Tapas are small plates of savory foods and appetizers that are served in Spanish cuisine, often with drinks. They can range from simple items like olives or cheese to more elaborate dishes like stuffed peppers. The tradition of tapas began in the 13th century when the King of Castille ordered that wine be accompanied by small plates of food. Today, tapas have evolved and are influenced by globalization and different regional cuisines in Spain, but still retain their role as small dishes to share among friends with drinks.
All the description about Japanese food ...tools and equipment and herbs and spices used in JApanese Cuisine............................................................
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A ppt presentation about Italian and, in particular, Sicilian food made by ITI Vittorio Emauele III students on the occasion of the Top Scent Comenius project (2009/11)
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<a>Aclys Formación</a>, situada en C/ Dibujante Manuel Gago 2, 46018 Valencia, te proporciona un
CURSO GRATUITO DE TAPAS
con la finalidad de que consigas un mejor Currículum frente al mercado de trabajo , a la par que te resulte personalmente interesante.
- Esperamos te sea de utilidad -
Serving canapés with drinks before a meal can take the place of soups. Want to impress your guests with these treats? Take a look at these recipes and see which ones you can serve in your next party.
Subject : Advance Food Production
Title : Different Culinary Regions of Italy with its famous food
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Macroeconomics- Movie Location
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Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
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2. [ TAH-pahs ]
● Appetizers that usually accompany SHERRY or
COCKTAILS
● Form an entire meal and can range from simple items
such as olives or cubes of ham and cheese; cold
omelets, snails in a spicy sauce, stuffed peppers and
miniature sandwiches
3. What are tapas?
● A variety of small savory ● Tapa = to cover
Spanish dishes, often served ● A slice of cheese or ham placed
as a snack with drinks over a drink to keep flies out, to
hide the smell of bad wine, and
● “Tapear” – to go from bar to to prevent the wind from
bar for tapas and drinks blowing any dirt that might
spoil the wine
● Commonly eaten standing up
● The “cover” does not only protect
at small tables or even your drink but also helps to slow
upturned barrels down your drinking
● Eaten ahead of the meal while ● Designed for people to be able
having a drink with friends to pick the items off one by
● Tapas bar = Tasca one, so are therefore small and
easily edible.
“Anything can be tapas as long as it is small and served with
your drink.”
4.
5. Tapas either are of…
● Cosas de picar (“things to nibble”) – finger food
● Cheeses, ham and sausage, omelette, bunuelos (fritters) montaditos ,
empanadas, bocadillos and boquerones
● Pinchos are tapas eaten with a utensil (like banderillas, decorated
toothpicks that get their name because they look like the darts used
in a bullfight)
● Cazuelas (little dishes) – comes with sauce and cooked in
earthenware cooking plates
● Albóndigas (meatballs) or shrimp fried with garlic
6. ● 13th C. – reigned over Castille
● Became ill and had to regularly sip
some wine with small appetizers
● Once he recovered from illness,
he decreed that no wine was to be
served in any of the taverns in
Castille UNLESS the wine was
served with something to eat
King Alfonso X
“The Wise”
7. Aceitunas
Olives with a filling of either bell pepper or anchovies
Bacalao
Very thinly sliced salted cod, which is usually
served with bread and tomatoes
Chorizo al vino blanco
Slowly cooked sausage in white wine
10. ● Introduction of new ingredients and cooking techniques brought
upon by globalization
● Tapas served worldwide would often reflect their country’s produce
● Evolved through the reinvention of traditional dishes using new
methods of cooking
● Molecular gastronomy
"Traditional cuisine that does not evolve will disappear.
Traditional Spanish cooking is in constant evolution and it
is in its best moment. Without traditional cuisine, we would
not have the distinctive modern cuisine that we see in
Spain today.“
~ José Andrés
Modern Evolution
12. ● Catalonia – rich, heavy relies ● Andalusia – lightly fried seafood,
heavily on pork and also provide the hosts tapas influenced by Morocco
specialty of small, sautéed land snails, (heavy, chickpea stew served in small,
eaten fresh from the shell dark brown pottery bowl)
● Basque Country – tooth-pick ● Madrid – land of roasts, produces
pierced pintxos on pieces of bread with Manchego
a different size of toothpick, ● a slice of Spanish tortilla with a
determining its price: dollop of garlic mayonnaise or a
● Simple short stick – lowest cost stuffed bell pepper, cooked with a
tapa (a slice of cheap ham or thick tomato sauce
Spanish tortilla)
● Plastic sword or long, elegant stick
– higher end sample (a cut of
steak cooked in whiskey)
● Drink is often served with only a small
amount of beer or Txacoli
Regional Differences