They introduced fruits and light seasonings into the Iberian diet, as well as combinations of fruits and nuts with meats and fish. Rice- a genuine staple of Spanish gastronomy- and therefore Spain's vast array of rice dishes, come straight from the Moors, as does the use of saffron, cinnamon, and nutmeg.

1. CASE STUDY ON CULINARY HISTORY OF
SPAIN
ADVANCE FOOD PRODUCTION
BY : G.BHAVANI (16659806037)
COLLEGE : PIHM

2. OBJECTIVES
OF THIS CASE
STUDY
• These study has specific reasons such as
;
1. To observe the history of spanish cuisine origin
2. Geography of spanish food
3. Culture throughout the history of spanish food
4. Impact of americans in the history of spanish
food
5. Spanish eating customs
6. Tapas

3. HISTORY OF SPANISH CUISINE ORIGIN
• Like Italians and the French, Spaniards vehemently believe their food to
be the best in the world.
• Although highly debated, many international foodies and food critics
conquer. Internationally, Spain is most famous for its wine, olives and
olive oil, Iberico ham, seafood dishes, and of course, tapas
• Spanish cuisine is influenced by Spain’s location, surrounded by the
Mediterranean Sea and the Atlantic Ocean.
• Seafood is plentiful and popular in traditional Spanish dishes. Spanish
cuisine has also been highly influenced by the many international
destinations in which Spain once conquered.
• For instance, Spanish cuisine routinely uses Arabic ingredients such as
rice, sugar cane, eggplant, almonds, and lemon in their cooking.

4. • After the discovery of the new world, Spain occupied many areas of South
America.
• From South America, they brought back with them a variety of ingredients
such as tomatoes, potatoes, peppers, and chocolate.
• At that time, Spanish cuisine continued to evolve, utilizing ingredients
from various regions of the world.
• Interestingly, the Spanish were the first to use tomatoes in their cooking.
Europeans initially believed tomatoes to be toxic, as they were related to
the tobacco plant. However, once Spaniards discovered that tomatoes
were not poisonous and that they were, in fact, delicious and nutritious,
they began to incorporate the then-unfamiliar “fruit” into their regional
cuisines

5. • Today, Spain remains one of most important countries in the
world in terms of cuisine. Over time, Spain has truly become one
of the world’s first and most important “fusion” cuisines.
• The succession of cultures that one-by-one set foot on the
Iberian peninsula have each left a lasting mark on every facet of
Spain's culture: language, music, art, architecture and, of
course, food.
• In fact, many people are surprised to learn just how much of a
delicious melting pot Spain really is.

6. Geography of
Spanish Food
• The basis of the history of Spanish food of course
has to do with its geographical situation.
• First of all, the country is located on the Iberian
peninsula and is therefore almost entirely
surrounded by the waters.
• Naturally, due to this fortunate location, seafood
forms one of the pillars of Spain's gastronomy and
categorizes the country as having a Mediterranean
diet.
• The rest of Spain is a diverse terrain made up of
mountain ranges, lush pastures, fertile
farmgrounds, extensive coastlines and more,
which together provide quite the variety of fresh
products.
• For example, Spain's famous hams are cured high
in the mountains, vineyards and olive groves
sprawl across expanses of land, and fresh fruits
and vegetables hail from throughout the country.

7. Cultures
Throughout
the History of
Spanish Food
• Endless cultures, as they passed through or settled in Spain,
have influenced the history of Spanish food.
• The Phoenicians left their sauces, the Greeks introduced
Spain to the wonders of olive oil, and Romans,
Carthaginians, and Jews integrated elements of their own
cooking into that of Spain.
• However it was the Moors who, during their centuries of
reign, most impacted Spanish gastronomy.
• They introduced fruits and light seasonings into the Iberian
diet, as well as combinations of fruits and nuts with meats
and fish. Rice- a genuine staple of Spanish gastronomy- and
therefore Spain's vast array of rice dishes, come straight
from the Moors, as does the use of saffron, cinnamon, and
nutmeg.
• As you eat gazpacho on a hot summer day, thank this
clearly gastronomically talented Moorish culture, as it too
comes straight from them.
• Conclusion? Ironically enough, the foods we consider to be
"typically Spanish" would either not exist or would be
extremely different without the intervention of so many
cultures into the history of Spanish food.

8. The Americas'
Impact on the
History of
Spanish Food
• Along with its obvious historical impact, the
discovery of the Americas with Christopher
Columbus' famous 1492 voyage resulted in the
addition of more important elements to the history
of Spanish food.
• As of 1520, foods from the new lands arrived in
Spain and immediately began to integrate
themselves into the Spanish diet.
• Amongst the many products that crossed the
Atlantic and arrived on Spanish turf, tomatoes,
vanilla, chocolate, various beans, and potatoes -
which surprisingly arrived in Spain before arriving
in Ireland- are all staples of today's Spanish
kitchen.

9. SPANISH EATING CUSTOMS
• A normal day's breakfast- or desayuno- typically consists merely of a cup of coffee,
although it's also commonplace to accompany your steaming café con leche with a
croissant or other pastry. While an American traditional breakfast has pancakes,
bacon, and eggs, the Spanish "traditional" breakfast consists of the vastly popular
churros, served sprinkled with sugar or dunked in hot chocolate.
• Spaniards eat their lunch, or comida, between 2:00 and 4:00 in the afternoon.
Serving as the day's main meal, it is traditionally quite a bit larger than the dinner
meal, or cena. A typical lunch will have several courses. The first course is the
lighter part of the meal, usually consisting of a salad or soup, while the second
course is normally your typical fish or meat dish. A dessert can be a simple piece of
fruit, a typical Spanish flan, or a sweet pastry or cake.
• While there are of course many people who eat full meals, the Spanish dinner
(cena) is traditionally much smaller than the midday comida. It often consisting of
something lighter like a salad, a sandwich, or a selection of tapas. Spaniards eat
late for this final meal of the day- even more so on weekends and during the
summer- sitting down to eat anytime from 9:00 until 11:00 in the evening.

10. Spanish Eating Customs: Tapas
• A tradition begun long ago in the southern city of Seville, Spaniards have
since perfected the art of snacking. Going out for tapas consists of
travelling from bar to bar and sharing plates of the bars' specialties with a
small group of friends. Learn more about tapas!
Spanish Eating Customs: Sobremesa
• The name says it all. The word sobremesa literally means "over the table"
and refers to the art of conversation after a meal. Instead of taking the
last bite and leaving, Spaniards often stay at the table conversing, savoring
each other's company, and perhaps sharing a drink. If good conversation
ensues, be prepared to stay for hours!

11. Spanish Eating Customs: Siesta
• No, it's not a myth. Yes, the infamous siesta really does exist. It began long
ago as after eating the large mid-day meal farmworkers needed to rest
and digest before going back out to work the fields. While this daily break
doesn't necessarily include a nap, businesses and stores do shut down for
about two hours and many people return home to eat with their families.
Spanish Eating Customs: Wine
• Whether out at a restaurant or in the home with the family, it is very
typical to drink wine along with a meal. So common, in fact, that
restaurants offering a menú almost always include wine in the advertised
price.

12. Spanish Eating Customs: Coffee
• Coffee is quite the Spanish phenomenon. Many Spaniards drink several
cups of their favorite caffeinated beverage in the course of a single
day. Coffee also traditionally follows a Spanish meal and is served after
the dessert. To fit in with the locals, ask for a café con leche (coffee
with milk), a café solo (coffee without milk), or a café cortado (coffee
with some milk).
Spanish Eating Customs: Tipping
• While its practice is completely voluntary, many restaurant patrons
choose to leave a modest tip of around 5-10% after a meal.

13. TAPAS

14. TAPAS HISTORY
• The Spanish practice of going out for tapas - called el tapeo - had
its humble beginnings long ago and ironically originally involved
empty plates.
• Widely thought to have gotten its start in Seville, bartenders
would cover - or tapar - wine glasses with a small plate in order to
protect the drink from fruit flies.
• Soon, they took to placing a simple slice of ham on top of this
place, an addition which naturally appealed to bar patrons.
• Seeing the possibility of attracting more customers, the bar-
owners began varying the tapas adorning the little plates that
came with each drink, and the widespread national phenomenon
known as tapas got its start.

15. TRADITIONS
• Going out for tapas is one of the few phenomenal
gastronomic experiences that doesn't involve a
table cloth and a pricey sit-down meal.
• The way to enjoy tapas is to stand at the bar with
a group of friends, share a few different tapas,
and wash them down with wine or beer.
• Afterwards, pick a new bar, a new spread of tapas,
and repeat the process.
• You can easily see why, when the conversation is
lively and the tapas delicious, this advanced art of
snacking can certainly substitute a whole meal.

16. TYPICAL
TAPAS
• Don't be shy about asking what order as most bars will
suggest that you try their specialties, which usually happen
to be the region's specialties as well.
• Tapas menus undeniably vary as you move through Spain;
the best tapas in central Madrid, for example, are sure to
be different from the choice tapas along the northern
Galician shores.
• However, regardless of whether you're relaxing along the
Mediterranean or channelling your inner Don Quijote in La
Mancha, you are sure to find some common tapas "classics."
• As Spain is located on the Iberian peninsula and therefore
very nearly surrounded by water, seafood and shellfish
naturally play a huge part in Spanish gastronomy.
• A few delicacies of the sea to try are calamares (fried
squid), cod fritters, gambas pil-pil (prawns in hot, garlic
oil), and boquerones (anchovies). Moving away from
seafood, other typical tapas
include chorizo (sausage), paella (rice dish), a variety of
casserole stews, callos (tripe with chickpeas), jamón
serrano (cured ham), albóndigas (meatballs) and the ever
classic tortilla española (Spanish potato omelette).