Jun 14 2009
Brazilian Cuisine, Remember the Samba!
It began like most ethnic food movements “do – with small restaurants in the neighborhoods where immigrants settled, small restaurants and cafeterias and cafes opened by those who wanted to offer a foretaste of the house of their fellow emigrants . The Chinese, Italian, Middle East, Thai – bistros, cooking spread outside those cultures “district” from the good food and the word spread. The last “nouvelle cuisine” which is spreading like wildfire east of Brazil – a delicious mixture of three cultures, which meets in the dishes and delicacies that are not found anywhere else in the world.
To understand the cuisine of Brazil, one must understand a little of its history. The base of the Brazilian cuisine is in their root – that sustainable Brazilians – cassava, yams, fish and meat – but it bears the stamp of two other peoples and the Portuguese who came to the conquest and remained, and the African slaves they brought with them to work cane. Brazilian cuisine is now a seamless amalgam of the three influences that among other in a unique and totally Brazilian style.
The staples of the Brazilian regime are root vegetables, seafood and meat. In cassava, from cassava roots is the “meal” of the region, and is eaten in one form or another almost every meal. The root of bitter cassava is poisonous in its raw state, but when prepared properly, the root of cassava and tapioca yields farinha, the basis for many dishes from the region. The Portuguese influence shows in the rich, sweet egg bread that are served at almost every meal, and in the dishes of seafood which are based “seafood” the coconuts and other and vegetables.
Since the Stone Age, man has been perfected the art of cooking using a direct flame. If you were to ask someone about the history of barbecue, you will probably get a similar response to the above statement. What it is not quite right, because there is a fundamental difference between a simple with a flame and having a barbecue. If you do not add some sauce, the flame direct method, you are cooking, not having a barbecue. To truly barbecue is watering and slow cook the meat 5 or 6 hours at a low temperature (200 degrees), over wood or charcoal.
As a staple of life in our need to eat has developed from a basic form of food simply our body with the fuel it needs, to a complex art of presentation and taste combined with our intrinsic need to experiment with everything we see, touch, smell and taste Sure. The divergence increasing food that is now available to us in our food and local stores, places only add to the confusion and tantalize us with new experiences and culinary delicacies. The winning sandwich at the restaurant, we can always find a place that prepares and sells food that we want at a reasonable price, although the cooking or food preparation for ourselves an option can be cheaper or more healthy, it never seems to taste the same as our local restaurant.
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