PRESENTATION BY: Kushagra Krishna

Brazil is the largest country in South America and covers almost half of South America. It borders with all the other countries other than Chile and Ecuador and is the fifth largest country in the world. It is the only country in South America to have majority of Portuguese population and have Portuguese as its official and dominating language. The word Brazil comes from Amerindian word Brasil that means Dark Rose wood. In ancient times Brazil was a main exporter of wood and thats where the name came from. The official name of Brazil is Federative Republic Of Brazil or Republica Federativa Do Brazil in Portuguese and the capital city is Brasilia. It is divided into 26 states and has 13 cities with the populous being that comprising of two of the worlds largest cities of Sao Paulo and Rio De Janerio. The Capital city of Brazil is Brasilia.

Brazil has 180 native languages but the official language is Portuguese. It is the only country in South America that has majority of Portuguese population. Brazil is a diverse country having Europeans, Mixed Europeans, European African and African people. Brazil has a tropical climate. It is considered to be the most bio diverse places in the world because of its rain forests that are home to more than 1000 species of bird and 3000 species of fish. The Amazon Basin (Made of Distributaries and Tributaries of Amazon River) is popular for its tropical rainforest that are world renowned tourist attractions.

The culture of Brazil is very rich and diverse as its population is made of people from different countries. The mix of Africans, Europeans, and Americans bring a unique cultural heritage to Brazil. The culture is so diverse that travelling within the country feels different depending on the region and the cultural influence that the population of that particular area will have. With so many cultures coming to gather, Brazil has a strong music and folk art traditions and dance forms that are world renowned. Festivals like that of Rio festival is a classic show case of cultural diversity that Brazil has. Such festivals have formed a strong cultural identity of Brazil. Brazil also has a strong heritage background in poetry, paintings and pottery that are famous around the world. It is also famous for its sporting heritage in game of football and soccer. Change in food, lifestyle, music and dressing styles is very imminent and differs from one region to other.

The population of Brazil is basically made of Native Americans, African People and migrants from Europeans countries. The population of Brazil is very diverse in origin. The Portuguese arrived in Brazil in 1500 followed by African Brazilians soon after. Europeans migrated to Brazil in late 1800. In general Brazilians are fun loving, friendly and generous people. People from the southern regions are more reserved and conservative where as people from up north and around the big cities like Rio De Janerio and Sau Paulo are open and enjoy their life. All the people in Brazil are open to all the social/ religious practices that are brought to Brazil from all the people from different countries and cultures. Friendships, Family Values and Relationships are of utmost importance to Brazilian People. They also take pride in the fact that they are considered to be the most hospitable people around the globe and global travellers are treated with respect and harmony. All though on the other side there is huge social injustice in the society among the classes of people, but it is slowly and steadily diminishing and just applicable in certain regions of Brazil.

Brazilian food originates from Brazil itself in South America. Brazils culinary influences not only came from Portuguese food but also from Europe, Africa, Middle East. Each five geographic regions have distinct different food and cuisine to offer that becomes the part of Brazilian cuisine as a whole to offer. In early 1500's Indians inhibited Brazil and developed many foods. These included Sweet Potatoes, Corn Porridge, Cassava Meal and Heart of Palm. Along with this Portuguese and Africans also brought their Food to Brazil. When slavery ended in 19th Century, Brazil had additional influences in food from Western and Eastern Europe and Middle East. Africans brought along with them food like coconut milk, pepper and staples. The European immigrants introduced Wine, Wheat based food and leafy vegetables. It is the vast mix of cuisines and culture stretching from Amazon in north, through Central Coast and ending in Southern Pampas.

BREAKFAST: Breakfast is the least important meal of the day. It is eaten alone looking forward for the day and having quiet time to you. It is a quick meal and most of the times eaten at home itself. It consists of bread and ham along with butter, jam, cheese. It is completed by having a cup of coffee with milk and bowl of fruits. LUNCH: Lunch is the most important and largest meal of the day. People take a break from their offices and visit Lanchonetes (Snack Bars) for lunch along with their colleagues and will be joined by their close friends. It comprises of meats, rice, beans as a main dishes. Salads and side dishes and vegetable platters are accompaniments. This is followed by a dessert and then ended with a strong black cup of coffee known as Caffezino. The lanchonetes provide two kinds of food deals: 1. All you can eat fixed price (Known as Rodizio) 2. Have it by weight (Por Qillo Which is per kilo of food)

DINNER: Evening meal is the lightest of the day and majority of the people do dine out for dinner out in the restaurants late in the evening . The main idea of dinner is not the meal but spending quality time close friends and family members at the end of the day. All the evening meals are usually snacks and bite on food served on the tables in platters. Most of the meals consist of vegetable, meat platters in form of snacks and finishing it off with cheese and biscuit platters.

GENERAL EATING CUSTOMS: Brazilians have three meals a day. It is considered rude to eat food on the go and on the streets (While working, walking,). The people will sit on the table or stand around at the snack bar and will not leave until they finish their food. They will not eat food in places not meant for eating. Fine example is Theaters, Public Transport. Saying thank you while being offered food is considered rude as it is interpreted as the offered is been turned down and it is seen as being rudely refused. People in Brazil do not like eating food with hands. They use cutlery for everything, even foods like sandwiches and pizza. Tea and Coffee service is not available during the service of the food. People can only have coffee before or after they have completed their meals. The trend is followed at homes, restaurants and snack bars. Tea and coffee consumption during the day (Outside of the meal hours) is very high as Brazilian people drink lot of coffee. All the meals are accompanied by still and carbonated water and tropical fruit (Mixed fruit juices) that are usually preferred over water.

HISTORY AND ORIGIN OF BRAZILIAN CUISINE BRAZILIAN REGIONAL CUISINES: Northern Brazil North Eastern Brazil Southern Brazil South Eastern

PATO NO TUCCUPI (Duck in tucupi) The dish is made with tucupi (yellow broth extracted from cassava, after the fermentation process of the broth remained after the starch had been taken off, from the raw ground manioc root, pressed by a cloth, with some water. If adding maniva, the manioc ground up external part, that is poison because of the cianic acid, must be cooked for one week long), the duck, after cooking, is cut into pieces and boiled in tucupi, where is the sauce for some time. The jambu is boiled in water with salt, drained and put on the duck. It is served with white rice and manioc flour.

TACACA: This dish is based on tucupi with shrimp, jambu/jambo fruit , garlic and chilli pepper. The dish is sold by street vendors called tacacazeiros (or tacacazeiras).

CARURU: Made with okra, dried shrimp, alfavaca and chicory, dry and fine flour and oil from palm (dend). After the boiled okra, the green sauce and shrimp in the water, is added to the flour and make itself homogeneous. After that, add it to the okras well drained, the shrimp already mixed with all seasoning and finally, the oil palm.

MANICOBA: Takes at least a week to be done, as the leaf of maniva (of the cassava plant), after ground, should be boiled for at least four days with the intent to remove the hydrocyanic acid that contains. After that is added charqui, fat, tripe, calf's foot jelly, ear, foot and salted pork ribs, sausages, sausages and bunkers, basically the same ingredients of a feijoada completa. It is served with white rice, flour water and hot peppers to taste.

Several kinds of fish and seafood that citizens usually eat in their meals: Pirarucu, Arapaima, Tambaqui, Tamuat, Acar (Pterophyllum), Tucunar (Cichla), Gurijuba, Dourada, Pescada, Aracu, Tilpia, G, Pratiqueira, Sarda, Piramutaba, Filhote, Trara, Pacu, Piranha, Mapar, and Acari.

TOP- PATO NO TUCCUPI BOTTOM - MANICOBA

TOP TACACA BOTTOM - CARURU

MOQUECA:

It is a traditional Brazilian seafood stew. Brazilians have been making Moquecas for at least 300 years. It basically consists of fish, onions, garlic, tomatoes, cilantro, and additional ingredients. It is cooked slowly, with no water added. AKARA: It is a dish made from peeled black-eyed peas formed into a ball and then deepfried in dend (palm oil).The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador, often as street food. It is served split in half and then stuffed with vatap and caruru spicy pastes made from shrimp, ground cashew nuts, palm oil and other ingredients. The most common way of eating acaraj is splitting it in half, pouring vatap and/or caruru, a salad made out of green and red tomatoes, fried shrimps and home made hot sauce.

VATAPA:
Spicy delicious mixture of Bread, Shrimp, Red Pepper, Ginger, Peanut, Coconut Milk, Palm Oil and Onions.

TOP MOQUECA BOTTOM - VATAPA

AKARA

FEIJOADA: This is the national dish of Brazil. This dish is the stew of Beans, Beef and Pork. It is usually served with Rice. BARREADO: Is a very popular meat stew that is simmered with spices for up to eighteen hours and then served with rice, mandioca flour and fried bananas. The stew is mixed with generous amounts of the mandioca flour and broth, and then eaten with the rice. ARROZ CARRETEIRO: The literal translation is "Rice Wagoner" or "Cart Riders", and it is a mixture of meat, rice, tomato, onions and spices.

FEIJOADA

TOP BARREADO BOTTOM - ARROZ CARRETEIRO

FRANGO COM QUIABO - Chicken with Okra FEIJAO PRETO, FEIJAO MARROM - Black beans and Brown beans VIRADO A PAULISTA - sauted collard greens, rice, bean paste, manioc flour, and pork chops. MOQUECA CAPIXCABA This is a variation of Moqueca which uses olive oil instead of palm oil, and does not use coconut milk. The stew contains onions, cilantrol, chives and tomatoes. In this version a pigment called urucum is added to the stew and it is cooked in a clay pan. The stew can be made with fish or other seafood like lobsters, shrimp or crabs. Some versions use raw bananas

TOP - FRANGO COM QUIABO BOTTOM - FEIJAO PRETO & FEIJAO MARROM

TOP- VIRADO A PAULISTA BOTTOM - MOQUECA CAPIXCABA

BOBO DE CAMARAO: Fresh Shrimps added to puree of dried shrimps, coconut milk and nuts and flavored with palm oil. CASQUINHA DE SIRI: Crab shells filled with mixture of minced crab meat, cilantro and hot peppers garnished with cheese. FRANGO ENSOPADO: Small chicken cuts sauted with Annato Seeds in sauce. Annato seed is a spicy seed. RABADA: Oxtail boiled in water along with seasonings and herbs. At many places it can also be bread crumbed.

TOP - BOBO DE CAMARAO BOTTOM - CASQUINHA DE SIRI

TOP - FRANGO ENSOPADO BOTTOM - RABADA

COXINHA: Fried roll made up of shredded chicken and spices including cheese enclosed in a wheat flour. It is usually shaped as a chicken drumstick. PASTEL: It is a thin pastry containing assorted filings deep fried in the vegetable oil. Most common fillings are minced beef, mozzarella cheese, chicken and shrimps. CHEESE BUNS (PAO DE QUEIJO): Small roll made of Manioc Flour, Eggs, Milk and Cheese. BOLHINOS DE QUEIJO: Balls of fish, cheese and vegetables served with spicy sauces.

TOP COXINHA BOTTOM - PASTEL

TOP - CHEESE BUNS (PAO DE QUEIJO) BOTTOM - BOLHINOS DE QUEIJO

BRAZILIAN SALAD: It is very popular salad in all the regions. It is made by Marinated Chicken, Spinach, Baby Lettuce, Avocadoes, Tomatoes, Cucumbers, Olives and Parsley. Depending on the taste of the region, fresh coconut water, Vinegar and balsamic vinegar is used. SALPICAO SALAD: Consists of Chicken Breasts, sliced ham, green peas, carrots, green apple and mayonnaise. POTATO SALAD A LA BRAZIL: It is a Potato based salad, comprising of Carrots, Eggs, Green peas, Apple, Garlic, Mayonnaise and raisins. WILD AND BROWN RICE SALAD WITH BRAZIL NUTS: This is very popular salad made by brown rice, wild rice, Spanish onions, spinach, parsley, coriander and chives, garnished with chopped Brazilian nuts.

TOP - BRAZILIAN SALAD BOTTOM - SALPICAO SALAD

TOP - POTATO SALAD A LA BRAZIL BOTTOM - WILD AND BROWN RICE SALAD WITH BRAZIL NUTS

BRAZILIAN ORANGE RAW KALE SALAD: Is a popular salad that goes along well with the national dish Fejioda. It is made by using 1 bunch of Kale, Oranges, Red Onions, Manioc Flour and Salt and Pepper. BRAZILIAN FRUIT SALADS: Fruit salad is mix of exotic fruits cut to gather with some spices and herbs added to it. Some selected fruits that are usually used in this salad are Papaya, Mango, Acai Berries, Cupuacu, Bananas and Oranges and Avocado. BRAZIL BANANA FRUIT SALAD: This salad is made with bananas, mangoes and Brazilian nuts mixed to gather. It is a sweet salad and often also eaten at the end of the meal or with the tea.

BRAZILIAN ORANGE RAW KALE SALAD

TOP - BRAZILIAN FRUIT SALADS BOTTOM - BRAZIL BANANA FRUIT SALAD

SOUP OF PALM HEART: This soup is the most popular soup in Brazil made of tender young shoots of a tree known as Palmetto Tree. Can be served both hot and cold. It contains heart of palms, Palms Juice, Onions, Eggs, Lemon Juice and Cream. CANJA SOUP: It is a chicken based soup and has rice, carrot, onions, tomatoes, cilantro and mint. Seasoning and herbs. EGGPLANT SOUP: This soup is made from eggplants, onions, tomatoes, zucchini, chicken soups, red wine, basil, oregano, garnished with basil and parsley. BRAZILIAN BLACK BEAN SOUP: Beans based soup having Onions, Carrot, Celery, Orange Juice, Lemon Juice, Sherry, Herbs and Spices, Cumin and Coriander Seeds. Added Seasonings.

TOP - SOUP OF PALM HEART BOTTOM CANJA SOUP

TOP- BRAZILIAN BLACK BEAN SOUP BOTTOM EGG PLANT SOUP

TROPEIRO: Cowboy style beans with bacon and yucca flour. BANANNA FRITA: Fried Bananas garnished with spices, herbs and salt and pepper. COUVES: Sauted collard greens with garlic and onions FAROFA: It is a toasted Manioc Flour mixed with Maize Flour. Can be served with smoked meats, added spices and herbs and seasonings.

TOP TROPEIRO BOTTOM - BANANA FRITA

TOP COUVES BOTTOM - FAROFA

MARISCADA: Dish made in Tomato Broth comprising of Shrimps, Mussells, Scallops, Clamps, Fish and Bell Peppers. CAMARAO NO COCO: Dish made from coconut milk and fresh herbs with variety of seafood in it. Usually served traditionally in cocnut shell. BACALHAU GOMES DE SA: Dish comprising of shredded cod fish, potatoes, garlic, olives, scrambled eggs and olive oil. PIXIE NANTUA: Chunks of seafood in mushroom tomato sauce topped with melted white cheese.

TOP MARISCADA BOTTOM - CAMARAO NO COCO

TOP - BACALHAU GOMES DE SA BOTTOM - PIXIE NANTUA

This style of cooking is called Churrasco. It is basically putting the meat on burned coal and open fire to cook the meat. It is a very traditional and popular Brazilian method of Cooking. BIFE DE FIGADO ACEBOLADO: Calf liver with Sauted Onions CHURRASCO DE FRALDINHA COM CHAMPIGNON: Grilled Skirt Steak with Mushroom and brown sauce served with Potato Salad. CHURRASCO DE PICANHA COM SALPICAO: Slices of grilled sirloin steak served with Salpicao Salad. LOMBO DE PORCO COM TROPEIRO: Grilled Pork Chop with cowboy style beans ( kidney beans, bacon, yucca flour, scrambled eggs)

TOP:BIFE DE FIGADO ACEBOLADO BOTTOM: FRALDINHA COM CHAMPIGNON

TOP:PICANHA COM SALPICAO BOTTOM: PORCO COM TROPEIRO

PICANHA NA CHAPA: This is Brazil's National Meat Dish. It is a dish made of slices of sirloin steak served with caramelized onions, Rice and Fries. POLENTA MINIERA: Corn meal cooked in chicken stock, ground beef and tomato sauce. Garnished with melted cheese.

BRAZILIAN STROGANOFF: It is a stroganoff made up of mushrooms and onions in fresh milk and cream sauce along with chicken and beef. The variation can also be made with fish and coconut milk.

PICANHA NA CHAPA

TOP - POLENTA MINIERA BOTTOM - BRAZILIAN STROGANOFF

PRATO VEGETERANIO: This is a vegetable platter consisting of Broccoli, Carrots, Zucchini, Collard Greens, Fried Yucca and Fried Bananas. CAPELLINI COM VEGITIAS: Angel Hair Pasta served along with spring vegetables in roasted garlic. broth.

PRATO VEGETERANIO

CAPELLINI COM VEGITIAS

QUINDIM: It is a yellowish color baked dessert mainly made from egg yolks, sugar and grounded coconut. It is a custard usually presented in a upturned cup. BRIGADERIO: It is a similar to chocolate truffle made of condensed milk, butter and coco powder. The mixture is heated in the pan to obtain a smooth sticky paste and granulated chocolate is added to it and given shape. CAJUZINHO: It is a very popular sweet and usually made of cashew nuts, peanuts and sugar. DULCE DE LECHE: It is a thickened creamy caramel like milk based sauce or spread. It is usually thickened by simmering milk and sugar.

TOP QUINDIM BOTTOM - BRIGADERIO

TOP CAJUZINHO BOTTOM - DULCE DE LECHE

MARIA MOLE: It is a dessert similar to that of Marsh Mallows. It is made of Egg White, Sugar, Gelatin and Coconut. PAPA DE ANJO: It is made of whipped eggs yolks, baked and then boiled in Sugar syrup. ACAI NA TIGELA: It is a dessert made up of frozen Acai Palm Fruit, found in abundance in the Amazon Region. It is served like a smoothie in a bowl and topped up with fruits like bananas, various other fruits and guavarana syrup. It is a big seller in juice bars and beaches and considered as a healthy option for common public in Brazil. PAMONHA: It is popular dessert made of Fresh Corn, Milk and then wrapped in corn husks. In many regions, the same dessert is made from using coconut milk instead of fresh milk. It can both be sweet and savory. Most of the regions it is preferred as a sweet delicacy.

TOP - MARIA MOLE BOTTOM - PAPA DE ANJO

TOP - ACAI NA TIGELA BOTTOM - PAMONHA

CALPIRINHA: This is the national drink of Brazil. It is a lemon and lime based drink where sugar and sugarcane spirit like Pitu is added to lime and lemon juice and served cold with ice. In lot of places the sugarcane spirit is replaced by sugarcane rum, vodka, or coconut white rum like Malibu. BATIDA DE COCO: It is coconut drink comprising of coconut milk, sugar cane spirit and sugar served cold with ice. VITAMINA DE ABACATE: This is a Avocado based drink. More of a milkshake, smoothie or used as a dessert topping. It is made by mixing fresh milk, avocado and sugar together and blending it. CHA MATE GELADO COM LIMAO This is a drink made from toasted mate tea mixed with lemon juice and sugar and served cold with Ice.

TOP CALPIRINHA BOTTOM - BATIDA DE COCO

TOP - VITAMINA DE ABACATE BOTTOM - CHA MATE GELADO COM LIMAO

CHURRASCO: It is the name given to the meat which is cooked by this very popular style of cooking method. It refers to the meat been grilled on an open flame or hot coal kept over the heat on the skewers. It is a long and a slow cooking method. Following steps are undertaken to set a churrasco: The place where this is set up is called Churrasquerio. Set the fire and be sure the coals are bright before putting on the meat and assemble meat cuts on metallic skewers and set on the grill. Turn skewers frequently. When the meat begins to brown, make a salty liquid dissolving the salt in the water with the garlic and taste the meat with it. ASADO: It is a term very commonly used in Southern Brazil for a barbeque event along with the techniques that are put into place. The person who is responsible for cooking meat is called Asador and is a very common profession in brazil. The first step is to ignite the coal. Coal is made of native trees and burned wood chunks. The fire is made on the ground or in a fire pit which is then surrounded by metal crosses that hold the entire carcass of the animal.

VERY TRADITIONAL METHOD (ASADO)

VERY COMMONLY USED METHOD (CHURRASQUERIO)

FUEL PRODUCTION: Brazil is tipped to be come the largest producer of Ethanol Fuel that is going to become a alternative source of oil globally. Ethanol is produced from sugarcane and corn and Brazil is one of the largest producers of both sugar cane and corn. FAST FOOD: Surprisingly fast food is now gaining its popularity in Brazil and changing the way people eat and their eating habits. The whole concept of eating food on the go on the principle which fast food works is not considered ethical in Brazilian Culture. EXTREME CLIMATIC CONDITIONS: With extreme climatic conditions and drought that effects the agriculture, the scientists are now coming up all seasonal vegetables and fruits. They are working in collaboration with fast food giants to come out with a successful result.

Brazilian cuisine is getting popular in the countries like America and European regions because of the fact that it offers so much of variety and uniqueness influenced from cultures like Portuguese, African, Indians and Ameredians. Brazilian cuisine till now has been kept under the wraps and very little has been known about it till the recent times, thus it is a cuisine that many food experts and critics were keen to try. The curiosity among the people for a very new cuisine, something that has not been tried is high and thus it is getting attention of people day by day. Exchange programs that have made cultures come to gather have also played an important role in the spreading of the cuisine and people do get their culture, food habits when they travel.

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