Food culture in Spain
- Tapas (small, savoury dishes) barhopping is incredibly popular in Spain (Alvarez et al., 2010, p. 63). It is part of the Spanish lifestyle and groups of friends will spend two to three hours bar- hopping (Alvarez et al., 2010, p. 65).
- Spanish meals
are typically social events and there are several mealtimes throughout the day
(Alvarez et al., 2010, p. 65).
- In terms of formal dining, restaurants in Spain are typically open from eight am to one or two am. However, they only serve meals from 1 or 2 pm to 4pm and open again from 8pm to midnight (Alvarez et al., 2010, p. 65).
- In the past corn was regarded as something of a crop meant for the impoverished and many Spanish people today still look down upon it (Albala, 2011, p. 351).
Traditional mealtimes in Spain
- Breakfast, or el desayuno, is light, usually consisting of coffee or a thick, liquid chocolate and perhaps bollos (rolls), churros, or porros (dough fritters) (Albala, 2011, p. 354).
- There is also a midmorning meal, almuerzo, which is the equivalent of an American breakfast (Albala, 2011, p. 355). It usually consists of another coffee with a tapa to tide people over until la comida (Alvarez et al., 2010, p. 65).
- La comida is the main meal of the day and is served at two or three p.m. It consists of several courses: a soup or salad, meat, fish or paella (only for special occasions) and dessert (fruit, cheese, or sweets) (Alvarez et al., 2010, p. 65).
- In between la comida and la cena, is la merienda. It is a snack eaten usually by children between 5 and 7 pm because dinner in Spain is eaten so late (Albala, 2011, p. 355).
- La cena is supper at home and is a lighter meal. It usually consists of a sandwich or tortilla espanol. It is served anywhere from eight pm to midnight (Alvarez et al., 2010, p. 65).
unique ingredients
There are a variety of unique ingredients used in Spanish cooking
- Elvers, also known as baby eels, are incredibly popular in Spanish cuisine and are deep-fried to make angulas al pil-pil (Dixon, 2007).
- Iberico ham, a Spanish jamon, is also a popular food in Spain and is made by feeding black pigs acorns (Dixon, 2007).
- In addition, Idiazabal is a unique ingredient in Spain. It is a smoky flavoured cheese produced in the Basque region of Spain (Dixon, 2007).