Santiago de Compostela (On-line image). Available <http://www.hotelsancarlos.net/imagenes/secciones/enlaces/catedral2.jpg> February 13, 2007
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Santiago de Compostela
Name- who is the church named after, and why was it named after that person?
This church was named after Saint James. It was built to honor this great saint who traveled to the ends of the world to preach the word of god. Also the church was built next to the grounds where Saint James was buried.
Time Period – when was this church built, and how long did it take to complete it?
The church was built in the year 813 A.D. The monument to Saint James changed throughout the years. At first it was a chapel to honor Saint James for his noble deeds to the church and the king, pilgrimages were frequently made to this site, so they made the chapel into a grand cathedral.
People – are any famous people associated with this church, any pilgrimages to this church?
The Saint James is associated directly with the cathedral and city. The cathedral is very famous for its pilgrimages by catholic and other Christians. In the 12th and 13th century the pope made this city a holy city like Rome or Jerusalem. The pope also declared if you visit the city and cathedral during holy year, your sins would be forgiven, which attracted many Catholics.
Influnence- any other cultures, styles influenced its construction
This cathedral has lots of culture of catholic and roman architecture. You can see the catholic symbols of god and their religious beliefs through out the church. Also you can see the roman architecture like columns and intricate carvings in this magnificent building.
Reigional influence- How does this landmark reflect or help define the culture of this region and/or Spain as a whole? In this grand landmark you can clearly see the religious influence of Catholicism in Galicia and all of Spain. This landmark shows the world that Galicia and all of Spain is proud of their religion. Also this land mark shows that Spain honors people who have done significant things in their lives, like Saint James.
Geography of Galicia
Galicia is one of the most beautiful regions of Spain. Galicia is known in Spain as the "land of the 1000 rivers". Those rivers reach from the eastern mountainous part of Galicia all the way to the coastline. The coast line has many unique features. It has gorgeous beaches of As Marinas to the frightful cliffs of Costa de la Muerte, the "coast of death".
Pulpo a Feira
Galician Octopus
Though it originated in Galicia or the neighboring region of Leon, pulpo a feira, as it is known in Galician, or pulpo a la gallega, as it is called in Spanish, is now popular throughout Spain. It is usually served on
wooden plates with cachelos, potatoes that have been boiled or roasted in embers with their skins on. Frozen octopus works particularly well, since the freezing tenderizes the otherwise quite tough meat, so that is what I suggest you use here. If you prefer to use a fresh octopus, you will need to practice the almost tribal tradition of beating the animal with a rock or meat mallet to rid of its rubbery texture. Another option is to freeze fresh octopus for about two weeks to tenderize it.
The size of the most commonly available octopus is about three pounds; smaller ones, while more tender, are not suited to this preparation, since the tentacles would be too small when cut into rings.
- Serves 6
- Difficulty: intermediate
Ingredients
- 4 quarts water
- 6 tablespoons coarse sea salt
- 1 frozen octopus, about 3 pounds thawed overnight in the refrigerator
- 1 pound new potatoes, boiled with their skins on and kept warm
- 1 cup extra virgin oil
- 2 tablespoons hot paprika
Preparation
In a large stockpot, combine the water and 5 tablespoons of the salt and bring to a boil. While the water is heating, rinse the octopus under running cold water. Using sharp kitchen scissors, cut out the mouth and the eyes.
With a long fork, pierce the octopus to get a good grip and dip it into the boiling water. Lift out immediately and, when the water returns to a boil, dip it briefly again. Repeat this dipping procedure 3 or 4 times, or until the tentacles have curled. (Dipping the octopus into boiling water helps to tenderize it.) Submerge the octopus in the water and let it boil over medium heat for about 2 hours, or until it is tender when pierced with a knife.
Turn off the heat and let the octopus rest in the hot water for 10 minutes. Lift the octopus from the water and cut it into pieces with the scissors: the tentacles into 1/2-inch-thick rings and the body into small chunks. Divide the octopus pieces evenly among 6 plates.
Cut the potatoes crosswise in 1/2-inch-thick slices and surround the octopus pieces with the potato slices. Drizzle the octopus and potatoes with the olive oil and sprinkle with hot paprika and the remaining tablespoon of salt. Serve the dish while the octopus and potatoes are still warm.
Mussel Pancakes
Filhoas de mexilóns
Galician mussels are the best in the world and this simple recipe shows them off perfectly. The thin crêpes are related to the ones made in Brittany, which shares the same Celtic culture.
Sweet ones are made with milk and filled with custard for dessert. Savoury crêpes may also be made with blood at pig-killing time.
- Serves 6 as a starter or 4 as a supper
- Difficulty: easy
Ingredients
- 4 lb mussels
- 4 fl. oz dry white wine
- 2 tablespoon chopped onion
- 4 parsley stalks, bruised
- 6 black peppercorns, crushed
For the crêpes
- 3 1/2 oz flour
- 2 large eggs
- mussel liquid (see preparation)
- 4-6 tablespoon thick cream
- 4 tablespoon butter
- 6 tablespoon chopped fresh parsley
Preparation
Wash the mussels, discarding any that are open (and do not close when touched). Pull off the beards. Put the wine, onion, parsley stalks and peppercorns in a big pan and bring to a simmer. Put in the mussels (in 2 batches) and cover tightly. Cook over a high heat for 3-4 minutes shaking occasionally, until they are open.
Discard the shells and any that remain shut or smell strongly. Strain the liquid into a measuring jug and leave to cool. Taste for seasoning.
Make the crêpe batter. Put the flour in a bowl or blender and work in the eggs, mussel liquid an 2 tablespoons of cream. (Don't overbeat in the blender). Let it stand, if you can, for a good hour.
Melt 1 1/2 tablespoons of butter in a frying pan, swirling it round. Add to the batter and stri thoroughly. Heat another 1/2 tablespoon of butter and swirl. Use about 1/3 of a cup of batter per crêpe: it is easier to pour from a cup.
Lift the pan and pour the batter fast into the middle of the pan and in a circle around, tilting the pan to cover the base. If you overdo the liquid, spoon off anything that doesn't set at once: crêpes should be thin.
Put the pan back over the heat, shaking it to make sure the crêpe does not stick. Cook for a minute until golden underneath, then flip over with a fish slice (picking up with fingers is just an easy way). Briefly fry the other side. Roll and keep warm on a plate while you make more.
Warm the remaining cream in a saucepan with the mussel bodies. Spoon mussels and a little cream onto one edge of the pancake, sprinkle with parsley and roll up. Do not keep them waiting long!
Works Sited
"Galicians." Encyclopedia of World Cultures, Vol. 4: Europe. Human Relations Area Files, 1992. Reproduced in History Resource Center. Farmington Hills, MI: Gale Group. http://galenet.galegroup.com/servlet/History/
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"Santiago de Compostela." Encyclopedia of Latin American History and Culture. 5 vols. Charles Scribner's Sons, 1996.http://galenet.galegroup.com/servlet/History/
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