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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Entries in Buenos Aires (1)

Tuesday
Jun282011

BA BA MOO

DateTuesday, June 28, 2011 at 5:24PM

So I am finally in BA. First impressions are cold but sunny, familiar but intimidating, colourful and vibrant… and from a culinary perspective there are a lot of dead cows.

Dad, are you reading this? For your benefit I am going to risk my life (the Argentines are very passionate about all things Argentinean) and say that BA is not the culinary highlight that you anticipated it would be, well not after Madrid anyway.

Now I have only been here a few days, so it is probably unfair to reach this conclusion so early on, but I am well informed from a gastronomic perspective, both through my Dad’s extensive research into the food here (after months of reading up on all that BA has to offer poor Dad never made it on account of the volcano in Chile) and, more importantly, via recommendations from the locals I have met.

Thanks to Heather, a local who a friend of the family put me in touch with, I have had one exceptionally good steak. Heather took me to her favourite parilla (the Argentine word for steakhouse, which literally means grill), Don Julio, in the Palermo district.

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