The ritual of the asado and the mate is repeated with each stage. - Bagé, Rio Grande do Sul, Brazil - 1976

Here we are in the estancia known as Villa Maria. This large estate belongs to the province of Buenos Aires. It is the day of the remate, an important event in the life of the Argentinean pampas. The owners of the estancias sell some of their best cattle at public auction. Each participant will then be invited to a big meal. The preparation of this meal is not a simple task, due to the large number of guests who arrive at lunchtime. Meat is included in every meal, both in the country and in the city. A soup was offered to the participants. The empty plates form an impressive heap on the grass of the meadow. Beef quarters were attached to long metal stakes and placed in front of the embers of the fireplace. It is the asado, a typical dish of Argentinean cuisine, which delights tourists as much as the locals. This asado will be accompanied, as it should be, by delicious wines produced in the country. - 1973

The first cold stores were built in Argentina in 1883. This technical advance had a considerable impact on the country's economy, because the freezing plants allowed meat to be preserved in a country that was already almost entirely oriented towards meat production at that time. As early as 1878, refrigerated ships facilitated the export of meat to many parts of the world. The capital's freezers are equipped with modern facilities. Strict hygiene is the top priority. - 1973

"The meat is what is left over when you have nothing left." In the vastness of the pampas, this Argentine proverb still holds true today. Grilled outdoors, the asado is cut right at the mouth as you eat, and the best pieces belong to the guest as a matter of course, whether they are invited or happen to be there. - San Antonio de Areco, Province Buenos Aires. - 1975

"The meat is what is left over when you have nothing left." In the vastness of the pampas, this Argentine proverb still holds true today. Grilled outdoors, the asado is cut right at the mouth as you eat, and the best pieces belong to the guest as a matter of course, whether they are invited or happen to be there. - Estancia Palitué, Province Neuquén. - 1975

"The meat is what is left over when you have nothing left." In the vastness of the pampas, this Argentine proverb still holds true today. Grilled outdoors, the asado is cut right at the mouth as you eat, and the best pieces belong to the guest as a matter of course, whether they are invited or happen to be there. - Estancia Santa María, Ayacucho, Province Buenos Aires - 1975

"The meat is what is left over when you have nothing left." In the vastness of the pampas, this Argentine proverb still holds true today. Grilled outdoors, the asado is cut right at the mouth as you eat, and the best pieces belong to the guest as a matter of course, whether they are invited or happen to be there. - Estancia Las Toscas, Villa María, Province Córdoba - 1973

"The meat is what is left over when you have nothing left." In the vastness of the pampas, this Argentine proverb still holds true today. Grilled outdoors, the asado is cut right at the mouth as you eat, and the best pieces belong to the guest as a matter of course, whether they are invited or happen to be there. - San Antonio de Areco, Province Buenos Aires. - 1975

In Fezzan, in the Edeyen of Oubari, a strange people lives near the lakes surrounded by high dunes. They are the Daouda. The word Daouda comes from "doud", which means worm in Arabic. In fact, the Daouda eat "worms", which they fish in the lakes fed by underground springs. Occasionally, however, a goat is slaughtered and the meat hung out to dry. - Libya - 1964

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