Rachel Laudan

Or, more accurately, Italo-porteño cuisine, the Italian cuisine of Buenos Aires.
Just consider the following:

Argentine cuisine is “Italian” cuisine if you leave aside empanadas (pasties) and parilla (grilled meats) and some regional cuisines.
Pasta and pizza are the everyday dishes for everybody
The cheeses of Argentina are overwhelmingly of Italian ancestry
The charcuterie of Argentina is overwhelmingly of Italian [...]

Back to the issue of food on the move. Here are some general observations about the origin and diffusion of dishes.
Independent invention versus diffusion
The case of North African harisa and Mexican adobo illustrates this nicely. Here you have two very similar techniques (soaking chiles, grinding with herbs and spices, adding oil). Were [...]