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The history of Argentine cuisine is rich and diverse. As a land that has experienced extensive immigration through many years, the country has benefited from numerous food influences. The diverse climate in the region, ranging from subtropical to subpolar, has also helped to considerably broaden the set of ingredients readily available.
Another feature of Argentine cuisine is the preparation of homemade food such as French fries, patties, and pasta to celebrate a special occasion, to meet friends, or to honour someone. Homemade food is also seen as a way to show affection. [3] Argentine restaurants include a great variety of cuisines, prices, and flavours. [3]
The history of Argentina can be divided into four main parts: the pre-Columbian time or early history (up to the sixteenth century), the colonial period (1536–1809), the period of nation-building (1810–1880), and the history of modern Argentina (from around 1880).
Argentina, [C] officially the Argentine Republic, [A] [D] is a country in the southern half of South America.It covers an area of 2,780,085 km 2 (1,073,397 sq mi), [B] making it the second-largest country in South America after Brazil, the fourth-largest country in the Americas, and the eighth-largest country in the world.
The food of the Andes is highly influenced by the indigenous peoples. The principal foods continue to be corn, potatoes [6] and other tubers. The meats most characteristic of this zone are the llama (Peru) and the guinea pig (Chile, Bolivia, Peru, Colombia and the Argentine northwest). In areas where there is fresh water, trout is consumed.
The Gaucho culture, or Gaúcho culture, is the set of knowledge, arts, tools, food, traditions and customs that have served as a reference to the gaucho. Geographically, in the 18th and 19th centuries it was extended by a region of South America that covers much of the territory of Argentina , [ 3 ] all of Uruguay , and the state of Rio Grande ...
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