Staple Foods Grown
Staple Foods by Region
Fresh, local ingredients play a vital role in Spanish cuisine and thus are the cause of variations of foods in different regions depending on climate geography and climate (Alvarez et al., 2010, p. 63).
Influence of Climate
Influence of Geography
Historical Connections
Moorish (Arab) Influence:
Technological Improvements and Advancements
Exports and Business
- One of the major staple foods in Spain is wheat (Albala, 2011, p. 350). It is grown in the northern Meseta regions (McWilliams, 2015, pg.168). It is used to make bread, which is a major part of Spanish culture and cuisine (Albala, 2011, p. 350). Rolls, also made of wheat, are a frequently served dish in Spain (Albala, 2011, p. 351).
- Recently, corn has become an important staple food in Spain and is used to make cornbread (Albala, 2011, p. 351).
- Staple fruits in Spain are apples, quinces, citrus fruits, dates, figs, and pomegranates (Albala, 2011, p.352).
- Staple proteins in Spain include beef, lamb and ham (Albala, 2011, p. 352).
- Rice is also an important staple food in Spain (Albala, 2011, pg. 351). It is used to make paella, which is a significant dish in Spanish cuisine that incorporates rice. It uses the Arab technique of frying in oil and covering with Saffron (similar to pilaf and biryani) (Albala, 2011, p. 350).
- Potatoes are also important in Spanish cuisine and are used to make tortillas, an iconic Spanish dish (Albala, 2011, p. 351).
- Beans are also an integral staple food in Spain. This includes fava beans, black-eyed peas, kidney beans, lima beans, black beans, and pinto beans (Albala, 2011, p. 351).Beans are featured in soups and stews. Sometimes served cold and marinated in oil as an appetizer. (Albala, 2011, p. 351).
- Certain vegetables are also considered to be staple foods such as asparagus, artichokes, spinach and eggplants (Albala, 2011, p. 351).
- Wine is central to Spanish culture (Albala, 2011, p. 353).
Staple Foods by Region
Fresh, local ingredients play a vital role in Spanish cuisine and thus are the cause of variations of foods in different regions depending on climate geography and climate (Alvarez et al., 2010, p. 63).
- Andalucia is a region in Spain that has maintained the cooking methods introduced by the Moors. A dish commonly found in this region is gazpacho, a cold, tomato based soup. This region is also known for its pescadito frito (fried fish), rabo de tero (bull’s tail), egg yolk desserts, sherry wines and tapas (Alvarez et al., 2010, p. 63).
- The Castillas are known for sheep’s milk queso manchego and pisto manchego. An ingredient used commonly is saffron. In addition, lamb and roasted game are essential. Furthermore, escabeche, sautéing in vinegar, is an important cooking technique (Alvarez et al., 2010, p. 63).
- The Cantabrian Coast is known for octopus, spider crab and mussels. It is also famous for dried beans, cider and cow’s milk (Alvarez et al., 2010, p. 64).
- The Pyrenees are said to have the best red peppers in Spain. Game meats, sausages, and cauldron stews are integral parts of cuisine in this part of the country (Alvarez et al., 2010, p. 64).
- The Mediterranean Coast is known for its olives, grapes, oranges and wheat. In addition, seafood is popular, as is the famous dish paella. Moreover, grilling is an important cooking technique in this region (Alvarez et al., 2010, p. 64).
Influence of Climate
- The terrain and weather in Spain make growing things difficult (McWilliams, 2015, p.168).
- However, the climate is very varied, allowing production of crops such as cereals (McWilliams, 2015, p. 178).
- In the future, due to climate change, many parts of Spain may become unsuitable for agriculture (Centre for Climate Adaptation, 2014, para. 22).
Influence of Geography
- Due to the fact that Spain is located on the Iberian Peninsula, seafood is incredibly important in Spanish cuisine (Albala, 2011, p. 352).
- Rugged lands abundant in Spain are perfect for sheep (McWilliams, 2015, p.168).
Historical Connections
Moorish (Arab) Influence:
- Introduced irrigation ditches, cisterns, and draining systems that contributed to an increase in the production of many crops, including olives (“Arab Influence”, 2014, para. 7).
- Historically, the Arabs introduced stills. The Arabs used them for medicinal purposes, but the Spanish used them to make wine (“Arab Influence”, 2014, para. 9).
- The introduction of ham into Spanish cuisine (“Christian Influence”, 2014, para. 4).
Technological Improvements and Advancements
- One of the first technological improvements in agriculture in Spain was mechanization, which resulted in more secure crops due to the minimization of risk concerning unexpected rain (Fernández-Prieto, Soto, Cabo & Lanero, 2012, p. 8).
- GMOs, GEs and Biotechnology have greatly impacted Spain (Guerrero, 2014). The development of improved wheat genotypes have increased crop yields (Sanchez-Garcia, Royo, Martin-Sanchez & Alvaro, 2012, p. 106). For example, major dwarfing genes such as the Rht1B and the Rht1D were introduced with the CIMMYT germplasm in the 1960s and increased crop yields up to 15% (Sanchez- Garcia et al., 2012, p.106). Furthermore, Spain is the EU member with the most area designated to Bt corn (Guerrero, 2014).
- There has also been a shift from traditional rain fed crops to irrigated cultivation (Centre for Climate Adaptation, 2014, para. 2). Olives used to be rain fed but are now one of the largest water consumers in Spain (Centre for Climate Adaptation, 2014, para. 2).
Exports and Business
- As of 2011, Spain’s ten largest food exports (based on quantity) were wine, tangerines and mandarins, oranges tomatoes, olive oil, lettuce and chicory, peaches and nectarines, forage products, pork and wheat (FAOSTAT, 2011).
- Production of olives and olive oil is important to Spain (McWilliams, 205, p.168).
Other factors influencing diet
·
Cuisine
is a rich flavour, mix of exotic and simple cuisine (Kohen 1995)
· The occupation of Spain by moors for 750 years greatly influenced the culinary development of the country (Kohen 1995)
· Moorish invasion introduced the cultivation of rice which is a staple food (Kohen 1995)
· Great combination of sweet and spicy foods (Kohen 1995)
· Spaniards today eat seasonally and rely on the simple excellence of food from natural resources of each region (Kohen 1995)
· The Mediterranean sun and climate and Nordic temperatures help produce an enormous amount of meat and dairy products (Kohen 1995)
Meal times and Typical Meals:
· Known for eating late and heavy eaters
· One exception: Breakfast (7-8am) & is very simple (Kohen, 1995)
è Consists of Rolls Butter or preserves only meal with bread and butter (Kohen, 1995)
è Spanish Coffee taken straight (Espresso) or hot chocolate (Kohen, 1995)
è Children’s favourite: Churros (Sugared, friend dough dipped in chocolate) (Kohen, 1995)
· Lunch is the main meal (2-3pm) (Kohen, 1995)
è Consists of first soup, followed by salad with fish or meat course with some vegetables (Kohen, 1995)
è Eat bread but no butter (Kohen, 1995)
è Drink water or wine (Kohen, 1995)
· Dinner is usually not eaten before 9pm and sometimes as late as midnight (Kohen, 1995)
è Family meal eaten at home; may be light (Kohen, 1995)
è Simple potato omelet served cold, cold meats, cheeses and breads (Kohen, 1995)
· When eating a meal with people the evening usually starts at around 7 and people go to Tapas Bars (Kohen, 1995)
Tapas Bars:
è An old age Spain custom to be eaten before lunch but mostly before dinner (Kohen, 1995)
è Can vary from region to region in Spain (Kohen, 1995)
è Can be as simple as marinated olives, grilled sausages or anchovies on toast, herb filled rice salad, marinated stuffed squid, meatballs with saffron sauce (Kohen, 1995)
è Each bar has one or more specials (Kohen, 1995)
· Spaniards aren’t usually dessert lovers and prefer a piece of fruit on top of each meals (Kohen, 1995)
· Desserts in Spain include:
è Egg custard flavoured with orange (Kohen, 1995)
è Coffee, chocolate, caramel (Kohen, 1995)
è Sweets such as quince paste eaten with fresh goat cheese or a similar cheese (Kohen, 1995)
· The occupation of Spain by moors for 750 years greatly influenced the culinary development of the country (Kohen 1995)
· Moorish invasion introduced the cultivation of rice which is a staple food (Kohen 1995)
· Great combination of sweet and spicy foods (Kohen 1995)
· Spaniards today eat seasonally and rely on the simple excellence of food from natural resources of each region (Kohen 1995)
· The Mediterranean sun and climate and Nordic temperatures help produce an enormous amount of meat and dairy products (Kohen 1995)
Meal times and Typical Meals:
· Known for eating late and heavy eaters
· One exception: Breakfast (7-8am) & is very simple (Kohen, 1995)
è Consists of Rolls Butter or preserves only meal with bread and butter (Kohen, 1995)
è Spanish Coffee taken straight (Espresso) or hot chocolate (Kohen, 1995)
è Children’s favourite: Churros (Sugared, friend dough dipped in chocolate) (Kohen, 1995)
· Lunch is the main meal (2-3pm) (Kohen, 1995)
è Consists of first soup, followed by salad with fish or meat course with some vegetables (Kohen, 1995)
è Eat bread but no butter (Kohen, 1995)
è Drink water or wine (Kohen, 1995)
· Dinner is usually not eaten before 9pm and sometimes as late as midnight (Kohen, 1995)
è Family meal eaten at home; may be light (Kohen, 1995)
è Simple potato omelet served cold, cold meats, cheeses and breads (Kohen, 1995)
· When eating a meal with people the evening usually starts at around 7 and people go to Tapas Bars (Kohen, 1995)
Tapas Bars:
è An old age Spain custom to be eaten before lunch but mostly before dinner (Kohen, 1995)
è Can vary from region to region in Spain (Kohen, 1995)
è Can be as simple as marinated olives, grilled sausages or anchovies on toast, herb filled rice salad, marinated stuffed squid, meatballs with saffron sauce (Kohen, 1995)
è Each bar has one or more specials (Kohen, 1995)
· Spaniards aren’t usually dessert lovers and prefer a piece of fruit on top of each meals (Kohen, 1995)
· Desserts in Spain include:
è Egg custard flavoured with orange (Kohen, 1995)
è Coffee, chocolate, caramel (Kohen, 1995)
è Sweets such as quince paste eaten with fresh goat cheese or a similar cheese (Kohen, 1995)