Spain

AMY REINHARD
JESSICA KINSEY

Geography

Location:
Southwestern Europe
Bordering the Mediterranean
Sea, North Atlantic Ocean,
Bay of Biscay, and Pyrenees
Mountains
Southwest of France

Climate
Temperate Zone

4 Types
Continental

Majority of Peninsula

Maritime
Northern Part of the country
Mild winters but not extremely hot summers

Sub-Tropical

Canary Islands

Mediterranean

Climate
Cantabrian Mountains

Acts as a climactic divide known as:

Rainy Spain
Northern side of the Mountain
Temperate
Not much variation in temperatures throughout the year
Lots of rainfall- remaining relatively cool

Dry Spain
Complex weather
Hot Summers and Cold Winters

Population
2014: 47,737,941
Country Comparison to World: 29
Growth Rate: .81%
Country Comparison to World: 135
Net Migration Rate: 7.24 migrants/1,000 population
Country Comparison to World: 19
Unemployment (ages 15-24): 53.2%
Country Comparison to World: 5
Obesity Rate: 26.6%
Country Comparison to World: 45

Population

Population
Ethnic Groups:
Mediterranean and Nordic
Languages:
Castilian Spanish: 74%
Catalan: 17%
Galician: 7%
Basque: 2%

Regions
Asturias
Andalusia

Cold soups such as gazpacho, ajo blanco

Olive Cultivation

Aragon
Balearic Islands

Pigs are indigenous here

Eat figs- giving meat sweet flavor

Basque Country
Canary Islands

Great year round climate

Specialties include potatoes with red sauce

Cantabria

Regions
Castile-La Mancha
Saffron production- 70% of worlds
production
Must be gathered in one day- or loss of flavor
Castile-Leon
Catalonia
Extremadura
Country-style pork, lamb, and varieties of sausage
Home of Iberian Pig
Good climate for growth of mushrooms- Huge exporters
Galicia
Seafood
La Rioja
Wine

Regions
Madrid
Murcia
One main area of citrus production
Spain grows largest number of citrus
varieties in the world
Navarra
Home of Pimientos del paquillo
Valencia

Home of Paella and other rice based dishes

Citrus fruits- supply many European countries as well as U.S. and
Canada

The Pyrenees

Mountain Range that forms a barrier between France and Spain

Meat dishes served with peppers and/or pepper sauces

Regions

Major Religions
Roman Catholic- 94%

Other- 6%

Economy
Prolonged recession

Investments in high unemployment rates

Exports: Brought surplus in 2013 for the first time

since 1986
Tax Revenue: Decreasing
2012 Debt: $2.278 trillion

Country Comparison to world: 10

Economy
Population below poverty line: 21.1%

Inflation Rate: 1.8%

Country Comparison to world: 57

Budget: 2013

Revenue: 505.1 billion

Expenditure: 597.3 billion

Exports: 2013

$458 billion
Country Comparison to world: 14

Imports:

$431 billion
Country Comparison to world: 14

Government

Parliamentary Monarchy
Capital: Madrid
Independence: 1492
Legal System:
Civil Law System-Regional Variations

Government
Executive Branch:
Chief of State: King Juan Carlos
Head of Government: President Mariano Rajoy
Cabinet: Counsel of Ministers selected by the president
Legislative Branch: General Courts
Senate
Congress of Deputies
Judicial Branch:
Supreme Court
National Court, High Courts of Justice, provincial courts,
courts of first instance

Brief History
1100 B.C.- Phoenicians arrive in South creating one

of the most important trading centers

218 B.C- Romans arrive at Iberian Peninsula and
bring along their culture, government, art, and
agricultural technology

Grape Growing wine making

Olive cultivation and pressing techniques
Part of Roman Empire for 500 yrs where many cuisines were
established

History cont.
Moors came from Africa invading the Peninsula
Resided in South and Central Spain
Provided advanced agricultural technology
Spices, Fruits, and Vegetables

Discovery of the New World 1492

Revolutionary changes occurring all over Europe when
explorers brought back new foods

Food History
Spain is surrounded by water, connects to France,

and is close to Morocco

In a position to be influenced by many cultures that sail both

the Mediterranean and Atlantic

Melting pot of cultures

Phoenician Conquest 1200 BC: Olive oil and nut

production
Settlement by Romans: Iberico ham
Moor Arrival 18th Century: Introduced spices
(saffron), cane, sugar, eggplants, rice

Cuisine Contributions: Gazpacho, Paella

Penelope Casas
Known for introducing Americans to Spanish food in

the 80s

Focused on teaching the difference between Spanish, Mexican,

and South American foods

Born in New York- Studied at the University of

Madrid
Created cookbooks
Won several awards from the Spanish
Government

National Prize of Gastronomy

Medal of Touristic Merit
Named: Dame of the Order of Civil Merit

Customs
Bullfighting: Evolution of

ancient Roman gladiator

games
La Siesta: Return home
midday for hours of rest
and a big lunch
Dining Traditions:

Lunch is primary meal of the

day
Breakfast and dinner are small
affairs
Sunday: Afternoon of food and
socializing

Meal Pattern
Spread meals throughout the day
Walk between meals
Take time eating

Meal Pattern
Breakfast: Smallest meal of the day
Coffee, toast and jam
Eaten at home or workers hit the cafeteria around 10:00 for
coffee break
Tapas: Little Spanish Meals
Eaten well after breakfast, but before lunch
Finger foods, warm or cold, vary by season
Patatas bravas, Spanish omelet, shrimp
Tapas Time: Bar hopping
Different Tapa at every stop
Socializing time

Meal Pattern
La Comida (Lunch): Largest meal of the day
Multiple courses with wine
Eaten between 1:30-3:00
2-3 hour break from work or school to enjoy lunch and take a
nap
Country closes shop from 2:00-4:30 or 5:00
Bean soup, Salad, Seafood, Chicken, Potatoes, Flan, Coffee
Bread is always on the table to soak up various sauces because
it is plentiful and fresh

Meal Pattern
Siesta:
Tradition that goes back centuries
People worked in agriculture and did not have air
conditioning, so large meal was needed to refuel and rest was
needed from the hot sun
La Merienda (Snack):
Dinner isnt eaten for 5-6 hours after lunch
Bread with chorizo sausage or ham
Eaten around 4:30 or 5:00

Meal Pattern
La Cena (Dinner): Smaller than

lunch

Eaten between 9:00 and midnight

Seafood, chicken, lamb, potatoes, rice
Small portions
Light dessert, fresh fruit, flan

After Dinner:
Weekend socializing
Up until 3 or 4 in the morning
Churros and hot chocolate

Beverages
Coffee
Hot Chocolate: Made from fresh, whole milk

Sweet and thick

Beer

Mahou
San Miguel

Wine: Among finest anywhere

Sangria: Red wine, soda water, brandy, fresh fruit

Calimocho: Red wine and Coca-Cola
Cava, sparkling white wine
Rioja, red wine
Jerez, sherry

Geography of Spanish Food

Surrounded almost entirely by water
Seafood and Mediterranean Diet
Mountains, pastures, farm grounds, coastlines
Provide variety of fresh food
Cured ham in the mountains
Vineyards and olive groves across the land

Trademark for Spanish Cuisine

Paella: Rice Dish
Rice with fresh seafood, meat, or seasonal vegetables
Jamn: Spanish Ham
Cultural icon and everyday indulgence
Curing process is sacred art
Iberian Pig native to Extermadura
Iberian Pig copes well with both
extreme heat and harsh winter
Eats olives which gives aroma to meat
This Ham is legendary

Typical Food Across Spain

Olive Oil: Leading producer of olive oil

Ham: From sierra or mountains

Seafood: Located on Iberian Peninsula
Octopus, baby eels, shrimp, halibut

Cheese: Made from sheep, cow, goat milk

Sausage: Chorizo often made by families in the

winter
Beef, Pork, Lamb: Prefer veal and pig

Popular for holidays

Typical Foods Across Spain

Eggs: Consumed daily

Chicken: Sold in most stores

Fruits/Vegetables: Consume fresh fruits and

vegetables as snacks
Legumes: Beans and chickpeas are staple foods
Nuts: Top producer of almonds, hazelnuts, and
walnuts
Herbs/Spices: Garlic, oregano, onion, thyme, and
rosemary

Recipes for Project

Cremas de Champinones
1/4 cup olive oil
14 ounces mushrooms, sliced
1/4 cup flour
1 1/16 quarts milk
1 teaspoon nutmeg
salt and pepper, to taste
1/4 cup parsley, finely chopped, for garnish

Recipes for Project

Sopa de Ajo Blanco

8 ounces almond, slivered

8 slices white bread
6 cloves garlic
2 quarts water
5/8 cup olive oil, Spanish
1/2 cup sherry vinegar
salt, to taste

Recipes for Project

Spanish Green Bean Salad
4 1/4 pounds green beans, cut 1" pieces
4 1/4 ounces pimiento
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup lemon juice
1 red onion, minced
1/4 cup fresh parsley sprigs
1 3/8 tablespoons sugar
1 1/16 teaspoons salt
1/4 teaspoon pepper

Recipes for Project

Pimientos del Piquillo Rellenos de Carne

50 roasted red peppers

2 1/16 pounds ground beef
2 1/16 pounds ground pork
2 1/2 tablespoons garlic, mashed
1/2 cup parsley, chopped
1/2 cup flour
2 1/16 cups milk
8 eggs, beaten
1 1/2 pints bread crumbs
1/2 cup olive oil
4 onions, minced
1 quart white wine
1 3/8 tablespoons nutmeg
1 quart tomato sauce
salt and pepper, to taste

Recipes for Project

Patatas Bravas
8 pounds potatoes
salt, to taste
3 1/8 quarts olive oil
3 1/8 quarts tomato sauce
3 1/8 tablespoons mustard
2 1/16 tablespoons Tabasco sauce
2 1/16 tablespoons Spanish paprika

Recipes for Project

Vegetarian Paella

1/4 teaspoon saffron

4 eggplant, large chunks
3/4 cup olive oil
4 onion, chopped
8 cloves garlic, crushed
4 yellow pepper, finely chopped
4 red bell pepper, finely chopped
2 3/4 tablespoons paprika
2 1/16 pounds Arborio rice
2 5/8 quarts vegetable broth
5 pounds diced tomatoes, canned
salt and pepper, to taste
1 1/16 quarts mushrooms, sliced
1 1/16 quarts green beans, segmented
5 pounds chickpeas, rinsed and drained

Recipes for Project

Iberico Pork Sirloin in Orange Sauce
25 pork loin, lean, boneless, Iberico
3/4 cup oil
Marinade
3/4 cup olive oil
1 1/2 pints orange juice
6 orange zest
3/4 cup soy sauce
1/4 cup vinegar
3/8 teaspoon cayenne pepper
12 1/2 onions, caramelized
3/4 cup sugar

References
https://www.cia.gov/library/publications/the-world

factbook/geos/sp.html
http://traveltips.usatoday.com/culture-customs-spain14450.html
http://spainguides.com/climate.spain.html
http://www.mapsofworld.com/spain/climate-inspain.html
http://www.donquijote.co.uk/blog/traditional-spanishdrinks
http://www.foodsfromspain.com/gastronomia/history/h
istory01_portada.html
http://www.enforex.com/culture/spanish-eatingcustoms.html

References
http://www.spanish-web.com/regions/

http://www.spain.info/en/reportajes/pirineos_de_espa

na_un_gran_dominio_esquiable.html
http://www.insightguides.com/destinations/europe/spai
n/cultural-features/spanish-regional-food
http://spanishfood.about.com/od/discoverspanishfood/
a/spain_meals.htm
http://www.tienda.com/
http://spanishfood.about.com/od/discoverspanishfood/
a/introtospanfood.htm

References
http://www.ethnic-spicy-food-and-

more.com/historyofspanishfood.html
http://spanishfood.about.com/od/discoverspanishfo
od/a/SpanCuisineGenl.htm
http://www.grubstreet.com/2013/08/penelopecasas-dies.html
http://www.tienda.com/reference/askpenelope.html