The cuisine of Brazil is the result of a mixture of European ingredients , indigenous and "africanos".1 Many of preparation techniques and ingredients are of indigenous origin , having been adapted by the slaves and Portuguese .
These were adaptations of his typical substituting ingredients that were missing with corresponding local dishes. Feijoada , a typical dish of the country , is an example .2 The slaves brought to Brazil from the late sixteenth century , amounted to national culinary elements like oil - for-palm and couscous .
The waves of immigrants received by the country between the nineteenth and twentieth centuries , coming in large numbers from Europe , brought some innovations to the national menu and simultaneously strengthened the consumption of various ingredients .
The daily diet , taken in three meals , involves drinking coffee with milk , bread, fruit , cakes and sweets for breakfast , beans and rice for lunch , basic meal of Brazil , to which are added, sometimes , pasta , meat , salad and potato , dinner , soups and also the various regional foods .
The spirits were brought by the Portuguese or , like cachaça , made on earth . The wine is consumed too much , sometimes water and sugar added in known bleeding . Beer in turn began to be consumed in the late eighteenth century and is today one of the most common alcoholic beverages .
The most visible culinary belong to the states of Minas Gerais and Bahia , which are known throughout Brazil , and even honored in food fairs in Europe.
In colonial times the Portuguese assimilated the ingredients of the natives of Africa , Asia and America to survive in foreign lands , but also out of curiosity . In Brazil, domestic food production was limited because the economy was all geared for export.
The current constituent colonial cuisine culinary bases in the country can be divided into four streams : 3 to the sugar coast , to the north, the Bandeirantes leading from the town of Sao Paulo Piratininga and the fourth livestock .
In the north, the inhabitants depended more indigenous to survive and to collect the drugs backcountry knowledge and therefore their diets included dishes and ingredients like beef, fish like arapaima , the meat of alligators , turtles - beyond their eggs - and Manatee which is also made butter , and fruit .
As the land near the village of São Paulo - Piratininga was unsuitable for the cultivation of sugar cane , the economy turned inward, looking for gold , precious stones and detention of indigenous and therefore could develop subsistence crops . The plantation system of the Tupi - where they cultivate small strategic areas - was tapped by rating: A planting area so that there was food on the trip .4 The story itself influenced the cuisine of each region .
Cuisine Amazonense
The Amazonian cuisine is the most preserved its origins, is the most indigenous of Brazilian cuisine.
It was there that was born the culture of cassava that has been processed into flour by the natives of the region.
The root has become the basis of Brazilian power.
The Indian heritage is even perceived in the way of the Amazon eat: throwing flour to his mouth with his hands.
The fish is the Amazon's power base.
Baked, boiled or in stews, it constitutes the soul of Amazon cuisine.
Hunting is consumed well within the Amazon as roasts and stews: turtle, alligator, duck and drake.
The dishes are well seasoned with pepper, heritage of the Indians who did not know the salt.
In the woods reigns guarana but there are dozens of native fruits and the most popular is the giant banana pacova.
This article discusses the process of formation of the carioca cuisine with emphasis on production and eating habits doings developed in the nineteenth century and the street food in the city of Rio de Janeiro, from the dualities involving European traditions, observed in food cut, and indigenous and African traditions, represented by forms of popular culinary do. The starting point for the analysis is that the food is an important variable for understanding the cultural traditions, the city of Rio de Janeiro expresses experience and experiences that reflect the soul and the carioca gastronomy.
Overturned, couscous, Indian stew, drowned. The Paulista kitchen has a tradition started in the early days of the colonization of Brazil, offering a wide range of options, coming, like everything in Sao Paulo, the cultural mix of the various people who built this land of progress and warlike people.
Certainly the most important state in Brazil, São Paulo is considered the economic and industrial center of major importance in all of South America. Located in the Southeast, establishes borders four states (MS, PR, MG and RJ) and forms one of the most significant settlements of the country, and the greater São Paulo and the Interior, the largest Brazilian consumer markets.
We can divide its territory into two distinct natural regions: the coast and the Plateau, which accounts for over 90% of the area. In the Atlantic Coast we found average temperatures (above 22 ° C) and abundant rainfall, already in Plateau temperatures are lower, causing seasons of rains in summer and dry in winter. Vegetation of the Paulista State, today, there are only 20% of the original formation. It is divided between Mangue, Tropical Forest and Atlantic Forest - this does not reach 5% of what existed.
Well, either on the coast or on the plateau, everything is pretty much city. Consequences of rapid urbanization, one of the factors that increased the state in economic importance, political and social in the country. But it was not always so. At the beginning of its colonization, São Paulo Piratininga not show that would become São Paulo ...
In 1532, Martin Afonso founded São Vicente, one of the oldest towns of Cologne, Shortly after, the Jesuits climb the Serra do Mar, arrive at the Plateau Piratininga and build a school for the indoctrination of the local Indians. The first houses appear and, in 1560, São Paulo Piratininga ceases to be a village and is recognized by the Crown as village, but only in 1711 is elevated to city. From now until the end of the 18th century, the development of São Paulo is very small. The failure of sugarcane plantations (compared to the Northeast), subsistence agriculture, lack of skilled labor and the recognition of travel of the pioneers to the interior of the country, limited local finances. Hence, coffee changed history. It was coffee with the Paulista fueled the economy and São Paulo now has national prominence. With the coffee expansion came urbanization, railways, the increase in labor supply and immigrants.
The immigration flow occurred in São Paulo, unlike the rest of Brazil, had not colonizing characteristics. First, the occupation period, only native Indians, Jesuits and a few Portuguese settlers inhabited Paulistas land. Later, the arrival of African slaves complete the mixture which gave part of the initial population and brand identity of many cafuzos, mulattos and Mamluks that are part of traditional culture São Paulo ( "rustic"), present in the state today.
The urgency of hand labor in the coffee plantations opened the doors to immigrants: Spanish, Polish, Japanese, German, Lebanese and many others come to call "Land of Opportunities". This fusion of ethnicities, races and cultures increases with the migration process, more pronounced between 1920 and the late 50. Thousands of people from all parts of the country, attracted by several reasons, contributed significantly to the miscegenation that characterizes State and especially its capital.
Filled with the most varied cultures, accents and traditions, the Paulista gastronomy adds different factors between the capital, the coast and the interior. Clearly influenced by the sea, caiçara cuisine abuses elements of Portuguese culture (dumplings, stews, casseroles). Inside is the tradition "hick", evident in the african-indigenous customs mixed with Portuguese habits and cuisine of drovers - which, despite having virtually disappeared, still survives in typical dishes such as fried cassava, carreteiro rice and fat beans. Still inside, near the currency, arises influence of culinary customs of other countries, as with the barbecue and the mate of Mato Grosso do Sul or the drover bean Minas Gerais. Some places call attention as Barretos, which exalts the typical cuisine of the drovers one of the largest pedestrian parties herdsman of the country, and Campos do Jordao, tourist town that is a gastronomic reference in the state.
It is in São Paulo city where gastronomy really takes global proportions. All the cultural baggage that immigrants brought to São Paulo is revealed in various flavors; burrito, pasta, sushi or feijoada, all in the same block. Oh, off the Brazilian flavor that provides a true journey to the four corners of the country: it has everything from the Capixaba rice, Bahian fish stew, pork ribs with hominy to duck in tucupi of Belém do Pará or exotic fruits of the Amazon. And, of course, the traditional Paulistano flavor - couscous, curau, rice and beans, minced, fried plantains, face, mush ... All this in a place that offers thousands of restaurants specializing in typical food or not, at any time of day or night.
It is no coincidence that St. Paul is World Food Capital - click on the logo below to learn more about this paulistano title.
Barbecue is one of the hallmarks of the gaucho culture
With important role in the formation of the state's cultural identity, the barbecue is one of the greatest traditions of the region. Originating in remote lands of the pampas, the meat on the grill to Rio Grande do Sul style won the rest of the country.
The gaucho barbecue was born in catechized indigenous communities by the Jesuits in the 17th century Decades later, troopers entered the prepararo so, developing the land farmed by them.
The beef was roasted on wooden stakes driven into the ground and seasoned with coarse salt and fat. The skewers were surrounded by logs that, when burned, tostavam parts.
Over time, the barbecue has spread throughout Brazil, making it one of the largest brands of Rio Grande do Sul culture. As it was crossing the state borders, the meat has to be prepared in other ways from according to the region. Over the years, he established the culture of building grills in homes across the country.
Currently, meat of various animals are prepared in thousands of steakhouses and residences throughout Brazil; and the term barbecue turned
Feijoada is one of the most known and popular dishes of Brazilian cuisine. Composed primarily of black beans, various parts of pork, sausage, flour and accompanying vegetables, it is commonly identified as a culinary creation of the enslaved Africans who came to Brazil. But was it that the history of feijoada?
Historians and culinary experts indicate that this type of dish - mixing various meats and vegetables - is ancient. Dating back possibly the Mediterranean area at the time of the Roman Empire, according Cascudo. Similar dishes in Latin cuisine would be cooked in Portugal; cassoulet, France; the paella, rice based in Spain; and casouela and mixed bollito in Italy.
But feijoada has the specificities of Brazilian cuisine. The black beans are from South America and was called by the Guarani of commands, Comana or cumaná. cassava flour also has American origin, being adopted as a basic component of power by Africans and Europeans came to Brazil. bean and cassava plantations were planted in various places, including in domestic spaces around homes, especially the popular classes.
According to Carlos Alberto Doria, the origin of feijoada would be the "fat beans", the legume stew plus bacon and dried meat. The feijoada was this "fat beans" enriched the extreme, with sausages, vegetables and pork meat.
The inclusion of the last above mentioned ingredient led Cascudo to question whether the feijoada would be the invention of enslaved Africans: with much of the African follower of Islam, as they could have included the pork on the plate, as the religion prohibits consumption?
The famous Brazilian folklorist indicates that the feijoada as we know it consists of beans, meat, vegetables and vegetables, would be a combination created only in the nineteenth century in restaurants frequented by slave-owning elite of Brazil. Its diffusion would have given in hotels and pensions, mainly from Rio de Janeiro.
But the spread of the idea of feijoada as a national dish would be a consequence of the actions of the modernists to build a Brazilian national identity, according to Carlos Alberto Doria. The feijoada would be one of the Brazilianness of signs, characterized by the theme of cannibalism, cultural swallowing that permeated the formation of the Brazilian nation.
Andrade presented this view in his famous book "Macunaíma", 1924, during a feast in the farmer's house Venceslau Pietro Pietra, which participated in the anti-hero. According to Doria, the scene would be an allegory of the national cuisine and the various ethnic groups that came into contact in Brazil.
Vinicius de Moraes also expounded on the feijoada, in his poem "Feijoada My Fashion", depicting the end of the scene difficult to digest dish: What a pleasure another body asks / After eaten such a bean / - Of course a network / E a cat to move your hand ...
Caipirinha: DRINK MORE BRAZILIAN ALL!
The caipirinha is a typical Brazilian drink which, incidentally, perfectly represents the tropical climate of the country. The combination of rum, lime, sugar and ice made this drink conquered the taste Brazilian and of course, the foreigners also.
There is a story that is proven as the true origin of the drink, but the best known (and accepted) is that it would have been created in the state of São Paulo. The mix of cachaça, with lemon peel and honey was considered a powerful remedy against flu and, over the years, a new blend has been developed, it would be today's recipe days, with cachaça, crushed lime, sugar and ice . Already the name is an allusion to the rednecks in the state that would have been the creators of the drink. On the menu Water Doc, and there are a number of versions of such famous drink, check out:
Caipirinha: is the traditional lemon mixture crumpled slices with sugar and covered with rum;
Caipirinha Nêga Fulô: prepared with cachaça Nega Fulô, lemon and sugar;
Caipirosca: lemon peeled and sliced, crushed with sugar and covered with vodka;
Caipinhaeger: lemon slices, peeled, crushed with sugar and covered by Steinhäger;
Caipiríssima: wrinkled lemon with sugar and covered with rum;
Caipicerva: squeezed lemon, vodka, sugar and beer, served in embroidered cup with salt;
Caipirinha Nevada: in frozen, is the irresistible mix of squeezed lemon, rum, sugar and ice hit;
Caipirosca Nevada: another frozen version now prepared with vodka, squeezed lemon, sugar and ice hit;
Caipirito: the refreshing version is composed of lemon, peppermint, white rum and lemonade.
