About Us

About AAG

The ARGENTINE GASTRONOMY ACADEMY (ACADEMIA ARGENTINA DE GASTRONOMÍA) is a non-profit civil organization, which aims to support the development of a gastronomic and touristic identity in Argentina.  It was founded in 1995 as a result of the enthusiasm of a group of friends that were passionate about the beauties and the gastronomic marvels of the country.

Sixteen years after its foundation, the Academy is composed by notable figures from different industries, and has sustained a process of on-going work and growth. One of the successes of the Academy has been the creation of five YPF Guide publications.

As a result of all these years of hard work, the Academy has become a required reading in matters of touristic information on hotels, gastronomy and wines, especially for foreign tourists.

Today, it continues to undertake gastronomic, touristic and editorial projects, both at the national and international level.
 

 

Argentina's cuisine

What is known about Argentine food around the world?
Sra. María Podestá
It is a fact that the country is identified by football and tango, but is also known that the Pampa is a fertile and flat plain recognized by the quality of its cattle and beef.

Generally speaking, everybody knows that food is nice in Argentina but not much more than that.

Throughout its two centuries of history, Argentina grew fast and dynamically receiving many immigrants in such a short period of time that, as it happens with many institutions, food is still going through the process of building its own identity.

Even so, the so called typical “Argentine” food has many varieties with the same kind of preparation; it acquires characteristics that define it and differentiate it from province to province and from home to home.

What are the culinary roots of Argentina?
Before independence, it was a deserted land that consumed mostly meat - and meat here was a synonym for beef.

The cattle brought to Rio de la Plata by the Spanish colonizers multiplied in a natural way due to favorable conditions in the Pampa.

And shortly thereafter, it became the main local industry thanks to meat curing in the beginning and meat processing plants afterwards.

Puchero (stew made with boiled vegetables and meat) and asados (barbecues) are the platos criollos (local dishes) par excellence and were the main food for the inhabitants of this soil.

Some local products, such as yerba mate for example, were widely accepted by the new immigrants who incorporated it into their diet.

The incipient wine industry, whose production was banned by the Spanish crown, gained position in the Mendoza province.

The politics implemented from the middle of 19th century fostered mainly European immigration and brought about the population of big cities and a vast expansion.

The rising Argentina was populated with waves of Spanish and Italians immigrants, and in a lower proportion with Germans, French, Austrians, British and Russians.

This was how Argentina ended up 30% inhabited by immigrants, who together with the hard working labor brought in their traditions and customs.

The eating habits were forcibly modified: pastas in all their varieties and the milanesa (escalope) for example, which were exceptions in the gastronomic map, became a common meal on every Argentine table.

This interchange between natives and immigrants started to create a new gastronomic map.

The original inhabitants in the interior of the country contributed with their recipes and products such as the corn, omnipresent in America, and responsible for the delicious locros, mazamorras and humitas.

Our Latin American neighbors also made their contribution: ceviche (fish marinated in lemon juice) is currently a widely accepted dish at restaurants.

This social magma is as active as it used to be.

During the last decades, new ethnic groups were incorporated and brought their culinary heritage with them: Chinese and Koreans are making strides already.

Nowadays, this “melting pot of cuisines” welcomes foreign people visiting Argentina and is fostered by the tourism boom the country is going through, in its gastronomy, hotel business and enology.

Now, we invite you to discover and get to know this cuisine that is in constant development.

Food in modern culture

Guillermo Jaim Etcheverry

Apart from the fact that eating is an inevitable physiological need, it is the result of a complex process in which diverse influences interweave, where cultural and economics are the most remarkable.

Jesús Contreras, Director of Food Observatory in Barcelona, Spain, and an expert in relations between food and culture states: “Eating is not only a biological, nutritional and medical activity, it is also a social, psychological, economic, symbolic, religious and cultural phenomenon; all in all it is an extraordinarily complex act”.

Patricia Aguirre, an Argentine anthropologist we have followed in this analysis, warns that the “human” way of eating has always consisted in doing it in the company of “others”. This means that it is an act of a cultural nature that gives a reason to our way of eating we consider being correct. Eating is to “know how to eat” and this is what we call gastronomy.

Nowadays, it is evident that the teaching to new generations of the eating habits typical of their society has been affected by the discredit in which this communication has been brought. This fact is also observed in other aspects of human activities such as education. This situation has brought about the loss of cultural controls that are the result of the generational transmission of “good eating”, meaning gastronomy. According to Aguirre, this has become what she denominates gastro- anomy. This is how a crisis in “food sharing” starts to develop, the learning experience to eat with others which gives food its real meaning. It seems that nowadays, those who can eat, eat the same everywhere in the planet, and quite often they do it in solitude. This is the result of the food industry’s powerful influence which, having homogenized food production is making us gradually lose the meaning of belonging to a culture. Today, it is possible to eat anything anywhere, no matter the local habits or the seasonal availability.

There lays the significance involved in the fact that each culture tries to preserve the rich legacy of previous generations regarding what has been built as the paradigm of good eating. It teaches the pleasure of sharing food with other people and preserving the “food sharing” that is essential to learn proper eating habits given we do not only eat food, but above all, we eat its meaning.

Aguirre further states that, regarding food, we went through three crucial crises. The first one is related to the way in which food is produced. The modern developments that allow its production in increasing quantities do so by risking the subsistence of the planet. This sustainability crisis is worsened by the crisis involved in food distribution, which is clearly imbalanced. In spite of the above mentioned advances and modern super production of nutrients, there are thousands of millions people who are starving. Finally, the way we consume food has also gone into crisis. That “food sharing” we mentioned earlier, gives real meaning to the act of eating, which is far more than just ingesting food.

It might be valuable to consider the present state of food around the world, incorporating this cultural dimension that is essential to understand the real scope of the process. Logically, the significant influence that food has in our health cannot be left aside in this analysis. Hypocrates, almost 2,500 years ago stated: “Let food be your medicine and let medicine be your food”. “We are what we eat” is an ancient saying we always repeat. This phrase was reused by Jean Anthelme Brillat-Savarin in his “Physiologie du Gout”, ou Meditations de Gastronomie Transcendante” he wrote in 1825: “Dis-moi ce que tu manges, je te dirai ce que tu es”. This also involves the already mentioned cultural factors. But every day we are less aware of what we eat, because the food we consume is submitted to a series of industrial processes unknown by us which remove the natural condition of foods. According to Aguirre, they are “UEO’s” unidentified eatable objects, which are industrialized and conceived products manufactured for global distribution.

As a result of what the French sociologist Claude Fischler (author of L’Homnivore le gout la cuisine et le corps in 1990) has denominated “gastro-anomy”- one of the symptoms is the loss of space at the family table in which food and words characteristically join to create a suitable environment to transmit rules, symbols and values-the messages regarding the importance of good eating habits begin to lose importance. Consider the proposals made by traditional gastronomy and the ones made by medical professionals to persuade people to eat healthy (or what is considered healthy at different moments), the proposals made by economists who suggest to eat cheaply, the ones from food industry that emphasize speed and above all, the economic issues and finally, the concerns expressed by cooks about food flavors. These multiples points of view, conflicting most of the times, distort the social construction of taste.

There is no doubt that, as it happened with human beings transforming from hunters-gatherers into farmers and later into industrialists, the step from raw to well cook brought about a radical change in human culture. Richard Wrangham a North American scientist outlines: “Until today, every known human society has cooked. We have biologically adapted to cooked food. Cooking is a part of what we are and it has influenced us in many ways, in biological and anatomic spheres as well as in the social one. Cooking is the characteristic feature of the human diet and, as a matter of fact, of our lives. It is the development that underlies many transformations which has made humans so different from other species”.

That is why food establishes a challenge regarding education as families must set themselves the goal of teaching children and youngsters to eat properly. This is an attempt to prevent them from being colonized with resignation by fast food and foster in them a taste for a kind of food that guaranties the appropriate provision of nutrients, instead of the many foods on offer that do not assure a suitable balanced diet.

It is necessary to conclude that living also means one must develop a culinary identity. That is to say, incorporate it into the values and meanings that eating habits have for a specific culture. We must then, try to recover the gastronomic heritage of our society, appreciate the deep meaning represented by eating together, the family “food sharing”, and develop a cooking repertoire based in healthy products, meaning, preparing food that justifies belonging to us. Aguirre states, “Food is part of our identity. And in a world such as ours, where our identity waters simultaneously in local and global, eating habits can very well contribute to build not only that identity, but also the pleasure, belonging and security as it helps us to live a full life with others”.

Mission and Vision

  • The investigation, practice and dissemination of the cuisines and other gastronomic activities of the provinces, regions and cities of the Argentine Republic.
  • The publicity of the nation’s gastronomic excellence, encouraging its esteem and expansion.
  • The protection of the purity and evolution of tradition in introducing national and international audiences to the most characteristic and relevant aspects of Argentine cuisine. 
  • The support and diffusion of the quality of Argentine products.
  • The study and understanding of world cuisines.

Actions

  • The hosting of monthly member events.
  • The organization of cultural, public and private acts as well as any other activities that, as deemed by THE ACADEMY, may constitute a benefit to the quality of and interests surrounding its goals.
  • The arrangement of travel within the country and abroad.
  • The assessment and assistance of chefs, students, institutions or groups with relation to the objectives of the association by way of scholarships, donations, sponsorships and other types of support and resource.
  • The dissemination of all information related to these objectives along with the content produced through publications, conferences, courses and other means, whether oral, written or digital.

 

Presidents

Presidents

Ignacio Gutiérrez Zaldívar
1995 – 2000

Sebastián Bagó                     
2001 - 2001

Zsolt T. J. Agárdy                 
 2002 – 2005

María Podestá                      
2006 -

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2012 Academics

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President
María Podestá
 
Founding President
Ignacio Gutiérrez Zaldívar
 
1st Vice President
Nicolás Keglevich
 
2nd Vice President
Carlos Pulenta
 
Secretary
Alberto Suárez Anzorena
 
Treasurer
Patricio Kelly
 
Account Review Commission
Juan Javier Negri
Jorge Ortíz
 
Alejandro Bulgheroni
Alejandro Dodero
Alejandro Macfarlane
Alejandro Roemmers
Carlos Alberto López
Carlos Fontán Balestra
Carlos H. Blaquier
Eduardo Gowland
Enrique Duhau
Enrique Larreta Anchorena
Enrique Mallea
Esteban Nofal
Guillermo Jaim Etcheverry
Guillermo Michelson Irusta
Javier Goñi
Jean de Ganay
Jean Edouard de Rochebouët
Jorge Pereyra de Olazábal
José Siaba Serrate
José Urtubey
Juan Carlos Bagó
Julio Viola
Lucy Pujals de Pescarmona
Luis Posse
Manuel Mora y Araujo
Osvaldo Zucchini
Pablo Sánchez Elía
Rafael de Oliveira Cézar
Ramiro Otaño
Ricardo Estéves
Roberto Vivo
Rodolfo Lávaque
Ubaldo Aguirre

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