My name is Marie Zoscak and I am an intern at Fun with Foreign Language (FwFL) this fall! As a Spanish minor at school, I fully understand the importance of learning a second language. I have been studying the Spanish language for 8 years, and my passion for the Spanish culture led me to study abroad this summer. My study abroad experience allowed me to spend 17 days this summer in Seville, Granada, and Malaga. While abroad, I was able to practice my Spanish and learn a lot about the culture. I was able to witness a lot of differences between the Spanish and American cultures.
Food is one of the main differences I noticed between the 2 cultures. Americans regard breakfast as the most important meal, and they tend to eat large dinners. Spaniards eat a light breakfast and dinner, and regard lunch as the most important meal. There is also a major difference between when the 2 cultures eat meals. Americans tend to eat an early dinner between 5 and 7. However, Spaniards don’t even re-open restaurants for dinner until at least 8. It is more common in the Spanish culture to eat dinner between 9 and 11.
Tapas are very popular in Spain, because Spaniards eat such light dinners. Tapas are small little appetizers or snacks that are frequently ordered together to create a meal. Tapas were designed to encourage conversation, because their small size means people will be less focused on eating. There are places in Baltimore where one can experience Spanish Tapas. For example, there is a Tapas restaurant by the water at the Baltimore Inner Harbor. The restaurant, La Tasca, is a great place to experience Spanish culture close to home. It is always exciting to learn about and experience different cultures!
For more information on La Tasca, visit: http://www.latascausa.com/site/
Tapas Recipe
Below is a recipe of one of my favorite tapas I had while in Spain. Try this recipe out and see if you enjoy it as much as I did!
Meatballs in Tomato Sauce
Found in most tapas bars, this traditional dish tastes best when served piping hot straight from the pan. Provide plenty of fresh bread to mop up the juicy tomato sauce.
Serves: 4
Difficulty: Very easy
Preparation time: 45 minutes
Ingredients
2 tablespoons of olive oil
8 oz ground beef
1 cup (2 oz) fresh white breadcrumbs
2 tablespoons grated Manchego or Parmesan cheese
1 tablespoon tomato paste
3 cloves garlic, chopped fine
2 scallions, chopped fine
2 teaspoons chopped fresh thyme
1/2 teaspoon turmeric
Salt and pepper, to taste
2 cups (16 oz) canned plum tomatoes, chopped
2 tablespoons red wine
2 teaspoons chopped fresh basil leaves
2 teaspoons chopped fresh rosemary
Preparation
In a bowl, thoroughly mix together the beef, breadcrumbs, cheese, tomato paste, garlic, scallions, egg, thyme, turmeric, salt, and pepper. Using your hands, shape the mixture into 12 to 15 firm balls.
Heat the olive oil in a skillet over medium-high heat. Add the meatballs and cook for several minutes or until browned on all sides.
Add the tomatoes, wine, basil, and rosemary. Simmer gently for around 20 minutes, or until the meatballs are cooked. Season generously with salt and pepper and serve hot.
(Recipe from http://www.spain-recipes.com/meatballs.html)