Comments on: Argentine-Italian Cuisine: A Teaser http://www.rachellaudan.com/2008/06/argentine-italian-cuisine-a-teaser.html A Historian's Take on Food and Food Politics Fri, 5 Dec 2008 10:26:38 +0000 http://wordpress.org/?v=2.5.1 By: Rachel Laudan http://www.rachellaudan.com/2008/06/argentine-italian-cuisine-a-teaser.html#comment-1145 Rachel Laudan Fri, 04 Jul 2008 00:53:12 +0000 http://www.rachellaudan.com/?p=398#comment-1145 Judith, I'll be getting to all your interesting points in the next few days. Judith, I’ll be getting to all your interesting points in the next few days.

]]> By: Judith Klinger http://www.rachellaudan.com/2008/06/argentine-italian-cuisine-a-teaser.html#comment-1044 Judith Klinger Wed, 02 Jul 2008 12:35:11 +0000 http://www.rachellaudan.com/?p=398#comment-1044 Umbria lacks the aristocratic influences that other Italian regions enjoy. Although Perugia had some 'nobility', it was still considered a backwater city in comparison to Florence or even Siena. Umbrian cuisine is simple, straightforward and peasant inspired; perhaps that is why there is such an abundance of grilled pork and lamb dishes. Scotto ditto (literally burned finger) is a grilled lamb dish that shows up on all Umbrian menus from ristorante to humble trattoria. I doubt if Argentina was influenced by Umbria, but more a practical way to cook meat outdoors. One of those universally great ideas that sprang directly from necessity. Do you have any idea of the region(s) where the bulk of Italians that emigrated to Argentina? That would be a huge clue in determining influences on Argentinian cuisine. In the US, after WWII there was a preponderance of Abruzzo and Calabrian immigrants which led to the whole tomato based perception of "Italian" cuisine. Umbria lacks the aristocratic influences that other Italian regions enjoy. Although Perugia had some ‘nobility’, it was still considered a backwater city in comparison to Florence or even Siena.
Umbrian cuisine is simple, straightforward and peasant inspired; perhaps that is why there is such an abundance of grilled pork and lamb dishes. Scotto ditto (literally burned finger) is a grilled lamb dish that shows up on all Umbrian menus from ristorante to humble trattoria.
I doubt if Argentina was influenced by Umbria, but more a practical way to cook meat outdoors. One of those universally great ideas that sprang directly from necessity.

Do you have any idea of the region(s) where the bulk of Italians that emigrated to Argentina? That would be a huge clue in determining influences on Argentinian cuisine.
In the US, after WWII there was a preponderance of Abruzzo and Calabrian immigrants which led to the whole tomato based perception of “Italian” cuisine.

]]> By: Rachel Laudan http://www.rachellaudan.com/2008/06/argentine-italian-cuisine-a-teaser.html#comment-1037 Rachel Laudan Mon, 30 Jun 2008 18:15:03 +0000 http://www.rachellaudan.com/?p=398#comment-1037 I think the Argentinians would be horrified at the idea that their grilled meats are Italian in origin, even if Italians now grill meats. The grilling of meat goes way back into the colonial period in Argentina and associated with gauchos, the pampas, and later the superb beef industry there. The backyard grilling in suburban homes is apparently a phenomenon that began in the 50s. Incidentally I would not be surprised if that weren't true of Italy as well except that I would hazard the guess that it was not as early as the 50s in Italy. So I'm saying that while Italians may grill meats, it's unlikely that this is the origin of the parillada of Argentina. And yes one of the problems is the regionalism of Italian cuisine. This has been blended into one "italian-argentine" cuisine and the question is can we almost a hundred years after its establishment sort out what came from where. I think the Argentinians would be horrified at the idea that their grilled meats are Italian in origin, even if Italians now grill meats. The grilling of meat goes way back into the colonial period in Argentina and associated with gauchos, the pampas, and later the superb beef industry there. The backyard grilling in suburban homes is apparently a phenomenon that began in the 50s.

Incidentally I would not be surprised if that weren’t true of Italy as well except that I would hazard the guess that it was not as early as the 50s in Italy.

So I’m saying that while Italians may grill meats, it’s unlikely that this is the origin of the parillada of Argentina.

And yes one of the problems is the regionalism of Italian cuisine. This has been blended into one “italian-argentine” cuisine and the question is can we almost a hundred years after its establishment sort out what came from where.

]]> By: Judith Klinger http://www.rachellaudan.com/2008/06/argentine-italian-cuisine-a-teaser.html#comment-1036 Judith Klinger Mon, 30 Jun 2008 14:33:02 +0000 http://www.rachellaudan.com/?p=398#comment-1036 Ciao Rachel. I'm a bit confused, are you saying grilled meats are or aren't Italian? To me, they are certainly Italian, and most certainly Umbrian. The smell of grilled meats fills the air all summer long. I'm convinced it's a throwback to their pagan roots involving fire, meat and men. The problem or stumbling block to comparing Argentinian food with Italian is that Italian food is so regional that it is almost impossible to declare something "Italian", it might be identified as Umbrian, or Tuscan, or Piemontese. Is Argentinian cuisine similarly regional? Ciao Rachel.
I’m a bit confused, are you saying grilled meats are or aren’t Italian? To me, they are certainly Italian, and most certainly Umbrian. The smell of grilled meats fills the air all summer long. I’m convinced it’s a throwback to their pagan roots involving fire, meat and men.

The problem or stumbling block to comparing Argentinian food with Italian is that Italian food is so regional that it is almost impossible to declare something “Italian”, it might be identified as Umbrian, or Tuscan, or Piemontese. Is Argentinian cuisine similarly regional?

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