Cultural - Embassy of Brazil

Preface
The mixture of ingredients
Colonial cooking
Politics, literature and nourishment: José de Alencar and the dissonant flavors of the nation
Gastronomy during the times of the Baron of Rio Branco
Feijoada: a short history of an edible institution
Feijoada à Ma Mode
Roots of Brazil
A sweet history of Brazil
Geography of flavors: essay on the dynamics of the Brazilian cuisine
Trails of flavors
Flavors from Minas Gerais
Flavors from the Cerrado
Flavors from the Amazon
Flavors from Paraná
Baianas of the acarajé: a story of resistance
Mariana (Mainha) and Cleusa Oliveira, Baianas of acarajé
Interview: Alex Atala
Caipirinha, that is, cachaça, Lime and Sugar: A brief story of a relationship
How to prepare a traditional caipirinha
How to recognize a good cachaça
Interview: Carlos Eduardo Corrêa Nogueira
Glossary


	Kuala Lumpur


		Flavors from Brazil Preface The mixture of ingredients Colonial cooking Politics, literature and nourishment: José de Alencar and the dissonant flavors of the nation Gastronomy during the times of the Baron of Rio Branco Feijoada: a short history of an edible institution Feijoada à Ma Mode Roots of Brazil A sweet history of Brazil Geography of flavors: essay on the dynamics of the Brazilian cuisine Trails of flavors Flavors from Minas Gerais Flavors from the Cerrado Flavors from the Amazon Flavors from Paraná Baianas of the acarajé: a story of resistance Mariana (Mainha) and Cleusa Oliveira, Baianas of acarajé Interview: Alex Atala Caipirinha, that is, cachaça, Lime and Sugar: A brief story of a relationship How to prepare a traditional caipirinha How to recognize a good cachaça Interview: Carlos Eduardo Corrêa Nogueira Glossary
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Flavors from Brazil