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Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian (Levantine, Japanese, and most recently, Chinese) influences. [1] It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well.
According to Luís da Câmara Cascudo, author of History of Food in Brazil (Global), the fish that the Indians baked wrapped in leaves was called pokeka. [citation needed] Just like the word, which made “make a wrap”, the dish was gradually transformed, taking on the way of cooking in each place. In Bahia, where African influence prevailed ...
Feijoada or feijoada à brasileira (lit. Portuguese for "Brazilian-style feijoada") is a dish that consists of a stew of black beans with various types of pork and beef.It is served with farofa, white rice, sautéed collard green, and sliced oranges, among other sides.
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines.
It is a typical food of Salvador, Bahia and it is also common to the North and Northeast regions of Brazil. In the northeastern state of Bahia it is commonly eaten with acarajé, and as a ritual offering in Candomblé, with acaçá or acarajé. Vatapá is often eaten with white rice in other regions of Brazil. The shrimp can be replaced with ...
Maniçoba is an Amazonian dish from Brazil made with pieces of meat, sausage, manioc, and culantro leaves. Amazonian cuisine includes many freshwater fish such as peixe nobre (noble fish), the pirarucu (the world's largest freshwater fish), [citation needed] and tambaqui. Smaller fishes such as surubim, curimatã, jaraqui, acari and tucunaré ...
Cooking is an aspect of all human societies and a cultural universal. Types of cooking also depend on the skill levels and training of the cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans ...
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.