Verslag over menuleer van Spanje.
1.1 geschiedenis roodcultuur Spanje
1.2 Karakteristieke gerechten en dranken
1.3 herkomst en afkomst
1.4 bereidingswijze
1.5 gebruiken en rituelen
1.6 invloed religie
1.7 menu
Kiki van der Spek HEM 1
Menuleer - Spanje
De heer R. de Jong
Kiki van der Spek MNL
, 2
Inhoudsopgave
1.1 Geschiedenis foodculture Spanje..................................................................................................................4
Geografie.........................................................................................................................................................4
Klimaat............................................................................................................................................................4
Bodem(gebruik)..............................................................................................................................................5
Politiek............................................................................................................................................................5
Verhalen en Mythes........................................................................................................................................6
Veranderingen laatste 10 jaar.........................................................................................................................6
1.2 Karakteristieke gerechten en dranken..........................................................................................................7
Gerechten.......................................................................................................................................................7
Paella...............................................................................................................................................................7
Rabo de toro...................................................................................................................................................7
Gazpacho.........................................................................................................................................................7
Spaanse tortilla................................................................................................................................................8
Pulpo a la gallega.............................................................................................................................................8
Dranken...........................................................................................................................................................8
Tinto de verano...............................................................................................................................................8
Horchata de Chufa..........................................................................................................................................8
Sidra de manzana............................................................................................................................................8
Licor 43............................................................................................................................................................9
Agua de Valencia.............................................................................................................................................9
1.3 Herkomst en afkomst van ingrediënten, kruiden en specerijen....................................................................9
Ingrediënten....................................................................................................................................................9
Olijfolie........................................................................................................................................................9
Citroen.......................................................................................................................................................10
Avocado.....................................................................................................................................................10
Appel.........................................................................................................................................................10
Kruiden..........................................................................................................................................................10
Knoflook....................................................................................................................................................10
Peterselie..................................................................................................................................................11
Laurier.......................................................................................................................................................11
Basilicum...................................................................................................................................................11
Specerijen......................................................................................................................................................12
Saffraan.....................................................................................................................................................12
Pimentón de La Vera.................................................................................................................................12
Kiki van der Spek MNL
, 3
Kaneel........................................................................................................................................................12
Komijn.......................................................................................................................................................13
1.4 Bereidingswijzen en kooktechnieken..........................................................................................................13
Grillen............................................................................................................................................................13
Stoven...........................................................................................................................................................13
Bakken...........................................................................................................................................................14
1.5 Gebruiken en rituelen.................................................................................................................................14
Eetgewoonten...............................................................................................................................................14
Etiquette........................................................................................................................................................15
Driekoningen.................................................................................................................................................15
Semana Santa en Pascau...............................................................................................................................15
Allerheiligen..................................................................................................................................................15
Kerst..............................................................................................................................................................15
Oudejaarsavond............................................................................................................................................16
Bruiloft..........................................................................................................................................................16
1.6 Invloed religie..............................................................................................................................................16
Spijswetten....................................................................................................................................................16
Vandaag de dag.............................................................................................................................................16
1.7 Menu...........................................................................................................................................................17
Bereidingswijze.................................................................................................................................................18
Coquilles met pata negra..............................................................................................................................18
Ravioli met saffraan saus...............................................................................................................................18
Ceviche van kabeljauw..................................................................................................................................18
Ossenstaart met aardappelpuree..................................................................................................................19
Crema catalana.............................................................................................................................................19
Drankarrangement........................................................................................................................................19
Allergieën......................................................................................................................................................20
Literatuurlijst.....................................................................................................................................................21
Kiki van der Spek MNL
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