Spanish Food in the 21st Century. An Introduction

In this overview of modern Spanish food we will explore the evolution of food and cuisine in the Iberian Peninsula. We will explain food shopping trends and the restaurant scene among other topics. We will delve into regional differences and discover why the real national dishes of Spain revolve around chickpeas and not tapas and paella. If you have ever wondered why Spanish people love to entertain outside the home, why they eat so late and why the city of San Sebastian in the Basque Country has more Michelin stars per capita than any other place in the world except Kyoto, Japan, this is the right class for you.

Blanca Valencia was born in Spain and raised in Latin America. She has a Grand Diplome from Le Cordon Bleu (London). Blanca's experience includes Books for Cooks (London), El Bulli Hotel (Seville), El Alambique cooking school (Madrid) and has worked with iconic Spanish food brands through her work for a specialty food importer and the Spanish Commercial Office in Dublin. Her classes combine cooking, history, economy and pop culture. In Dublin she teaches at Triggerfish Cookshop and is a private chef and instructor.

We will offer pairing with Rías Baixas and Rioja wines in the tasting section of this session.