ARGENTINA 🇦🇷 CUISINE THE 7TH COUNTRY | THE SERIES OF GLOBAL FOOD REACTION

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DETAILS ABOUT ARGENTINE CUISINE

https://en.m.wikipedia.org/wiki/Argen...

Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, to Mediterranean influences brought by the Spanish during the colonial period. This led to cultural blending of criollos (gauchos and early Spanish settlers), Indigenous, and sub-Saharan African (due to slave trading) in the cuisine. Later, this was complemented by the significant influx of Italian and Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as pizzas, pasta and Spanish tortillas.

Beef is a main part of the Argentine diet due to its vast production in the country's plains. In fact, Argentine annual consumption of beef has averaged 100 kg (220 lb) per capita,[1] approaching 180 kg (400 lb) per capita during the 19th century; consumption averaged 67.7 kg (149 lb) in 2007.

Argentine people have a reputation for their love of eating.Social gatherings are commonly centred on sharing a meal. Invitations to have dinner at home are generally viewed as a symbol of friendship, warmth, and integration. Sunday family lunch is considered the most significant meal of the week, whose highlights often include asado or pasta.



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