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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History, Geography, and ClimateSlide2Slide3
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
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
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.
is a large plateau surrounded by mountain ranges. (Occupies more than half of the total area of Spain)
Tagus River stretches from
adrid to Atlantic; dams & hydroelectric stations create drinking water and powerSlide6Slide7
Capital and largest city of Spain.
Population is roughly 3.3 million.
The most touristic city of Spain.
Located on the
river in the center of the country.Slide8
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
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
oth heat and cold)
The Southernmost Tip (Semi-Desert with virtually no winter.)Slide10
FLAMENCO- staccato dancing, castanets, hand clapping and passionate guitar picking
BULLFIGHTING- matadors slaughter bulls in
rituals dating back hundreds of years
Running of the Bulls in Pamplona every JulySlide13
The Romans ruled for 6 centuries
ontributed olive oil and garlic
Still use these two ingredients in many dishesSlide14
The Moors(from Africa)
brought citrus fruit, peaches, and figs
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
In the New World,
1492 brought tomatoes, vanilla, chocolate, potatoes, and sweet and hot peppers.
Democratic since 1975
Before 10 am & often a lone cup of coffee.
Toast, croissants, or “pan
”- 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
Between 10:30 – noon
Love of caffeine and social nature of Spaniards
olo- shot of expresso
- expresso w/splash of milk
-expresso w/equal milk
- expresso w/lots of waterSlide19
La comida- Lunch
largest meal in Spain
Many restaurants offer their “menus” during the comida.
Set menu choice
almost always bread
LA MERIENDA- late afternoon snack
Hold you over until late dinner
Small sandwich, piece of fruit, or hot beverageSlide21
LA CENA –Dinner
Summer, evening, and weekends time is pushed later…midnight
Light meal like salad or sandwichSlide22
Spanish Eating Customs
“over the table” art of conversation after a meal
Savor other’s company, share a drink, stay for hours
After eating large mid-day meal farmworkers needed to rest & digest before going back to work the fields
and businesses do close down and many people go home to eat the mid-day meal with their
Typical to drink with mealsSlide23
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 prepareSlide24Slide25
Herbs & Spices
Stigma from the crocus flower
Most expensive spice in world
Bitter taste; hay-like smell
Ground red chili peppers with a smoky flavorSlide27
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 dishSlide28
Short grain; expands in width
absorbs liquid better 3x volume
Grains remain separate and do not stick together
Used in PaellaSlide29
Capers- pickled bud of caper plant
Cheese- blue cheese, aged 2-6 months in mountain caves
Manchego cheese- milk of sheep aged 3 monthsSlide30
Mussels, shrimp, & crab
Tuna, hake sole, squid, & cod
Veal, lamb, pork, chicken, (pigeon,
, & partridge
Sausage- dry cured pork sausage that has a spicy smoke flavor
Most preferred sausage in SpainSlide31
Made from native pigs; black
Graze free range on acorns & roots giving ham nutty taste
Curing process is a sacred art
Finest & most expensive ham in world
Cured ham goes thru salting, washing, settling, drying, and maturing
Color is pinkish with veins of fat
Cut by hand into thin slicesSlide32Slide33
Stew that features wide variety of meats
Always contains rice, olive oil, & saffron
Uses a paella dish called
TORTILLA de PATATAS
Egg omelet with fried potatoesSlide35
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 ovenSlide36
FABADA- white bean & sausage stew from Northern coast
Commonly eaten at lunch
GAZPACHO- cold, uncooked tomato soup
Use a mortar & pestleSlide37
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 yearsSlide38
Made with whole eggs & milk with a caramel coating
Fried-dough pastry based snacks
Normally eaten for breakfast dipped in hot chocolate
Sprinkled with sugarSlide39
RIOJAS-red, white, or rose wines
Northern part of Spain produces some of the best
SANGRIA- wine punch
Red wine mixed with fruit juice & other ingredientsSlide40