew of partridge, hare, rabbit and
pheasant).
• This region produces some of the finest iberico
pork and cheese products in Spain.
 Spain
• The foods are reminiscent of those described in Don
Quixote, prepared with saffron, honey, and Manchego
cheese.
• The Castile-La Mancha district produces 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 for its bizcochos
borrachos or wine-soaked cakes.
 Spain
• The cool Mediterranean climate, semi-arid
conditions and high altitude of central Spain
provide the perfect environment for growing
olive trees.
• The first olive tree cultivation dates back to
the 12th century.
• The olive oils of this region have been
appreciated for their quality and taste.
 Spain
• Central Spain is also where Saffron is produced.
• The Moors brought with them the spice az-zafaran
over a thousand years ago.
• Today over 70% of the world's production of saffron is
grown on the high Castilian plateau known as La
Mancha.
• Every October the crocus flowers open at night.
• The people from Toledo to Albacete rush to the fields
at dawn, the opening of the crocus creating a purple
blanket as far as the eye can see.
• All the saffron crocuses must be gathered before dusk;
otherwise they lose their flavor.
 SPAIN
• The rugged mountain chain of the Pyrenees extends
along the Spanish-French border from the Bay of
Biscay to the Gulf of Valencia.
• Throughout this mountainous region there are upper
meadows, pasture land, glacial lakes, and streams.
• At the foot of the mountains lie a series of valleys that
turn to fertile orchards and vineyards.
• The cuisine of this region is typically mountain cuisine.
• Trout and other fish from mountain streams are
cooked a la llosa—on a slate slab over hot coals. Beef
can also be prepared this way.
• Dishes made with rabbit, quail, partridge, venison, and
duck are popular.
• Wild mushrooms are a local delicacy.
 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.
 Spain
• Catalan cuisine is the oldest, most well known,
most individual, and the most traditional
cuisine in Spain.
• It is made up of seven primary ingredients:
olive oil, garlic, onions, tomatoes, nuts, dried
fruits, and herbs.
• This region’s cuisine is as varied as that of
most Spanish regions, but it is a rice-growing
land.
 Spain
• The short grain rice was mass produced around the
city of Valencia as a result of the sophisticated
irrigation system introduced by the Moors.
• It was the poor peasant people of the Valencian region
who first prepared paella, Spain’s most famous dish.
• The original recipe combined home-grown 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 colored with saffron.
• Another variation is the paella negra (black paella)
which is colored by the ink from the squid
 Spain
• The entire region of Valencia produces a wide
variety of oranges, mandarins, and lemons.
• Valencia is also the birthplace of the soft drink
horchata, made from chufa, “tiger nut” (grown
all over Eastern Spain).
• Horchata looks like an off-white milk, with a
toffee-like aroma and is served cold.
• Valencia is the home of the most famous Spanish
candy, turron, thought to be introduced by the
Moors, and traditionally eaten at Christmas.
• Turron is made by roasting the almonds and slow
cooking them with honey and egg white.
 SPAIN
• Andalucía in southern Spain is the largest of
the country's provinces.
• Andalusia is the world's largest producer of
olive oil, 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. Remaining olives
ripen and turn black, ready for picking in
January or February.
 Spain
• Tapas, the age-old custom in Spain originated in
Andalucía. The word tapa literally means ‘cover’ or ‘lid’
and it is said that the first tapas was simply a hunk of
bread placed over the glass to keep out the fruit flies.
• As the tradition developed, tapas became more
elaborate small portions of foods, both hot and cold,
served in bars, bodegas, and tascas to accompany a
copa of fino (dry Spanish Sherry), or draught beer.
• Tapas recipes vary according to the taste and
gastronomic traditions of each region.
• The tapas most often served are usually those
including the many varieties of olives, dry nuts, as well
as many kinds of cold cuts.
 Spain
• Andalusia's most famous contribution to
world gastronomy is said to be gazpacho.
• Traditionally gazpacho is known as peasant
food consisting of bread, olive oil and crushed
garlic.
• None of those forerunners of gazpacho
contained tomatoes, as tomatoes were
unknown in Spain.
• The Moorish influence is evident in some of
the variations on the basic theme, such as ajo
blanco, made with ground almonds.
 • The mountainous province of
Huelva in western Andalucia is
famous for producing cured hams
from pigs fed partially or entirely
on a diet of acorns.
• The hams hang from the ceilings
of most establishments, most
with hooves still attached and a
small container attached at the
bottom to catch draining fluids.
• The hams are taken down and
Spain

placed on special clamps and very

thin slices are carved using a
flexible and very sharp knife.
 SPAIN
• Spain is the world leader in the production of
air-dried hams—some 190,000 tons per year
which represents some 30 million hams,
produced by 1,700 companies.
• The hams spend a short period of time in salt
and then at least three months curing in the
mountain air.
• Most are produced from white pigs but the
darker Iberian pigs produce the most
expensive hams.
• All these hams are subject to a stringent
quality control and are awarded certain
classes depending on their production
methods.
• The hams are best eaten on their own,
without bread.
• A significant amount of Spanish hams are
exported each year, mainly to Germany and
France.
 SPAIN
About Olive Oil
• Spain is the largest producer of olive
oil in the world, followed closely by
Italy. Greece is the third-largest
producer, though it uses more olive
oil per capita than any other country.
• No two olive oils are exactly alike.
Just as with wine, each oil is distinct,
a unique product of soil, climate,
olive type (there are at least 60
varieties of olives), and processing
method.
• The olive tree is a hearty evergreen
with silver-green leaves that thrives
in the mild winters and long hot
summers of the Mediterranean and
does well in dry, arid climates.
Spain • In many cases olive trees, which
start bearing usable fruit after five
to eight years, can be hundreds of
years old and still produce fruit.
• Olive trees planted near the sea
can produce up to 20 times more
fruit than those planted inland.
• A mature olive tree will produce
only 15 to 20 kilograms (33 to 44
pounds) of olives each year.
• Since it takes about five kilograms
of olives to make a liter of oil, one
tree is capable of producing only
about three to four liters of oil per
year.
 Spain
• Picked olives are taken to an
olive oil mill where they are
pressed for their oil.
• This is done the same day, or
at most a day later, before
they start to oxidize and
ferment.
• The actual fruit of the tree—
the just-picked olives—are far
too bitter and acrid to eat and
they must be washed and
soaked and then either brined
or salted and allowed to age
before it is edible.
• Virgin olive oil is extracted
without heat, additives, or
solvents, and should have
a lush, rich taste and
velvety texture.
• The oil from olives is ready
to use immediately after
extraction.

Spain
 Spain
• Olive oil that is “cold-pressed” is made from olives that
have been crushed with a traditional millstone or stainless
steel grindstone.
• No heat or chemicals are added during the process, which
produces a heavy olive paste.
• The paste is then spread over thick, round straw or plastic
mats that are placed in a press.
• This press extracts the liquid from the paste—a
combination of oil and water.
• The oil is separated from the water either by decanting or
by centrifuge and then filtered to remove any large
particles.
• The resulting oil is then graded and classified, according to
standards established by the IOOC.
• The finest olive oils are those that have the lowest acidity,
which is measured as a percentage per 100 grams of oil.
 SPAIN

TYPES OF OLIVE OIL

• Olive oil is made only from green olives.
• Flavor, color, and consistency vary, like
fine wines, due to different olive
varieties, location, and weather.
• The olive oils of some small producers
are treated and priced like fine vintage
wines.
• Extra-Virgin Olive Oil: Spain
- Any olive oil that is
less than 1% acidity and
produced by the first
cold pressing of the olive
fruit.
- Most olive oils
today are extra virgin in
name only, meeting only
the minimum
requirements.
- Extra virgin is a
chemical requirement
that does not always
indicate quality and
taste.
Spain • Virgin Olive Oil:
- It is made from olives
that are slightly riper than
those used for extra-virgin
oil and is produced in
exactly the same manner.
- It is essentially
defective Extra Virgin oil.
- This oil has a slightly
higher level of acidity (1
1/2%).
• Unfiltered Olive Oil:
- This oil contains small Spain
particles of olive flesh that some
claim this adds additional flavor.
- Unfortunately it causes a
sediment to form at the bottom
of the bottle which can become
rancid, impacting flavor and shelf
life.
- It is recommended that this
oil not be used for cooking.
- Unfiltered oil should be
carefully stored and used within
3-6 months of bottling.
• Early Harvest (Fall Harvest Olive Oil):
- Olives reach their full size in the
fall but may not fully ripen from green
to black until late winter.
- Green olives have slightly less oil,
more bitterness and can be higher in
polyphenols.
- The oil tends to be more
expensive because it takes more olives
to make a bottle of oil.
- This oil has a more peppery and
bitter flavor.
• Late Harvest (Winter Harvest Olive
Oil):
- The fruit is picked ripe and the
olives have a little more olive flavor.
- It has a light, mellow taste with
little bitterness and more floral flavors Spain
 Spain
• Refined Olive Oil:
- This olive oil is obtained from
refining virgin olive oil that has defects
(the result is an essentially tasteless olive
oil).
- Among the defects are a natural
acidity higher than 3.3%, poor flavor, and
an unpleasant odor.
- This product is also known as "A"
refined olive oil.
• Refined Olive-Pomace Oil:
- Oil which is obtained by treating
olive pomace with solvents and is
refined.
• Olive-Pomace Oil:
- Olive oil which consists of a blend of
refined olive-pomace oil and virgin olive
oil.
 Spain
• Light & Extra Light Olive Oil:
- The olive oil advertised as "light" or as "Extra
Light" olive oil contains the exact same number of
calories as regular olive oil and is a mixture of refined
olive oils that are derived from the lowest quality olive
oils available through chemical processing.
• First Press:
- This is no longer an official definition for olive oil.
A century ago, oil was pressed in screw or hydraulic
presses. The paste was subjected to increasingly high
pressures with subsequent degradation in the flavor of
the oil. Today the vast majority of oil is made in
continuous centrifugal presses. There is no second
pressing.