Provenance · Volume XXX · In progress
The Brazilian Canon
Seventeen entries
Contents
Iopening
IIopening
IIIopening
IV2
V15
VIopening
VIIopening
VIIIopening
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume XXX · contents
Brazilian · V The Canonical Dishes
The Canonical Dishes
Five entries
Cassava flour, catupiry, and the açaí palm are among the defining materials of Brazilian cookery. These entries move from the foundational textural and snack preparations — the toasted farofa, the street salgado — to the Amazonian berry bowl that bridges subsistence and contemporary table culture.
V · The Canonical Dishes · 4 of 4
Cassava flour, catupiry, and the açaí palm are among the defining materials of Brazilian cookery. These entries move from the foundational textural and snack preparations — the toasted farofa, the street salgado — to the Amazonian berry bowl that bridges subsistence and contemporary table culture.
Desserts & Sweets
Three entries
Brigadeiro · Quindim · Pudim de Leite
Proteins & Mains
Four entries
Churrasco · Picanha · Carne de Sol
Soups & Stews
Three entries
Feijoada · Moqueca Baiana · Bobó de Camarão
Also in this chapter
5 entries