Spanish Cuisine, Spanish Cuisines

Universidad de Sevilla

Course Description

  • Course Name

    Spanish Cuisine, Spanish Cuisines

  • Host University

    Universidad de Sevilla

  • Location

    Seville, Spain

  • Area of Study

    Nutrition and Food Science, Spanish Culture

  • Language Level

    Taught In English

    Hours & Credits

  • Contact Hours

    45
  • Recommended U.S. Semester Credits
    3
  • Recommended U.S. Quarter Units
    4
  • Overview

    Objective
    This course is designed as an introduction to the diversity of Spain’s cuisine. It is not intended
    to cover all aspects of Spanish cooking, but rather as an appetizer which will seduce you with its
    appearance, aromas and tastes, making you hungry to learn more about Spain´s gastronomic
    achievements.


    Methodology
    The course will consist of two distinct parts. A theoretical part in which we will study the
    origins and development of some products and “processes of transformation” of food in Spain. The
    other part will be practical, and will consist in cooking a series of recipes that belong to the Spanish
    cuisine, tradition, and culture.

    Preliminaries
    What is food? What is cooking?
    Introduction to the geographical diversity of Spain and some of its unique culinary traditions
    and habits.
    Mesopotamia: The oldest cuisine.
    1) Visitors and Invaders.
    2) Spices from the “East.”
    3) From Roncesvalles to Santiago: Eating and cooking along “El Camino de Santiago.”
    4) The “Revolution” came from the West: The colonial influence.
    5) The first American cuisines.
    6) La Mancha: cooking and eating in Don Quixote
    7) Ss XVI-XXI “from a national/castizo cooking to a global cuisine.”
    Sacred Foods
    1) Olive oil (cata/oil tasting)
    2) Wine: Vine, Vineyards and Wine, from the Altars to the temples of gastronomy.
    3) Cereals and bread
    4) Mushrooms and herbs.
    5) Brave bull gastronomie/La gastronomía del toro bravo
    The excellence of Mediterranean Diet
    6) Myth and reality of the Mediterranean Diet
    7) “Basque Country”/Basque Universe: Where excellence and simplicity rule.
    8) A unique case: From Adafinas to Hoyas, Cocidos y Pucheros: The Jewish influence and the
    ritual of the three rollovers.
    9) LA MESTA: sheep, shepherds, cheeses and “migas.”
    10) The Spanish miracle: “Dehesas” and the “Iberian Pig.”

    Preserving and recycling ‘
    11) Introduction to the art and science of preserving and recycling
    12) Left overs based cuisine: Migas, Croquetas, kalatrava, sopas de ajo, sopas de galeras, sopas de
    tomate…
    13) A word on salazones/salting, ahumados/smoking, encurtidos/brine and pickling,
    embotados/canning, and confituras/jams, marmalades and cofitures.
    14) Soap

    Cooking and eating in Andalucía
    15) Xmas Cuisine (Fall) lent Cuisine (Spring)
    16) Gypsy-inspired cuisine
    17) Andalucía: From tradition to modernity
    Apéndice
    18) The three kings
    Cocoa, coffee and tea
    Visits and field trips: Winery.
    Fresh food market/Mercado de abastos, Museo Arqueológico y Museo de Arte y Costumbres Populares.
    Vocabulary: the program will include a list of culinary terms, and idioms.
    Readings We will use a list of selected readings in English

Course Disclaimer

Courses and course hours of instruction are subject to change.