求英文版西班牙美食简介，急！！！

西班牙美食英文介绍及图片~

1. Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain.Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.
There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices for this dish. Other key ingredients include saffron and olive oil.
2. Gazpacho is a cold Spanish/Portuguese tomato-based raw vegetable soup, originating in the southern region of Andalucía. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature.
In the historical description of gazpacho it was remarked that the original receipe uses bread, water, vinegar, oil and salt. This receipt is very old in the Iberian Peninsula going back to Roman times. Every Andalusian region or comarca has its own variety of this popular food so there are many types of gazpacho. Gazpacho, since its humble origin, was a very deeply-rooted food for peasants and shepherds in the south of Spain. This origin gave rise to a wide variety of dishes called gazpacho and to some others that don't have this name but belong to the same category. Some authors have tried to clasify all these variations. The clasification by colour implies that there is a difference between the red ones (which contain tomato), the white ones (which contain no tomato, but include dried fruits) and the green ones (which are white but cointain some spices that make them green). The red one is the most prevalent one. The only thing all these variations have in common is the original gazpacho, in other words, the basic paste made of garlic and bread, the olive oil, which works as an emulsifier, the vinegar and salt. Keeping the traditional ingredients some kind of red-coloured fruits such as fragarias, muskmelon, etc., are also frequently added. These ingredients make the resulting gazpacho a bit sweeter than the traditional one. Despite this gazpacho is served as a main dish and sometimes as tapas.
3.Cozido is one of the traditional dishes of Portuguese and Spanish cuisine. A stew made with different meats and vegetables, numerous regional variations exist throughout Portugal and Spain.
Spanish stews or cocidos, as they are called in Spanish, are typical main dishes in Spain, particularly in the central and northern regions of Spain, typically consisting of meats, sausages, vegetables and garbanzo beans or chickpeas. The most famous is the Cocido Madrileño or Madrid Stew. In this version beef, ham, salt pork, chorizo, morcilla, a stewing chicken, garbanzos, potatoes, cabbage and carrots are the ingredients besides onion and garlic. Often a pig's trotter and a marrow bone and variations of other seasonal vegetables are included. One variation involves the broth of the cocido served as soup before, often with Spanish pasta in it.
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西班牙饮食文化(英文版)
Spain is famous for many things: Bull, olive trees, Picasso, flamenco Branch's songs. Oh » Also, the garlic flavor Piaoman the country. There is no doubt that Spain's most famous dishes is the "Para", which is a pot of the Crocus Yiman, rice, shrimp, Gebeng, chicken and a spicy Spanish sausage and peas in the United States and meals. "Para" from Spain and Chek Cephalonia language in the "Jianguo", usually with an iron Zhedao Cai boiling pans, eating the same time as the family banquet, a bit like the United States Louisiana Taste dishes.
Below Spain to take a look at the more delicious on the table:
Galician broth: a whole pot of potatoes, green cabbage, Baidou and meat stew or ham from the system, most of the Galician coast of Spain welcomed. Spain green soup: a Daguo potatoes, Baidou, vegetables and sausage stew very thick soup. Meat pies: from the fermentation of a bag of meat, spinach, sausage, squid, shrimp and vegetables make the stuffing, made of. Fruit pie: the most popular desserts, a butter cake, aromatic and pleasant. Spanish cold soup: vegetables, tomatoes, vinegar and a little pepper make a cold summer soup, and quilts as "liquid salad." Sometimes soup is still above the addition of some films, such as cucumber, as a decoration.
Galician soup materials used: 1 tablespoon olive oil, 1 onion, chopped, 4 cups water, 2 cups small white potatoes, garlic 2-3 flap, Paisui; two medium-large carrot, to Piqie Ding; salt 1 / 2 teaspoon; pepper 1 / 2 teaspoon; broken turnip or mustard Green Green 1 / 2 teaspoon; Baiyun beans 1 can (15 ounces), controlling water; Netherlands fresh chopped celery 1 / 4 cup
System of law: take the pot hot oil, Add to onions and garlic, fried 4 minutes, add water, potatoes, radish and dry materials. Fire in 20-25 minutes, occasionally Fandong. Add to Luobu Ding, Yundou and the Netherlands-qin, and then burned five minutes. Fire Commissioner of the rice for 10 minutes. To make soup even some thick, can be used spoon in the pot back wall of the crowded potatoes broken. Chuguo bowl loaded with crispy bread to eat.
Grilled squid salad materials: one pounds of fresh squid, cleaned; olive oil 1 / 2 cup; garlic 6-8 flap, Paisui; chopped fresh parsley 2-3 spoons; lemon juice (from 1 Lemon squeezed out), black pepper 1 / 2 teaspoon; salt 1 / 2 teaspoon; colored leaves or leaf lettuce 1, Wash; two tomatoes, chopped to nuclear; one red onion, cut long; 1 cucumber, sliced; Suanla sand Division 1 / 2 cup
System of law: the oil, garlic, parsley, lemon juice and seasonings Add to bowl Leveling Draw Frame. Add to squid again, and then placed in the refrigerator 2-3 hours. The lettuce, tomato, onion, cucumber and Suanla sand Secretary Bancheng salad. Preheat oven, burning of carbon-wang, Grill Oiler. Squid will be removed from the pickle juice, on the Grill, bake 5-7 minutes each side, until the roast is Shutou. Kaohao remove the squid, placed on the salad can be consumed.

A Glossary of Cooking Terms and Ingredients

The tapa tradition is as important for the conversation and company as for the delicious food. Every Spaniard has his favorite tasca, as the tapa bars are called, where he goes regularly to meet his friends or business acquaintances. Tapas will be found in even the smallest bar in a tiny village. The word tapa, meaning cover or lid, is thought to have originally referred to the complimentary plate of appetizers that many tascas, would place like a cover on one's wine glass. Tapas can vary from simple to complex and include cheese, fish, eggs, vegetable dishes, dips, canapes, and savory pastries. A quantity of tapas can make an excellent meal.

Olive oil is indispensable in preparing many of the recipes. Chorizo is the best-loved Spanish sausage and blood sausage is also popular throughout Spain. Vegetables are not overly favored, except for potatoes, which often come fried with an entree. Salads are served as first courses and are invariably offered undressed, accompanied by cruets of oil and vinegar.

Fish and bean soups can make a meal. Paellas provide colorful and festive dishes for a crowd. A beachside cafe is the place to find fine shellfish and tackle a tray of unshelled ultra-fresh crustaceans. Game birds have wide appeal in Spain. Baby lamb and pig have reached cult status and are often prepared in a woodburning oven with thyme, rosemary or oak for fragrance.

The Arabs and Moors left their influence in dessert making, introducing almonds, egg yolks, and honey. Orange and lemon zest also play a role in flavoring sweets. Ground almonds often replace flour in cake baking and beaten egg whites are invariably the leavening agent in cakes.

A panaderia sells bread, while a pasteleria provides sweet breads, pastries, cookies, and candies. A helageria dispenses ice cream and a bomboneria is a candy shop.

Cookbooks

The Foods and Wines of Spain
by Penelope Casa
This comprehensive book covers the traditional cooking of Spain, from the mountain villages and seaside ports to the fashionable restaurants. A survey of Spain's wines and sherries is included.

The Spanish Table
by Marimar Torres
Over 200 recipes from all regions are included in this book along with an authoritative tour of Spain's wineries.

The Wine and Food of Spain
by Jan Read, Maite Manjon, and Hugh Johnson This comprehensive color-enriched book covers the geography, history, restaurants, wineries, and recipes of Spain's varied regions. Descriptions of visits to the vineyards of the great wine producers combine with entertaining accounts of the wine-making traditions of each region.

The Food of Spain and Portugual
by Elisabeth Lambert Ortiz
Authentic recipes are presented by this noted London author.

Tapas
by Ann and Larry Walker
A tantalizing collection of tapas, both hot and cold, ideal for entertaining.

From Tapas to Meze
by Joanne Weir
The author features more than 220 recipes for first courses from the Mediterranean shores of Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa.

Foods and Cooking Equipment

Azafr噉
saffron, an Arab word for yellow. Stigmas of a purple crocus flower.

Bacalao
dried salted codfish.

Butifarra sausage
a white sausage popular in Cataluna.

Cazuelas
glazed earthenware dishes.

Chorizo
the most typical Spanish sausage, heavily scented with paprika and garlic.

Piment枭
paprika, or ground sweet red pepper, from Spain.

Turr枭
an almond and honey candy of Arab origin that comes in a hard bar and in a soft marzipan-like form.

Recipes

Potato Omelet (Tortilla Espanola)
makes 4 servings

1/3 cup olive oil
4 large potatoes, peeled and sliced 1/8-inch thick
Coarse salt
1 large onion, thinly sliced
4 eggs

Heat three tablespoons of the oil in a 9-inch non-stick skillet and add the potato slices and onions, salting lightly. Cook slowly, lifting and turning occasionally, until tender but not brown. Beat the eggs, add the potatoes and let sit a few minutes. Add the remaining oil to the skillet, heat until very hot, and add the potato and egg mixture, spreading it with a pancake turner. Lower heat to medium, shake pan to keep potatoes from sticking, and when brown underneath, place a plate on top and invert, then slide back into the skillet and brown the other side.

Gazpacho Andalusian
makes 8 servings

1 large cucumber, peeled and coarsely chopped
1 sweet white onion, coarsely chopped
6 large tomatoes, peeled and coarsely chopped
4 or 5 garlic cloves, minced
1 can (10-1/2 ounces) condensed beef broth
3 tablespoons each white wine vinegar and olive oil
2 slices sourdough French bread
1 small carrot, peeled and grated
1/2 cup water
Salt and pepper to taste
Condiments: chopped green onions, croutons, diced avocado

Place the cucumber, onion, tomatoes, garlic, broth, vinegar, oil, bread, and carrot in a blender and blend until almost smooth. (Prepare in two batches if necessary.) Thin to desired consistency with water and season with salt and pepper. Chill. Serve in bowls, passing condiments to be spooned into the soup.

Rice with Shellfish (Paella con Molluscs)
makes 8 servings

1 onion, finely chopped
2 garlic cloves, minced

1 large tomato, peeled and chopped
1/4 cup olive oil
1-1/2 cups long-grain white rice
1/2 teaspoon saffron
1 bottle (8 oz.) clam juice
1 1/2 cups hot water
1/2 cup dry white wine
16 large prawns, unshelled
16 small butter, rock or steamer clams, unshucked
1 crab, cooked and cracked or 8 very small lobster tails, cooked
1 package (10 ounces) frozen tiny peas, blanched for two minutes in boiling water
1/2 pound baby asparagus, parboiled (optional)
1 jar (2 ounces) sliced pimiento
Lemon wedges

In a large frying pan or four-quart casserole, saut?onion, garlic, and tomato in oil until vegetables are glazed. Add the rice, saffron, clam juice, water, and wine. Cover and simmer for 20 minutes. Arrange prawns and clams on top, cover and steam until the clam shells open. Transfer to a large paella pan or serving casserole. Add the crab, peas, asparagus, and pimiento. Heat through or keep warm in a low oven until serving time. Garnish with lemon wedges.

Rice with Chicken (Arroz Con Pollo)
makes 4 to 6 servings

2 tablespoons olive oil
3 pound broiler-fryer, cut in pieces
1 garlic clove, minced
1/2 cup chopped onion
1 green or red pepper, seeded and chopped
3 tomatoes, diced
2 cups chicken broth
1 cup rice
1/4 teaspoon cayenne
2 teaspoon salt
Pinch saffron

Garnish:
3/4 cup cooked tiny peas
1 pimiento, cut into strips

In a large skillet, heat one tablespoon oil and brown the chicken well on all sides. Remove from pan and add the garlic, onion, and pepper and saut?until the onion is golden. Return the chicken to the skillet, add remaining oil, and saut?for 15 minutes. Add tomatoes and broth, bring to a boil. Add rice and seasonings. Cover and simmer over low heat until the chicken and rice are tender and the liquid is absorbed, about 20 minutes. Garnish with peas and pimiento.

Flan
makes about 8 servings

1 1/4 cups sugar
3 1/2 cups milk
6 eggs
2 egg yolks
Zest of 1 lemon

In a saucepan, heat 1/2 cup of the sugar over moderate heat, shaking the pan frequently, until the sugar melts and turns amber. Pour at once into a 1-1/2 quart ring mold and quickly tilt the mold in all directions to coat the bottom and sides evenly. Heat the milk, but do not boil. Beat together the eggs and egg yolks just until blended, then beat in the remaining sugar and vanilla. Gradually stir in the hot milk. Pour the mixture into the caramel-lined mold and place in a pan of hot water. Bake in a preheated 325� oven for one hour or until a knife inserted comes out clean. Let the custard cool, then chill it. To serve, run a knife around the sides of the mold to loosen the custard. Place a large round platter over the mold and quickly invert; lift off the mold.

Wines

Ideally, the wines of Spain are the best accompaniments to the regional dishes. Rioja wines from north-central Spain are considered premium in quality. Another area that makes top-notch wines is Penedes, near Barcelona. All regions, however, have vines under cultivation.

The making of wine in Spain dates back over 2000 years, but the production of quality wines is a more recent development, dating back to the last century. Enterprising Frenchman came to Spain to renew their wine production when Phylloxera hit the French vineyards. They found these areas met their requirements and as the French prospered, the Spanish learned new wine-making techniques.

Climate and grape variety are two of the components that make Rioja wines unique. The third is the laborious process of barrel aging, and the wines spend many years in bottles in the bodegas before being released for sale.

A third region is Valladolid, where Vega Scilia produces the most expensive Spanish wine on the market today.

Sherry takes its name from its place of origin, Jerez, in southwest Spain. Its history goes back thousands of years, when Phoenician settlers introduced grape vines to the area. Only Jerez has all the optimum conditions for sherry production with the complex interplay of air, sun, soil, aging and tradition.

Sherries are blended and fortified wines and fall into several styles: Fino -- very dry or dry; Manzanilla -- very dry; Amontillado -- medium dry; Oloroso -- medium sweet; and Cream -- sweet.

Spanish brandies made by the French Cognac process are of exceptionally fine quality. Most come from Jerez, although the Torres company in Cataluna is producing excellent ones for export.

Sparkling Spanish wines are also made by French methods, developed in Champagne. Codorniu is the top name in the field; another firm, Freixenet, is widely distributed.

Restaurants in the Bay Area

Esperpento
3295-22nd Avenue (Mission District)
San Francisco
(415) 282-8867
Lunch or dinner Monday through Saturday with a variety of tapas. Main course specials, paella, house-made flan, and sangria or Spanish wines are served.

Alejandro's
1840 Clement Street (Richmond District)
San Francisco
(415) 668-1184
Over 40 tapas are served in this Spanish/Peruvian restaurant but paella is the dish to order and flan is the specialty dessert.

Traveling to Spain

Contact the Spanish Government Tourist Office for information on all aspects of travel to and in Spain. 665-5th Avenue
New York, NY 10022
phone (212) 759-8822
fax (212) 980-1053

or 8383 Wilshire Boulevard, Suite 960
Beverly Hills, CA 90212
phone (213) 658-7188
fax (213) 658-1061

For lodging in Spain, the well-known Parador system consists of 86 inns and mountain lodges, ranging from remodeled castles to modest inns in remote areas. All have restaurants that serve regional specialties. For information and bookings contact the Paradores Madrid headquarters (Velazquez 18, phone: 91/435-9700, fax, 91/435-9869.) This chain has an American representative:
Marketing Ahead Incorporated
433 Fifth Avenue
New York
telephone (212) 686-9212
fax (212) 686-0271.

Use your new-found knowledge of Spain by attempting the companion crossword puzzle to this article!

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雄县13366611414： 求英文版西班牙美食简介,急!!! - ？
谢胖意安： Spanish cuisine consists of a great variety of dishes which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep Mediterranean ...

雄县13366611414： 西班牙美食有哪些 - ？
谢胖意安： 西班牙人的主食以面食为主,也吃米饭,喜食酸辣味的食品,一般不吃过份油腻和咸味太重的菜.早餐习惯吃酸牛奶,水果,午餐和晚餐通常要喝啤酒,葡萄酒或白兰地酒,饭后则喝咖啡及吃水果.美食有:西班牙菜肴具有独特的风味,它融合...

雄县13366611414： 求推荐地道的西班牙特色美食! - ？
谢胖意安： 塞哥维亚(Segovia)最著名的除了矗立在古城入口处的古罗马高架引水渠和悬崖岬角的阿尔卡萨城堡外,另外一个大名鼎鼎的就是西班牙烤乳猪(Cochinillo asado).塞戈维亚是西班牙烤乳猪是发祥地,品尝这道源自塞戈维亚的名菜,是游单...

雄县13366611414： 用英语介绍美食,急求!!!! - ？
谢胖意安： 白切烧肉 、蛋挞 、海鲜火锅 、和牛火锅、 咖喱角、 肉松蛋卷 、双皮炖奶、 燕翅鲍 、鱼旦 、猪扒面White cut roast pork, egg tart and seafood hot pot, pot and cattle, Samosa, Dried egg rolls, double-skin milk stew, Yan Bao wing, Dan fish, pork chop noodles

雄县13366611414： 西班牙菜的西班牙菜简介 - ？
谢胖意安： 安达卢西亚和埃斯特雷马杜拉:菜肴以清新和色彩丰富为主,多采用橄榄油、蒜头.秉承了阿拉伯人的烹饪技巧,以油炸形式烹调,特点是清鲜食味、口感香脆酥松.特产有风干火腿、沙丁鱼、三角豆等等.代表菜为西班牙冻汤. 加泰罗尼亚:...

雄县13366611414： 急求!西班牙饮食历史 - ？
谢胖意安： ,西班牙人最喜爱吃的就属海鲜饭了.用鲜虾、鱿鱼、鸡肉、西班牙香肠,配上洋葱、蒜蓉、番茄汁、藏红花等焖制而成的海鲜饭清香四溢,色彩丰富.靠近锅底的有一点焦,又脆又有嚼头,像锅巴,上面的香糯温软,加上海鲜的特有鲜味,堪称西餐中一绝.而在夏季的餐桌上,以各种蔬菜及香料、碎冰打成的汤汁,用番茄汁再加以调和而成的汤汁、凉汤,是西班牙人最钟爱的清凉汤品.除了这些用特殊方法烹制而成的特色佳肴外,水果、甜食也是西班牙人餐桌上不可缺少的食物,如苹果卷、杏仁蛋糕等,花样品种极多.

雄县13366611414： 写一篇介绍西班牙的英语短文.急呀 - ？
谢胖意安： Spain in Europe in the southwest.It covers an area of 504750 square kilometers and has about forty-five million people.It has a long history and many historical heritage, colorful culture - the unique folk festivals and dance.And It is the world's second big tourism country, up to fifty-two million visitors per year.

雄县13366611414： 关于西班牙的英语介绍,急!!! - ？
谢胖意安： Spanish Cuisine:The Spanish have never acquired the international reputation for haute cuisine enjoyed by their French neighbours. And millions of foreign tourists who flock to Spain's costas each summer find their menu options at best limited ...

雄县13366611414： 西班牙风土人情,历史,国家概况等简介 英文加中文 急!!!!! - ？
谢胖意安： 国花 国石:绿宝石 节日:三王节1月6日 法亚节3月6日 西班牙守护神节7月25日奔牛节7月7日开始为期一周 饮食特色:口味偏重酸辣 忌食油腻过重 味道过咸 喜爱中国粤菜 川菜 糖醋浇汁菜肴 欣赏中国烤乳猪 炸雏鸡 干煎大虾 松鼠鱼 香酥鸭等 爱喝葡萄酒 雪利酒 苹果酒 啤酒 不喜欢喝热汤 喜喝凉水 不喜喝热开水 喝中国绿茶 菊花茶常加糖 晚起晚睡你可以上旅游网查哈 手打累 简史 国家概况都有