Gastronomía alemana y espacios de sociabilidad en Buenos Aires a comienzos del siglo XX

Abstract

During the first decades of the 20^th Century, in Buenos Aires the practice of gathering in pubs and celebrating banquets represented both a group habit and a ritual of personal initiation for many intellectuals. Those habits and rituals were related to the creation of spaces of sociability. Moreover, intellectuals were choosing especially German places for eating and drinking. However, the expansion of this immigrant gastronomy also spread across other social segments. The aim of this article is to focus on those "German" way of cooking and drinking in Buenos Aires as a part of a culinary culture marked by hybridization.