Search results
Results From The WOW.Com Content Network
Feijoada, the best-known Brazilian dish, is usually served with rice, farofa, couve (a type of cabbage), and orange. 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]
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 ...
Today, as Câmara Cascudo also noted, it is a complete meal. The culinary historian Jessica B. Harris has compared Feijoada to American soul food. She has also linked the use of mixed meats, slow-cooking, and the accompaniment of collard greens to the traditions of enslaved African people. [13]
Brazil: The Once and Future Country (2nd ed. 1998), an interpretive synthesis of Brazil's history. Fausto, Boris, and Arthur Brakel. A Concise History of Brazil (Cambridge Concise Histories) (2nd ed. 2014) excerpt and text search; Garfield, Seth. In Search of the Amazon: Brazil, the United States, and the Nature of a Region. Durham: Duke ...
Brazil, [b] officially the Federative Republic of Brazil, [c] is the largest and easternmost country in South America. It is the world's fifth-largest country by area and the seventh largest by population, with over 203 million people. The country is a federation composed of 26 states and a Federal District, which hosts the capital, Brasília.
A dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. Cuscuz In Brazil, the traditional couscous is made from cornmeal. [7] A variant is cuscuz branco. Feijoada: A stew of beans with beef and pork, [8] similar to the French Cassoulet and the Portuguese Feijoada and other former Portuguese colonies' versions of ...
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.
Churrasco barbecue cooking on a churrasqueira grill. A churrascaria (Portuguese: [ʃuʁɐskɐˈɾi.ɐ]) is a place where meat is cooked in churrasco style, which translates roughly from the Portuguese word for "barbecue".