History

History of Brazilian Cuisine

The cuisine of Brazil is the result of a mixture of ingredients Europeans, Indians and Africans. Many of preparation techniques and ingredients are of indigenous origin, having been adapted by the slaves and Portuguese. These were adaptations of their dishes by substituting ingredients that were missing with the local. The feijoada, a typical dish of the country, is an example. The slaves brought to Brazil from the late sixteenth century, coupled with the 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 menu and concomitantly strengthened national consumption of various ingredients.

The daily food, made in three meals, involves the consumption of coffee with milk, bread, fruit, cakes and sweets for breakfast, rice and beans for lunch, basic meal of Brazilian, to which are added, sometimes , pasta, meat, potatoes and salad, and dinner, soups and also the various regional foods.

The spirits were brought by the Portuguese or, like rum, manufactured on earth. Wine is also consumed too sometimes added to water and sugar 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.

In colonial times the Portuguese assimilated the native ingredients from Africa, Asia and America to survive in foreign lands, but also out of curiosity. In Brazil, domestic food production was limited because the whole economy was export-oriented.

The current colonial cuisine culinary constituent bases of the country can be divided into four streams: the coastal sugar, to the north, the Bandeirantes who left the village of St. Paul's Piratininga, and the fourth, livestock.

In the north, residents relied more on indigenous knowledge to survive and to collect drugs from the hinterland and therefore their food dishes included ingredients such as meat and 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 St. Paul's Piratininga was inappropriate 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 travelers: A planted area so there would be food on the return trip. The story itself influenced the cuisine of each region

Indigenous

Feeding indigenous cassava had as its foundation, in the form of flour and beijus, but also fruit, fish, hunt, corn, potatoes and pirões and with the arrival of the Portuguese, the yam brought from Africa.

All indigenous peoples knew the fire and used both for heating and performing rituals and for preparing food. The main ways of preparing the meat were roasting it in a clay pot on three stones (trivet) in an underground oven (biaribi), skewer it into pointy sticks and put it to bake the fire - where it would have been Grilling the Rio Grande do Sul - put it on a wooden frame to dry out so that he could be conserved (grill) or sometimes bake it. Biaribiri placed on a layer of large sheets into a hole and on them the meat to be roasted meat and on that even a layer of leaves and other dirt, turning on all one would have arisen where fogueir how to prepare the barreado Paraná. Sometimes cooked meat served to prepare pirões, mix cassava flour, water and beef broth. There are two ways to prepare it, baked or poached. At first, the broth is mixed with the flour gradually and stirred to get proper consistency, second, simply mix the two, resulting in a softer mush.

Beside the flour and tapioca, hunting was another major source of food. The main meats were those of mammals such as the pig-eating fox, the peccary, the collared peccary, paca, deer, monkeys and tapirs, which served to comparisons with the ox, tapir foreign. They were prepared with skin and viscera, the hair burned by fire and the kids, internal organs, then withdrawn and shared

Fishing, fish, shellfish, was performed with a bow at close range, without a kind more appreciated than others. The largest were roasted or boiled moqueados and minors being used to make the broth mush. Sometimes, dried fish and punched us to make a meal that could be carried during travel and hunting. The tack was produced the same way, pilando up the meat with manioc flour, food later adapted with cashews, peanuts and sugar in place of meat and made into candy.

To spice the food used pepper or a mixture of pepper and salt pounded called ionquet, inquitaia, juquitaia, ijuqui. Where was placed after preparation and even eaten along with the food, placing a piece of food in your mouth and then the seasoning. The salt was obtained from hard drying processes of sea water in natural salt - mineral salt - or from vegetable ash.

Among the indigenous liquid food is the source of tacacá of tucupi, the hominy and corn pudding. The first arises from the juice of boiled cassava, cassava called, mixed with fish or meat broth, garlic, salt and pepper and the second from the boiling juice even more time-consuming. The hominy was a pure corn paste to receive the milk, sugar and cinnamon winning the Portuguese adaptations according to preparation, as mungunzá, African name for corn cooked with milk, and curau, made with corn thicker. The tamale pie was a thicker corn or rice wrapped in banana leaves. Also manufactured hallucinogenics for social gatherings such as religious or jurema in the Northeast. With its ingredients and cooking techniques to Indian form the base of Brazilian cuisine and give its authenticity, with cassava being the ingredient nationwide, as included in most dishes.