Editing Argentine cuisine (section)

==History==
{{Main|History of Argentine cuisine}}
[[Indigenous peoples in Argentina|Amerindians]] lived in [[Argentina]] thousands of years before European explorers arrived. They mostly lived off of hunting, gathering, and fishing. Generally, the most common crops at this time were maize, potatoes, [[Phaseolus vulgaris|common beans]], [[quinoa]], and [[Cucurbita|squash]].<ref name=":1">{{Cite web |last=insignia |date=2016-11-19 |title=Historia De La Gastronomía Argentina, (María Fernanda Gavito) |url=https://elinsignia.com/2016/11/19/historia-la-gastronomia-argentina-maria-fernanda-gavito/ |access-date=2023-04-09 |website=El Insignia |language=es}}</ref>

The Argentinian native people could be divided in three groups based on their main modality of acquiring food:

* Hunters and gatherers who inhabited the [[Patagonia]], [[Pampas|Pampa]], and [[Chaco Province|Chaco]] regions.
* Farmers in the northwestern, [[Cuyo (Argentina)|Cuyo]], and Cordoba's mountain regions who mostly grew [[Squash (plant)|squash]], melons, and [[sweet potato]]es. These groups had great influence from Andean-Incan tradition.
* Farmers in the Mesopotamia plains who belonged to the [[Guaraní people|guaraní]] culture.<ref name=":1" />

[[Spanish Argentine|Spanish settlers]] came to Argentina in 1536 and began building ''[[chacra]]s'' where Amerindians would work to harvest the food. The arrival of Europeans brought Argentina into the [[Columbian Exchange]], with ingredients from the [[Old World]] such as wheat, [[Vitis|grapevine]], [[fig]]s, and several kinds of fruits being introduced to the country for the first time. It was also during the Spanish colonial period that cattle, [[Goat farming|goat]], and [[pig farming]] were first introduced to Argentina, forming the foundation of the large [[Argentine beef]] industry.<ref name=":1" />

Between 1853 and 1955, 6.6&nbsp;million immigrants came to live in Argentina from Europe (especially from Italy, [[Wales]], Germany and Switzerland), the [[Near East|Near]] and Middle East, Russia and Japan. They contributed to the development of Argentine cuisine by encouraging the production of a wider variety of foods. They also bought lands where they built ''chacras'' and encouraged the growth of farming.  By this point, Argentina was the country with most immigrants only second to the United States.<ref name="ref1" /><ref name="ref2" /><ref name=":1" />

During the XIX century, social standing was not associated with access to food. The price of beef, fish, and bird meats was cheap and accessible. However, grains and wheat was scarce so bread was very expensive. Some of the most common dishes during this time were soups with pork chunks, cooked [[partridge]] with [[legume]]s, [[spinach]] bread, beef slices, and [[Lamb and mutton|lamb]] stew. The most prominent spices were garlic, [[parsley]], and pepper.<ref name=":1" />

By the turn of the century, Argentine Cuisine was on a constant decline due to shortage of several ingredients. However, eating habits began to shift with further immigration which facilitated a gastronomic revolution.<ref name=":1" /> Most immigrants in the 1900s came from Italy and Spain. The [[Italian Argentine|Italians]] introduced [[pizza]], as well as a variety of pasta dishes, including [[spaghetti]] and [[lasagna]]. [[English Argentine|British]], [[German Argentine|German]], [[Jewish Argentine|Jewish]], and other immigrants also settled in Argentina, all bringing their styles of cooking and favorite foods with them. The British brought tea, starting the tradition of [[teatime]]. All of these cultures influenced the dishes of Argentina.<ref name="Food">{{cite web|url=http://www.foodbycountry.com/Algeria-to-France/Argentina.html#b|title=Food in Argentina – Argentine Food, Argentine Cuisine – popular, dishes, history, main, people, favorite, make, customs, fruits, country|website=Foodbycountry.com|access-date=2 August 2017}}</ref>

At this time, [[Italian cuisine]] began to really become a part of the cuisine. The neighborhood of [[La Boca]], Buenos Aires, was the first big Italian hub, and from here plenty of traditionally Italian ingredients and eating habits expanded across the country. Different kinds of pastas such as long noodles or ''[[tallarines]]'', [[gnocchi]], [[ravioli]], and [[cannelloni]] filled with ricotta cheese became popular along with [[pizza]], [[fainá]] (Argentinian version of the traditional Italian [[farinata]]), and [[milanesa]]s. Different ways of preparing dishes were also adopted from Italian immigrants. These included the preparation of [[ice cream]], fish, and [[shellfish]]. Spanish immigrants also left their mark, popularizing eating [[Nut (fruit)|dry nuts]], [[tomato sauce]], [[pesto]], [[olive]]s, and [[olive oil]]. Additionally, [[Deli (store)|deli stores]] started to incorporate traditional [[Jamón ibérico|Iberian hams]] and [[sausage]]s and great varieties of cheeses yet these were more limited. They were also mainly responsible for the massive diffusion of wine consumption, among some other habits. This occurred at the same time that other global products began arriving to Argentina such as [[saffron]], [[cod]], different varieties of beans, [[chickpea]]s, additional spices, chocolates, and tea.<ref name=":1" />