The climate of Argentina is a complex subject: the vast size of the country and considerable variation in altitude make for a wide range of climate types. Argentina has four seasons: winter (June–August), spring (September–November), summer (December–February) and autumn (March–May), all featuring different weather conditions. Summers are the warmest and wettest season in most of the country except in most of Patagonia where it is the driest season. Winters are normally mild in the north, cool in the center and cold in the southern parts with the latter experiencing frequent frost and snow. Because southern parts of the country are moderated by the surrounding oceans, the cold is less intense and prolonged than areas at comparable latitudes in the northern hemisphere. Spring and autumn are transition seasons that generally feature mild weather.
Argentine cuisine is described as a cultural blending of Indigenous, Mediterranean influences (such as those created by Italian and Spanish populations) within the wide scope of agricultural products that are abundant in the country. Argentine annual consumption of beef has averaged 100 kg (220 lbs) per capita, approaching 180 kg (396 lbs) per capita during the 19th century; consumption averaged 67.7 kg (149 lbs) in 2007. Beyond asado (the Argentine barbecue), no other dish more genuinely matches the national identity. Nevertheless, the country’s vast area, and its cultural diversity, have led to a local cuisine of various dishes. The great immigratory waves consequently imprinted a large influence in the Argentine cuisine, after all Argentina was the second country in the world with the most immigrants with 6.6 million, only second to the United States with 27 million, and ahead of other immigratory receptor countries such as Canada, Brazil, Australia, etc
Jorge Luis Borges (1899–1986)
Che Guevara (1928–1967)
Julio Cortázar (1914–1984)