History of Argentine cuisine

History of Argentine cuisine

The arrival of the twentieth century to the argentine gastronomy   was very poor and boredom, but with the arrival of Spanish and Italian immigrants also arrived richer variation in the art of cooking . Throughout the colonial period and during the nineteenth century they used to  ate a lot  and in a very varied form.

 Just remember when the social menus were composed with the most prestigious chefs of the time, the Frenchman Joseph Last, included between five and six dessert dishes . In the family the basic dishes were the podrida - such was the puchero, a lot of vegetable ,many , the roast and fish . The best pastry shops and bakeries came from Tucuman , Chile and Paraguay Asuncion . The liquors like wines and brandies,came from overseas and infusions were domain of mate .

These tables were impoverished as they passed the nineteenth century and the new century surprised argentine people with a very boring food: roast beef , steaks and stews , almost nothing else. The exceptions were some touches of France in wealthier urban classes and in rural society and the interior , eating locros, tempanadas y hunitas continued to have a strong presence.

The habits began to change and enrich only late in the last century , with the advent of torrents immigration that led to the gastronomic revolution then occurring after 1900 . Although the decisive imprint has been the work of the Italian culture , it should be noted that German, British and Jews of various nationalities also helped too . By contrast , Spanish meals became identified as such  in restaurants and urban well-marked , but lost weight as Argentina kitchen components .

" Speaks in Spanish but eat in Italian "

Without the arrival of the Italians could not understand how the Argentines ate throughout XIX century . They brought not only dishes and recipes , also  social habits associated with eating,  like pasta every family dinner  , imposed the cult snack (read take a vermouth or Fernet ) , and became Buenos Aires in the third consumer center pizza on the planet . The first, of course , is Italy , the second New York City , and then places the Reina del Plata .

The first large settlement of Italian cuisine in the country took place in the capital city , more precisely in the neighborhood of La Boca . Since there are scattered throughout the country an endless list of ingredients and culinary habits : pasta in the full range of possibilities from the Argentines noodles until the gnocchi, ravioli and cannelloni, pizza, Fain , the milanese , ice cream, risottos , preparing sea fish and seafood , in this, the Spanish also did their thing - , consumption of dried fruit, the tomato sauce in all its varieties , the pesto , the fondness for oil olive and olives , almost all currently deli hams and sausages before Spanish arrived , but they were limited - consumption , taste for cheese and wine mass distribution , to name some of the more usual intake of these latitudes . After the Italians , Argentines table changed . The beef and roast continued to be at the center of this society carnivorous , but the pastas and pizzas were not far behind .