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==Bibliography== |
==Bibliography== |
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* {{cite book|last=Balcameda|first=Daniel|publisher=Sudamericana|title=La comida en la historia argentina|year=2016|type=eBook|isbn=978-950-07-5689-1|language=es|location=Buenos Aires}} |
* {{cite book|last=Balcameda|first=Daniel|publisher=Sudamericana|title=La comida en la historia argentina|year=2016|type=eBook|isbn=978-950-07-5689-1|language=es|location=Buenos Aires}} |
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* {{cite book|title=Food Culture in South America|first=José Rafael|last=Lovera|publisher=[[Greenwood Publishing Group]]|translator=Ainoa Larrauri|year=2005|isbn=0-313-32752-1}} |
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Latest revision as of 18:12, 7 February 2026
Argentine cuisine encompasses the culinary traditions and practices of Argentina, shaped by a distinctive blend of indigenous food traditions, contributions from the mixed-race criollo cuisine and Afro-descendants of the colonial and post-colonial eras, and the massive European immigration wave (particularly Italian and Spanish) that reshaped the country’s society and food culture between the late 19th and early 20th centuries.[1] A central element in the development of the country’s cuisine has been its status as a major agricultural and livestock producer, thanks to the favorable conditions of the vast Pampas plains.[2] These ideal grazing lands have made Argentine beef renowned worldwide for its quality,[3] and it has been a central element of the country’s culinary identity for centuries.[1] Argentina has historically been the world’s largest per capita consumer of beef, and the asado (Argentine barbecue) remains a cornerstone of national culture.[4] The country also became a major dairy producer, particularly of cheese with several distinctive local varieties, and today is the largest per capita cheese consumer in Latin America.[5][6] Argentina also has a rich wine tradition, particularly associated with the Cuyo region and the Malbec varietal, and is the largest per capita wine consumer in South America.[7]
Indigenous influences include those from Andean peoples, particularly in the northwestern region, with dishes such as empanadas (with provincial variations), locro, humita and tamales,[8] and from the Guaraní of the northeast, whose tradition of consuming yerba mate as an infusion has become ubiquitous throughout Argentina.[9] The Italian influence is particularly evident in dishes such as milanesas, pasta, gnocchi, pizza (which developed a distinctive Argentine style), polenta, gelato-like artisanal ice cream, and vitel toné, the quintessential Christmas dish.[10]
1536–1880: Colonial and post-colonial eras
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1880–1960: Impact of European immigration
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1960–2000: Reappraisal of regional foods
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2000–present: Recent developments
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https://ruj.uj.edu.pl/entities/publication/7b5ce34f-e476-42e5-b03c-2c8c65e4ec43
Center region and the Pampas
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- ^ a b Pite, Rebekah E. (2016). “La cocina criolla. A history of food and race in twentieth-century Argentina” (PDF). In Alberto, Paulina; Elena, Eduardo (eds.). Rethinking Race in Modern Argentina. Cambridge University Press. pp. 99–125. ISBN 978-131-622-805-0. Retrieved 7 February 2026.
- ^ López, Valeria (13 August 2025). “De la cocina popular a la creatividad y los premios: los restaurantes y el fenómeno de la gastronomía argentina”. Clarín (in Spanish). Retrieved 7 February 2026.
- ^ Champredonde, M. (2008). “The source and market development of a premium product – Beef from the Argentine Pampas”. Meat Science. 79 (3). Elsevier: 534–540. ISSN 0309-1740. Retrieved 7 February 2026 – via ScienceDirect.
- ^ Meadows, Sam (23 February 2024). “‘Vegetarianism is still seen as a bit odd’: so why is Argentina’s appetite for beef on the wane?”. The Guardian. Retrieved 6 February 2026.
- ^ Papademas, Photis; Bintsis, Thomas, eds. (2017). Global Cheesemaking Technology. Hoboken, New Jersey: John Wiley & Sons. p. 175. ISBN 9781119046158.
- ^ Pepe Arias, Gimena (25 March 2021). “Cuántos tipos de queso hay en Argentina y cómo distinguir sus diferencias”. Clarín (in Spanish). Retrieved 23 April 2022.
- ^ Cuadros, Alejandro (27 July 2025). “El país de Sudamérica que más vino consume: ciudadanos beben 20 litros en promedio al año, según informe”. La República (in Spanish). Retrieved 7 February 2026.
- ^ “Humitas, tamales, locro, empanadas y confituras dan color a las cocinas del norte del país”. El Destape (in Spanish). Buenos Aires. 28 May 2023. Retrieved 7 February 2026.
- ^ Rudra, Suchi (9 November 2023). “Yerba mate: South America’s ‘beverage of champions’“. BBC. Retrieved 7 February 2026.
- ^ Allatson, Paul; Giovanangeli, Angela; Otsuji, Emi, eds. (2019). Geographies of Food: The BA International Studies 25th Anniversary Cookbook (PDF). University of Technology Sydney. p. 22. ISBN 978-0-6486647-2-7. Retrieved 7 February 2026.
