3. History
Mallorcan soups or dry soup is a food from Mallorca
cooked with vegetable broth and thin slices of dry
brown bread. In a dish that can be eaten with a
fork, because almost no liquid: the broth should be
absorbed by the bread slices.
They usually come along with the olives or pickled
samphire.Mallorcan soups are one of the variants
of scalded soup broth, a typical food of other
Mediterranean areas such as Catalunya or Italia.
It was food for poor people, that can't buy meat and
they use the leftovers
4. Food
What is gastronomy?
Gastronomy is who produce the food and
the transformation of the food in the
kitchen.
The food is diferent in the north than in the
south.
5. Gastronomy in Mallorca
In Mallorca make spicy food compared to
the “peninsula”. And make food for poor
people. Typical products of Mallorca are:
iol (olives), wine (vine) and bread
(wheat).
6. Gastronomy in Mallorca
The Mallorca's gastronomy optimizes
resources (eaten all).
Seasonal cooking: some foods are eaten
only at certain seasons.
The gastronomy is linked to the history.
Some people aported foods to the
Mallorca's gastronomy.
7. Foods of Romans
The food was similar but they introduce
the olives, the vine and the figs.
8. Foods of arabs
They aported some impovements in the
olives and in the extraction of oil. They
introduce some sweer foods: eggplant
and artichoke, and could be introduce
“ensaimada” too.
9. Jews gastronomy
They can't eat pig.
Are recipes for passover: lamb (it's
sacred), they do “empanadas” but
whitout filling and they do “crespells” that
represent the David's star.
11. Appearance of american products
The olives are very important in
mediterranian culture.
Mallorca's oil is elavating.
The bread was food for each day
because was sacred.
They don't put yeast in breas because
was symbolic.
The “dulce mallorquin” have a lot of
almonds
