Day: September 15, 2018

Argentine Cuisine is described as a cultural blending of Mediterranean influences (such as those created by Italian and Spanish populations) with and very small inflows (mainly in border areas), Indigenous, within the wide scope of agricultural products that are abundant in the country.

Argentine annual consumption of beef has averaged 100 kg (220 lbs) per capita,[1] approaching 180 kg (396 lbs) per capita during the 19th century; consumption averaged 67.7 kg (149 lbs) in 2007.[2] Beyond Asado (the Argentine barbecue), no other dish more genuinely matches the national identity. Nevertheless, the country’s vast area and its cultural diversity have led to a local cuisine of various dishes.[3][4]

The great immigratory waves consequently imprinted a large influence in the Argentine cuisine, after all, Argentina was the second country in the world with the most immigrants with 6.6 million, only second to the United States with 27 million, and ahead of other immigratory receptor countries such as Canada, Brazil, Australia, etc.[5][6]

Argentine people have a reputation for their love of eating.[3] Social gatherings are commonly centered on sharing a meal. Invitations to have dinner at home is 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.[3]

Another feature of Argentine cuisine is the preparation of homemade food such as Empanadas, Mini Empanadas, Salads, Butter Cookies, Pastries, Sandwiches de Pan de Miga, French fries, patties, and pasta to celebrate a special occasion, to meet friends, or to honor someone.

The tradition of locally prepared food is passed down from generation to generation, and homemade food is also seen as a way to show affection.[3]

Argentine restaurants include a great variety of cuisines, prices, and flavors.[3] Large cities tend to host everything from high-end international cuisine to Bodegones (inexpensive traditional hidden taverns), less stylish restaurants, and bars and canteens offering a range of dishes at affordable prices.[3]

Source: Wikipedia

Catering Services is the business of providing food service at a remote site or a site such as a Bachelorette Party – Backstage Events -Birthday Party – Church Events – Class Reunions – Corporate Events – Family Reunions – Filming site – Grand Openings – Hospitals – Hotel – Luncheons –Meetings – Office Party – Parks – Party – Private Party – Reunions – Scholl Events – Social Events or any Social Gatherings.

The earliest account of major services being catered in the United States is a 1778 ball in Philadelphia catered by Caesar Cranshell to celebrate the departure of British General William Howe.^[1]

Catering business began to form around 1820, centering in Philadelphia.^[1][2] Catering being a respectable and profitable business. 

The industry began to professionalize under the reigns of Robert Bogle who is recognized as “the originator of catering.”^[2] By 1840, the second generation of Philadelphia black caterers formed, who began to combine their catering businesses with restaurants they owned.^[2]

Common usage of the word “caterer” came about in the 1880s at which point local directories began listing numerous caterers.^[1] White businessmen eventually moved into the industry and by the 1930s, the black businesses had virtually disappeared.^[1]

After the Second World War, many businessmen embraced catering as an alternative way of staying in business after the war.^[5] By the 1960s, the home-made food was overtaken by eating in public catering establishments.^[4]

By the 2000s, personal chef services started gaining popularity, with more women entering the workforce.^{[citation needed]} People between 15 and 24 years of age spent as little as 11-17 minutes daily on food preparation and clean-up activities in 2006-2016, according to figures revealed by the American Time Use Survey conducted by the US Bureau of Labor Statistics^[6].

Source: Wikipedia

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