Sausage making is not a culinary whim, but a technical solution to managing meat surplus. We analyze how the need to preserve meat without industrial additives defined a tradition now validated in fairs like Requena's.
Beyond the 1970s, the adoption of refrigerators and gas stoves transformed time and food management in Argentina, a process that extended from 1920 and varied according to socioeconomic conditions.
Fernando Rocchi's study of durable goods from 1920 to 1970 offers a lens to examine how appliances transformed everyday life in Argentina, distinguishing between market supply and domestic reality.
An analysis of how brand standardization and commercial advertising displaced home preparation, transforming snack consumption into an experience mediated by packaging.
The adoption of refrigerators and gas stoves was not just a technical change, but a transformation of domestic routines. An analysis based on historical studies reveals the inequalities and new rhythms of life in the Argentine home.
Fernando Rocchi’s study of durable goods in Argentina offers a way to examine electric refrigerators and gas stoves without mistaking changing consumption for a uniform household experience.
Fernando Rocchi’s study of electric refrigerators and gas stoves shows how durable goods can illuminate shifts in food practices, household organization, and material life—without implying that every Argentine home experienced them in the same way.
An analysis of Fernando Rocchi's research on durable goods in Argentina (1920-1970) explores how refrigerators and gas stoves transformed material life, avoiding simplistic progress narratives.
The rise of Arcor in Arroyito was not just a business event, but a response to the protectionist policies of the time. We analyze how the brand transformed the relationship between the consumer and the food product.
We analyze the founding narrative of the soft-serve chain, separating the official account of McCullough and Noble from the primary sources still needed to verify its cultural impact.
Exploring how museums attempt to capture the ephemeral nature of gastronomy, balancing scientific conservation with the sensory experience of communities.
An exploration of the physical and conceptual barriers that prevent cultural institutions from capturing the intangible dimension of food, beyond the mere preservation of objects.
