Download Culinária Brasileira by vPoint JSC 1.0.1
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DescriptionThe cuisine of Brazil is the result of a mixture of ingredients Europeans and other peoples, 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, feijã ; with rice for lunch, basic meal of Brazil, to which are added, sometimes pasta, meat, potatoes and salad, and dinner, soups and Tambe , m 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.
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