P.bicentenario inglés


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P.bicentenario inglés

  1. 1. Project of te Bicentenary Angentine gastronomy 28/05/2010 Rosales María Inés 5º year- Level A
  2. 2. Argentine gastronomy In the frame of te Bicentenary, experts in gastronomy reveal tha obliged delicacies of the culinary heritage of Buenos Aires. From the “Flan” with milk caramel, the classic beef-steak of “chorizo” and the inevitable beef-sausage sandwich. Where to find the best versions of the dishes of the national cooking. Cosmopolitan, avant-gardist and simultaneously traditional. Buenos Aires is admired by the world because of its architecture, culture and its art, its friendly people and for “that I do not what” that turned in to one of the capitals most visited of the world. So often named, the Buenos Aires gastronomy does not happen unnoticed. Because the sushi will be the richest and the French food of the tastiest, but there are few things better than a good beef-steak of “chorizo” or an enormous breaded meat with French fries. Always there is, in some corner of the world, an Argentinian who cries because he or she misses the milk caramel or that he complains for not finding in any place of the planet the intimate beef-sausage sandwich. The Buenos Aires’s cooking is a fruit of the immigration. Argentina inherits, basically, the traditions of the immigrations Spanish and Italian, “All of them have concluded in a cooking style where the European influences have mixed and constituted the new culinary one: The Buenos Aires one”, explained a famous gastronomic critic called Fernando Vidal Buzzi. As Cristian Petersen thought, “in the Buenos Aires’s cooking there are the indispensable delights and one of the keys is to be able to seek for them and to find them. In Buenos Aires there are many restaurants cooking the typical meals but there are few restaurants which prepare good and indispensable meals”. Pietro Sorba, a journalist and gastronomic critic, emphasized that the Buenos Aires’s cooking is a perfect example of gastronomic original customs of the European immigrants who came to the Argentina. ‘The protagonists were the Italians, the Spanish and in a minor measure the Germans and added that is the only cooking, which does not have comparison with other existing models’. ‘Its added values are the simplicity, the abundance, the authentic and genuine flavors presented without sophistication’, expressed Pietro Sorba.
  3. 3. The Safe delicacies The list of Petersen is headed by “a good beef-steak of rib of loin” At all as that of “the grill of the poor Luis”, it assures and emphasizes the ice creams of Buenos Aires, especially those of Freddo or Munchis. He was followed by the turnover (none as those of the San Isidro’s station or Police patrol car. It could not stop naming the cookies (Rascally or “Rogelitos” by Maru Botana), delicacy of which we are specialists. Fernando Vidal Buzzi’s ranking is headed by the classic breaded meat with French fries. ‘The noodles follow him and ravioli with sauce of tomatoes and the turnovers of meat’, was emphasized by him. The journalist Pietro Sorba recommended some ‘pieces’ to not waste. The first one of his safety pins is the intimate milk caramel, of Field Quijano and Chimbote. The best croissants are, according to the experts, those by Both Shields or Volta. In matter sandwiches of crumb, Sorba advised those from The Pasta Frola and The Violets café whereas the most out-standing beef-sausage sandwich is in the grill to the step The Nelly of Citadel. As for the pies, another Buenos Aires delight, “those of The cooking do not have equally”. According to the gastronomic journalist, the best Spanish omelet is in Travers Miramar and there is nothing as the cookies and Havanna’ cones of milk caramel. To finish, I recommend eating the Neapolitan breaded meat with Spanish chips in the Tavern the siren. In the other hand Fernando Ramos, owner of the Tavern Miramar, one of the most out-standing when one speaks about Buenos Aires’s cooking, emphasized that the safety pins are ‘the entrails, buseca, I cook of lentils, tail of evening, pies and the frogs’
  4. 4. Personal Opinion In my opinion the gastronomy from our country is something very important, because it shows our varied cooking. Also it shows how is conformed our culture, which is a combination of others European cultures. Along the Argentine’s history, the high rates of immigration have been important for the conformation of our culture, so we can not forget that. We should be proud of our typical meals and because they are very delicious, not only for ourselves but also for foreigners. Vocabulary Heritage: Any attribute or immaterial possession that is inherited from ancestors; “my only inheritance was my mother’s blessing”. Simultaneously: At the same instant; “they spoke simultaneously”. Inherit: Receive from a predecessor; “the new chairman inherit many problems from the previous chair”. Turnover: Pies. Delight: Something or someone that provides pleasure; a source of happiness; “a joy to behold”; “the pleasure of his company”; “the new car is a delight”. Whereas: Is the same as while. Bibliography http://www.infobae.com/general/514434-0-0-Cuales-son-los-sabores-tipicos-la-cocina- portena http://www.popular-tradicional-argentina-food.com/maindishes.html http://www.vivatravelguides.com http://www.gosouthamerica.about.com/od/cuisine/a/ArgChile.htm