Spain History, Geography, and Climate PowerPoint Presentation, PPT - DocSlides

Spain History, Geography, and Climate PowerPoint Presentation, PPT - DocSlides

2018-10-07 73K 73 0 0

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Location. The Iberian Peninsula. Between the Mediterranean Sea and the Atlantic Ocean. . . . Southwestern corner of Europe. Spain and Portugal share the peninsula.. ID: 686495

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Presentations text content in Spain History, Geography, and Climate

Slide1

Spain

History, Geography, and Climate

Slide2

Slide3

Location

The Iberian Peninsula

Between the Mediterranean Sea and the Atlantic Ocean.

Southwestern corner of Europe. Spain and Portugal share the peninsula.

Right Below France.

Slide4

Features

Two main features are water and mountains.

Water nearly surrounds the peninsula.

Most of Spaniards live along the coast of the Bay of Biscay and the Mediterranean Sea.

The land is fertile and agriculture is prosperous.

Slide5

Features

The Pyrenees Mountains separate Spain from France and the rest of Europe.

Four other mountain rangers divide the rest of the land into isolated units.

The

Meseta

is a large plateau surrounded by mountain ranges. (Occupies more than half of the total area of Spain)

Tagus River stretches from

M

adrid to Atlantic; dams & hydroelectric stations create drinking water and power

Slide6

Slide7

Madrid

Capital and largest city of Spain.

Population is roughly 3.3 million.

The most touristic city of Spain.

Located on the

Manzanares

river in the center of the country.

Slide8

Barcelona

Major city- second largest city

One of the world’s leading tourist, economic and cultural centers.

Located on the northeast coast of the Iberian Peninsula, facing the Mediterranean Sea.

Slide9

Climate

Wide range of climates.

Much of Spain has Mediterranean climate with hot, dry summers, mild winters, & light rainfall.

Northern Spain -Cool summers with mild, damp winters

The

Meseta

Extremes of

b

oth heat and cold)

The Southernmost Tip (Semi-Desert with virtually no winter.)

Slide10

Spanish Culture

Slide11

Culinary regions

Slide12

FLAMENCO- staccato dancing, castanets, hand clapping and passionate guitar picking

BULLFIGHTING- matadors slaughter bulls in

balletlike

rituals dating back hundreds of years

Running of the Bulls in Pamplona every July

Slide13

Spain Cuisine-History

The Romans ruled for 6 centuries

Christianity

C

ontributed olive oil and garlic

Still use these two ingredients in many dishes

Slide14

Cont.

The Moors(from Africa)

brought citrus fruit, peaches, and figs

Muslim influence

Also introduced the cultivation of rice.

Grew spices, including saffron, pepper, nutmeg, and anise.

Planted large almond groves and often used almonds in cooking.

Slide15

Cont.

In the New World,

Colombus

1492 brought tomatoes, vanilla, chocolate, potatoes, and sweet and hot peppers.

Democratic since 1975

75% Catholic

Slide16

MEAL PATTERNS

Slide17

El

desayuno

- Breakfast

Before 10 am & often a lone cup of coffee.

Toast, croissants, or “pan

tomaca

”- a piece of toast with an oil and tomato spread.

On weekends or on holidays,

churros- slightly crisp fried dough- dunked in a mug of thick hot chocolate or topped with sugar is a Spanish specialty.

Slide18

CAFÉ

Coffee

Between 10:30 – noon

Love of caffeine and social nature of Spaniards

Café

s

olo- shot of expresso

Café

cortado

- expresso w/splash of milk

Café con

leche

-expresso w/equal milk

C

afé

ameriano

- expresso w/lots of water

Slide19

La comida- Lunch

Typically

largest meal in Spain

Many restaurants offer their “menus” during the comida.

Set menu choice

1 appetizer

1 main

course and

almost always bread

a drink

dessert

Slide20

LA MERIENDA- late afternoon snack

Hold you over until late dinner

Small sandwich, piece of fruit, or hot beverage

Slide21

LA CENA –Dinner

9:00-10:30 evening

Summer, evening, and weekends time is pushed later…midnight

Light meal like salad or sandwich

Slide22

Spanish Eating Customs

SOMBREMESA

“over the table” art of conversation after a meal

Savor other’s company, share a drink, stay for hours

SIESTA

After eating large mid-day meal farmworkers needed to rest & digest before going back to work the fields

Stores

and businesses do close down and many people go home to eat the mid-day meal with their

families

WINE

Typical to drink with meals

Slide23

Spanish Eating Customs

TAPAS- Art of snacking; appetizers

Travelling from bar to bar sharing plates of specialties with groups of friends

Designed to encourage conversations

Simple as olives or toasted almonds

can be hot or cold

Some take hours to prepare

Slide24

Slide25

Spanish cuisine

Slide26

Herbs & Spices

saffron

Stigma from the crocus flower

Most expensive spice in world

Bitter taste; hay-like smell

paprika

Ground red chili peppers with a smoky flavor

Slide27

IMPORTANT INGREDIENTS

GARLIC

SWEET ONIONS- tender, white, sweet spring onion

OLIVES- cured and eaten, after pitted & stuffed;

OLIVE OIL- Spain’s olives has the best properties for olive oil; virgin means no chemical treatment

ALLIOLI- garlic mayonnaise

Used in almost every dish

Slide28

IMPORTANT INGREDIENTS

BOMBA RICE

Short grain; expands in width

absorbs liquid better 3x volume

Grains remain separate and do not stick together

Used in Paella

Slide29

IMPORTANT INGREDIENTS

Marcona

Almonds

Capers- pickled bud of caper plant

Cabrales

Cheese- blue cheese, aged 2-6 months in mountain caves

Manchego cheese- milk of sheep aged 3 months

Slide30

IMPORTANT INGREDIENTS

SEAFOOD

Mussels, shrimp, & crab

Tuna, hake sole, squid, & cod

MEAT

Veal, lamb, pork, chicken, (pigeon,

phesant

, & partridge

CHORIZO

Sausage- dry cured pork sausage that has a spicy smoke flavor

Most preferred sausage in Spain

Slide31

IMPORTANT

INGREDIENTS

HAM

Jamon

I

berico

Made from native pigs; black

hoves

Graze free range on acorns & roots giving ham nutty taste

Curing process is a sacred art

Finest & most expensive ham in world

Jamon

Serrano

Cured ham goes thru salting, washing, settling, drying, and maturing

Color is pinkish with veins of fat

Cut by hand into thin slices

Slide32

Slide33

DISHES

Paella

Stew that features wide variety of meats

Always contains rice, olive oil, & saffron

Uses a paella dish called

Paelleras

Slide34

DISHES

TORTILLA de PATATAS

Egg omelet with fried potatoes

Slide35

DISHES

EMPANADAS

Folding a dough or bread patty around the stuffing

Tuna, sardines or chorizo commonly used in a tomato puree, garlic, & onion sauce

Fried in olive oil or baked in oven

Slide36

SOUPS

FABADA- white bean & sausage stew from Northern coast

Commonly eaten at lunch

GAZPACHO- cold, uncooked tomato soup

Use a mortar & pestle

Slide37

DESSERTS

Rice puddings, sponge cake, & Flan are popular

Fresh fruit, dried figs, cheese, or almonds

Cakes & Pastries

Little baking powder or butter

Lots of eggs & powdered almonds

Flavored with cinnamon, anise, & orange/lemon zest

Fry rather than bake

Most homes didn’t have ovens until recent years

Slide38

DESSERTS

FLAN- custard

Made with whole eggs & milk with a caramel coating

CHURROS-

Fried-dough pastry based snacks

Normally eaten for breakfast dipped in hot chocolate

Sprinkled with sugar

Slide39

DRINKS

RIOJAS-red, white, or rose wines

Northern part of Spain produces some of the best

T

empranillo

wines

SANGRIA- wine punch

Red wine mixed with fruit juice & other ingredients

Slide40


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