THE SPANISH EXCURSIÓN
BY HOWARD YAN
Spanish cuisine is an assault on the senses. From the
Eastern Catalonian coast to the rural grasslands of
Southern Andalucía, Spain’s diverse geographical
landscape and mild Mediterranean climate all
contribute to the ingredients found in simple but
savory dishes that offer novel experiences. Spanish
dishes are diverse; from the fine olive oil produced in
Andalucía to the famed seafood of the Catalonian
coast, their ingredients tell of the rich cultural roots
and vibrant exchanges on which the modern Spanish
culinary pallet is built. Each ingredient is a window to
the past and bespeaks the culinary miracle that
characterizes Spanish cuisine.
“I learned more about Spanish cuisine and it was a
great experience to taste food from other cultures.
The food was very delicious and I found that even
though the portions were small, the flavors were
definitely there.” stated sophomore Jennifer Jiang.
Much like ingredients used in Spanish cuisine, the
international community at Shanghai Livingston
American School is multicultural and consists of
people from different backgrounds. In order to further
understand and interact with Spanish culture, the high
school and middle school Spanish classes embarked
on an excursion arranged by Spanish teacher Ms.
Marta Pascual to an esteemed restaurant called
Malabar. Among the many dishes served were chorizo,
tapas and paella, arguably the epitome of Spanish
cuisine’s widespread popularity. Ranging from
delicately crafted ham croquetas to the ambrosial and
delectable salmorejo, the dishes provided students
with a glimpse of the past on the other side of the
world as well as broadened their experiences as part
of the school curriculum’s emphasis on embracing
international traditions.
Upon entry to the restaurant, the Spanish students
were greeted with bowls of salmorejo, a cold soup that
is made with tomatoes, olive oil, eggs, ham, and
vinegar. The next dish included a tapas arrangement
of Spanish cheese, chorizo and croquetas which were
fried balls of flour, olive oil, and ham. The other guests
in the restaurant could only stare jealously at the
tantalizing dishes which were provided in special set
meals not available to them. Not long after, plates of
dazzling and effulgent paella streamed out of the
kitchen. For a heartbeat, not one student dared to
touch the immaculate and unparalleled works of art
that were placed in front of them until they began to
eat, each bite carrying with it the flavors of the sea. By
the end of the meal, there was not a single grain of rice
or sign that any food existed on the plates that were
set before each student.
“I enjoyed the salmorejo very much because it was
both delicious and healthy at the same time.” added
Jennifer.
Even though the flavors of the paella, the freshness of
the salmorejo and the rambunctious chatter have long
since faded from the memories of the Spanish classes’
students, the experience had a lasting impact. The field
trip not only offered students half a day off of school.
Unknowingly, the students who interacted with each
other were very much like the different cultures that
mixed and gave rise to a modern culinary miracle.