| Abstrakt: |
The article discusses the culinary and cultural riches of Patagonia, a region in South America that has long been known for its adventure tourism. However, the focus on adventure activities has overshadowed the region's diverse and unique food culture. Patagonian cuisine now attracts travelers with its abundance of local ingredients, including lamb, trout, crab, shrimp, and native fruits. The revival of Patagonian food owes much to the culinary scenes in Santiago and Buenos Aires, which have brought talented chefs to the region. The article highlights four food-oriented lodges in Patagonia that are showcasing the region's produce and techniques. [Extracted from the article] |
