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fd-Brazil-msg - 5/18/11


Food of period Brazil.


NOTE: See also the files: fd-Portugal-msg, fd-Spain-msg, fd-New-World-msg, fd-Morocco-msg, sugar-msg, fish-msg, rice-msg, shrimp-msg.





This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.


This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org


I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.


The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.


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Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org



Date: Wed, 13 Apr 2011 19:04:57 +0200

From: Ana Valdes <agora158 at gmail.com>

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Cc: "sca-cooks at lists.ansteorra.org" <sca-cooks at lists.ansteorra.org>

Subject: Re: [Sca-cooks] OOP - Portuguese/Brazilian cooking


I bought some books in Bahia when I was there some years ago and I have tried now to translate a bit. Jorge Amado, the Brasilian writer, born himself in Bahia, wrote down many recipes collected from the popular culture. Brasil is still a society with a very low level of literacy and many of those recipes were not written but passed on as oral heritage. Bahia became quickly the biggest harbour for slave trading in South America and the slaves took from Africa many of their staple food and many of their cooking uses.


Things such as farofa, mandioca flour, cassava, were unknown for the Portuguese, a fishing nation using cod and bacalao or sardines as base for their food.

The use of sugar was common both for Africans and Arabs, who had been ruling Portugal and Spain for centuries.


Until today the monasteries in Portugal and the Black people in Brazil make pastries and sweets with recipes from 13th century.




13 apr 2011 kl. 18:34 skrev Sam Wallace <guillaumedep at gmail.com>:

<<< Ana,


What is the source of the early Brazilian recipes you mention? I did a

Portuguese feast a few years ago and have a couple of good sources

that I will share as soon as I get home this evening. I do not recall

seeing anything from Brazil when I looked, so finding something "new"

in this region/culture would be really nice. It was interesting to me

that some of the words for ingredients used in the Portuguese texts

have changed in modern Portuguese from Portugal, but stayed the same

in Brazil.






I am not sure about the borders of the period but Brazil is an old country and the Portuguese colonized it already in the 16th century, Bahia was the first capital from 1549 to 1763. I have some recipes from the time where Bahia was newly built and the Brasilian ingredients and the Portuguese cooking started to mix. For example: vatapa is made from bread, shrimp, coconut milk, finely ground peanuts and palm oil mashed into a creamy paste. This food is very popular in the North and Northeast, but it is more typical in the northeastern state of Bahia where it is commonly eaten with acaraj, although Vatapa is often eaten with white rice in other regions of Brazil.




<the end>

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Comments to the Editor: stefan at florilegium.org