Argentina_presentation2

Argentina_presentation2 - Argentina The Cuisine and Culture...

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Unformatted text preview: Argentina The Cuisine and Culture of Argentina Outline • • • • • • • Map and regions of Argentina. Culture and demographics Cuisine overview, and short video. Common Argentinean foods. Argentinean dishes. Beverages common to Argentina. Guided discovery Regions of Argentina Central Region: Including Buenos Aries, heavily influenced by Italian Cuisine. Cuyo Region: The wine region, Mendoza being their largest exporter of wines. French influences. Patagonia: Welsh, Swiss, and other Central European influences. Culture & Demographics • Climate: Ranges from very cold to warm depending on the region. The climate greatly influences the types of food typical to a region. Ex. Italian influence in warmer regions, and “meat and potatoes” in colder ones. • Immigration: The majority of Argentina’s immigrants are from Europe, mostly of Italian and Spanish origin. • Religion: Predominately Roman Catholic. Christian holidays like Christmas are public holidays. • Culture: Along with their food and wine Argentina is known for things like their soccer team and the originators of the Tango. …and Eva Peron and Che Guevara QuickTimeª and a decompressor are needed to see this picture. Cuisine Overview • Beef, beef, and more beef!! • Beef is universally eaten in all regions, along with Empanadas, Dulce de Leche, Chimichurri sauce, and the national drink of Argentina Yerba Mete. • Argentina also has a big drinking culture and is the fifth largest producer of wine in the world. • Short clip on the importance of beef to Argentineans • http://youtu.be/Gtl8KigSYE0 Traditional Foods Meat: Beef, chorizo, morcilla (blood sausage), mortadella, whole pork, traditionally asado (barbecue). Italian: Pasta, pizza, picado (antipasto), Faina (bread made of chickpea flour put on top of pizza). Spanish: Churro’s, flan, paella, and dulce de leche. Other common ingredients: beans, wheat, corn, milk, goat and lamb (Patagonia). Traditional Argentine Dishes Chimichurri: A green sauce with herbs, garlic, and vinegar. Similar in taste to pesto. Picada: Antipasto Faina: Bread made of chickpea flour, on top of slices of pizza. Empanadas: Meat, with cheese and veggies wrapped in dough. Alfajores: Shortbread cookies sandwich between dulce de leche or fruit paste. Traditional Drinks Yerba Mate: Non­ alcoholic beverage made by steeping dried leaves of the yerba mete plant in hot water, then put into a hollow gourd and sipped with a metal straw. Malbec: Wine made of malbec grapes, imported from France but grown only in Argentina. Fernet Branca: 80 proof fernet, often mixed with cola. Gancia: Vermouth. Quilmes: Beer Gastronomia de Argentina ¿Caveman diet?!!?! Cocina Criolla Europeans brought with them an intricate caste system to control the social structure of their colonies: Peninsulares Criollos Mestizos Amerindians Enslaved Africans QuickTimeª and a decompressor are needed to see this picture. Today, cocina criolla means “local food,” a combination of all of these influences and regional topographic/climate conditions. High ­protein grilled meats and nutrient rich vegetables. Trivia: The word “Criollo” referred to the children of mixed blood and was commonly used amongst all the colonies, not just Argentina. Up to 1/8 Amerindian descent permitted w/out affecting social status. The word itself comes from the Spanish/Portuguese word “criar” which means “to raise” or “bring up”. Guided Discovery Menu • • • • • • Empanadas!! Chimichurri Milanesa Sauteed/Grilled Vegetables Grilled Steak and Chicken South American Black Bean Soup Empanadas Most Latin­American countries have their own version of the empanada. We went to Venga Empandas at 443 Valencia St San Francisco, CA Testing out the recipes at home! Following is a slide show of the two meals cooked using recipes found on the internet. Milanesa Chimichurri Grilled and Sautéed Veggies Grilled Chicken and Steak South American Black Bean Soup QuickTimeª and a MPEG-4 Video decompressor are needed to see this picture. ...
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This note was uploaded on 09/30/2011 for the course HM 324 taught by Professor Food during the Spring '09 term at S.F. State.

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