I spent a long weekend in Barcelona many years ago. I remember walking on La Rambla Boulevard and dining in one of the restaurants. Since I have no immediate plans to return to Spain, I'm thinking I can re-visit Spanish culture through its cuisine. I signed up for the class.
Lesson one included a brief history of the development of Spanish food. The assignment was to write a short essay on the topic. In part, this is what I wrote:
Spanish cuisine is known by its ingredients, spices, and methods of preparation, and by the ways and times of day the food is served.The foods are rich in omega three fatty acids, including olives and olive oil, nuts, and seafood.
The olives and wine were probably
introduced to the Spanish people about 218 BC by the Romans. Spices used in
Spanish cooking, particularly cinnamon, nutmeg, saffron, and cumin - are from
the Moors, dating back to 711 AD. Rice, another major ingredient, also came
from the Moors. In the 1500's, tomatoes, potatoes, sweet potatoes, avocados,
as well as cacao, became common in the cuisine, due to the influence of
exploration in the "New World."
There are also dishes that are unique to the different regions
of Spain. Meat is used in lesser amounts than seafood, but chorion - Spanish
sausage - is very popular. Seafood and meat may be combined in a single
dish. Much of the food is slow-cooked in one pot; for example, paella - a
kind of seafood and meat stew.
Meals include a light pastry breakfast, "tapas"
(appetizers) later in the morning, and "la comida" in the early
afternoon. "Merienda" occurs late in the afternoon, and a light, but
complete dinner sometime after 9 PM. The day may end with "churros"
and hot chocolate.
So now I am ready for lesson two when real cooking begins. Looking ahead, I see that I'll be preparing a dip. I'll be choosing one of four recipes for my assignment. All four recipes include garlic!
This course promises to be a fun culinary adventure.
This course promises to be a fun culinary adventure.
