SOME ASPECTS某些方面.ppt

SOME ASPECTS
OF
SPANISH FOOD
Introduction
First of all it has to be made clear that one cannot speak of Spanish food or Spanish cooking in general. With Spain being made up of 17 regions, it is obvious that there exists a wide range of different tastes and styles of cooking.
The diversity of the Iberian peninsula is reflected in the recipes of the different regions, where people have tended to stick to the resources of their land and they still do so. In addition to that the Spanish history has had its influence, too. All the peoples that settled there left their traces, and very important influences came from the Moors and the Spanish discoverers, who brought back home numerous plants and spices from the New these melted into the recipes, which often differ in other regions and even towns or cities.
 In recent years a number of Spanish chefs has gained international attention and reputation because of their attempts to pletely new ways of cooking.
A culinary trip around Spain can be a really thrilling experience, no matter whether you prefer the traditional style of cooking or go the more adventurous way and try the new signature cooking (or on Spanish: cocina de autor). There is just one thing to avoid: restaurants that try to attract tourists with a display of photos rather than a real (printed) menu.
As we cannot give you a detailed guide, we want to concentrate on some aspects which are usually associated with Spanish food and give you some background on these.
Tapas
Foreigners often associate Spanish food with tapas and think it is a normal meal. To the Spanish people ‘tapeo’ or ‘tapear’ is more than that, it is part of their way of life. Before lunch and especially before dinner they meet at a bar to eat a few small snacks to fight the first feeling of hunger, and to have drink or two while chatting with friends. In the course of the evening they move on to other places where different tapas are on offer and where they meet more friends, b