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Foods of Southern Europe

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					Foods of Southern
Europe
Chapter 51
Mediterranean Cuisines
Lighter Fare
                — Fish and Poultry

                — Lighter Sauces than
Typical Foods     French neighbors

                — Olive oil as primary
                  cooking fat

                — Citrus Fruits

                — Olives
Spain
          Spain
Geographic location and
oceanic transportation
provided:
• Commerce
• Trade
• Cultural exchange
• Invasion
Spanish Ingredients

            Romans
          — Phoenicians found
              Planted Olive trees
            — Fish
              Aquaducts
            — Shellfish
              Farming
            — Pigs
              Christianity
            — Sheep
            — garlic
Spanish Ingredients

            New World Explorers
          — Moors
              Potatoes
            — Eggplants
              Tomatoes
            — Artichokes
              Peppers
            — Tropical fruits
              Bean
            — Nuts
              Vanilla
            — Rice
              Chocolate
            — Saffron
            — Spices
            — Cinnamon
            — Dates
            — Marzipan
       Spanish
        Dishes
• Garlic and Olive oil
• Paella
• Flan and custard desserts
• Cocido—stew
• Tapas
• Empanadas
• Gazpacho
Portugal
    Portuegese
    Ingredients
• Cattle
• Pigs
• Cilantro and Parsley
• Rice
• Almonds
• Figs
• Oranges and Lemons
• Curry
• Cinnamon
• Black pepper
• Piri-piri chilis
   Portuguese
     Dishes
• Cod
• Pork—their favorite meat
• Chicken with Piri-Piri
• Caldos-Soups
• Acordas-- Gazpachos
• Rice
• Paelha—portuguese paella
• Bread

				
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